식품 서비스 산업 스포트라이트 2011

손자 소보타(Sonja Sobota); Rueya Ceylan, 연구 분석가

식품 서비스 산업은 미국에서 가장 큰 산업 중 하나입니다.

미국 노동국의 통계에 따르면 음식 준비 및 서빙 관련 부문이 합쳐져 대도시 및 비수도권 지역의 직업 그룹 중 세 번째로 큰 고용주가 되었습니다.

2011년은 외식산업에 있어 최고의 한 해가 될 것으로 예상됩니다. 업계 분석가에 따르면 매출은 4년래 최고치까지 증가할 것으로 예상된다. 리서치 회사인 Technomic이 최근 발표한 보고서에 따르면 미국 전체 식품 서비스 매출은 명목 기준으로 1.7% 증가하고 실질 기준으로 0.3%만 감소하여 2010년을 압도할 것으로 예상됩니다. 이는 인플레이션을 메뉴 가격에 고려한 것입니다. 그리고 이 예측이 실현된다면 2008년 이후 가장 높은 성장률을 기록하게 될 것입니다.

재무 관리 회사인 Baird의 분석가인 David Tarantino와 같은 전문가들은 이러한 추세를 확인하는 데 도움을 줍니다. 그는 AP통신을 통해 포브스에 기고한 기사에서 레스토랑 체인의 2010년 매출 호조로 인해 음식 서비스가 "수정 단계"에 있다고 믿고 있으며 패스트푸드점과 같은 "고소득 고객에게 서비스를 제공하는" 기업을 지적했습니다. - 캐주얼하고 샤프한 체인, “가장 안정되고 성장할 것”

미국 고용 시장이 여전히 침체되고 있음에도 불구하고 레스토랑과 기타 식품 서비스 목적지는 지난 여름부터 100,000개 이상의 일자리를 추가하는 속도를 내고 있으며, 이는 2010년 가장 큰 일자리 생산자로 자리매김했다고 USA Today는 보고합니다.

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.”

웰스파고에 따르면 육류, 특히 돼지고기와 쇠고기 가격이 지난해보다 두 배나 오를 것으로 예상된다.

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.

지속 가능성

식품 서비스 산업에는 지속 가능성을 향상할 수 있는 기회도 많이 있습니다. 공정무역이 한 예이다.

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.

식품 재고 관리

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.

식품 재고 시스템은 관리하기 복잡하고 매장 수준에서 관리하기 어렵습니다. 오래된 매장 기반 기술은 대개 최신 데스크톱 솔루션이 필요하기 때문에 어려움을 겪습니다.

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.