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Sustainability in the UK Foodservice Operators% Industry 2012-2013

NEW YORK, Nov. 19, 2012 /PRNewswire/ -- Reportlinker.com announces that a new market research report is available in its catalogue:

Sustainability in the UK Foodservice Operators% Industry 2012-2013

http://www.reportlinker.com/p01042416/-Sustainability-in-the-UK-Foodserv...

Product Synopsis

"Sustainability in the UK Foodservice Operators' Industry 2012-2013" is a new report by Canadean that provides a comprehensive analysis of various factors that affect sustainability in the UK foodservice industry. The report contains in-depth analysis on the principal drivers and challenges with regards to sustainability as well as highlighting the CSR initiatives implemented by food service operators; it also benchmarks the successful sustainable initiatives and food wastage management measures adopted by various companies. This report also examines the impact of sustainability on profits and cost saving targets set by companies. Furthermore, the report assesses the implementation status of calorie labeling within foodservice organizations and analyses the procurement strategies and practices being undertaken, category-level spending outlooks, changes in sustainable procurement budgets, and the investment opportunities available for leading purchase decision makers. The report identifies the key drivers and practices of green marketing, and the channels used to effectively market green credentials.

Introduction and Landscape

Why was the report written?

This report is the result of an extensive survey drawn from Canadean's exclusive panel of leading foodservice industry operators. The panel consists of executives across industries recruited by means of opt-ins to pop-up surveys on leading industry portals. As sustainability emerges as a strong theme in the current business environment, this report provides the reader with a definitive analysis of what sustainability means to the foodservice industry and how it is implemented. Furthermore, this report grants access to the opinions and strategies of business decision makers and competitors, and examines their actions surrounding sustainable procurement practices and marketing environmentally friendly, or 'green', initiatives. The report also provides access to information categorized by sector, channel, and company turnover.

What is the current market landscape and what is changing?

On average, foodservice operators' sustainability expenditure is expected to rise over the next 12 months by 7.2% in the profit sector, whereas on average, foodservice operators in the cost sector channels expect to register an increase in their sustainability budgets by 5.8% over the next 12 months.

What are the key drivers behind recent market changes?

'Cost savings and operational efficiency', 'compliance with legislation', and 'reducing food wastage' are identified as the most important drivers for sustainability.

What makes this report unique and essential to read?

"This report is the result of an extensive survey drawn from Canadean's exclusive panel of leading foodservice industry operators; the panel consists of executives across industries recruited by means of opt-ins to pop-up surveys on leading industry portals. As sustainability emerges as a strong theme in the current business environment, this report provides the reader with a definitive analysis of what sustainability means to the foodservice industry and how it is implemented. Furthermore, this report grants access to the opinions and strategies of business decision makers and competitors, and examines their actions surrounding sustainable procurement practices and marketing environmentally friendly, or 'green', initiatives. The report also provides access to information categorized by sector, channel, and company turnover.

Key Features and Benefits

To identify the most popular standards or practices used in measuring and monitoring sustainability implementation.

To understand the set specific cost saving targets to be achieved when implementing sustainability.

Uncovers the leading concerns of foodservice operators in the effective implementation of sustainable practices.

Formulate effective procurement strategies by identifying how sustainability procurement budgets are changing and where expenditure will be directed in the future.

Identify the specific marketing strategies and channels competitors use to win business.

Key Market Issues

In total, 56% of respondents from the profit sector consider 'operating fully-loaded dish washers' to be a highly implemented water efficiency measure, while 'hand scraping food waste' and 'filling water glasses on request' are considered to be other important water saving measures. In addition, 79% of cost sector respondents considered 'hand scrapping food waste' to be a widely implemented water efficiency measure, while 67% of cost sector respondents identified 'periodic leak inspections' as another commonly implemented water efficiency measure.

According to survey results, 29% and 42% of respondents from the profit sector and the cost sector identify that they undertake 'training and guidance on waste management techniques' as a part of their CSR initiative respectively.

'LED lights and candles' and 'linen-free tables' are the most important products and services considered by the majority of profit sector respondents for sustainable procurement. Additionally, 33% and 28% of cost sector respondents highlighted 'durable spoons' and 'reusable bags and mugs' as the most preferred products under sustainable procurement respectively.

On average, foodservice operators' sustainability expenditure is expected to rise over the next 12 months by 7.2% in the profit sector, whereas on average, foodservice operators in the cost sector channels expect to register an increase in their sustainability budgets by 5.8% over the next 12 months.

Overall, 46% and 35% of respondents from the profit sector and the cost sector expressed 'no intention to implement' calorie labeling in their companies, respectively.

Key Highlights

'Regular inspection of fridge and storage system', 'strategic menu planning and ordering', and 'training staff on waste management system' are the most important steps taken to manage food wastage, as highlighted by 67%, 63%, and 56% of profit sector respondents respectively. The majority of respondents from the cost sector indicated 'strategic menu planning and ordering', 'purchasing meat and seafood as per cooking needs', and 'regular inspection of fridge and storage system' as the most widely implemented food wastage management measures.

A total of 38% of profit sector respondents and 28% of cost sector respondents consider 'email and newsletters' to be effective media for promotion.

Overall, 31% and 41% of respondents across the profit sector and the cost sector claim that they have 'limited engagement' with suppliers, respectively. Additionally, 21% and 28% of respondents from profit and cost sectors noted that they 'encouraged suppliers with some success', respectively.

On average, sustainability budgets are expected to increase by 8% for operators with turnover of less than GBP1 million, while it is expected to increase by 6.8% for operators with turnover of GBP1 million - GBP9.99 million. Operators with turnovers of GBP10 million - GBP49.99 million expect to increase sustainability spending by 4.6%, while operators with turnover of GBP50 million and more expect to see an increase of just 3.5% in their sustainability budgets.

Procuring 'local' food and implementing 'minimal packaging' are considered to be important sustainable procurement standards by foodservice operators in both the profit and cost sector channels.

Table of Contents

1.1 What is this report about?

1.2 Definitions

1.3 Methodology

1.4 Profile of Survey Respondents

2 Executive Summary

3 Sustainability in the Foodservice Industry

3.1 Key Drivers of Sustainability

3.1.1 Key drivers of sustainability - foodservice sectors

3.1.2 Key drivers of sustainability - foodservice channels

3.1.3 Key drivers of sustainability - turnover

3.2 Corporate Social Responsibility (CSR) Initiatives

3.2.1 CSR initiatives - foodservice sectors

3.2.2 CSR initiatives - turnover

3.3 Major Barriers to Sustainability

3.3.1 Major barriers to sustainability - foodservice sectors

3.3.2 Major barriers to sustainability - foodservice channels

3.3.3 Major barriers to sustainability - turnover

4 Implementation of Sustainability

4.1 Implementation Status of Calorie Labelling

4.1.1 Implementation status of calorie labeling - foodservice sectors

4.2 Water Efficiency Measures

4.2.1 Water efficiency measures - profit sector

4.2.2 Water efficiency measures - cost sector

4.2.3 Water efficiency measures - foodservice channels

4.2.4 Water efficiency measures - turnover

4.3 Food Wastage Management Measures

4.3.1 Food wastage management measures - profit sector

4.3.2 Food wastage management measures - cost sector

4.3.3 Food wastage management measures - foodservice channels

4.3.4 Food wastage management measures - turnover

5 Financial Implications of Sustainability

5.1 Cost Saving Expectations

5.1.1 Cost saving expectations - profit sector channels

5.1.2 Cost saving expectations - cost sector channels

5.1.3 Cost saving expectations - turnover

5.2 Impact of Sustainability on Profits

5.2.1 Impact of sustainability on profits - profit sector channels

5.3 Planned Change in Sustainability Budgets

5.3.1 Planned change in sustainability budgets - profit sector channels

5.3.2 Planned change in sustainability budgets - cost sector channels

5.3.3 Planned change in sustainability budgets - turnover

6 Sustainable Procurement

6.1 Level of Supplier Engagement

6.1.1 Level of supplier engagement - foodservice sectors

6.1.2 Level of supplier engagement - foodservice channels

6.1.3 Level of supplier engagement - turnover

6.2 Sustainable Procurement Standards

6.2.1 Sustainable procurement standards - foodservice sectors

6.2.2 Sustainable procurement standards -foodservice channels

6.2.3 Sustainable procurement standards - turnover

6.3 Procurement of Sustainable Products and Services

6.3.1 Procurement of sustainable products and services -foodservice sectors

6.3.2 Procurement of sustainable products and services - foodservice channels

6.3.3 Procurement of sustainable products and services - turnover

7 Marketing Green Initiatives

7.1 Drivers of Green Marketing

7.1.1 Drivers of green marketing - foodservice sectors

7.1.2 Drivers of green marketing - foodservice channels

7.1.3 Drivers of green marketing - turnover

7.2 Effective tools for marketing

7.2.1 Effective tools for marketing - foodservice sectors

7.2.2 Effective tools for marketing - foodservice channels

7.2.3 Effective tools for marketing - turnover

7.3 Effective Channels of promotion

7.3.1 Effective channels of promotion - foodservice sectors

7.3.2 Effective channels of promotion -foodservice channels

N.B. Responses are not mutually exclusive, and therefore do not total 100%

Source: Canadean © Canadean

8 Appendix

8.1 Survey Results - Closed Questions

8.2 About Canadean

8.3 Disclaimer

List of Figures

Figure 1: Key Drivers of Sustainability: Foodservice Sectors (%), 2012-2013 Figure 2: Key Drivers of Sustainability: Foodservice Channels (%), 2012-2013 Figure 3: Key Drivers of Sustainability: Turnover (%), 2012-2013 Figure 4: CSR Initiatives: Foodservice Sectors(%), 2012-2013 Figure 5: CSR Initiatives: Turnover (%), 2012-2013 Figure 6: Major Barriers to Sustainability: Foodservice Sectors (%), 2012-2013 Figure 7: Major Barriers to Sustainability: Foodservice Channels (%), 2012-2013 Figure 8: Major Barriers to Sustainability: Turnover (%), 2012-2013 Figure 9: Implementation Status of Calorie Labelling: Foodservice Sectors (%), 2012-2013 Figure 10: Water Efficiency Measures: Profit Sector (%), 2012-2013 Figure 11: Water Efficiency Measures: Cost Sector (%), 2012-2013 Figure 12: Water Efficiency Measures: Foodservice Channels (%), 2012-2013 Figure 13: Water Efficiency Measures: Turnover (%), 2012-2013 Figure 14: Food Wastage Management Measures: Profit Sector (%), 2012-2013 Figure 15: Food Wastage Management Measures: Cost Sector (%), 2012-2013 Figure 16: Food Wastage Management Measures: Foodservice Channels (%), 2012-2013 Figure 17: Food Wastage Management Measures: Turnover (%), 2012-2013 Figure 18: Cost Saving Expectations: Profit Sector Channels (%), 2012-2013 Figure 19: Cost Saving Expectations: Cost Sector Channels (%), 2012-2013 Figure 20: Cost Saving Expectations: Turnover (%), 2012-2013 Figure 21: Impact of Sustainability on Profits : Profit Sector Channels (%), 2012-2013 Figure 22: Planned Change in Sustainability Budgets: Profit Sector Channels (%), 2012-2013 Figure 23: Planned Change in Sustainability Budgets: Cost Sector Channels (%), 2012-2013 Figure 24: Planned Change in Sustainability Budgets: Turnover (%), 2012-2013 Figure 25: Level of Supplier Engagement : Foodservice Sectors (%), 2012 Figure 26: Level of Supplier Engagement : Foodservice Channels (%), 2012 Figure 27: Level of Supplier Engagement: Turnover (%), 2012 Figure 28: Sustainable Procurement Standards: Foodservice Sectors (%), 2012 Figure 29: Sustainable Procurement Standards: Foodservice Channels (%), 2012 Figure 30: Sustainable Procurement Standards: Turnover (%), 2012 Figure 31: Procurement of Sustainable Products and Services: Foodservice Sectors (%), 2012-2013 Figure 32: Procurement of Sustainable Products and Services: Foodservice Channels (%), 2012-2013 Figure 33: Procurement of Sustainable Products and Services: Turnover (%), 2012-2013 Figure 34: Drivers of Green Marketing: Foodservice Sectors (%), 2012-2013 Figure 35: Drivers of Green Marketing: Foodservice Channels (%), 2012-2013 Figure 36: Drivers of Green Marketing: Turnover (%), 2012-2013 Figure 37: Effective Tools for Marketing: Foodservice Sectors (%), 2012-2013 Figure 38: Effective Tools for Marketing: Foodservice Channels (%), 2012-2013 Figure 39: Effective Channels of Promotion: Foodservice Sectors (%), 2012-2013 Figure 40: Effective Channels of Promotion: Foodservice Channels (%), 2012-2013

Companies Mentioned

Orchid Group , Bibendum , Elior , Pret A Manger , River Cottage Canteen Plymouth restaurant , Lancaster London hotel , Avoca , Unilever , Unilever Food Solutions , Subway, Nestle UK , Young's Seafood , Envirowise , Aramark Limited, Sodexo , 3663, Norbert Dentressangle , Tata Global Beverages , Kellogg's , Mitchells and Butlers , Compass group , Vegware , McDonald , McCain , OSI Food Solutions , Tulip , Linpac , First Milk , British larder Suffolk , Nampak Plastics UK , QHotels , TalkingtonBates , Harbor and Jones , Bedruthan Hotel , Starbucks , Premier Inn , Gram , bartlett mitchell , The Lindley Group.

To order this report:Restaurant_and_Food_Services Industry:

Sustainability in the UK Foodservice Operators% Industry 2012-2013

Nicolas Bombourg
Reportlinker
Email: nicolasbombourg@reportlinker.com
US: (805)652-2626
Intl: +1 805-652-2626

SOURCE Reportlinker

About PR Newswire
Copyright © 2007 PR Newswire. All rights reserved. Republication or redistribution of PRNewswire content is expressly prohibited without the prior written consent of PRNewswire. PRNewswire shall not be liable for any errors or delays in the content, or for any actions taken in reliance thereon.

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