Meal service for offices, hospitals, schools, nursing care facilities and deliveries

Meal service providers

I   Noteworthy Market Trends

1. Changes in 4,700-billion-yen meal service market
2. Trends of increasing and decreasing number of meal service facilities and market background
3. Diversifying meal service market and companies (M&A, overseas development, market entry from other industries)
4. Because of manpower shortage, processed foods and installing of central kitchen are attracting attention
5. Cost of industrial and medical meal services covered by public expenditure must be reconsidered
6. School lunches and food services delivered at kindergartens and nursery centers attracting attention
7. Guidelines for nutritional management should be established for elderly living at home
8. Coop and restaurant chains entering the market of attention-attracting meal delivery services
9. Recognizing the importance of nutritious management through NST (Nutrition Support Team)
10. Sound growth in dysphagia, swallowing difficulty and medical examination food market
11. Newly generated concept of long-term-care preventive food
12. Foodstuff procurement Companies that contributed to cost reduction

II    Market Analysis and Prospects

1. Entire market (FY2013 to FY2017): Meal services for the aged have driven the entire market
2. Meal services at on-site offices: The market has recovered to attain 102.3% of the size of the previous year
3. Bento-style meal services: Home-delivery services for elderly have covered the services for offices, which improved the market even further
4. Hospital meal services: Outsourcing rate rose, in spite of decreasing number of hospital beds
5. Long-term care facility meal services: Sound market growth, with market size exceeding 930 billion yen
6. School meal services: Although outsourcing to private sectors slowed down, itis likely to occupy 50% of the market share during the next few years
7. Meal services for kindergarten and childcare centers: Childcare centers have attracted attention because of changes in systems and increased number of facilities.

III    Marketing Strategy at Leading Meal Service Companies

1. Business scheme (The policies of the meal-service business and the pattern to develop)
2. Cooking and processing methods and state of central kitchen (taking measures against planned outage and electricity saving)
3. Creation of new menu, food material procurement and distribution
4. State of sales (sales structure, focusing regions/users)
5. Maintenance of freshness, safety management measures, method of personnel education
6. Overseas development (supporting of Japanese-affiliated companies, establishment of branches overseas)
7. Future market strategies

IV    Profiles of Leading Meal Service Companies

30 enterprises

V    Directory of Meal Service Companies

570 enterprises