食品サービス業界スポットライト 2011

著者：Sonja Sobota、Rueya Ceylan、リサーチアナリスト

食品サービス業界は米国最大の産業の一つです。

米国労働省の統計によると、食品の調理および提供関連部門は、都市部と非都市部の両方で職業グループ別に見ると、3番目に大きな雇用主となっています。

2011 年はレストラン業界にとって素晴らしい年になる可能性があると示唆されています。業界アナリストによると、売上高は 4 年ぶりの高水準に達すると予想されています。調査会社テクノミックが最近発表したレポートでは、米国の食品サービスの総売上高は名目ベースで 2010 年を上回り、1.7% 増加し、メニュー価格にインフレを考慮した実質ベースでは 0.3% 減少にとどまると予測されています。この予測が実現すれば、2008 年以来最高の成長率の 1 つとなるでしょう。

金融管理会社ベアードのアナリスト、デビッド・タランティーノ氏のような専門家も、この傾向を裏付ける一因となっている。同氏はAP通信経由のフォーブス誌の記事で、2010年のレストランチェーンの売上が好調だったことから、食品サービスは「調整期」にあると考えており、ファストカジュアルやチェフチェーンなど「高所得者層をターゲットとする」企業が「最も安定し、成長するだろう」と指摘している。

米国の雇用市場は依然として低迷しているものの、レストランやその他の食品サービス業は昨年の夏以降10万人以上の雇用を増やすペースで進んでおり、2010年最大の雇用創出産業となっているとUSAトゥデイ紙は報じている。

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.”

ウェルズ・ファーゴによれば、肉類、特に豚肉と牛肉の価格は昨年の2倍に上昇するだろう。

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.

持続可能性

食品サービス業界にも持続可能性を向上させる機会は数多くあります。フェアトレードはその一例です。

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.

食品在庫管理

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.

食品在庫システムは制御が複雑で、店舗レベルで管理するのが困難です。古い店舗ベースのテクノロジーは、最新のデスクトップ ソリューションを必要とすることが多いため、通常は困難を伴います。

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.