Clarion’s Dining Insights

Dining Insights is our quarterly newsletter for managers who are responsible for their organization's foodservice and vending operations. For a complimentary subscription send your name, title, organization, and address to us at

What 2019 May Hold for On-Site Dining Service NEW

Arecent issue of Businessweek included a list of 10 things that could go wrong in 2019. None of them related to corporate or campus dining and hospitality services – directly. Of course, any of these possible events, from a recession to government action to climate change, most likely for the worse.

Winter 2019   PDF

Customer-Facing Tech: What’s Its Value? NEW

The tight labor market, with a scarcity of skilled and semi-skilled personnel and increasing wage rates has inspired operators to find and adapt technology to fill the gap and hold down labor costs.

Winter 2019   PDF

Can a Corporate Café Be Self-Sustaining? NEW

It depends on circumstances not present in many companies.

Winter 2019   PDF

Keeping the Campus Dining Service on Track

Tools and measurements you can utilize to hold your service provider accountable in the course of their involvement.

Winter 2018   PDF

At-Work Meal Counts Decline, SHFM Study Finds

The number of employees having meals in their company’s dining center has continued to decline from prior years, a 2017 survey has found.

Winter 2018   PDF

Food Safety — Part 1
How to Avoid Being the Next Chipotle

How well is your dining service following food safety practices?

Winter 2016   PDF

Food Safety — Part 2
Where to Start a Safe Food Program? The Basics

In the old days, which wasn’t so long ago, food safety was a minimal concern and there was no widely practiced system for ensuring it.

Summer 2016   PDF

Food Safety — Part 3
The Right Tools and the Right uses to Keep Food Safe

Lightning doesn’t strike the same place often, but when it does, it can be catastrophic: A person killed; a forest fire started. It’s the same with foodborne illnesses. An operation can get away with careless food handling . . . until they can’t.

Winter 2018   PDF

Food Safety — Part 4
Keep It Cold or Keep It Hot to Keep Food Safe

A crucial element in ensuring food is prepared and served safely is controlling the temperatures of foods from receipt of delivery to handing a plate to a customer. It’s also the most ignored element.

Winter 2019   PDF

Health and Wellness — Part 1
The Transformation of On-Site Dining Service

First of two articles about changes in campus and corporate dining services to focus on nutritionand wellness.

Summer 2015   PDF

Health & Wellness – Part 2
Its Growing Role in On-Site Dining

Second of two articles about the changes in campus and corporate dining services to focus on nutrition and wellness.

Fall 2015   PDF

How Happy Are Your Customers? Ask Them

The customer isn’t always right, but the customer’s always worth listening to.

Winter 2015   PDF

Outsourcing – Part 1:
Managing On-Site Contractors

First in a series describing ways to manage outsourced services

Fall 2011   PDF

Outsourcing – Part 2:
Don't Put the Contract in a Drawer and Forget It

Second in a series describing ways to manage outsourced services

Winter 2012   PDF

Outsourcing – Part 3:
What Should Your Service Provider Provide?

Third in a series describing ways to manage outsourced services

Spring 2012   PDF

Outsourcing – Part 4:
Playing With Numbers: Vendor Accounting

The first thing to understand about your on-site service provider’s accounting and financial reporting system is that, as the client, you’re entitled to complete and accurate, comprehensible reports, provided in a timely manner.

Fall 2012   PDF

Outsourcing – Part 5:
Keep Your Contractor Accountable for Results

Your vendor is responsible for developing the annual budget for its service, but your role as client can’t be passive. It’s your organization’s money that’s at stake.

Fall 2012   PDF

Outsourcing – Part 6:
Incentives Can Improve Performance, Reduce Costs

Everyone likes a bonus, and your on-site service provider and local service manager are not exceptions.

Spring 2013   PDF

Picking the Right Food Service Contractor

Picking the Right Food Service Contractor—Part 1

It’s not easy or simple and usually takes longer than you would expect

Summer 2009   PDF

Picking the Right Food Service Contractor—Part 2 

The fine art of an effective request for proposals

Fall 2009   PDF

Picking the Right Food Service Contractor—Part 3

Cut through the fluff to see what proposals mean

Winter 2010    PDF

Picking the Right Food Service Contractor—Part 4

Dual-Track Negotiating for a Food Service Contract

Spring 2010   PDF

Case Studies:

A series of reports of the results of Clarion projects, illustrating ways in which dining services are improved and new opportunities to increase value are created.


A College Turns the Page in Its Dining Services NEW

Winter 2019   PDF

Picking a New Operator to Revive a Dining Service

Winter 2018   PDF

How Quality Improvement Plan Gets the Best from Contractor

Summer 2016   PDF

Looking Back on 20 Years of Finding Solutions

Winter 2016   PDF

Bringing Order to a Disorganized Service

Fall 2015   PDF

From Scratch: Building a New Dining Service

Summer 2015   PDF

Converting a Campus Dining Service to P&L

Winter 2015   PDF

A Tale of Two Cities: Pick One Operator or Two?

Spring 2014   PDF


Some lessons from RFP projects: How contractors win and lose NEW

Winter 2019   PDF

Forget the Ides of March. Beware your contractor’s accounting.

Winter 2018   PDF

Know who you’re buying from

Summer 2016   PDF

Why we’re expanding our resources / Keep food safety a high priority

Winter 2016   PDF

Is your on-site service contractor really a partner – or a supplier?

Winter 2015   PDF

Short Takes NEW

• Who will fill manager ranks?
• The key to winning lunch business
• Craving loco moko
• The surprising origin of Swedish meatballs

Winter 2019    PDF

Talk to us about your vision for your food service operation — Contact Clarion Group

food service consulting

Food Service Consultants
P.O. Box 158,
Kingston, NH 03848-0158

Phone: (603) 642-8011   
Fax: (603) 642-7744

Offering food service management consulting, hospitality services consulting, sustainable dining facility design. Nationwide food service consultants.

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