Enfoque de la industria de servicios alimentarios 2011

Por Sonja Sobota; Rueya Ceylan, analistas de investigación

La industria de servicios de alimentos es una de las industrias más grandes de los Estados Unidos.

Las estadísticas de la Oficina de Trabajo de EE.UU. afirman que los sectores relacionados con la preparación y el servicio de alimentos se combinan para ser el tercer mayor empleador por grupos ocupacionales en áreas metropolitanas y no metropolitanas.

Se indica que 2011 podría ser un excelente año para la industria restaurantera. Se espera que las ventas alcancen un máximo de cuatro años, según analistas de la industria. Un informe publicado recientemente por la firma de investigación Technomic predice que las ventas totales de servicios de alimentos en EE. UU. eclipsarán a 2010 con un aumento de 1,71 TP3T en las ventas en términos nominales y una caída de sólo 0,31 TP3T en términos reales, lo que tiene en cuenta la inflación en los precios del menú. Y si este pronóstico se cumple, sería uno de los mayores crecimientos desde 2008.

Especialistas como David Tarantino, analista de la firma de gestión financiera Baird, ayudan a confirmar esta tendencia. Anunció en un artículo de Forbes a través de Associated Press que debido a las fuertes ventas en 2010 entre las cadenas de restaurantes, cree que el servicio de alimentos se encuentra en una “fase de corrección”, destacando las empresas que “atienden a clientes de mayores ingresos”, como las empresas de comida rápida. -Cadenas informales y de fricción, “verán la mayor estabilización y crecimiento”.

Aunque el mercado laboral de EE. UU. sigue siendo lento, los restaurantes y otros destinos de servicios de alimentos están en camino de agregar más de 100.000 puestos de trabajo desde el verano pasado, lo que los convierte en los mayores productores de empleo en 2010, informa USA Today.

Despite its good influence on the economy, the high food consumption also has a major drawback: Obesity.  American obesity is rising in 28 states and adult obesity went up over 20 percent since 1991, reports the Trust for America’s Health (TFAH).  This is the reason why food service industries have to participate in producing healthier and more organic-based food.

Food safety is also an issue. Even though America is one of the safest food suppliers in the world, the U.S Food and Drug Administration (FDA) rates almost 80 million cases of food-related illness per year.  In response to this. the House of Congress passed a law for preventative control of food import and export in December 2010.

The food service industries also need to be more transparent for consumers because an increasing number of people get food allergies (such as lactose intolerance and nut allergies). The Food Allergen Labeling and Consumer Protection Act of 2004 gives more protection to consumers. Members of the food service industry must now list all allergens and common names for ingredients in their ingredient labeling process.  In addition, menus must show all ingredients and the caloric content.  The goal for many providers is to supply a good-tasting meal with healthier ingredients.

Furthermore the food service industry has to struggle with increasing commodity prices. The United Nations is warning of another food price shock as corn and soybean prices are at their highest level in 2.5 years, and soybeans stockpiles at 30 year lows.  It could surpass the 2008 scare that triggered food riots in develping countries around the globe.  Economist David Rosenberg is warning: “We clearly have a global food crisis on our hands.”

Según Wells Fargo, el precio de la carne, especialmente de cerdo y vacuno, aumentará el doble que el año pasado.

In the United States food prices account for, on average, 10 percent up to 14 percent of personal income (vs. about 50 percent in the developing world). Nevertheless, they have an impact on consumer confidence and job creation, and this time looks to be no different, especially combined with the tug of higher energy prices.

Sostenibilidad

También hay muchas oportunidades para mejorar la sostenibilidad en la industria de servicios alimentarios. El Comercio Justo es un ejemplo.

TransFair USA is a community that secures fair trade production, helping farmers produce the capital needed to buy the goods needed for their businesses.  One of their biggest members is Starbucks, which only uses fair trade beans in its coffee.  Transfair USA’s biggest job is empowering farmers to lift themselves out of poverty by investing in their farms and communities, protecting the environment, and developing the business skills necessary to compete in the global marketplace.  Fair trade, by definition,  also includes fair prices, fair labor conditions, and environmentally sustainable efforts.

By setting up green buildings, factories can produce energy-efficient products by reducing unnecessary energy or by using renewable energy.  This associates a reduction of CO2 emissions.  So far, the U.S Green Building Council (USGBC), a non profit organization, counts more than 18,000 members in leading enterprises and communities implementing this green technology.

Gestión de inventario de alimentos

Food Inventory management means calculating, checking, and minimizing costs for food.

In restaurants, food costs are one of the highest controllable costs.  Dealing with food is a challenge because of its perishability.  As a fact, almost every ingredient has a limited shelf life, much of it less than a week.  There are large quantities of people and instruments that directly handle food inventory.  Regardless of size, even small restaurants need more than dozens of employees to produce, prepare, and finally serve the food to the consumer.  To manage profitability, restaurants turn to food inventory management within the organization.

Los sistemas de inventario de alimentos son complicados de controlar y difíciles de administrar a nivel de tienda. Las tecnologías más antiguas basadas en tiendas suelen tener dificultades porque a menudo requieren soluciones de escritorio actualizadas.

For restaurant chains, centralized browser-based food management modules are considered by some to be a robust alternative.  Other advantages may include centralized ingredient and recipe management, managed inventory by an unlimited number of ingredients and count frequencies, computed real-time product variance, generative warning messages, established user audit trails, transferred product between locations, and record waste.