The Info List - Foodservice

--- Advertisement ---

Foodservice (US English) or catering industry (British English) defines those businesses, institutions, and companies responsible for any meal prepared outside the home.[1] This industry includes restaurants, school and hospital cafeterias, catering operations, and many other formats.[1] The companies that supply foodservice operators are called foodservice distributors. Foodservice distributors sell goods like small wares (kitchen utensils) and foods. Some companies manufacture products in both consumer and foodservice versions. The consumer version usually comes in individual-sized packages with elaborate label design for retail sale. The foodservice version is packaged in a much larger industrial size and often lacks the colorful label designs of the consumer version.


1 Statistics 2 Health concerns 3 Table service 4 Gueridon service 5 See also 6 References 7 External links

Statistics[edit] The food system, including food service and food retailing supplied $1.24 trillion worth of food in 2010 in the US, $594 billion of which was supplied by food service facilities, defined by the USDA as any place which prepares food for immediate consumption on site, including locations that are not primarily engaged in dispensing meals such as recreational facilities and retail stores.[2] Full-service and Fast-food restaurants account for 77% of all foodservice sales, with full service restaurants accounting for just slightly more than fast food in 2010.[2] The shifts in the market shares between fast food and full-service restaurants to market demand changes the offerings of both foods and services of both types of restaurants.[2] According to the National Restaurant
Association a growing trend among US consumers for the food service industry is global cuisine with 66% of US consumers eating more widely in 2015 than in 2010, 80% of consumers eating 'ethnic' cuisines at least once a month, and 29% trying a new 'ethnic' cuisine within the last year.[3][4] The Foodservice distributor market size is as of 2015 $231 billion in the US; the national broadline market is controlled by US Foods and Sysco which combined have 60-70% share of the market and were blocked from merging by the FTC for reasons of market power.[5] Health concerns[edit] Foodservice tends to be, on average, higher in calories and lower in key nutrients than foods prepared at home.[6] Most restaurants, including fast food, have added more salads and fruit offerings and either by choice or in response to local legislation provided nutrition labeling.[6] In the US the FDA is moving towards establishing uniform guidelines for fast food and restaurant labeling, proposed rules were published in 2011 and final regulations published on 1 December 2014 which supersede State and local menu-labeling provisions, going into effect 1 December 2015.[6][7] Research has shown that the new labels may influence consumer choices, but primarily if it provides unexpected information and that health-conscious consumers are resistant to changing behaviors based on menu labeling [7] Fast food restaurants are expected by the ERS to do better under the new menu labeling than full service restaurants as full service restaurants tend to offer much more calorie dense foods, with 50% of fast food meals being between 400 and 800 calories and less than 20% above 1000 calories, in contrast full service restaurants 20% of meals are above 1,400 calories.[7] When consumers are aware of the calorie counts at full service restaurants 20% choose lower calorie options and consumers also reduce their calorie intake over the rest of the day.[7] Eating one meal away from home each week translates to 2 extra pounds each year or a daily increase of 134 calories and a decrease in diet quality by 2 points on the Healthy Eating Index.[8] In addition; the likelihood of contracting a food-borne illness (such as E. coli, hepatitis B, H. pylori, listeria, salmonella, norovirus and typhoid) is greatly increased due to food not being kept below 40 degrees Fahrenheit or cooked to a temperature of higher than 160 degrees Fahrenheit, not washing hands for at least 20 seconds for food handlers or not washing contaminated cutting boards and other kitchen tools in hot water.[citation needed] Table service[edit] Table service is food service served to the customer's table by waiters and waitresses, also known as "servers". Table service is common in most restaurants, while for some fast food restaurants counter service is the common form. For pubs and bars, counter service is the norm in the United Kingdom. With table service, the customer generally pays at the end of meal. Various methods of table service can be provided, such as silver service. See also: Service à la russe
Service à la russe
and Service à la française Gueridon service[edit] Gueridon service is a form of food service provided by restaurants to their customers. This type of service encompasses preparing food (primarily salads, main dishes such as beef tartare, or desserts) in direct view of the guests, using a gueridon. A gueridon typically consists of a trolley that is equipped to transport, prepare, cook and serve food. There is a gas hob, chopping board, cutlery drawer, cold store (depending on the trolley type), and general working area. See also[edit]

Food portal

Horeca List of restaurant terminology


^ a b "Food Service Industry". USDA Economic Research Service. Retrieved 27 August 2015.  ^ a b c "Food Service Industry
Market Segment". USDA ERS. Retrieved 27 August 2015.  ^ "Global Palates 2015". Restaurant.org. Retrieved 27 August 2015.  ^ "New research finds Americans embrace global cuisine". Restaurant.org. Retrieved 27 August 2015.  ^ Hamburger, John. "Sysco and US Foods: The Aftermath". Foodservice News. Retrieved 27 August 2015.  ^ a b c "Food Service Industry
-Recent Issues". USDA ERS. Retrieved 27 August 2015.  ^ a b c d Stewart, Hayden; Morrison, Rosanna Mentzer. "New Regulations Will Inform Consumers About Calories in Restaurant
Foods". USDA ERS. Retrieved 27 August 2015.  ^ Todd, Jessica E.; Mancino, Lisa; Lin, Biing-Hwan. "The Impact of Food Away From Home on Adult Diet Quality - Report Summary". USDA ERS. Archived from the original on 7 September 2015. Retrieved 27 August 2015. 

External links[edit]

v t e

Food science


Allergy Engineering Microbiology Nutrition

Diet clinical

Processing Processing aids Quality Sensory analysis

Discrimination testing

Rheology Storage Technology

v t e

Food chemistry

Additives Carbohydrates Coloring Enzymes Essential fatty acids Flavors Fortification Lipids "Minerals" (Chemical elements) Proteins Vitamins Water

v t e

Food preservation

Biopreservation Canning Cold chain Curing Drying Fermentation Freeze-drying Freezing Hurdle technology Irradiation Jamming Jellying Jugging Modified atmosphere Pascalization Pickling Potting

Confit Potjevleesch

Salting Smoking Sugaring Tyndallization Vacuum packing

Food industry

Manufacturing Packaging Marketing Foodservice Fortification

v t e

Food safety

Adulterants, food contaminants

3-MCPD Aldicarb Cyanide Formaldehyde Lead poisoning Melamine Mercury in fish Sudan I


Monosodium glutamate
Monosodium glutamate
(MSG) Salt Sugar

High-fructose corn syrup


Botulism Campylobacter jejuni Clostridium perfringens Escherichia coli O104:H4 Escherichia coli O157:H7 Hepatitis A Hepatitis E Listeria Norovirus Rotavirus Salmonella

Parasitic infections through food

Amoebiasis Anisakiasis Cryptosporidiosis Cyclosporiasis Diphyllobothriasis Enterobiasis Fasciolopsiasis Fasciolosis Giardiasis Gnathostomiasis Paragonimiasis Toxoplasmosis Trichinosis Trichuriasis


Chlorpyrifos DDT Lindane Malathion Methamidophos


Benzoic acid Ethylenediaminetetraacetic acid
Ethylenediaminetetraacetic acid
(EDTA) Sodium benzoate


Acesulfame potassium Aspartame Saccharin Sodium cyclamate Sorbitol Sucralose

Toxins, poisons, environment pollution

Aflatoxin Arsenic contamination of groundwater Benzene in soft drinks Bisphenol A Dieldrin Diethylstilbestrol Dioxin Mycotoxins Nonylphenol Shellfish poisoning

Food contamination incidents

Devon colic Swill milk scandal 1858 Bradford sweets poisoning 1900 English beer poisoning Morinaga Milk arsenic poisoning incident Minamata disease 1971 Iraq poison grain disaster Toxic oil syndrome 1993 Jack in the Box E. coli outbreak 1996 Odwalla E. coli outbreak 2006 North American E. coli outbreaks ICA meat repackaging controversy 2008 Canada listeriosis outbreak 2008 Chinese milk scandal 2008 Irish pork crisis 2008 United States salmonellosis outbreak 2011 Germany E. coli outbreak 2011 Taiwan food scandal 2011 United States listeriosis outbreak 2013 Bihar school meal poisoning 2013 horse meat scandal 2013 Taiwan food scandal 2014 Taiwan food scandal 2017 Brazil weak meat scandal 2017–18 South African listeriosis outbreak Food safety
Food safety
incidents in China Foodborne illness

outbreaks death toll United States

Regulation, standards, watchdogs

Acceptable daily intake E number Food labeling regulations Food libel laws International Food Safety Network ISO 22000 Quality Assurance International


Centre for Food Safety European Food Safety Authority Institute for Food Safety and Health International Food Safety Network Ministry of Food and Drug Safety

v t e

Food substitutes

Artificial fat substitutes

Olestra Trans fat

Artificial protein substitutes

Acid-hydrolyzed vegetable protein

Artificial sugar substitutes

Acesulfame potassium Alitame Aspartame Aspartame-acesulfame salt Dulcin Glucin Hydrogenated starch hydrolysates Neohesperidin dihydrochalcone Neotame NutraSweet Nutrinova Saccharin Sodium cyclamate Sucralose

Natural food substitutes

Cheese analogues Coffee substitutes Egg substitutes Meat analogues

bacon list

Milk substitutes Phyllodulcin Salt substitutes

Food politics

Food power Food security Famine Malnutrition Overnutrition


International Association for Food Protection Food and Drug Administration Food and Agriculture Organization National Agriculture and Food Research Organization National Food and Drug Authority

Authority control