January 2014 Volume 1, Issue 1

Away-From-Home Food Consumption

ON THE RISE
By: Meshal Samadzada

Frequently Asked Questions

As a quantity food manager, how can I alter my menu in a way that is more appealing to consumers? Adding new menu items and modifying existing menu items to increase availability of healthier foods will most likely appeal to those who frequently consume food from outside the home

Away-From-Home Food Consumption

The consumption of food outside of the home currently plays a large role in the American diet. Higher incomes, a growing population, increased consumption of ethnic foods, and a higher level of education among consumers has caused the consumption of away-from-home food to significantly increase.1 In 1970, away-from-home food purchases accounted for 25.9% of all food expenditures. As of 2012, this value has increased to 43.1% of all food expenditures.2 The rising consumption of food away from home reflects consumers growing demand for more variety of healthier foods, as well as more convenience. 3

How can I use my marketing skills to promote my establishment? Conducting promotional activities or offering pricing incentives will help bring customers in the door What management skills will help me improve the overall quality of service? Hiring competent employees/training Scheduling employee shifts appropriately to ensure faster service Exercising good judgment when it comes to making budgetary decisions based on consumer demand

How This May Affect Quantity Food Managers?

Due to the rise in popularity of commercial foodservice establishments, (full-service restaurants, fast food outlets, caterers, some cafeterias, and other places that prepare, serve, and sell food to the general public for a profit) quantity food managers must be making continuous changes. It is imperative that managers possess a multitude of skills in order to adapt as consumers and the general public make changes. Quantity food managers should maintain awareness of current trends in food. Food choices are moving toward safe and nutritious offerings1, including locally-grown and organic. However, it may be difficult for managers to create a menu with a variety of offerings due to budget constraints. Providing more fresh ingredients may require different, and possibly more expensive, methods of transportation and storage, which then makes food safety a concern. Changes in policy and regulations may also be an obstacle to quantity food managers. Managers must adopt and abide by new policies, such as listing calorie content and other nutritional information, as mandated by the FDA.4 Overall, making these types of changes requires an individual who is knowledgeable and skilled. They must have the ability to exercise good judgment and make decisions that contribute to the success of the establishment.

1. http://www.cdc.gov/nccdphp/dnpa/nutrition/pdf/r2p_away_from_home_food.pdf 2. http://www.ers.usda.gov/topics/food-markets-prices/food-service-industry.aspx 3. http://www.agmrc.org/media/cms/expandingusmarketproduce_07C66B1CA5F70.pdf 4. http://www.fda.gov/Food/IngredientsPackagingLabeling/LabelingNutrition/ucm248732.htm