Clarion Group (603) 642-8011

Dining Insights is a quarterly newsletter for managers who are responsible for their organizations' dining and vending services. For a complimentary subscription, send your name, title, organization and address to us at .

Changes in Work Hurt On-Site Dining Service

Four-day week, brown bagging and high costs affect performance

Fall 2008 PDF 68k

Batten the Hatches: Tough Times Coming for On-Site Dining Service

Whether it turns out to be a recession or a near-miss—the U.S. economy is heading downhill, and operators of corporate and campus dining services will be wise to prepare for a change in fortunes

Spring 2008 PDF 56k

Corporate On-Site Dining Participation Hits New Low

The average number of employees who have lunch in their on-site dining center has declined to 40.3% of the available population

Fall 2008 PDF 56k

Is Food Service Provider a Partner or Vendor?

It depends on how you see them, and how they view you

Fall 2008 PDF 56k

Rethink the Café to Keep Employees On-Site

With customer counts at in-house dining centers steadily declining, to an average of 40% of population, down from 50%+ in the early 1990s, how does a company keep its employees on site and its dining operation viable?

Fall 2008 PDF 44k

Going Green, Getting Healthy Are Merging Trends

Pro-environmental initiatives, like buying local and reducing waste, are being seen as related tomeeting concerns for healthier eating and reducing obesity

Spring 2008 PDF 48k

Customers Ask: How Green Is My Dining Service?

Environmentalism, sustainability, local and fresh are now key interests

Fall 2007 PDF 64k

New Green Kitchen Equipment Wins NRA Innovation Awards

The innovations reflect the industry’s extraordinary move toward green and sustainability

Spring 2008 PDF 44k

Can You Afford to Go Cashless in the Café?

The numbers say you can’t afford not to take the plunge

Spring 2008 PDF 36k

Grab-and-Go Becoming the New Norm in Dining

Operators may overlook a chance to increase sales and cut labor costs

Fall 2007 PDF 72k

Refresh the Café to Raise Sales, Cut Costs, Boost Profits

First in a series about renovating and updating dining service facilities

Fall 2007 PDF 52k

To Outsource or Insource: Is That the Question?

Some managers wonder whether they have the right answer

Spring 2006 PDF 44k

Case Studies:

A series of reports of the results of Clarion projects, illustrating ways in which dining services are improved and new opportunities to increase value are created.

Getting a Contractor to Do the Job Right

Fall 2008 PDF 68k

Countering the Effects of Declining Population

Spring 2008 PDF 60k

Digging for the Contractor’s Buried Treasure

Fall 2007 PDF 68k

How a College Took Back Its Dining Service

Summer 2006 PDF 364k

How a College Outsourced the Dining Service

Summer 2006 PDF 112k

Keeping the Dining Service Self-Sustaining

Spring 2006 PDF 52k

Viewpoint:

Welcome to the future

Fall 2008 PDF 52k

It’s time to pay attention to the other food safety risk

Fall 2007 PDF 40k

Food safety? What a yawn. Everything’s okay here.

Fall 2006 PDF 356k

Whose side is the manager on?

Summer 2006 PDF 100k

First-class dining services come in all sizes and varieties

Spring 2006 PDF 40k

Short Takes

• Where's the best campus food?
• Students key drivers of organics
• Sandwich restaurant sales increasing
• Worst-paying jobs in the U.S.
• Mislabeled fish in New York City

Fall 2008 PDF 48k

Clarion Group, 88 Ball Rd., PO Box 158, Kingston, NH 03848
(603) 642-8011