System catering

The term system catering is a form of gastronomy, which essentially differs by the existence of standardized and unified organizational structures of traditional catering or the individual restaurants. Systemgastronomische companies pursue the commercialization and standardization (in terms of a corporate identity ) of three or more restaurants. The aim of this standardization is to offer the guest in each site the same range of products of consistent quality. Together with companies in the field of caterers and catering companies in the food service are also attributed to the large consumers of food. Previously, system gastronomy was referred to as mass catering or hosting.

Definition

The food service is a segment of the industry within the hospitality industry and combines elements of food production with traditional catering. Main features are clearly defined business concepts that are aligned with central control, standardization, and multiplication. Under central control is understood that all essential processes and procedures by a single agent (the " Manager") to be coordinated. Standardization means that these processes are implemented by all restaurants and establishments (branches or franchisees ) largely uniform. Multiplication results from the fact that these standardized processes occur within a branch or franchise network for the application. The concepts are aligned with the maximum use of synergies and coupling. The general characteristics apply to both branch offices of the company as well as a partner in a franchising system.

Systemgastronomische companies or corporations organized mostly by a central controller of its branches based on a strict hierarchical structure. The control is effected from a control center. The fixed hierarchy for example, describes a store manager that implements the specified standards in the branch led by him. Depending on the size of the company is subject to the branch manager directly to the Board or a district manager, who in turn report to a regional manager. The unification of the individual stores or restaurants through standardization is the main distinguishing feature with respect to the traditional catering. On the one hand, this standardization guarantee guests a standardized level and is visualized him in the corporate design. The other hand, an economic efficiency is desired, the range of the work processes used up to the tools and equipment.

The standardization includes not only workflows and uniform product line with laid down quality standards but also the appearance and the establishment of branches. The degree of standardization can vary between individual companies in the food service entirely. Clarifies the individual processes through manuals, which are issued to the branches. This includes, among other regulations prescribed for order processing, cash management, recipes, hygiene measures, selection of suppliers or marketing activities.

To assess whether an operation or a concept is counted for food service, different criteria are assessed:

• Is the system designed to reproduce, and it is already actually multiplied?
• Are there clearly defined standards, these will be monitored and further developed?
• If the purchasing and marketing centrally controlled?
• Is there an expansion concept or a franchise or licensing system?
• If the product ranges are identical, and they are centrally developed and compiled?
• Is there a concept for the standardized design of the building, the exterior and interior design and the device range?
• If the Customer regarding order processing, handling and processing of complaints unified?

There are also internal standards in human resources management and in quality management, which usually are secret.

Subdivisions

There are both national and international different definitions for the food service and their subdivision. Several companies are active in various segments. In addition, colloquial identifications, such as with fast food restaurants or fast food or junk food.

Up to the early 1990s was a typical subdivisions in the literature:

• Fast-food restaurant chains
• Full service restaurant chains
• Drinks Stressed system catering
• Site-specific system catering

A consistent breakdown of the various market segments in the catering business is from the business journal food- service by the German publishing house:

• Quick service restaurant chains (identical to fast food restaurants)
• Full service restaurant chains
• Leisure Gastronomy ( identical with drinks stressed gastronomy)
• The site specific system catering is distinguished by: commercial Catering
• Traffic Gastronomy
• Event catering, exhibition catering and sports catering.

As a separate group is understood to be the catering service. This includes catering ( Events and Catering ) and delivery services such as pizza service.

Indicators

Germany

The total market in Germany consists of about 60 concepts. Their sales in the period 2009 to 2011 from 8.0 billion to 8.7 billion euros, the number of individual farms remained almost constant at 11,800.

In Germany about 2900 companies with 150,000 employees in 2011 was a member of the Federal Association of the catering business. They together generated approximately 4.9 billion euros. The largest companies and brands and concepts are Starbucks, McDonalds, Burger King, North Sea, Vapiano and Kentucky Fried Chicken, which together generated almost 52% of the reported industry sales.

Official figures for the food service does not exist. Following the annual evaluation of the economic journal food- service by the German specialist publisher skipped in 2011, the 100 largest companies in the catering trade (almost all fall under the catering ) for the first time the 11- billion - euro barrier. Your sales growth was 5.1 per cent ( 2010: 2.3 percent; 2009: 1.1 percent). The year 2011 was thus by far the best year of 2007 for comparison. Gastronomy in Germany won, according to the Federal Statistical Office in 2011, a nominal 3.9 percent and 2.4 percent in real terms.

The highest sales winner of 2011 ( compared to 2010 ) were McDonald's ( 178.0 million euro ), Burger King ( 40.0 million euros ) and LSG ( 29.0 million euros ). The additional revenues of TOP -100 of the largest companies totaled 544.9 million euros (2010: 239.7 million euros ) last year. The 100 largest companies had on 31 December 2011 on 17,217 farms. Of these, 55.3 percent of all businesses are conducted by the company itself. Most new businesses opened Edeka (100 estimated), Kaufland (31 ), McDonald's and Coffee Fellows ( both 29 ). The proportion of Quick Service in the Top 100 is since 2007 in more than 50 per cent with an upward trend (2011: 55.9 percent).