Out-of-home eating is growing in part because of longer working hours, lengthy commuting times, skipped meals at home, shifting social patterns and other factors. This year, a larger portion of [image-nocss] every dollar consumers spend for food and drink will be spent out-of-home, a trend which is set to continue. Already, almost half of all funds allocated for food in the United States (48%) is spent in restaurants, nearly double the amount spent in 1955 (25%). The out-of-home market has a potential of $421 billion and Nestle aims to double its market share within the next 10 years.
The establishment of the Customer Innovation Campus underlines the importance that Nestle attributes both to research and development and to the out-of-home business, one of its four strategic growth areas. "This will be no ordinary culinary center, but rather a think tank for driving the future of foodservice nutrition and consumer trends," said Marc Caira, global business executive for Nestle Professional. "Together with our customers we will create synergies to foster the development of new food and beverage solutions."
The 67,000-square-foot, three-story facility is designed from the ground up to serve as an interactive, sensory-enlivening experience and culinary hub for chefs, product development technologists, and foodservice executives. Reminiscent of a major university research facility situated on a sprawling suburban landscape, the ultramodern campus includes gleaming kitchens that can be fully reconfigured to mirror cooking environments familiar to any chef, presentation kitchens, conference rooms and an ideation room for analyzing menus, brainstorming new recipes and product concepts, relaying customer insights and discussing key challenges.
The Nestle Professional team in Solon consists of 100 people, including world-class chefs. They work side by side with customers to understand their operations, staff requirements, resources and customer preferences. Besides menu development, customers receive value-added services such as information on customer trends/insights, marketing and point-of-sale materials, customized beverage station layout and dispensing machine service. The campus features seminars on nutrition, health and wellness, business performance, satisfying consumer demand, renovation and innovation.
The Solon campus, the first of its kind, puts Nestle ahead of the curve in catering to largely unmet needs in the foodservice industrythe needs of tens of thousands of operators who could profit from culinary advice and insights of food leaders. It will reach across a broad spectrum of the industry throughout the Americasleading chains and restaurants, hotels, schools, business and industry. Other campuses are planned for Europe and Asia.
"Even in this economic climate, long-term growth prospects are promising for Nestle Professional," said Caira. "Our main challenge is to compete effectively in a complex, highly fragmented market where local tastes are key. Nestle operates on a global scale, while tailoring its products to local taste. We are close to our consumers, and this is one of our competitive advantages."
"The campus will enable Nestle Professional to implement local customer and flavor trends as well as sharing synergies across markets in the Americas. Our culture of collaboration is focused on customers' growth and successwhether it's local, regional or global. NPCIC is a place where operators can tap into and prepare for what's next in terms of menu, nutrition and consumer trends," said Jorge Sadurni, president of Nestle Professional Americas.
Vevey, Switzerland-based Nestle employs 276,000 employees worldwide and achieved sales of $90 billion in 2007. In the United States, Nestle is represented by Nestle USA, Nestle Nutrition, Nestle Purina PetCare Co. and Nestle Waters North America. The total sales for 2007 amounted to $29.7 billion. Nestle brands include Nestle Toll House, Nestle Nesquik, Nestle Coffee-mate, Stouffer's, Lean Cuisine, Hot Pockets and Lean Pockets, Nescafe, Buitoni, Dreyer's/Edy's and Wonka.
With 15 foodservice factories and more than 10,000 employees in 97 countries, including 100 chefs, Nestle Professional is a partner that delivers creative, branded food and beverage solutions. Nestle Professional in North America is headquartered in Glendale, Calif., and employs more than 900 employees through the Solon campus, manufacturing facilities, corporate offices and sales divisions.
Click hereto view a video presentation about the Customer Innovation Campus.
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