Clarion’s
Dining Insights

Lean, Green and Ethnic Are Key 2010 Trends  NEW

Winter 2010   PDF 104k

Clarion Introduces Facilities Services Practice

Services now integrate dining, conference and related activities

Fall 2009    PDF 68k

Wellness Plans Cut Health Costs, Boost Morale  NEW

Healthy employees, students cost less; nutrition plays a vital role

Winter 2010    PDF 84k

IRS Targeting Subsidized Meals As Taxable Income in Audits  NEW

Winter 2010   PDF 48k

E.Coli Still a Risk in Ground Beef Due to ‘Restrained Enforcement’

Normal safe food handling guidance is insufficient

Fall 2009   PDF 72k

Gearing Down: New Economic Realities Come to On-Site Dining 

Fewer customers spend less in corporate dining centers

Summer 2009   PDF 60k

The Two Paths to Dining Service Sustainability

Efficient facilities, equipment and operation plus a green, healthy menu

Fall 2009   PDF 104k

Sustainability: The New Watchword in Dining

Companies, colleges, schools seek both eco-benefits and lower costs

Spring 2009   PDF 64k

Why Do You Need a Conference Planner?

First in a series of articles about the role of the conference planner
in meeting-intensive business environments.

Fall 2009   PDF 84k

Organizing the Conference Planner Program  NEW

Second in a series of articles about the role of the conference planner
in meeting-intensive business environments.

Winter 2010    PDF 84k

Picking the Right Food Service Contractor—Part 1

It’s not easy or simple and usually takes longer than you would expect

Summer 2009   PDF 60k

Picking the Right Food Service Contractor—Part 2 

The fine art of an effective request for proposals

Fall 2009   PDF 88k

Picking the Right Food Service Contractor—Part 3  NEW

Cut through the fluff to see what proposals mean

Winter 2010    PDF 76k

Finding What Customers Want, and Delivering It

First of a series of articles on tools to meet customer expectations, improve services, sales and the bottom line in on-site dining service.

Winter 2009   PDF 48k

Focus On What Customers Are Saying to You—Second in a Series

Second in a series on tools to meet customer expectations, improve services, sales and the bottom line.

Fall 2009   PDF 68k

Sales Data Will Tell You What Customers Buy—Third in a Series  

Summer 2009   PDF 56k

Is This a Good Time to Change Food Service Providers?

The operator’s performance, not the economy should drive the decision

Spring 2009   PDF 60k

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

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.

Viewpoint:

Size doesn’t always matter in a food service contractor  NEW

Winter 2010   PDF 68k

Adapting to changing times

Fall 2009   PDF 80k

The unseen financial role in the journey from farm to fork 

Summer 2009   PDF 40k

Cut costs, but don’t cut the heart out of your dining service

Winter 2009   PDF 48k

Welcome to the future

Fall 2008   PDF 52k

Short Takes  NEW

• The new iconic power dessert
• Panera Bread's recession strategy
• Unintended consequences of Green Revolution
• How a university doubled vending sales
• New flavors of consumer interest

Winter 2010    PDF 72k

Clarion specializes in Food Service Contractor Selection

Learn more about Clarion Group’s extensive experience in Food Service Contractor Selection from RFP to opening day.

Clarion offers imaginative yet practical Facility Planning and Design

We help you fulfill your vision by designing a facility that meets your situation, goals and your customer needs.