Catering Service Procurement Intelligence Report, 2024 - 2030 (Revenue Forecast, Supplier Ranking & Matrix, Emerging Technologies, Pricing Models, Cost Structure, Engagement & Operating Model, Competitive Landscape)

Research Scope & Content Outline

Chapter 1. Methodology and Scope
                    1.1. Market Segmentation & Scope
                    1.2. Research Methodology
                    1.3. Research Scope & Assumption
                    1.4. Information Procurement
                         1.4.1. Purchased Database
                         1.4.2. GVR’s Internal Database
                         1.4.3. Secondary Sources & Third-Party Perspectives
                         1.4.4. Primary Research
                    1.5. Information Analysis
                         1.5.1. Data Analysis Models
                    1.6. Market Formulation & Data Visualization
                    1.7. Data Validation & Publishing
Chapter 2. Catering Services Market Intelligence
                    2.1. Category Definition
                    2.2. Category Intelligence
                         2.2.1. Market Size
                         2.2.2. Trends
                         2.2.3. Drivers
                         2.2.4. Challenges
                         2.2.5. Regional/ End-use Application Insights
                    2.3. Technology
                         2.3.1. Emerging Technology
                         2.3.2. Best Practices in the Industry
                    2.4. Regulatory Landscape
                    2.5. Porter’s Five Forces Analysis
                         2.5.1. Bargaining power of suppliers
                         2.5.2. Bargaining power of buyers
                         2.5.3. Threat of substitutes
                         2.5.4. Threat of new entrants
                         2.5.5. Competitive rivalry
Chapter 3. Catering Services - Supplier Intelligence
                    3.1. Identification of top 10 suppliers
                         3.1.1. Ann Sather
                         3.1.2. Aramark Corporation
                         3.1.3. Aria catering
                         3.1.4. AVI Food Systems
                         3.1.5. Bartlett Mitchell
                         3.1.6. Black Olive Catering
                         3.1.7. Blue Plate
                         3.1.8. CH and Co Catering Group
                         3.1.9. Compass Group
                         3.1.10. Delaware North Companies
                    3.2. Catering Services Supplier Landscape
                    3.3. Catering Services Supplier Ranking Methodology
                         3.3.1. Supplier Operational Capabilities
                              3.3.1.1. Years in Service
                              3.3.1.2. Geographical Service Provision
                              3.3.1.3. Employee Strength
                              3.3.1.4. Revenue/Sales Turnover
                              3.3.1.5. Key Clients
                              3.3.1.6. Certifications
                         3.3.2. Supplier Functional Capabilities
                              3.3.2.1. By type of Catering Services
                                   3.3.2.1.1. Wedding Catering
                                   3.3.2.1.2. Corporate Catering
                                   3.3.2.1.3. Social Events Catering
                                   3.3.2.1.4. Contractual
                                   3.3.2.1.5. Non-contractual
                                   3.3.2.1.6. Others
                    3.4. Catering Services - Supplier Scoring Criteria
                    3.5. Catering Services - Supplier Positional Matrix (SPM)
                         3.5.1. Rulers
                         3.5.2. Challengers
                         3.5.3. Loungers
                         3.5.4. Niches
                    3.6. Catering Services - Supplier Market Concentration
                         3.6.1. Industry structure
                    3.7. Recommended Suppliers
                         3.7.1. Supplier 1 with detailed profile
                         3.7.2. Supplier 2 with detailed profile
                         3.7.3. Supplier 3 with detailed profile
Chapter 4. Competitive Landscape
                    4.1. Recent Supplier Developments with Measured Impact
                         4.1.1. Joint Ventures
                         4.1.2. Mergers & Acquisitions
                         4.1.3. Collaborations or Partnerships
                         4.1.4. Other major developments
                    4.2. Supply - Demand Analysis
                         4.2.1. Supply Analysis
                         4.2.2. Demand Analysis
Chapter 5. Catering Services - Pricing and Cost Intelligence
                    5.1. Cost Structure Overview
                         5.1.1. Raw Materials
                         5.1.2. Rental
                         5.1.3. Personnel
                         5.1.4. Associated costs
                         5.1.5. Opportunity cost
                         5.1.6. Wastage cost
                         5.1.7. Transportation cost
                         5.1.8. Others
                    5.2. Factors influencing the cost of Catering Services
                         5.2.1. Type and quantity ordered
                         5.2.2. Location of event
                         5.2.3. Number of guests and required staff
                         5.2.4. Menu complexity
                         5.2.5. Others
                    5.3. Catering Services - Pricing Model Analysis
                         5.3.1. Cost plus pricing or,
                         5.3.2. Value-based pricing or,
                         5.3.3. Volume-based pricing or,
                         5.3.4. Flat rate pricing or,
                         5.3.5. Competitive pricing
                    5.4. Catering Services Prices - Suppliers Quotation
Chapter 6. Sourcing Intelligence
                    6.1. Engagement Model
                         6.1.1. Fully Outsourcing Model or,
                         6.1.2. Partial/Hybrid Outsourcing Model or,
                         6.1.3. In-house Product Development Model or,
                         6.1.4. Shared Service Model
                    6.2. Operating Model
                         6.2.1. Basic Provider or,
                         6.2.2. Approved Provider or,
                         6.2.3. Others
                    6.3. KPI/SLA Elements
                    6.4. Negotiation Strategies
                    6.5. LCC/BCC Sourcing Analysis
                         6.5.1. U.S.
                         6.5.2. U.K.
                         6.5.3. Germany
                         6.5.4. France
                         6.5.5. Insights on Top 2 LCC/BCC Countries