The evolution of outsourcing and the restaurant sector
The phenomenon of outsourcing, although relatively new, has undergone an evolution and it is expected to increase in the near future, as it emerges from the Book of the European Social Fund entitled “The phenomenon of outsourcing in Italy.”
One of the most active sectors in outsourcing is the restaurant business, on which we will discuss later.
The historical evolution of outsourcing
The use of outsourcing saw these major historical milestones:
- ’70 -’80: confluence of the production of goods and services within companies. Here outsourcing has not yet developed, mainly because there is a centralization of functions within companies.
- 90s: maintaining highly strategic processes and beginning of transfer of certain assets to outside suppliers.
- from 2000 to the present day: assignment to external processes become significant (lean organization: what is not core business can be outsourced).
So today, in both the public and private sectors, it is possible and also affordable to outsource non-core activities (eg, maintenance services, support to office activities, catering, cleaning, security, reception, etc.).
Outsourcing nowadays has evolved since:
- no longer limited to auxiliary services
- not simple cost containment, but also strategic innovation
- no longer linked to short term actions
- no more complete disposal of the assets, but inter-company cooperation
Outsourcing in the catering sector
There are various applications of catering, including:
1) Catering by preparing meals on site.
2) Supply of prepackaged meals.
3) Tickets restaurant.
4) Banqueting.
The benefits of outsourcing in the catering sector
The advantages are many: in fact, the strategic decision to outsource the production of the dishes – or a part of them – can allow a significant reduction of inefficiency and waste, with the consequent increase in the final profitability. There is also the possibility to use trained personnel.
For an effective relationship of outsourcing the main secrets are personalization, creativity and quality, without of course forgetting the respect of HACCP regulations at both national and European level.
Share Your Thoughts!