CUSTOMERS: Tactics vary when B&Is try to build traffic
- At Kimberly-Clark: Catering jumps 20%. Lang, Joan // FoodService Director;3/15/97, Vol. 10 Issue 3, p134
Reports on the expansion of the catering operation at Kimberly-Clark Corp.'s employee cafeterias in Neenah, Wisconsin. Catering at the Neenah Conference Center; Customization of menus; Observation of the high level of food preparation and presentation.
- COOKING NOW OUT-FRONT: FOODS STATIONS SCATTER AT KIMBERLY CLARK CAFETERIA. // FoodService Director;8/15/2001, Vol. 14 Issue 8, p1
Reports that a cafeteria at Kimberly Clark Corp. is being transformed into a scatter system which offers multiple food stations. Features of the cafeteria; Plans of the cafeteria to offer Japanese cuisine to customers; Number of customers served by the cafeteria.
- Return for school dinners. // Management Today;May97, p16
Focuses on the advantages of having an on-site company canteen. Details on an anecdote featuring SmithKline Beecham; Views of John Whiting, a tax partner at Price Waterhouse, on the financial advantages of catering; Comments from Clare Merdith, a spokesperson for the Sainsbury company.
- A contrarian view. Anderson, Carl // FoodService Director;10/15/97, Vol. 10 Issue 10, p42
Opinion. Focuses on Home-Meal Replacement (HMR) being the next home run in employee foodservice. How HMR is being viewed; What employee based HMR menus need to do to become successful.
- Corporate foodservices feel pinch of downsizing, SFM survey reveals. // Nation's Restaurant News;10/30/2000, Vol. 34 Issue 44, p24
Reports on the results of a survey on corporate foodservice providers conducted by the Society for Foodservice Management in Louisville, Kentucky. Decrease in the employee customer base of respondents; Average participation rate at lunch; Increase in the number of cafeterias offering dinner for...
- Lunchtime is looking healthy. Singh, Sonoo; White, Amanda // Marketing Week;10/4/2001, Vol. 24 Issue 34, p36
Presents the results of a survey on the lunchtime breaks of employees in Great Britain as of March 2001. Attitudes of the participants to taking lunches; Choices of the employees for a weekday lunchtime venue; Level of satisfaction with the food selections.
- Business & industry. // Food Management;Oct97, Vol. 32 Issue 10, p47
Focuses on the evolution of noncommercial foodservice in business and industry in the United States. Bowery Savings Bank as the first known provider of business-based employee foodservice; Expansion of the meals-at-work programs during World War I; Emergence of the foodservice management companies.
- Marketcapsule: B&I lunch checks still declining. // FoodService Director;03/15/98, Vol. 11 Issue 3, p6
Presents data showing the decline in lunch check averages among business and industry foodservice self-operators in 1997.
- GOVT. BLAMES `OVERSTORING': See slowdown ahead for f/s growth. // FoodService Director;03/15/99, Vol. 12 Issue 3, p22
Predicts a slowdown in the growth of foodservice operators in the United States. Impact of the industry's overexpansion strategy; Issue on labor force.