Food service ethics Market Outlook to 2022 - Global Strategic Business Report 2018

Summary
The research report presents a comprehensive assessment of the Food service ethics market and contains thoughtful insights, facts, historical data, and statistically supported and industry validated market data. It also contains projections using a suitable set of assumptions and methodologies. The research report provides analysis and information according to categories such as market segments, geographies, type of product and deal landscapes.

Along with strategically analyzing the key micro markets, the report also focuses on industry-specific drivers, restraints, opportunities and challenges in the Food service ethics market. This research report offers in-depth analysis of the market size (revenue), market share, major market segments, and different geographic regions, forecast for the next five years, key market players, and premium industry trends. It also focuses on the key drivers, restraints, opportunities and challenges.

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Key Highlights
- Much has been said about how the new generation of consumers now knows much more about the food they eat and they actively make consumer decisions based upon what they learn of a company’s business practices or ethics.
- This is a cause for concern for a number of food service outlets from high end to budget because there are numerous ethical issues with the modern food supply from production through to consumer. Of the main ethical topics in the food service industry, none are more important than treating employees well to millennial generation consumers.
- In the US, federal minimum wage is $7.25 and 29 states have improved on that setting their own levels higher, with some states about to move as high as $11.50 for 2018. It causes significant wage confusion for the food service industry, as there can be as much as $5 difference in minimum wages from one state to another and then gratuity differences on top.
- One of the very biggest issues of recent years in the food service industry has come from the emergence of the gig economy. Deliveroo and Uber Eats are two of the most notable examples.
- These companies are capitalizing on the fact that consumers want increased flexibility and the ability to order from top local restaurants to be delivered to their home.
- These delivery companies fill that gap. However in order to make this possible at a reasonable price point, delivery staff are paid per delivery and receive no workers rights benefits of any kind, either holidays or a set minimum wage.
- There are a variety of opinions on this issue and the companies themselves argue that staff actually prefer this method because they have increased flexibility with working hours as a result. However there are cases in the gig economy where workers that are portrayed as self-employed are punished as a regular employee would be for not working or meeting commitments.

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This report provides in-depth analysis of the Food service ethics and provides market size (US$ Million) and Cumulative Annual Growth Rate (CAGR (%)) for the forecast period: 2018 – 2022, considering 2017 as the base year. It elucidates potential revenue opportunity across different segments and explains attractive investment proposition matrix for this market. This study also provides key insights about market drivers, restraints, opportunities, new product launches, approvals, regional outlook, and competitive strategies.

Scope
• Wherever tipping is practiced throughout the world, it can become an unbalanced practice between different types of establishments and unbalanced between different servers.
• For instance, in the US and Canada while earning the same basic minimum wage as an average diner, working at a popular fashionable restaurant will always encourage larger tips despite the same work load and responsibilities as a normal restaurant.

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This release was published on openPR.