Tools commonly used in the Food Service Management industry for day-to-day tasks and operations.

• Menu planning software
• Inventory management software
• Point of sale (POS) systems
• Food safety monitoring tools
• Recipe management software
• Employee scheduling software
• Food cost analysis tools
• Customer feedback and survey tools
• Kitchen equipment and appliances
• Food storage and transportation equipment

Common products and services typical of NAICS Code 561110-24, illustrating the main business activities and contributions to the market.

• School cafeteria management
• Hospital food service management
• Corporate dining services
• Government agency food service management
• Senior living facility food service management
• Sports arena and stadium food service management
• Convention center food service management
• Military base food service management
• Theme park and entertainment venue food service management
• Restaurant chain management

The specific certifications, permits, licenses, and regulatory compliance requirements within the United States for this industry.

• Servsafe Food Protection Manager Certification: This certification is required by many states in the US for food service managers. It ensures that the manager has the knowledge and skills to handle food safely and prevent foodborne illnesses. The certification is provided by the National Restaurant Association and can be obtained by passing an exam.
• Certified Foodservice Management Professional (CFM): This certification is offered by the National Restaurant Association Educational Foundation and is designed for foodservice managers who want to demonstrate their knowledge and skills in the industry. It covers topics such as food safety, nutrition, financial management, and human resources.
• Food Handler Certification: This certification is required by many states in the US for all food service employees, including managers. It ensures that employees have the knowledge and skills to handle food safely and prevent foodborne illnesses. The certification is provided by various organizations, such as ServSafe and the National Registry of Food Safety Professionals. or
• Hazard Analysis and Critical Control Points (HACCP) Certification: This certification is required by many states in the US for food service managers who handle potentially hazardous foods. It ensures that the manager has the knowledge and skills to identify and control food safety hazards. The certification is provided by various organizations, such as the International HACCP Alliance.
• Certified Professional In Food Safety (CP-FS): This certification is offered by the National Environmental Health Association and is designed for food safety professionals, including food service managers. It covers topics such as food microbiology, foodborne illnesses, and food safety regulations.

A concise historical narrative of NAICS Code 561110-24 covering global milestones and recent developments within the United States.

• Food service management has been around for centuries, with the earliest known example being the creation of the first public restaurant in Paris in 1765. In the United States, the industry began to take shape in the early 20th century with the opening of the first cafeteria-style restaurant in Los Angeles in 1905. The industry continued to grow throughout the 20th century, with notable advancements including the introduction of fast food restaurants in the 1950s and the rise of food service management companies in the 1970s. In recent years, the industry has seen a focus on sustainability and healthy eating, with many companies offering locally sourced and organic options.

The anticipated future trajectory of the NAICS 561110-24 industry in the USA, offering insights into potential trends, innovations, and challenges expected to shape its landscape.

• Growth Prediction: Growing

  The food service management industry in the USA is expected to grow in the coming years due to the increasing demand for food services in various sectors such as healthcare, education, and corporate offices. The industry is also expected to benefit from the growing trend of outsourcing food services to specialized companies. Additionally, the industry is likely to see an increase in demand for sustainable and healthy food options, which will require companies to adapt to changing consumer preferences. However, the industry may face challenges such as rising labor costs and supply chain disruptions due to the ongoing COVID-19 pandemic.

Recent groundbreaking advancements and milestones in the Food Service Management industry, reflecting notable innovations that have reshaped its landscape.

• Mobile Ordering and Payment Systems: Many food service management companies in the USA have implemented mobile ordering and payment systems to improve the customer experience and reduce wait times.
• Plant-Based and Sustainable Food Options: With the growing demand for sustainable and healthy food options, many food service management companies have started offering plant-based and sustainable food options to their customers.
• Food Waste Reduction Initiatives: Several food service management companies have implemented food waste reduction initiatives to reduce their environmental impact and save costs.
• Contactless Food Delivery: In response to the COVID-19 pandemic, many food service management companies have started offering contactless food delivery options to ensure the safety of their customers and employees.
• Data Analytics and Automation: Some food service management companies are using data analytics and automation to improve their operations and reduce costs. For example, they may use data analytics to optimize their menus or automate inventory management.