Food Service Contractors in the US - Market Research Report

On the menu: Contractors are implementing technology to speed up tasks, support industry growth

This report covers the scope, size, disposition and growth of the industry including the key sensitivities and success factors. Also included are five year industry forecasts, growth rates and an analysis of the industry key players and their market shares.

Like the trays of food these operators serve, the Food Service Contractors industry has been handed a plate where ice cream and fried chicken mix with brussels sprouts and asparagus. When the COVID-19 (coronavirus) pandemic canceled nearly every contractor-requiring event in 2020, many companies couldn't take the heat and got out of the kitchen. The industry's hardier markets, located in schools, universities and corrections facilities, were forced to keep going to serve customers in lockdown, but brought in some income for the major players. With the distribution of vaccines in 2021, public hunger for eating out pulled food contractors back into the economy, generating wild incomes. While larger operators fared significantly better, the average contractor still grew 2.8% annually, helping the total industry reach $66.1 billion in 2023, when profit will stand at 7.1%. Operators in the Food Service Contractors provide food services at institutional, governmental, commercial or industrial locations. Examples of facilities where food services are provided include airports, food courts, college and university cafeterias and recreation and sports venues.