Staff restaurants a thing of the past?
View archives
October 7th, 2003
With the need to lower operating costs and save money
traditional staff restaurants could soon be a thing of the past,
according to a recent survey. The survey reported that three
out of five staff restaurants reported a drop in the number
of diners over the past 10 years.
All respondents reported an increase in menu prices and a reduction
in subsidies. 87% wanted to make further savings, 56% wanted
to reduce the subsidy, and 44% wanted to eliminate it altogether.
The survey shows that to date, contractors have cut the cost
to clients by increasing prices and reducing staff. This survey
comes as big news for catering companies as options become limited
and a challenge is presented to search for alternative markets.