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. Everythings 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

Home | About Us | Services
| Our Clients | Newsletter
| Contact Us
Clarion Group, 88 Ball Rd., PO Box 158, Kingston,
NH 03848
(603) 642-8011
© 2005-2008 Clarion Group, All Rights Reserved.