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Investigation and Evaluation of Foodservice Industry Packaging Formats

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Investigation and Evaluation of Foodservice Industry Packaging Formats Rochester Institute of Technology RIT Scholar Works Theses 2003 Investigation and evaluation of foodservice industry packaging formats Cindy O'Leary-Swinson Follow this and additional works at: https://scholarworks.rit.edu/theses Recommended Citation O'Leary-Swinson, Cindy, "Investigation and evaluation of foodservice industry packaging formats" (2003). Thesis. Rochester Institute of Technology. Accessed from This Thesis is brought to you for free and open access by RIT Scholar Works. It has been accepted for inclusion in Theses by an authorized administrator of RIT Scholar Works. For more information, please contact [email protected]. Investigation and Evaluation of Foodservice Industry Packaging Formats By Cindy O'Leary-Swinson A Thesis Project Submitted to the Department of Packaging Science College of Applied Technology In partial fulfillment of the requirements for the degree of Master of Science Rochester Institute of Technology 2003 Department of Packaging Science College of Applied Science and Technology Rochester Institute of Technology Rochester, New York CERTIFICATE OF APPROVAL M. S. DEGREE THESIS The M.S. degree thesis of Cindy O'Leary-Swinson has been examined and approved by the thesis committee as satisfactory for the requirements for the Master of Science Degree Eric Hartman IIlgible Signature Deanna Jacobs August 5, 2003 11 COpy RELEASE INVESTIGATION AND EVALUATION OF FOODSERVICE INDUSTRY PACKAGING FORMATS I, Cindy M. O'Leary-Swinson, hereby grant pennission to the RIT library of the Rochester Institute of Technology to reproduce my thesis in whole or in part. Any reproduction will not be for commercial use or profit. Date: ~LV5 ~ignature of Author: III Acknowledgements this Special thanks are due to Professors Deanna M. Jacobs and Fritz Yambrach, for arranging this study, and supporting me through out graduate school; Eric Hartman for establishing study, ofthis Damon Revelas for his guidance and support, and Janice Lukas for reviewing a draft report. IV Dedication This thesis is dedicated to my husband, my parents and my friends who have made sacrifices on my behalf while I have pursued this goal. Without their love and support I would not have been able to accomplish this goal. INVESTIGATION AND EVALUATION OF FOODSERVICE INDUSTRY PACKAGING FORMATS By Cindy M. O'Leary-Swinson Abstract The purpose of this study was to determine the packaging usage of the foodservice industry in today's marketplace. It summarized the foodservice packaging formats in terms of relative volume related to usage, as well as the packaging materials broken down by sector. The opinions of industry professionals toward food packaging formats were evaluated. Two different measurement instruments were used to obtain information. A survey was used to obtain the opinions of foodservice professionals in regards to the different packaging formats, and an audit form was used to inventory the packaging formats within the different segments. It was determined that foodservice professionals like packaging that is re-closeable, provides easy access to the product, that is quick and easy to open, and that is easy to handle. It was also determined that plastic is the most stocked material within the foodservice industry, and pouches are the most stocked format. VI Table of Contents Page ACKNOWLEDGEMENTS iv DEDICATIONS v LIST OF TABLES x LIST OF CHARTS AND FIGURES xi Chapter I. INTRODUCTION AND STATEMENT TO THE STUDY Introduction 1 Statement of Purpose 1 Statement of Problem 2 Scope ofthe Research 3 Definition of Terms 3 Organization of Chapters 5 II. REVIEW OF THE LITERATURE Scope of the Foodservice Industry 6 Commercial Foodservice Operations 12 Catering Facilities 12 Segment Profile 13 Trends and Changes 14 Full Service Restaurants 15 Segment Profile 16 Trends and Changes 17 Fast Food/Quick Service Restaurants 17 Segment Profile 18 Trends and Changes 19 Convenience Stores 20 Segment Profile 20 Trends and Changes 23 vn Non-Commercial Foodservice Operations 25 Business and Industry 27 College/University and School Food Service Operations 28 Health Care Food Service Operations 29 In-flight (Airline) Foodservice Operations 30 Segment Profile 31 Trends and Changes 32 Foodservice Trends 34 Distribution and Services Required by Foodservice 36 Commercial Operations 36 Non-commercial Operations 37 III. FOODSERVICE PACKAGING FORMATS Foodservice Packaging Formats 40 Factors Impacting Food Packaging 43 Review of Material Manufacturers 45 Corrugated Material Manufacturers 45 Plastics Material Manufacturers 46 Metal Material Manufacturers 47 Glass Material Manufacturers 48 IV. METHODOLOGY AND RESEARCH DESIGN Sampling Procedure 49 Measurement Instruments 51 Methodology ofAnalysis 53 V. FINDINGS AND ANALYSIS Descriptive Analysis of the Population 54 Questionnaire 56 Audit Form. 70 vin VI. SUMMARY AND CONCLUSIONS Summary 78 Conclusions 79 Recommendations for Further Study 84 BIBLIOGRAPHY 85 APPENDICES Participant' A- s Survey 88 B- Participant's Survey in Spanish 90 C- Audit Form 92 IX List of Tables Page Table 1 . Foodservice Market Segments 10 Table 2. Types and Characteristics of Foodservice Establishments 11 Table 3. Top 15 Convenience Store Companies - 2002 22 Table 4. Top 10 Categories in Convenience Stores in 2002 23 Table 5. Leading Airport/Airline Foodservice Providers 32 Table 6. Food Container Demand 43 Table 7. Top Ten Issues Impacting Food Packaging 44 Table 8. Type of Foodservice Operations Sampled 51 Table 9. Percentage of Segments that Participated 55 Table 10. Results to Part Two ofthe Questionnaire 57 Table 11 Participant's Responses to Open-Ended Questions 58 List of Charts and Figures Page Chart 1 . Results of Performance Characteristics 58 Chart 2. Results of Ease ofOpening Characteristic 59 Chart 3 . Results of Quality Performance 60 Chart 4. Results of Disposal Characteristic 61 Chart 5. Quick Service Packaging Formats Utilized 71 Chart 6. Convenience Store Packaging Formats Utilized 71 Chart 7. Full Service Packaging Formats Utilized 73 Chart 8.: Transportation Packaging Formats Utilized 73 Chart 9. Catering Packaging Formats Utilized 74 Chart 1 0. Institutional Packaging Formats Utilized 74 Chart 1 1 . Packaging Format Utilization 77 Figure 1 . Food Distribution System 39 XI CHAPTER I: INTRODUCTION AND STATEMENT OF THE STUDY Introduction Within the realm of the foodservice industry, there are numerous commercial and non commercial segments . Commercial operations are those segments that operate to provide foodservice as their main objective. Non-commercial segments offer foodservice, but their main objective is another business. Each segment is different from the others. These differences include size or amount of seating, location, service, price, demographics of consumers, and menus. Because of the differences in menus and the amount of seating in particular segments, the different segments also have different packaging needs. Depending on the sector of foodservice, the packaging materials and sizes would be different. Recent advances in technology have improved packaging equipment, and improved barrier technologies now enable different materials to be utilized more readily, both in foodservice and in other industries. These advancements have changed the way industries are purchasing items, due to the significant increase in packaging options. Statement of Purpose The purpose of this study is to identify the packaging usage of foodservice businesses in today's marketplace, while identifying the differences between the segments, and identifying industry packaging trends. It will summarize the foodservice packaging formats in terms of relative volume related to usage, as well as the packaging materials broken down by sector, and evaluate the attitudes and opinions of industry professionals toward food packaging trends. Statement of Problem Due to the diversity within foodservice operations and packaging, it is necessary to narrow the scope of this study. At the request of a major food corporation, this investigation specifically identified six segments of the foodservice industry. The identified segments are: catering, full service, quick service, institutional, convenience stores, and transportation. Results were requested to be broken down by sectors. No particular foodservice items were examined in this study. Its central focus is the overall packaging needs of the segments identified. In general, both packaging formats as well as actual volumes will be compared. This investigation will address the question, "Is there a identified?" difference in packaging formats within the six segments A review of the major packaging firms who produce the different formats for foodservice packaging was also requested, with hopes of determining how much they sell to foodservice companies specifically. In order to facilitate this investigation, the following questions were also investigated: 1 . How are the six identified segments different from one another? 2. What are the opinions of foodservice professionals in regards to the different packaging formats utilized within the foodservice industry? 3. What are the different packaging formats in terms of volumes and materials that are being utilized within the six identified foodservice segments? 4. What are the needs of foodservice operators, what is important? Scope of the Research The restaurant industry is currently projected to reach record sales in 2003. It will be the twelfth consecutive year of growth in the industry. Sales are predicted to track $426.1 billion in 2003. That is a 4.5%
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