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

Meal service providers

1. Noteworthy Market Trends

   1. Changes in 4,794-billion-yen meal service market
   2. Trends of increasing and decreasing number of meal service facilities and market background
   3. Impact of outspread of novel coronavirus on meal service market, anticipations for post-pandemic period
   4. Trends of reconsidering business portfolio
   5. School lunches and food services delivered at kindergartens and nursery centers attracting attention
   6. Meal delivery service attracting attention; top share companies take up 65% of the market
   7. Because of manpower shortage, “cooked foods” pervades
   8. Favorable trends for central kitchens and new cooking methods (i.e. cookserve, cookchill, vacuum packed pouch cooking)
   9. Status of emergency food (food stocks) at hospitals, special nursing home for elderly, and geriatric health services facilities
   10. Nutritional management for elderly living at home and Japan Nutrition Support Food Delivery Conference
   11. Administrative assistance for meal service operators in the period of coronavirus pandemic

1. Market Analysis and Prospects

   1. Entire market (FY2015 to FY2019): Meal services for the aged, schools, and nurseries have driven the market
   2. Meal services at on-site offices: Directly impacted by the outspread of novel coronavirus
   3. Bento-style meal services: Home-delivery services for elderly have covered sales decrease in the services for offices
   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
   6. School meal services: Outsourcing to private sectors occupy more than 50% of the market share
   7. Meal services for kindergarten and childcare centers: Childcare centers have attracted attention because of increased number of facilities

1. Marketing Strategy at Leading Meal Service Companies

   1. Cooking and processing methods (new cooking methods, central kitchen, cooked foods)
   2. Nutrition management and creation of new menu
   3. Food material procurement and distribution strategies
   4. State of sales (sales structure, focusing regions/users)
   5. Maintenance of freshness, safety management measures
   6. Personnel recruitment and training (recruitment of post graduates and technical interns, measures for labor shortage)
   7. Future market strategies

1. Profiles of Leading Meal Service Companies

33 enterprises

5. Directory of Meal Service Companies

515 enterprises