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Article: Business partners: to sell B&I self-ops on their services, contractors must assure them that standards will not be compromised.(Special Report)
- Article from:
- Restaurants & Institutions
- Article date:
- October 1, 2004
- Author:
CopyrightCOPYRIGHT 2004 Reed Business Information, Inc. (US). This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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The saturation of contractors in corporate foodservice runs anywhere from 80% to 95%, say companies whose hold over the business-and-industry segment has continued to grow over the past two decades. Eventually, most predict near-total contractor domination in the category.
"It will take us awhile to get there, because it's really going to come down to the small-account and multitenant strategies. Maybe there will always be one or two who say they'll never do it, but I think it will continue to grow," says Mark Toomey, division vice president of sales, corporate services, at Gaithersburg, Md.-based Sodexho USA, which serves more than 1,300 B&I accounts nationwide. ...