Clarion’s
Dining Insights

Food Handlers Flunk Quiz on Food Safety  NEW

Basic knowledge is low among workers and managers, survey finds

Fall 2011   PDF 86k

Colleges Merge Services Under Hospitality Banner  NEW

As colleges and universities seek to become more welcoming to students, an increasing number are re-branding many functions under the banner "Hospitality Services."

Fall 2011   PDF 61k

Productivity: Key to Profit in Dining Service

The level of efficiency an enterprise achieves determines its level of profitability, no matter how big its sales volume

Summer 2011   PDF 94k

Outsourcing: Managing On-Site Contractors  NEW

First in a series describing ways to manage outsourced services

Fall 2011   PDF 86k

The New Decade - Part 1: Some Changes Are for the Better,
But Big Challenges Remain

Understanding the "new reality" after the Great Recession

Winter 2011   PDF 94k

The New Decade - Part 2:
Adapting Dining Facilities to Meet the 'New Reality' 

Second in a series on the role of dining and hospitality services in the post-recession era.

Summer 2011   PDF 70k

The New Decade - Part 3:
Looking Into the Future for Hospitality Services'  NEW

Third in a series on the role of dining and hospitality services in the post-recession era.

Fall 2011   PDF 78k

Adapting Dining Service to the 'New Reality'

Recession has changed the rules of the game for on-site dining services

Fall 2010   PDF 86k

New Association Formed for Food Service Liaisons 

Winter 2011   PDF 49k

Delivering the 'Soft Side' of Customer Service

Understanding of the kind of service and personal attention customers are looking for

Winter 2011   PDF 70k

USDA to Investigate School Meal Rebates 

Audit to examine procurement practices of major contractors

Summer 2011   PDF 70k

The Risks in Eliminating the Café Subsidy  

Sudden change hurts morale and productivity; employees go elsewhere

Summer 2010   PDF 78k

Sodexo Pays $20 Million To Settle Rebate Case  

New York schools and State University overcharged, AG Cuomo says

Summer 2010   PDF 70k

Conference Management

Meeting Activity Up, But Some of It is Virtual 

Corporate and other conference activity is increasing in 2011 after two years of decline,

Summer 2011   PDF 66k

Hospitality Services: Start 2011 With a Checkup

Start the New Year with a careful review of business objectives and work processes

Winter 2011   PDF 78k

Keeping Multi-Day Meetings Lively, Not Boring

Fall 2010   PDF 86k

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

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

Winter 2010    PDF 84k

Key Management Tools: Feedback and Statistics

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

Spring 2010   PDF 329k

Billing Customers: Getting It Right the First Time  

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

Summer 2010   PDF 82k

Picking the Right Food Service Contractor

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

Cut through the fluff to see what proposals mean

Winter 2010    PDF 76k

Picking the Right Food Service Contractor—Part 4

Dual-Track Negotiating for a Food Service Contract

Spring 2010   PDF 289k

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:

Explaining thought processes  NEW

Fall 2011   PDF 70k

The client's job: Ensure Fresh & Natural meals in the company or campus dining center

Summer 2011   PDF 102k

What do a hundred 2½ pound Chickens weigh? 

275 pounds, of course

Winter 2011   PDF 70k

Is it facilities or hospitality? We say 'hospitality services'

Fall 2010   PDF 70k

Short Takes  NEW

• Consumers want healthy meals, but will they pay more?
• The down side of nutritional ingenuity
• Percentage of Americans eating and snacking at their desks
• American versus Canadian snack taste preferences
• The top selling breakfast item at Starbucks

Fall 2011    PDF 82k

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.