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Research reveals options to improve use of catering resources

16 June 2017

Results from a study conducted with 500 members of the public have revealed thier requirements for using catering facilities more frequently.

When asked what would make them more likely to use a staff canteen, the majority of responses (32%) opted for increased variety of meals.

Analysis of responses from different age groups showed that this option was most popular with those aged between 55 and 64 years of age, with just under 40% stating they would most like to see more variety within menus.

Returning to the general survey, 24% said offering meals with higher nutritional value would influence them to use staff canteens more regularly, while 12% said they would be encouraged by improved ambience.

There was equal interest for use of sustainable ingredients, clear allergen information and improved nutritional information, each of which attracted 9% of the vote.

Further examination of responses from different age groups showed that interest was equally divided between increased variety and better nutrition.

The survey was conducted by Fretwell Downing Hospitality, which stated that increasing the number of healthy choices in catering facilities can reduce food waste and save resources without increasing cost.


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