Table of Contents
Scope and Themes
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- What you need to know
- Definition
- Data sources
- Sales data
- Consumer survey data
- Abbreviations and terms
- Abbreviations
- Terms
Executive Summary
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- The market
- Market grows steadily
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- Figure 1: College and university foodservice sales, at current prices, 2007-12
- Managed services makes up about two thirds of the market
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- Figure 2: College and university foodservice sales, by segment, 2007-13
- Sales are expected to reach $26.1 billion in 2017
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- Figure 3: U.S. university foodservice sales, fan chart, 2007-17
- Market factors
- Drivers favor colleges and universities
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- Figure 4: Actual and projected numbers for enrollment in all postsecondary degree-granting institutions, by age, fall 1995, 2009, and 2020
- Menu insights
- Vegetables are king at college
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- Figure 5: Top five menu item dishes at universities, by incidence, first half 2012
- University consumers
- Campuses are losing to outside competition
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- Figure 6: Number of weekly meals and snacks purchased on and off campus, October 2012
- Healthy and flavorful food ranks slightly behind price in importance
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- Figure 7: Top five things students would like to see more of, October 2012
- Taste and price top the persuasion list
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- Figure 8: Top five persuasion factors in more frequent campus dining, October 2012
- Good Chinese food may be lacking on campuses
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- Figure 9: Top 10 ethnic cuisines ordered on and off campus, October 2012
- What we think
Issues in the Market
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- What are the most prevalent items on campus dining menus?
- How are colleges and universities using technology and social media in dining services?
- How are colleges and universities keeping the dining experience interesting for students?
- What ethnic or regional cuisine types do students enjoy most?
- What factors would influence students to dine more often on campus?
Insights and Opportunities
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- Build out beverages
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- Figure 10: Non-alcoholic beverage purchase behavior, by gender and age, October 2012
- Polls of engagement
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- Figure 11: Attitudes toward campus dining, by gender, October 2012
Trend Applications
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- Inspire Trend: Cool Vending
- Inspire Trend: Premiumization and Indulgence
- 2015 Trend: Access Anything, Anywhere
Market Size and Forecast
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- Key points
- Annual sales easily increase
- Sales and forecast of college and university foodservice
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- Figure 12: College and university foodservice sales, at current prices, 2007-17
- Self-managed leads but gives up ground
- Sales in college and university foodservice by segment
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- Figure 13: College and university foodservice sales, by segment, 2007-13
- Managed services’ increase weakens slightly, but remains strong
- Sales and forecast of managed services university dining
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- Figure 14: Sales of food and beverages through college and university managed services companies, at current prices, 2007-17
- Self-managed grows in an ebb and flow pattern
- Sales and forecast of self-managed university dining
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- Figure 15: Sales of food and beverages through self-managed college/university foodservice programs, at current prices, 2007-17
- Fan chart forecast
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- Figure 16: U.S. college and university foodservice sales, fan chart, 2007-17
Market Drivers
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- Key points
- Unemployment helps college enrollment
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- Figure 17: Incidence of unemployment and underemployment, Jan. 2008-Dec. 2012
- Figure 18: Actual and projected numbers for enrollment in all postsecondary degree-granting institutions, by age, Fall 1995, 2009, and 2020
- Food expenditures per student are on the rise
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- Figure 19: Annual food and beverage sales per student enrolled in higher education, 2007-12
- Population shift, however, could stall college enrollment growth
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- Figure 20: Population aged 18+, by age, 2008-18
- Millennials demonstrate the importance of higher education
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- Figure 21: Educational attainment of people aged 18+, by generation, 2011
- Some school dining services rise to the top providing competition
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- Figure 22: Princeton Review “The Best 377 Colleges: 2013 Edition,” Top five best campus food, 2012
Innovations and Innovators
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- Key points
- Engaging events
- Sustainability matters
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- Figure 23: Restaurant choice influence factors, by age, October 2012
- Highlighting health
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- Figure 24: Restaurant choice influence factors, by age, October 2012
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- Figure 25: Healthy menu changes made by noncommercial operators in the past couple years, 2012
- Food truck solutions
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- Figure 26: Attitudes toward campus dining, by gender, October 2012
Brand Analysis
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- Overview
- Boston University
- Stanford University
- University of Pennsylvania
- Vanderbilt University
- Managed services companies
- Sodexo
- What’s new
- Aramark
- What’s new
- Chartwells Higher Education Dining Services
- What’s new
Marketing Strategies
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- Overview
- Engaging technology
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- Figure 27: Restaurant choice influence factors, by age, October 2012
- Social media
Menu Insights Analysis—Top Five Menu Items
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- Key points
- Vegetables on top
- Chicken is most popular protein
- Rice and potatoes provide home comfort
- Burgers have to stand out
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- Figure 28: Top five menu item dishes at universities, by incidence, First half 2012
Campus Dining Usage
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- Key points
- Snacks and beverages present the best growth opportunity
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- Figure 29: Campus dining usage, by gender, October 2012
- Snacks could be a target area for older students
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- Figure 30: Campus dining usage, by age, October 2012
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- Figure 31: Campus dining usage, by race/Hispanic origin, October 2012
- Part-time workers could be coaxed to eat more meals on campus
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- Figure 32: Campus dining usage, by employment, October 2012
Campus Dining Frequency
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- Key points
- Students purchase a lot of meals and snacks off campus
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- Figure 33: Campus dining frequency, October 2012
- Men and women purchase more meals off campus
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- Figure 34: Campus dining frequency, by gender, October 2012
- The number of meals eaten decreases with age
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- Figure 35: Campus dining frequency, by age, October 2012
- Full-time workers purchase the least meals and the most snacks
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- Figure 36: Campus dining frequency, by employment, October 2012
Campus Dining Attitudes
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- Key points
- Students are bored with campus food choices
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- Figure 37: Attitudes toward campus dining, October 2012
- Women make meals of snacks
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- Figure 38: Attitudes toward campus dining, by gender, October 2012
- Older students interested in better quality
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- Figure 39: Attitudes toward campus dining, by age, October 2012
Items Students Would Like to See More of
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- Key points
- Healthful food especially matters to women
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- Figure 40: Items students would like to see more of, by gender, October 2012
- Young students focus on flavor
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- Figure 41: Items students would like to see more of, by age, October 2012
Campus Dining Persuasion Factors
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- Key points
- Flavor and price offers are the biggest persuasion factors
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- Figure 42: Persuasion factors in more frequent campus dining, by gender, October 2012
- Better taste may be a partnership away
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- Figure 43: Persuasion factors in more frequent campus dining, by age, October 2012
Ethnic Cuisine Interest
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- Key points
- Chinese is the leading cuisine purchased off campus
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- Figure 44: Ethnic cuisines frequently ordered, October 2012
- Women are more approving of most ethnic cuisines, especially Italian
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- Figure 45: Ethnic cuisines frequently ordered, by gender, October 2012
- Those aged 21-24 like to experience ethnic flavors
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- Figure 46: Ethnic cuisines frequently ordered, by age, October 2012
- Latin American cuisine should be explored more on campus
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- Figure 47: Ethnic cuisines frequently ordered, by race/Hispanic origin, October 2012
Cluster Analysis
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- Stable Snackers
- Demographics
- Characteristics
- Opportunity
- Picky Discontenteds
- Demographics
- Characteristics
- Opportunity
- Hungry Nows
- Demographics
- Characteristics
- Opportunity
- Skinny Scrimpers
- Demographics
- Characteristics
- Opportunity
- Cluster characteristic tables
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- Figure 48: Target clusters, October 2012
- Figure 49: Campus dining usage, by target clusters, October 2012
- Figure 50: Campus dining frequency, by target clusters, October 2012
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- Figure 51: Items students would like to see more of, by target clusters, October 2012
- Figure 52: Persuasion factors in more frequent campus dining, by target clusters, October 2012
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- Figure 53: Ethnic cuisines frequently ordered, by target clusters, October 2012
- Figure 54: Attitudes toward campus dining, by target clusters, October 2012
- Cluster demographic tables
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- Figure 55: Target clusters, by demographic, October 2012
- Cluster methodology
Custom Consumer Groups—Regions
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- Key points
- Northeastern students tend to take part in the meal plan
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- Figure 56: Campus dining usage, by region, October 2012
- Midwestern students are the most bored with campus food choices
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- Figure 57: Attitudes toward campus dining, by region, October 2012
- Students from the West enjoy many ethnic cuisines
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- Figure 58: Items students would like to see more of, by region, October 2012
- Snacks could keep Northeasterners on campus more
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- Figure 59: Persuasion factors in more frequent campus dining, by region, October 2012
- Ethnic cuisines don’t mean as much to Northeastern students
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- Figure 60: Ethnic cuisines frequently ordered, by region, October 2012
Appendix: Other Useful Consumer Tables
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- Figure 61: Campus dining frequency, by employment, October 2012
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- Figure 62: Persuasion factors in more frequent campus dining, by employment, October 2012
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Appendix: Trade Associations
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