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Foodservice Industry Gaining Back Volume, but Slowly

Foodservice Industry Gaining Back Volume, but Slowly. Real Change vs. 2001. 2010 0.7%. 2014 5.5%. 2007 13.1%. 13 year CAGR: 0.4% (Real). Pork Category Growth.

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Foodservice Industry Gaining Back Volume, but Slowly

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  1. Foodservice Industry Gaining Back Volume, but Slowly Real Change vs. 2001 2010 0.7% 2014 5.5% 2007 13.1% 13 year CAGR: 0.4% (Real) Source: Technomic Inc.

  2. Pork Category Growth • This year, the foodservice pork category is at a record-high 9.25 billion pounds, an increase of 462 million pounds over 2011's figures. That growth, of 2.6 percent, is more than three times the protein growth average of 0.8 percent and higher than the total foodservice industry growth of 1.5 percent. • Fresh pork increased by 3.5 percent annually, while ham, breakfast sausage, and bacon have driven processed pork up by 2.3 percent. Source: Technomic/National Pork Board

  3. Noncommercial State of the Industry • Non-commercial operations accounted for 34% of total U.S. foodservice sales in 2012, garnering more than $200 billion in sales (retail sales equivalent). • In 2013, Technomic expects the strongest (nominal) growth in the healthcare (4.5%) and B&I (4.0%) markets. As a whole, non-commercial foodservice operations are forecast to grow 3.7%.

  4. Generally Solid Growth in Most Other Segments Other Segments 2013, 2014 Inflation: 3.0% (P) = Preliminary; (F)= Forecast * Inflation rate for “government” segments is 1%. Includes schools, corrections and military.

  5. Cuisine growth over the next 2 years Source: Foodservice Director, “Big Picture” survey, 2012

  6. Key Themes for C&U Segment Source: Technomic , “College & University Consumer Trend Report” 2013

  7. What’s Trending: Colleges & Universities ✓ Enrollment growth continues, but student populations will be increasingly diverse by race, gender and age, with more students attending part-time. Dining will be looked to help bring groups together. ✓ Retail foodservice concepts and offerings will expand as dining departments seek to serve and tap these new student populations. ✓ Town & Gown issues heat up as efforts to keep more cash on campus conflict with goals of local FS operators. Whose customer is it? ✓ Meal plans will continue to evolve as FSDs seek to increase their flexibility and appeal to off-campus/non traditional students. ✓ Gluten-free and allergen-free menu offerings and prep areas will become more sophisticated following a court ruling that such allergies are disabilities protected by the ADA. ✓ Foodservice facility construction and renovation programs are getting more scrutiny in terms of financial paybacks, long-term flexibility and their ability to do double-duty in terms of other campus programs.✓ Student retention and graduation initiatives are become a focus of administrations, a theme  dining directors can play to in program proposals. ✓ Increasing cost management pressures in higher administration will put more pressure on dining programs to both control board plan price increases and to generate increasing amounts of additional revenue contribution. Expanded retail programs and secondary services like catering and summer conference programs will be the beneficiary. Source: Food Management, “Outlook 2013 Report”

  8. Foodservice Across Campus Following are services handled and managed by the foodservice departments at colleges and universities: • Catering 99% • Summer Camps 86% • C Stores 75% • Conference Centers 61% • Concessions & Athletic Facilities 48% • Vending 41% • Childcare Programs 25% • Remote Campuses 27%

  9. What’s Trending: Healthcare ✓ HCAHPS satisfaction surveys are the new hot button in acute care and are driving efforts to improve teamwork and coordination among nursing, foodservice and other patient-facing staff. ✓ Upscale coffee kiosks are popping up more frequently in high traffic hospital lobbies and satellite buildings, supported by administrations impressed by high margin revenues and rave customer reviews. With careful design, planning and staffing, these can support "campus community" initiatives and generate profitable revenue. ✓ Employee wellness programs tied to HR initiatives and healthy choice “loyalty” programs, modeled after those at corporate dining facilities, are becoming more common. ✓ There’s no free lunch. Poorly-managed floor stock and late tray orders that increase patient meal costs are receiving more scrutiny. Room service helps control them, but an emphasis on keeping nursing staff happy and engaged remains a top administrative priority, even if it means entails some costs in this area. Source: Food Management, “Outlook 2013 Report”

  10. Pork Usage Study In May, 2013, CSP Media – in conjunction with Smithfield Foodservice – launched an internet survey to select college/university, hospital and nursing homes/LTC/senior living operators from the circulation of FoodService Director. Two hundred and fifty three (253) completed surveys were received. All respondents recommend, specify or purchase products for use in their operation. The percent breakdown of respondents by operation type and Smithfield Foodservice regions is as follows: % Operation Type College & Universities 39 Heathcare (Net)61 Hospitals 24 Nursing homes/LTC/senior living 37 Smithfield Foodservice Regions Northeast 19 Virginia/Carolinas 13 Southeast 8 South Central 9 Midwest 40 South 11

  11. Key Findings Pork Purchasing • College & university operations are significantly more likely than healthcare operations to purchase value-added, portioned fresh pork (63%) and fresh commodity cuts that they butcher back-of-house (43%) • Conversely, those in healthcare (51%) are significantly more likely to use pre-seasoned/pre-flavored pork than those in college & university operations (38%). • Additionally, pre-cooked pork is purchased by significantly more nursing homes/LTC/sr. living operators (75%) than those in colleges and universities (63%). • All segments purchase packaged/processed meat (lunch meat, bacon, hot dogs) the most (C&U – 90%; Hospitals – 85%; Sr. Living – 79%) • The Healthcare segment ranks quality highest, above price, as the most important deciding factor for purchasing pork; C&U chose Price over Quality.

  12. Key Findings “Best in Class” Pork Supplier • Hormel (49%) was chosen most often by total respondents as the best in class pork supplier followed by Smithfield (28%) and Farmland (27%). Nine percent of respondents indicated there are no best in class pork suppliers. • Among college & university respondents, Hormel (44%) and Smithfield (36%) were the top 2 best in class pork supplier. However, Farmland was chosen as a top pork supplier behind Hormel as best in class by hospital (30%) and nursing home/LTC/senior living (29%) operators.

  13. Key Findings Back-of-House Challenges • The most common BOH challenge for the C&U segment is storing food properly (26%) followed closely by decreasing prep time (25%). • Those among the Healthcare segment state decreasing prep time is the biggest BOH challenge (34%). Hospitals rank food quality second, while Senior Living facilities ranked food storage second.

  14. Smithfield Solutions

  15. New for Noncommercial!

  16. C&U Rebate Offer

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