The food service industry has changed dramatically especially over the past 60 years. Increased competition, global flavor profiles, concerns with health and wellness, and issues of sustainability, amongst other factors, have altered the food service landscape. The CIA has established the Department of Menu R&D as an educational resource for food industry professionals and culinary students, working in this competitive and high-tech environment. http://menuscience.ciachef.edu/about/tour
Brittany C. 5th period 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.
Packaged food aisles at Fred Meyer, an American grocery store Parmigiano reggiano cheese in a modern factoryThe food production is a complex, global collective of diverse businesses that together supply much of the food energy consumed by the world population. Only subsistence farmers, those who survive on what they grow, can be considered outside of the scope of the modern food industry
The food service industry has changed dramatically especially over the past 60 years. Increased competition, global flavor profiles, concerns with health and wellness, and issues of sustainability, amongst other factors, have altered the food service landscape. The CIA has established the Department of Menu R&D as an educational resource for food industry professionals and culinary.
t.walton period.5th This article provides an overview of the challenges facing the supermarket industry in the U.S. from a technological perspective, and it provides recommendations for how retailers can gain a competitive advantage through the effective use of current and emerging technologies. www.ask.com
The food production is a complex, global collective of diverse businesses that together supply much of the food energy consumed by the world population. Only subsistence farmers, those who survive on what they grow, can be considered outside of the scope of the modern food industry.
J.clemons - 5th period The food service industry has changed dramatically especially over the past 60 years. Increased competition, global flavor profiles, concerns with health and wellness, and issues of sustainability, amongst other factors, have altered the food service landscape. http://menuscience.ciachef.edu/about/tour
The food service industry has changed dramatically especially over the past 60 years. Increased competition, global flavor profiles, concerns with health and wellness, and issues of sustainability, amongst other factors, have altered the food service landscape. The CIA has established the Department of Menu R&D as an educational resource for food industry professionals and culinary students, working in this competitive and high-tech environment.
DefinitionsIt is challenging to find an inclusive way to cover all aspects of food production and sale. The Food Standards Agency, a government body in the UK, describes it thus:
"...the whole food industry – from farming and food production, packaging and distribution, to retail and catering."[1] The Economic Research Service of the USDA uses the term food system to describe the same thing:
"The U.S. food system is a complex network of farmers and the industries that link to them. Those links include makers of farm equipment and chemicals as well as firms that provide services to agribusinesses, such as providers of transportation and financial services. The system also includes the food marketing industries that link farms to consumers, and which include food and fiber processors, wholesalers, retailers, and foodservice establishments."
TRENTON J Technology continues to make rapid advances in our industry, and men and women are needed who can adapt to these changes and respond to new challenges. • Although automation and convenience foods will no doubt grow in importance, imaginative chefs who can create new dishes and develop new techniques and styles will always be needed, as will skilled cooks who can apply both old and new techniques to produce high-quality foods in all kinds of facilities, from restaurants and hotels to schools and hospitals. 5THPERIODhttp://www.slideshare.net/jigisjig/chapter-1-the-foodservice-industry-6512253
A.Woods - 5th block The food service industry has changed dramatically especially over the past 60 years. Increased competition, global flavor profiles, concerns with health and wellness, and issues of sustainability, amongst other factors, have altered the food service landscape. http://menuscience.ciachef.edu/about/tour
M. Dodson C. HARRIS M. WILLAMS 5TH PD. If you enjoyed dinner in a restaurant last night, you contributed to the sales of the foodservice industry. If your child had a school lunch, your grandmother had breakfast in a nursing home, your spouse had coffee in the company cafeteria, your cousin ate supper in a military mess hall, or your uncle—unfortunately—had lunch in prison, they were being served by some segment of the foodservice industry.
Foodservice, by definition, is the industry that serves any food that is not prepared in the home. As one of the largest private sector employers in the U.S., it represents more than $560 billion in estimated 2009 sales and employs more than 13 million (Source National Restaurant Association). A complex supply chain helps make this industry successful, including a distribution network that supplies a broad range of products and services that help the food away from home industry thrive.
When U.S. consumers sit down to eat in one of the nation’s nearly one million foodservice locations, the food on the plate—and possibly the plate and tableware—has been brought there by a foodservice distributor. The menu you read in a restaurant may well have been printed by a foodservice distributor and a consultant chef at a foodservice distributor may have helped shape a restaurant’s menu items. In the wide array of choices for food away from home, consumers can easily name a dozen restaurants from fast food chains to their favorite Italian restaurant — yet few could name a foodservice distributor.
This largely behind the scenes industry includes more than 2,500 companies operating thousands of warehouses and massive transportation fleets. Every day, foodservice distributors make sure that products are delivered safely to foodservice operators — from fresh fish, meats, and produce to dry goods and refrigerated and frozen products. A typical broadline foodservice distributor may serve anywhere from 1,000 to 6,000 accounts from a single distribution center and offer their customers more than 10,000 items to meet specific operator needs. In 2008, estimated distributor annual sales in North America exceeded $240 BILLIONS.
Khoa Vu 6th PeriIntroduction Currently, the restaurant industry accounts for four percent of the U.S. gross domestic product and is the nation's second largest employer next to the Federal government (Dumagan and Hackett, 1995). Seventy-five percent of restaurant customers report a significant increase in the number of restaurants from which they have to choose compared to only two years ago (NRA, 2001). Because of growing competition between restaurants, it is not surprising to see restaurant owners paying more attention to growing trends in Americans' eating habits. Restaurants that follow even the most minute trends could see a change in their market share and survivability. This paper will look at five of the largest food service trends in the United States and how to adapt to a more contemporary marketing mix.
In the last four decades, the food service industry has experienced some of its most prosperous and exciting years. A staple of American family tradition, dining out has developed into a daily custom, like bathing regularly and watering plants. To put into perspective the food industry's magnitude of impact on the American way of life, here's a brief look at its evolution and future outlook.
"As it exists today, the domestic food and beverage industry is a very competitive and mature industry with little domestic growth. Increases in a company’s market share usually come at the expense of a competitor’s loss of market share (cannibalization). Overall most growth comes from international expansion. With the passage of NAFTA and GATT, many domestic companies are either entering into alliances with foreign entities, or acquiring them. There are many reasons for this. For example, much domestic food and beverage companies want to take advantage of existing distribution systems, or underutilized plant capacity. Some acquisitions may be motivated by Federal income tax considerations.
From the time that agriculture began about 7,000 years ago to the present there have been many important developments that are responsible for the state of the industry as it is today. The following events have had a major impact on where the industry is today.
Event Explanation
IRRIGATION The use of some form of irrigation is well documented throughout the history of civilization. It has enabled food production to occur in areas previously too hostile for plants and to counter the effects of drought.
INDUSTRIAL REVOLUTION Resulted in mass production of food products at lower cost and consistent characteristics.
FOOD PRESERVATIVES Classified into two main groups, antioxidants that delay or prevent the deterioration of foods by oxidative materials and antimicrobial agents that inhibit the growth of spoilage and pathogenic microorganisms in food.
PACKAGING Tinned products came to America in 1822 and allowed food to be stored for long periods of time. Some packaging processes were developed to enable Napoleon’s armies to carry war to distant areas and remain well fed.
PASTEURIZATION A partial sterilization accomplished by raising milk to a temperature high enough to destroy pathogenic bacteria. This process allows milk to remain consumable for about 14 days if refrigerated in closed containers.
TRANSPORTATION First, railroads and barges, then trucks and air transportation have enabled many food products to be enjoyed in regions where food cannot be grown. Many locally grown food products can be consumed globally (bananas, fish, fruit, etc.).
PESTICIDES Enabled farmers to significantly increase yield.
NUTRITION In the 1950’s and forward, nutrition became a major concern for production/consumption. The emphasis on eating healthy has spawned a new market segment; for example organic foods, low-fat foods and healthy foods all enjoy healthy margins and increased demand.
All of the aforementioned technological developments have played a major role in the evolution of the food and beverage industry. There have also been some business developments that have had an impact on the current state of the industry.
Event Explanation
FUTURES MARKETS Many food manufacturers participate in the futures markets by entering into futures contracts to “hedge” against price fluctuations for their inventories of raw materials.
GOVERNMENT AGENCIES OSHA and the FDA, have had a dramatic effect on the meat and food processing plants. They have helped ensure safety in production and consumption.
PRODUCT BRANDING Branding of products is accomplished by extensive advertising, in many instances this product advertising costs more than the cost of production. Branding is partially responsible for the emergence of radio and television (soap operas).
FRANCHISING In the 1950’s and 1960’s, the concept of franchised restaurants was promoted. This enabled franchisers to expand with limited capital investment.
MERGERS and ACQUISITIONS In the 1980’s there were many mergers and acquisitions of food and beverage companies. This trend continues today. Many companies are actively buying and selling brands like baseball teams trade players"
from http://www.irs.gov/businesses/article/0%2C%2Cid=169666%2C00.html
In the last four decades, the food service industry has experienced some of its most prosperous and exciting years. A staple of American family tradition, dining out has developed into a daily custom, like bathing regularly and watering plants. To put into perspective the food industry's magnitude of impact on the American way of life, here's a brief look at its evolution and future outlook.
In a period of about 40 years, the foodservice industry has changed from a rather small one in our total industrial economy to one of our major ones. Growth and changes in feeding habits will not stop. Eating away from home should become an even more important factor in the lives of people than it is now. Some say that in the not too distant future, we will be eating more than 50 percent of our meals outside the home. If past growth reflects the future, this seems quite possible. http://media.wiley.com/product_data/excerpt/81/EHE0004/EHEP000481.pdf
Processed food sales worldwide are approximately US$3.2 trillion (2004). In the U.S., consumers spend approximately US$1 trillion annually on food, or nearly 10 percent of the Gross Domestic Product (GDP). Over 16.5 million people are employed in the food industry. In the United Kingdom, the food industry is extensive. It employs well over half a million people and has a turnover in excess of £70bn. It is the largest manufacturing sector in the UK and represents around 15% of the total manufacturing sector in the UK. Around 13% of the people working in manufacturing in the UK work in the food and drink industry.The food service industry has changed dramatically especially over the past 60 years. Increased competition, global flavor profiles, concerns with health and wellness, and issues of sustainability, amongst other factors, have altered the food service landscape. I WENT TO http://www.google.com it took me to http://menuscience.ciachef.edu/about/tour and http://en.wikipedia.org/wiki/Food_industry.
6th period How has the food service industry evolved over the years? Food processing is the methods and techniques used to transform raw ingredients into food for human consumption. Food processing takes clean, harvested or slaughtered and butchered components and uses them to produce marketable food products. There are several different ways in which food can be produced.
One Off Production This method is used when customers make an order for something to be made to their own specifications, for example a wedding cake. The making of One Off Products could take days depending on how intricate the design is and also the ability of the chef making the product.
Batch Production This method is used when the size of the market for a product is not clear, and where there is a range within a product line. A certain number of the same goods will be produced to make up a batch or run, for example at Gregg's Bakery they will bake a certain number of chicken bakes. This method involves estimating the amount of customers that will want to buy that product.
Mass production This method is used when there is a mass market for a large number of identical products, for example, chocolate bars, ready meals and canned food. The product passes from one stage of production to another along a production line. Just In Time This method of production is mainly used in sandwich bars such as Subway. All the components of the product are there and the customer chooses what they want in their product and it is made for them fresh in front of them. website Http://www.ask.com/wiki/food-industry
The foodsevice industry over the years have: ~Processed food sales worldwide $3.2 trillion in the U.S ~colleges offer different programs in the foodservice industry ~includes all types of restuarants, fast foods eateries, and formal dinning ~cafeterias, bars,etc. ~computers used to: track orders,inventory *bls.gov source
Agricultural machinery, originally led by the tractor, has practically eliminated human labor in many areas of production. Many other areas of technology are also involved, to the point where it is hard to find an area that does not have a direct impact on the food industry. Computer technology is also a central force, with computer networks and specialized software providing the support infrastructure to allow global movement of the myriad components involved. en.wikipedia.org
The food-service industry had diverse businesses that works together supply much of the food energy consumed by the world population. The industry found an inclusive way to cover all aspects of food production and sale. Food-service industry also processed food sales worldwide that`s approximately 3.2 trillion dollars in 2004.
j.harden-6th block the food service industry has improved in many ways. one of the ways are with the fast food. with fast food you are allowed to go through a drive through window and get your food orderd in a certain amount of time. also food industries have a way of advertising their food on telivision with commercials ; for example Burger king. Their are many other ways that the food industry has improved those were just some of the many ! - work cited page ; google
The food production is a complex, global collective of diverse businesses that together supply much of the food energy consumed by the world population. Only subsistence farmers, those who survive on what they grow, can be food industry.considered outside of the scope of the modern K.Jackson (: 7th Period http://www.ask.com/wiki/Food_industry
s.reynolds 7th period The food production is a complex, global collective of diverse businesses that together supply much of the food energy consumed by the world population. Only subsistence farmers, those who survive on what they grow, can be considered outside of the scope of the modern food industry.
BPham-7th The food industry has changed significantly over the past few years, and with the change comes many challenges. Today’s informed consumer spends more dollars dining outside the home than ever before. With this emphasis on dining out, more pressure is placed on the food service industry to cater to the public’s demand for greater variety of high-quality food that has been prepared and cooked safely.
N.Hollis-7th The food production is a complex, global collective of diverse businesses that together supply much of the food energy consumed by the world population. Only subsistence farmers, those who survive on what they grow, can be considered outside of the scope of the modern food industry.
Amia Sims 7th pd Historians tell us the genesis of food service dates back to ancient times. Street vendors and public cooks (caterers) were readily available in Ancient Rome. Medieval travelers dined at inns, taverns, monestaries and hostelries. Colonial America continued this tradition in the form of legislated Publick Houses. The restaurant, as we know it today, is said to have been a byproduct of the French Revolution. Modern food service is a product of the Industrial Revolution. Advances in technology made possible mass production of foodstuffs, quick distribution of goods, safer storage facilities, and more efficient cooking appliances. Advances in transportation (most notably trains, automobiles, trucks) also created a huge demand for public dining venues. Another thought to ponder: how military foodservice impacted civilian industry. "Foodservice organizations in operation in the United States today have become an accepted way of life, and we tend to regard them as relatively recent innovations. However, they have their roots in the habits and customs that characterize our civilization and predate the Middle Ages. Certain phases of foodservice operations reach a well-organized from as early as feudal times...Religious orders and royal households were among the earliest practitioners of quantity food production...Records show that the food preparation carried out by the abbey brethren reached a much higher standard than food served in the inns at that time...The royal household, with its hundreds of retainers, and the households of nobles, often numbering as many as 150 to 250 persons, also necessitated an efficient foodservice...In providing for the various needs, strict cost accounting was necessary, and here, perhaps, marks the beginning of the present-day scientific foodservice cost accounting..." ---West and Wood's Introduction to Foodservice, June Payne-Palacio & Monica Theis, editors [Prentice-Hall:Upper Saddle River NJ] 9th edition, 2001 (p. 5-6) http://www.foodtimeline.org/restaurants.html
K. Biggs 7th Period By 1960, there were more than 200 McDonald's outlets across the country, a rapid expansion fueled by low franchising fees. Ray Kroc had created one of the most compelling brands of all time. But he was barely turning a profit. Ultimately, it was his decision to use real estate as a financial lever that made McDonald's a viable operation. In 1956, Kroc set up the Franchise Realty Corporation, buying up tracts of land and acting as a landlord to eager franchisees. With this step, McDonald's began to generate real income, and the company took off. Kroc then introduced national advertising programs to support the rapidly proliferating franchises, and when it appeared that growth in the company's home territory was slowing in the early 1970s, he started an energetic and successful push to make McDonald's a global presence. Throughout the company's spectacular growth, Kroc maintained a delicate balancing act, imposing rigorous system-wide standards while encouraging an entrepreneurial spirit that welcomed ideas from all levels. Many of these ideas contributed to the company's astonishing success.
Anna Roberts 7th Block In amassing a $500-million fortune, the king of the hamburger transformed the nation's cultural landscape and forged an industry that is among America's greatest exports. The widely imitated success of McDonald's offers an excellent example for today's managers and executives searching for greater production efficiencies. By putting the humble hamburger on the assembly line, Kroc showed the world how to apply sophisticated process management to the most prosaic endeavors. To succeed the McDonald's way, companies must define the basic premise of the service they offer, break the labor into constituent parts, and then continually reassemble and fine tune the many steps until the system works without a hitch. Today, companies engaged in delivering pizzas, processing insurance claims, or selling toys benefit from the kinds of systems that Ray Kroc pioneered. To the degree that such operations maintain quality control, and cherish customer satisfaction, profits may flow.
Lashonta glover 7pd The food production is a complex, global collective of diverse businesses that together supply much of the food energy consumed by the world population. Only subsistence farmers, those who surv on what they grow, can be considered outside of the scope of the modern food industry.
K. Hudson - 7th Period The French Revolution launched the modern the restaurant industry. It relaxed the legal rights of guilds that [since the Middle Ages] were licensed by the king to control specific foods [eg. the Patissiers, Rotisseurs, Charcutiers] and created a hungry, middle-class customer base who relished the ideals of egalitarianism (as in, anyone who could pay the price could get the same meal). Entrepreneurial French chefs were quick to capitalize on this market. Menus, offering dishes individually portioned, priced and prepared to order, were introduced to the public for the first time.
adrain smith 7th period The food production is a complex, global collective of diverse businesses that together supply much of the food energy consumed by the world population. Only subsistence farmers, those who survive on what they grow, can be considered outside of the scope of the modern food industry.
D.clinkscale 7th period The food production is a complex, global collective of diverse businesses that together supply much of the food energy consumed by the world population. Only subsistence farmers, those who survive on what they grow, can be considered outside of the scope of the modern food industry. www.Google.com
Alexxis Peavy 7th period The foodservice industry, comprised of the food prepared away from home (FAFH) sector of the food & beverage market, accounts for about 46% of all consumer dollars spent on food and beverage products in the US. Over the past twenty years this business has changed considerably as American lifestyle habits, choices and spending propensities have evolved with regard to food and beverage consumption. Yet manufacturers, distributors and operators in the foodservice industry have in many ways been slow to adapt their sales and marketing practices to better serve the evolving preferences of the end consumer.As a result there are considerable inefficiencies up and down the value chain resulting in suboptimal performance for all parties. Trade spend management, campaign marketing and other critical activities suffer from an absence of data-driven input for decision-making, as well as the inability to effectively monitor and evaluate performance. http://blog.sentrana.com/2011/02/16/the-changing-landscape-of-the-foodservice-industry-part-1/
Marquis Collins 7th Period The food-service industry has evolved over the years because the fast food restaurants are making good grades.All of the restaurants are being graded by which they're restaurant is clean.We now have different kinds of food places.You can also try different foods.
Y.Hernandez-Gonzalez 7th Period Ray Kroc, McDonald's, And The Fast-Food Industry In 1954, a fifty-two-year-old milk-shake machine salesman saw a hamburger stand in San Bernardino, California, and envisioned a massive new industry: fast food. In what should have been his golden years, Raymond Kroc, the founder and builder of McDonald's Corporation, proved himself an industrial pioneer no less capable than Henry Ford. He revolutionized the American restaurant industry by imposing discipline on the production of hamburgers, french fries, and milk shakes. By developing a sophisticated operating and delivery system, he insured that the french fries customers bought in Topeka would be the same as the ones purchased in New York City. Such consistency made McDonald's the brand name that defined American fast food. www.google.com www.wiley.com
Candis Bullard 7th period The May, 2005, cover story, "Blogs Will Change Your Business," continues to receive lots of attention online. But many of the details in the story are out of date. So we've called many of the original sources and asked readers to help provide fixes and updates. For the version of the story with 2008 annotations, please visit www.businessweek.com/go/08/blog.
T Nunn- 5th Period
ReplyDeleteThe food service industry has changed dramatically especially over the past 60 years. Increased competition, global flavor profiles, concerns with health and wellness, and issues of sustainability, amongst other factors, have altered the food service landscape. The CIA has established the Department of Menu R&D as an educational resource for food industry professionals and culinary students, working in this competitive and high-tech environment.
http://menuscience.ciachef.edu/about/tour
Brittany C.
ReplyDelete5th period
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.
www.google.com
www.wikipedia.org
b.merritt 5th block
ReplyDeletePackaged food aisles at Fred Meyer, an American grocery store
Parmigiano reggiano cheese in a modern factoryThe food production is a complex, global collective of diverse businesses that together supply much of the food energy consumed by the world population. Only subsistence farmers, those who survive on what they grow, can be considered outside of the scope of the modern food industry
M.Pesina -5th Period
ReplyDeleteThe food service industry has changed dramatically especially over the past 60 years. Increased competition, global flavor profiles, concerns with health and wellness, and issues of sustainability, amongst other factors, have altered the food service landscape. The CIA has established the Department of Menu R&D as an educational resource for food industry professionals and culinary.
t.walton
ReplyDeleteperiod.5th
This article provides an overview of the challenges facing the supermarket industry in the U.S. from a technological perspective, and it provides recommendations for how retailers can gain a competitive advantage through the effective use of current and emerging technologies. www.ask.com
The food production is a complex, global collective of diverse businesses that together supply much of the food energy consumed by the world population. Only subsistence farmers, those who survive on what they grow, can be considered outside of the scope of the modern food industry.
ReplyDeletedeandre 5th period
J.clemons - 5th period
ReplyDeleteThe food service industry has changed dramatically especially over the past 60 years. Increased competition, global flavor profiles, concerns with health and wellness, and issues of sustainability, amongst other factors, have altered the food service landscape. http://menuscience.ciachef.edu/about/tour
The food service industry has changed dramatically especially over the past 60 years. Increased competition, global flavor profiles, concerns with health and wellness, and issues of sustainability, amongst other factors, have altered the food service landscape. The CIA has established the Department of Menu R&D as an educational resource for food industry professionals and culinary students, working in this competitive and high-tech environment.
ReplyDeletewfields 5th period
Eric davis
ReplyDelete5th block
DefinitionsIt is challenging to find an inclusive way to cover all aspects of food production and sale. The Food Standards Agency, a government body in the UK, describes it thus:
"...the whole food industry – from farming and food production, packaging and distribution, to retail and catering."[1]
The Economic Research Service of the USDA uses the term food system to describe the same thing:
"The U.S. food system is a complex network of farmers and the industries that link to them. Those links include makers of farm equipment and chemicals as well as firms that provide services to agribusinesses, such as providers of transportation and financial services. The system also includes the food marketing industries that link farms to consumers, and which include food and fiber processors, wholesalers, retailers, and foodservice establishments."
www.google.com
TRENTON J
ReplyDeleteTechnology continues to make rapid advances in our industry, and men and women are needed who can adapt to these changes and respond to new challenges. • Although automation and convenience foods will no doubt grow in importance, imaginative chefs who can create new dishes and develop new techniques and styles will always be needed, as will skilled cooks who can apply both old and new techniques to produce high-quality foods in all kinds of facilities, from restaurants and hotels to schools and hospitals.
5THPERIODhttp://www.slideshare.net/jigisjig/chapter-1-the-foodservice-industry-6512253
S.Woods-5th pd.
ReplyDeletehttp://en.wikipedia.org/wiki/Food_industry#Food_industry_technologies
the food industry have changed in technology, food, and more
A.Woods - 5th block
ReplyDeleteThe food service industry has changed dramatically especially over the past 60 years. Increased competition, global flavor profiles, concerns with health and wellness, and issues of sustainability, amongst other factors, have altered the food service landscape.
http://menuscience.ciachef.edu/about/tour
M. Dodson
ReplyDeleteC. HARRIS
M. WILLAMS
5TH PD.
If you enjoyed dinner in a restaurant last night, you contributed to the sales of the foodservice industry. If your child had a school lunch, your grandmother had breakfast in a nursing home, your spouse had coffee in the company cafeteria, your cousin ate supper in a military mess hall, or your uncle—unfortunately—had lunch in prison, they were being served by some segment of the foodservice industry.
Foodservice, by definition, is the industry that serves any food that is not prepared in the home. As one of the largest private sector employers in the U.S., it represents more than $560 billion in estimated 2009 sales and employs more than 13 million (Source National Restaurant Association). A complex supply chain helps make this industry successful, including a distribution network that supplies a broad range of products and services that help the food away from home industry thrive.
When U.S. consumers sit down to eat in one of the nation’s nearly one million foodservice locations, the food on the plate—and possibly the plate and tableware—has been brought there by a foodservice distributor. The menu you read in a restaurant may well have been printed by a foodservice distributor and a consultant chef at a foodservice distributor may have helped shape a restaurant’s menu items. In the wide array of choices for food away from home, consumers can easily name a dozen restaurants from fast food chains to their favorite Italian restaurant — yet few could name a foodservice distributor.
This largely behind the scenes industry includes more than 2,500 companies operating thousands of warehouses and massive transportation fleets. Every day, foodservice distributors make sure that products are delivered safely to foodservice operators — from fresh fish, meats, and produce to dry goods and refrigerated and frozen products. A typical broadline foodservice distributor may serve anywhere from 1,000 to 6,000 accounts from a single distribution center and offer their customers more than 10,000 items to meet specific operator needs. In 2008, estimated distributor annual sales in North America exceeded $240 BILLIONS.
CAROLIIN PERKINS FOODSERVICE DISTRIBUTORS
Khoa Vu 6th PeriIntroduction
ReplyDeleteCurrently, the restaurant industry accounts for four percent of the U.S. gross domestic product and is the nation's second largest employer next to the Federal government (Dumagan and Hackett, 1995). Seventy-five percent of restaurant customers report a significant increase in the number of restaurants from which they have to choose compared to only two years ago (NRA, 2001). Because of growing competition between restaurants, it is not surprising to see restaurant owners paying more attention to growing trends in Americans' eating habits. Restaurants that follow even the most minute trends could see a change in their market share and survivability. This paper will look at five of the largest food service trends in the United States and how to adapt to a more contemporary marketing mix.
http://www.associatedcontent.com/entertainment/?cat=2
ReplyDeleteIn the last four decades, the food service industry has experienced some of its most prosperous and exciting years. A staple of American family tradition, dining out has developed into a daily custom, like bathing regularly and watering plants. To put into perspective the food industry's magnitude of impact on the American way of life, here's a brief look at its evolution and future outlook.
"As it exists today, the domestic food and beverage industry is a very competitive and mature industry with little domestic growth. Increases in a company’s market share usually come at the expense of a competitor’s loss of market share (cannibalization). Overall most growth comes from international expansion. With the passage of NAFTA and GATT, many domestic companies are either entering into alliances with foreign entities, or acquiring them. There are many reasons for this. For example, much domestic food and beverage companies want to take advantage of existing distribution systems, or underutilized plant capacity. Some acquisitions may be motivated by Federal income tax considerations.
ReplyDeleteFrom the time that agriculture began about 7,000 years ago to the present there have been many important developments that are responsible for the state of the industry as it is today. The following events have had a major impact on where the industry is today.
Event
Explanation
IRRIGATION
The use of some form of irrigation is well documented throughout the history of civilization. It has enabled food production to occur in areas previously too hostile for plants and to counter the effects of drought.
INDUSTRIAL REVOLUTION
Resulted in mass production of food products at lower cost and consistent characteristics.
FOOD PRESERVATIVES
Classified into two main groups, antioxidants that delay or prevent the deterioration of foods by oxidative materials and antimicrobial agents that inhibit the growth of spoilage and pathogenic microorganisms in food.
PACKAGING
Tinned products came to America in 1822 and allowed food to be stored for long periods of time. Some packaging processes were developed to enable Napoleon’s armies to carry war to distant areas and remain well fed.
PASTEURIZATION
A partial sterilization accomplished by raising milk to a temperature high enough to destroy pathogenic bacteria. This process allows milk to remain consumable for about 14 days if refrigerated in closed containers.
TRANSPORTATION
First, railroads and barges, then trucks and air transportation have enabled many food products to be enjoyed in regions where food cannot be grown. Many locally grown food products can be consumed globally (bananas, fish, fruit, etc.).
PESTICIDES
Enabled farmers to significantly increase yield.
NUTRITION
In the 1950’s and forward, nutrition became a major concern for production/consumption. The emphasis on eating healthy has spawned a new market segment; for example organic foods, low-fat foods and healthy foods all enjoy healthy margins and increased demand.
All of the aforementioned technological developments have played a major role in the evolution of the food and beverage industry. There have also been some business developments that have had an impact on the current state of the industry.
Event
Explanation
FUTURES MARKETS
Many food manufacturers participate in the futures markets by entering into futures contracts to “hedge” against price fluctuations for their inventories of raw materials.
GOVERNMENT AGENCIES
OSHA and the FDA, have had a dramatic effect on the meat and food processing plants. They have helped ensure safety in production and consumption.
PRODUCT BRANDING
Branding of products is accomplished by extensive advertising, in many instances this product advertising costs more than the cost of production. Branding is partially responsible for the emergence of radio and television (soap operas).
FRANCHISING
In the 1950’s and 1960’s, the concept of franchised restaurants was promoted. This enabled franchisers to expand with limited capital investment.
MERGERS and ACQUISITIONS
In the 1980’s there were many mergers and acquisitions of food and beverage companies. This trend continues today. Many companies are actively buying and selling brands like baseball teams trade players"
from http://www.irs.gov/businesses/article/0%2C%2Cid=169666%2C00.html
In the last four decades, the food service industry has experienced some of its most prosperous and exciting years. A staple of American family tradition, dining out has developed into a daily custom, like bathing regularly and watering plants. To put into perspective the food industry's magnitude of impact on the American way of life, here's a brief look at its evolution and future outlook.
ReplyDeletelink:
http://www.associatedcontent.com/article/6176760/the_food_service_industry_redefining.html
In a period of about 40 years, the foodservice industry has changed from a rather small one in
ReplyDeleteour total industrial economy to one of our major ones. Growth and changes in feeding habits
will not stop. Eating away from home should become an even more important factor in the lives
of people than it is now. Some say that in the not too distant future, we will be eating more than 50 percent of our meals outside the home. If past growth reflects the future, this seems quite possible.
http://media.wiley.com/product_data/excerpt/81/EHE0004/EHEP000481.pdf
Processed food sales worldwide are approximately US$3.2 trillion (2004).
ReplyDeleteIn the U.S., consumers spend approximately US$1 trillion annually on food, or nearly 10 percent of the Gross Domestic Product (GDP). Over 16.5 million people are employed in the food industry.
In the United Kingdom, the food industry is extensive. It employs well over half a million people and has a turnover in excess of £70bn. It is the largest manufacturing sector in the UK and represents around 15% of the total
manufacturing sector in the UK. Around 13% of the people working in manufacturing in the UK work in the food and drink industry.The food service industry has changed dramatically especially over the past 60 years. Increased competition, global flavor profiles, concerns with health and wellness, and issues of sustainability, amongst other factors, have altered the food service landscape. I WENT TO http://www.google.com it took me to http://menuscience.ciachef.edu/about/tour and http://en.wikipedia.org/wiki/Food_industry.
6th period How has the food service industry evolved over the years? Food processing is the methods and techniques used to transform raw ingredients into food for human consumption. Food processing takes clean, harvested or slaughtered and butchered components and uses them to produce marketable food products. There are several different ways in which food can be produced.
ReplyDeleteOne Off Production This method is used when customers make an order for something to be made to their own specifications, for example a wedding cake. The making of One Off Products could take days depending on how intricate the design is and also the ability of the chef making the product.
Batch Production This method is used when the size of the market for a product is not clear, and where there is a range within a product line. A certain number of the same goods will be produced to make up a batch or run, for example at Gregg's Bakery they will bake a certain number of chicken bakes. This method involves estimating the amount of customers that will want to buy that product.
Mass production This method is used when there is a mass market for a large number of identical products, for example, chocolate bars, ready meals and canned food. The product passes from one stage of production to another along a production line.
Just In Time This method of production is mainly used in sandwich bars such as Subway. All the components of the product are there and the customer chooses what they want in their product and it is made for them fresh in front of them. website Http://www.ask.com/wiki/food-industry
The foodsevice industry over the years have:
ReplyDelete~Processed food sales worldwide $3.2 trillion in the U.S
~colleges offer different programs in the foodservice industry
~includes all types of restuarants, fast foods eateries, and formal dinning
~cafeterias, bars,etc.
~computers used to: track orders,inventory
*bls.gov source
Agricultural machinery, originally led by the tractor, has practically eliminated human labor in many areas of production. Many other areas of technology are also involved, to the point where it is hard to find an area that does not have a direct impact on the food industry. Computer technology is also a central force, with computer networks and specialized software providing the support infrastructure to allow global movement of the myriad components involved.
ReplyDeleteen.wikipedia.org
The food-service industry had diverse businesses that works together supply much of the food energy consumed by the world population. The industry found an inclusive way to cover all aspects of food production and sale. Food-service industry also processed food sales worldwide that`s approximately 3.2 trillion dollars in 2004.
ReplyDeleteThey change by the electronics over the years by unot using handheld items so stuff are use from elctricity
ReplyDeletej.harden-6th block
ReplyDeletethe food service industry has improved in many ways. one of the ways are with the fast food. with fast food you are allowed to go through a drive through window and get your food orderd in a certain amount of time. also food industries have a way of advertising their food on telivision with commercials ; for example Burger king. Their are many other ways that the food industry has improved those were just some of the many !
- work cited page ; google
The food production is a complex, global collective of diverse businesses that together supply much of the food energy consumed by the world population. Only subsistence farmers, those who survive on what they grow, can be food industry.considered outside of the scope of the modern
ReplyDeleteK.Jackson (:
7th Period
http://www.ask.com/wiki/Food_industry
s.reynolds
ReplyDelete7th period
The food production is a complex, global collective of diverse businesses that together supply much of the food energy consumed by the world population. Only subsistence farmers, those who survive on what they grow, can be considered outside of the scope of the modern food industry.
BPham-7th
ReplyDeleteThe food industry has changed significantly over the past few years, and with the change comes many challenges. Today’s informed consumer spends more dollars dining outside the home than ever before. With this emphasis on dining out, more pressure is placed on the food service industry to cater to the public’s demand for greater variety of high-quality food that has been prepared and cooked safely.
CREDIT:
http://www.agr.ne.gov/pub/daf/focus_on_food_safety.pdf
N.Hollis-7th
ReplyDeleteThe food production is a complex, global collective of diverse businesses that together supply much of the food energy consumed by the world population. Only subsistence farmers, those who survive on what they grow, can be considered outside of the scope of the modern food industry.
Amia Sims
ReplyDelete7th pd
Historians tell us the genesis of food service dates back to ancient times. Street vendors and public cooks (caterers) were readily available in Ancient Rome. Medieval travelers dined at inns, taverns, monestaries and hostelries. Colonial America continued this tradition in the form of legislated Publick Houses. The restaurant, as we know it today, is said to have been a byproduct of the French Revolution. Modern food service is a product of the Industrial Revolution. Advances in technology made possible mass production of foodstuffs, quick distribution of goods, safer storage facilities, and more efficient cooking appliances. Advances in transportation (most notably trains, automobiles, trucks) also created a huge demand for public dining venues. Another thought to ponder: how military foodservice impacted civilian industry.
"Foodservice organizations in operation in the United States today have become an accepted way of life, and we tend to regard them as relatively recent innovations. However, they have their roots in the habits and customs that characterize our civilization and predate the Middle Ages. Certain phases of foodservice operations reach a well-organized from as early as feudal times...Religious orders and royal households were among the earliest practitioners of quantity food production...Records show that the food preparation carried out by the abbey brethren reached a much higher standard than food served in the inns at that time...The royal household, with its hundreds of retainers, and the households of nobles, often numbering as many as 150 to 250 persons, also necessitated an efficient foodservice...In providing for the various needs, strict cost accounting was necessary, and here, perhaps, marks the beginning of the present-day scientific foodservice cost accounting..."
---West and Wood's Introduction to Foodservice, June Payne-Palacio & Monica Theis, editors [Prentice-Hall:Upper Saddle River NJ] 9th edition, 2001 (p. 5-6)
http://www.foodtimeline.org/restaurants.html
K. Biggs
ReplyDelete7th Period
By 1960, there were more than 200 McDonald's outlets across the country, a rapid expansion fueled by low franchising fees. Ray Kroc had created one of the most compelling brands of all time. But he was barely turning a profit. Ultimately, it was his decision to use real estate as a financial lever that made McDonald's a viable operation. In 1956, Kroc set up the Franchise Realty Corporation, buying up tracts of land and acting as a landlord to eager franchisees. With this step, McDonald's began to generate real income, and the company took off. Kroc then introduced national advertising programs to support the rapidly proliferating franchises, and when it appeared that growth in the company's home territory was slowing in the early 1970s, he started an energetic and successful push to make McDonald's a global presence. Throughout the company's spectacular growth, Kroc maintained a delicate balancing act, imposing rigorous system-wide standards while encouraging an entrepreneurial spirit that welcomed ideas from all levels. Many of these ideas contributed to the company's astonishing success.
http://www.wiley.com/legacy/products/subject/business/forbes/kroc.html
Anna Roberts
ReplyDelete7th Block
In amassing a $500-million fortune, the king of the hamburger transformed the nation's cultural landscape and forged an industry that is among America's greatest exports. The widely imitated success of McDonald's offers an excellent example for today's managers and executives searching for greater production efficiencies. By putting the humble hamburger on the assembly line, Kroc showed the world how to apply sophisticated process management to the most prosaic endeavors. To succeed the McDonald's way, companies must define the basic premise of the service they offer, break the labor into constituent parts, and then continually reassemble and fine tune the many steps until the system works without a hitch. Today, companies engaged in delivering pizzas, processing insurance claims, or selling toys benefit from the kinds of systems that Ray Kroc pioneered. To the degree that such operations maintain quality control, and cherish customer satisfaction, profits may flow.
alton m. dodson
ReplyDelete7th period
"the foodservice industry is way more technotic".
-kidsworld.com
Lashonta glover
ReplyDelete7pd
The food production is a complex, global collective of diverse businesses that together supply much of the food energy consumed by the world population. Only subsistence farmers, those who surv on what they grow, can be considered outside of the scope of the modern food industry.
WWW.Google.com
/food industry
K. Hudson - 7th Period
ReplyDeleteThe French Revolution launched the modern the restaurant industry. It relaxed the legal rights of guilds that [since the Middle Ages] were licensed by the king to control specific foods [eg. the Patissiers, Rotisseurs, Charcutiers] and created a hungry, middle-class customer base who relished the ideals of egalitarianism (as in, anyone who could pay the price could get the same meal). Entrepreneurial French chefs were quick to capitalize on this market. Menus, offering dishes individually portioned, priced and prepared to order, were introduced to the public for the first time.
http://www.foodtimeline.org/restaurants.html#restaurants
adrain smith
ReplyDelete7th period
The food production is a complex, global collective of diverse businesses that together supply much of the food energy consumed by the world population. Only subsistence farmers, those who survive on what they grow, can be considered outside of the scope of the modern food industry.
wwww. wikepedia.com/food industry
D.clinkscale
ReplyDelete7th period
The food production is a complex, global collective of diverse businesses that together supply much of the food energy consumed by the world population. Only subsistence farmers, those who survive on what they grow, can be considered outside of the scope of the modern food industry.
www.Google.com
Contrevion C
ReplyDelete7th period
The Food-Service has sophisticated technologies define modern food production today.
wikipedia.org
Alexxis Peavy
ReplyDelete7th period
The foodservice industry, comprised of the food prepared away from home (FAFH) sector of the food & beverage market, accounts for about 46% of all consumer dollars spent on food and beverage products in the US. Over the past twenty years this business has changed considerably as American lifestyle habits, choices and spending propensities have evolved with regard to food and beverage consumption. Yet manufacturers, distributors and operators in the foodservice industry have in many ways been slow to adapt their sales and marketing practices to better serve the evolving preferences of the end consumer.As a result there are considerable inefficiencies up and down the value chain resulting in suboptimal performance for all parties. Trade spend management, campaign marketing and other critical activities suffer from an absence of data-driven input for decision-making, as well as the inability to effectively monitor and evaluate performance.
http://blog.sentrana.com/2011/02/16/the-changing-landscape-of-the-foodservice-industry-part-1/
Marquis Collins
ReplyDelete7th Period
The food-service industry has evolved over the years because the fast food restaurants are making good grades.All of the restaurants are being graded by which they're restaurant is clean.We now have different kinds of food places.You can also try different foods.
Y.Hernandez-Gonzalez
ReplyDelete7th Period
Ray Kroc, McDonald's, And The Fast-Food Industry
In 1954, a fifty-two-year-old milk-shake machine salesman saw a hamburger stand in San Bernardino, California, and envisioned a massive new industry: fast food. In what should have been his golden years, Raymond Kroc, the founder and builder of McDonald's Corporation, proved himself an industrial pioneer no less capable than Henry Ford. He revolutionized the American restaurant industry by imposing discipline on the production of hamburgers, french fries, and milk shakes. By developing a sophisticated operating and delivery system, he insured that the french fries customers bought in Topeka would be the same as the ones purchased in New York City. Such consistency made McDonald's the brand name that defined American fast food.
www.google.com
www.wiley.com
Tyesha Stone
ReplyDelete7th period
The Food-Service has sophisticated technologies define modern food production today.
wikipedia.org
Candis Bullard
ReplyDelete7th period
The May, 2005, cover story, "Blogs Will Change Your Business," continues to receive lots of attention online. But many of the details in the story are out of date. So we've called many of the original sources and asked readers to help provide fixes and updates. For the version of the story with 2008 annotations, please visit www.businessweek.com/go/08/blog.