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

Meal service providers

I   Noteworthy Industrial Trends

1. Changing 4,514-billion-yen meal service market
2. Meal service facilities on the decrease and market background
3. Influence of coronavirus pandemic at meal service providers and after-corona measures
4. Meal services for schools, kindergarten, childcare facilities are attracting attention
5. Meal services drawing attention, with advantageous situation from increasing at-home spending in the coronavirus crisis
6. Central kitchens and new cooking styles improved food safety and security
7. Manpower shortage spread completely cooked menus
8. Aging meal service recipients and commencement of frailty check-up
9. Soaring raw-material expenses led meal service providers and related companies to revise prices
10. Meals for the elderly changing in the coronavirus crisis
11. Personalized Meal Solutions, a new trend to optimize meals for individuals
12. Activities at Japan Nutrition Support Food Delivery Conference (NSD)
13. Establishment of General Incorporated Association of Healthcare Food Service Systems
14. 2022 Revision of Medical Service Fees (Clinical nutrition)

II    Market Analysis and Prospects

1. Entire market (FY2017 to FY2021): Meal services for elderly, schools, and childcare facilities have driven the entire market
2. Meal services at on-site offices: Recovery in the market observed from COVID-19 calamity
3. Bento-style meal services: Home-delivery services for elderly have covered the services for offices
4. Hospital meal services: Steady market, despite　being in the COVID-19 calamity
5. Long-term care facility meal services: Sound market growth, with increasing number of older people
6. School meal services: Continuous expansion in the rate of outsourcing to private sectors
7. Meal services for kindergarten and childcare centers: Number of certified facilities increased

III    Marketing Strategy at Leading Meal Service Companies

1. Cooking and processing methods (introduction of new cooking methods, central kitchen, completely prepared menus, etc.)
2. Nutritional management and creation of new menus
3. Food procurement (Purchase system), measures for distribution
4. State of sales (new sales, focusing regions/users)
5. Maintenance of freshness, safety management measures
6. Personnel adoption and education
7. Future market strategies

IV    Profiles of Leading Meal Service Companies

30 enterprises

V    Directory of Meal Service Companies

405 enterprises