Clarion’s
Dining Insights

How to Control Food Costs: The Inside Scoop  NEW

It’s not the price you pay, but what’s happening in your kitchen

Spring 2010   PDF 320k

Count Your Calories and Post on the Café Menu  NEW

The posting of nutrition information on restaurant menus, including
corporate and campus dining centers, will soon be the law of the land

Spring 2010   PDF 248k

Clarion Introduces Facilities Services Practice

Services now integrate dining, conference and related activities

Fall 2009    PDF 68k

Wellness Plans Cut Health Costs, Boost Morale

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

Winter 2010    PDF 84k

Taste Tops Healthy Options; Catering to Allergies  NEW

Spring 2010   PDF 432k

IRS Targeting Subsidized Meals As Taxable Income in Audits

Winter 2010   PDF 48k

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

Conference Management

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  NEW

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

Spring 2010   PDF 329k

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  NEW

Dual-Track Negotiating for a Food Service Contract

Spring 2010   PDF 289k

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

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:

A long-ago lesson in inventory control taught priority setting  NEW

Spring 2010   PDF 320k

Size doesn’t always matter in a food service contractor  

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

Short Takes  NEW

• How much will customers pay for lunch in the company café?
• Consumer interest in sourcing of food
• GSA national food template
• Adding calorie counts to menus results in increased sales
• Whoopie pies as foodie phenomenon

Spring 2010    PDF 262k

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.