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Clarion Group

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The clients of food service and other on-site service providers are now considered ‘joint employers’ with their contractors and equally responsible for the contractor’s employees as though they issued their paychecks directly,” warns Tom Mac Dermott, president of the food service and hospitality services consultancy Clarion Group. - July 17, 2016
The long-delayed federal regulations for providing nutrition information on “chain restaurant” menus have been published as “guidelines” by the Food and Drug Administration, with enforcement scheduled to begin next year, in May 2017. - May 20, 2016
More government agencies are adopting the position that organizations are responsible for their food service or other on-site service contractor’s labor-related legal problems, Tom Mac Dermott, president of Clarion Group, dining and hospitality consultants, reports. - April 21, 2016
Two of the nation’s leading dining and hospitality service consulting firms have joined as a collaborative venture to provide greater resources for their clients, the firms have announced. - February 13, 2016
"Time is running out to prepare for implementing the Food and Drug Administration’s new menu labeling rules," warns Tom Mac Dermott, president of Clarion Group, a dining and hospitality services consulting firm. “Corporate, college, school and institutional food services that are operated by a contractor that has 20 or more clients must comply. - May 24, 2015
Colleges and companies can make expensive mistakes when they’re planning a new dining facility or renovating an existing one if they haven’t first planned carefully for the operation and services they want, says Tom Mac Dermott, FCSI, president of Clarion Group, a food service consulting firm. - February 14, 2015
Trusted Kingston, NH-based corporate food service consultants, Clarion Group are now providing their regulatory expertise to clients across the marketplace. - February 14, 2015
Kingston, NH-based food service consultants, Clarion Group are now offering a comprehensive corporate event service. - January 29, 2015
Kingston, NH-based dining service consultant, Clarion Group is now working with businesses across the region to help reduce the cost of their food services. - January 27, 2015
Clarion Group, consultants to companies, colleges and institutions in food service operations, has joined Food Consultants Group, an alliance of independent consulting firms that specialize in food- and food service-related disciplines, Tom Mac Dermott, Clarion Group’s president announced. - August 13, 2014
“Customer-facing technology is opening new opportunities for corporate food service operators,” says Tom Mac Dermott, president of Clarion Group, a food service consulting firm. - July 13, 2014
The managers of corporate food services and related hospitality services often make a mistake when they outsource these services by accepting the vendor’s “standard contract,” says Tom Mac Dermott, president of Clarion Group, a food service management consulting firm. - June 18, 2014
Companies whose food service operations are managed by contractors on a subsidized basis may not be receiving full value financially or the best possible meals and services, warns Tom Mac Dermott, President of Clarion Group, a food service management consulting firm. - June 12, 2014
Rising food prices, especially for meats, can cause budget concerns for operators of corporate food services, but there are ways to reduce their impact, according to Tom Mac Dermott, president of Clarion Group, a food service management consulting firm. - June 05, 2014
“Among the fastest-growing solutions in corporate food services is the micro-market,” says Tom Mac Dermott, president of Clarion Group, a food services consulting firm. A micro market is an unattended convenience store, typically located in a workplace setting where there’s not enough... - April 16, 2014
“Food service operators who are worrying about a possible increase in the minimum wage are looking in the wrong direction,” say Tom Mac Dermott, president of Clarion Group, a food service management consulting firm. “The federal government’s proposal to tighten regulations on... - April 16, 2014
The operators of corporate food services can look forward to a good year in 2014, according to Tom Mac Dermott, FCSI, president of Clarion Group, a food service consulting firm. Even some of the bad news for the year has a silver lining, he says. - February 20, 2014
“The signs are pointing upward for corporate food services,” says Tom Mac Dermott, FCSI, President of Compass Group, a food service and hospitality services consulting firm, citing two recent surveys of the industry, “but not for everyone. The story’s a little different at every... - December 12, 2013
“Convergence is a term usually associated with communications, the blurring of lines between television, the internet, smart phones and the like. Now convergence has come to corporate food service,” says Tom Mac Dermott, president of food service consulting firm Clarion Group. “The... - October 17, 2013
With low interest rates and the Federal Reserve’s easy money policy, the major food service contractors have been more generous in offering financial investments to potential college and university clients, according to Tom Mac Dermott, president of Clarion Group, a food service consulting firm. “We... - September 14, 2013
Should a college or university operate its campus food services on its own, or turn the role over to a food service contractor? That’s question with an ambiguous answer, according to Tom Mac Dermott, FCSI, President of the dining service consultant firm, Clarion Group. “It depends on a number... - August 28, 2013
College food service operators are finding a new competitor for their voluntary meal plans, according to Tom Mac Dermott, President of Clarion Group, a campus and corporate food service consulting firm. “In addition to the usual off-campus restaurants, fast food, pizza and deli outlets, there... - July 11, 2013
“Food service consultants frequently aren’t used to their full value by their corporate clients,” Tom Mac Dermott, president of Clarion Group, a corporate food service consulting firm, says. “Often, we’re brought into a project too late to provide maximum benefit for our... - May 31, 2013
The managers of corporate food service operations are optimistic about the prospects for their businesses, according to a nationwide survey conducted jointly by Clarion Group, a food service consulting firm, and Food Management, the magazine of the on-site food service, industry. “These are the... - April 17, 2013
“Maybe the outgoing tide of more employees leaving the office to work at home is starting to reverse,” says Tom Mac Dermott, President of Clarion Group, a food service consulting firm. “That would be good news for the operators of corporate food services.” - April 03, 2013
Resident students’ meal plans are a source of seemingly endless variation as college food services try to adapt to students’ wishes and wants for convenience and economy, says Tom Mac Dermott, president of Clarion Group, a food service consulting firm. “Back in the famous good old... - March 06, 2013
Companies that once considered low cost meals an employee benefit sometimes now are revising their attitude and thinking of food service as a convenience that should be self-sustaining, according to Tom Mac Dermott, FCSI, president of Clarion Group, a food service consulting firm. “The conversion... - February 27, 2013
Food service contractors and employed operators of corporate food services may face further diminishment of their customer bases in 2013, Tom Mac Dermott, president of Clarion Group, a food service consulting firm, warns. “In addition to continued slow recovery in the economy, companies now have... - January 10, 2013
Breakfast sales at employee food services have significantly diminished over the past five to seven years, endangering the viability of corporate food services, research by Clarion Group, a food service consulting firm, has found. “While breakfast sales are lower than at lunch,” Tom Mac... - December 05, 2012
Food service operators in the corporate and school/college markets are facing a dilemma, says Tom Mac Dermott, president of Clarion Group, a dining and hospitality consulting firm. “After absorbing a year’s worth of rising wholesale prices, the food service operator can expect that food... - November 12, 2012
Will college food service follow corporate food service down the path to fewer customers and declining revenue? That is a real possibility, says Tom Mac Dermott, President of Clarion Group, a food service and hospitality services consulting firm. “Mobile technology untethered employees from the... - October 14, 2012
With the opening of the 2012-13 academic year, college food service operators face the twin, and conflicting, challenges of rising expectations and rising costs, says Tom Mac Dermott, President of Clarion Group, a college food and hospitality consulting firm. “Students today have become more sophisticated... - September 16, 2012
The food service management and consultancy company Clarion Group has just unveiled their new website layout and design. The new site offers an improved user experience, with easier navigation, a crisp look and a wide variety of ways to learn about the company and their services, including a blog. Clarion... - July 22, 2012
“Corporate food service operators are facing a slow-motion crisis as technology is enabling companies to reduce head counts in their offices, factories and other workplaces,” says Tom Mac Dermott, president of Clarion Group, a food service consulting firm. “Fewer on-site employees mean... - July 12, 2012
“The biggest mistake companies and institutions make when hiring a food service, janitorial, mail room, copy center or other vendor to perform services on their premises is to sign the contract, then put it in a drawer and forget it,” says Tom Mac Dermott, president of Clarion Group a dining... - March 29, 2012
“2012 may prove to be a better year for corporate and campus in-house food services and other hospitality services than last year,” Tom Mac Dermott, president of Clarion Group, a dining and hospitality services consulting firm says, “but plenty of challenges remain. “The U.S. - January 05, 2012
Organizations that have in-house food services would be wise to determine how well their food service personnel understand and comply with food safety procedures, advises Tom Mac Dermott, president of Clarion Group, a dining and hospitality services consulting firm headquartered in Kingston, NH. “A... - September 30, 2011
“Corporate food service operators have to adapt to the new reality of serving fewer customers at their on-site cafes,” says Tom Mac Dermott, president of the dining and hospitality services consulting firm, Clarion Group, headquartered in Kingston, NH. “It means more than just doing... - January 21, 2011
“Companies and colleges food services have to adapt to the ‘New Reality’ brought on by the recession and its aftereffects,” says Tom Mac Dermott, president of the food and hospitality services consulting firm Clarion Group. “It will be some years before boom times like 2005-07... - October 27, 2010
“Outsourcing food services or facilities management services doesn’t mean your problems are over,” warns Tom Mac Dermott, president of Clarion Group, a dining and facilities services consulting firm. “All that a company, college or institution has done is to put an intermediary... - October 14, 2010
With the start of the fall semester nearing, college dining service directors need to look to “greening” their healthy dining and sustainability credentials, says Angela Phelan, senior vice president and chief environmental advocate of Clarion Group, a consulting firm that specializes in... - August 05, 2010
Companies trying to reduce costs by eliminating the subsidy for their employee dining services should tread carefully, warns Tom Mac Dermott, president of Clarion Group, a consulting firm that specializes in corporate dining and facilities services. “We have seen companies that abruptly raised... - July 09, 2010
Food service consultants, Clarion Group announces new Fresh & Natural program to help clients adapt to the high demand for healthy food - May 15, 2010
The aftershocks of the Great Recession have affected all segments of on-site food service, according to Tom Mac Dermott, president of food service consulting firm Clarion Group. “People in all income brackets have tightened up on discretionary spending, including for meals and are unlikely to loosen... - January 15, 2010
Tom Mac Dermott, president of the food service consulting firm Clarion Group warns employers who subsidize their employee food services should beware of a new drive by the Internal Revenue Service. IRS audits are increasingly focusing on a provision of the federal tax code that considers the cost of... - November 25, 2009
College dining service operators need to review their programs and adapt to the preferences of a new generation of students, according to Tom Mac Dermott, president of the food service consulting firm, Clarion Group. Failing to do so may result in reduced patronage and meal plan participation as students... - November 11, 2009
Ernest W. Wilder, former Chief of Hospitality Services at the International Monetary Fund (IMF), Washington, DC, has joined the consulting firm Clarion Group as a vice president, Clarion president Tom Mac Dermott has announced. Mr. Wilder will lead projects that encompass corporate and university support... - September 03, 2009
“The most important thing to keep a company dining service profitable,” Tom Mac Dermott, president of the food service consulting firm Clarion Group said, “is to keep demonstrating real value. That doesn’t mean lower prices, but offering meals that are fresh, food quality that... - August 29, 2009
With the rising tide of consumer interest in health, nutrition, organic and local-grown foods and sustainability issues, corporate and campus food service operators have been scrambling to revise their programs to meet new customer preferences. Clarion Group, a national food service consulting firm,... - August 21, 2009
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