1. Challenge to please guest and client

In managed services, it is necessary to meet both the needs of the guest and the client instead of just to please the guest in restaurant. In this case, guest is refered to who receive the service and client is referred to who offer the opportunity to the foodservice business.

For example, in food service operation in primary schools, managed services need to please both the needs of students (guest) and the school and parents (client). The types of food option and taste are the concern of students, however, the food nutrition and hygene is the most concern of the school and parents.

In Hong Kong, managed service company such as Luncheon Star and Maxim providing lunch in primary school.

2.   Guests are captive clientele

Also, the guests in managed service are captive clientele who do not have an alternate dining option. These guests can only having the dining provided by the managed food service provider. What is more, the guests may be eating the foodservice operation only once on a daily basis.

For example, most of the students in primary school and universities eat at the foodservice operation only at lunch.

3.    Food service is not the primary business

Many managed operations are housed in host organizations that do not have foodservice as their primary business. The company provides the food service may want to increase its quality of service.

For example, hotels main business are providing accommodation to guests and airline providing air travel to guests; but most of them ,nowadays, also providing food service to guest in order to provide a wide range of qualify service. What is more, some companies may provide the food service for the employees’ dining in order to maintain the labor relations.

4.    Produce food in large quantity

Most managed services operations produce food in large-quantity batches for service and consumption within fixed time period. It is because it always serves a large amount of guest. So produce in large quantity can reduce the cost. For example, the school canteen or the airline meals.

5.    Volume of business is consistent

The volume of business is more consistent and therefore easier to cater. Because it is easier to predict the number of meals and portion size, it is easier to plan, organize, produce and serve meals. Therefore, the atmosphere is less hurried than that of a restaurant. Weekends tend to be quieter than weekdays in managed service and, overall, the hours and benefits may be better than those of commercial restaurants.