Sodexo, Inc., is the North American division of a Paris-based world-wide contract management company that offers a variety of support services to businesses, institutions and public entities in 80 countries, realizing over $22 billion in revenues in its most recent completed fiscal year. The North American division generated around 37% of that total.
The start-up of comprehensive service solutions contracts with clients such as GlaxoSmithKline, Henkel, Colgate and British Aerospace contributed significantly to the resumption of growth in the B&I segment despite a still uncertain job market. Meanwhile, organic growth accelerated in Healthcare and Senior Dining reflecting high client retention over the last two years along with the successful broadening of services to a number of hospital and retirement home chains and the strong development of Comfort Keepers, a provider of non-medical in-home services for seniors.
In the Education segments, organic revenue growth reflected increased student enrollment at university campuses and schools and the positive impact of new contracts, including for the 136 public schools in Detroit, one of Sodexo’s largest facilities management contracts in the Education segment in the U.S.
New initiatives and programs include Local Artisan in B&I, Food on Demand (FöD) for colleges and Did You Know Café for middle and junior high schools.
Sodexo also accelerated its commitment to sustainability by expanding its Stop Wasting Food campaign, a result of a partnership with LeanPath that uses technology to allow employees to track food waste in campus dining operations. It launched ZeBi, a retail café concept with a focus on sustainability and fresh food that offers fair trade coffee, organic teas, along with fresh-made sandwiches, salads, soups and gourmet grab-and-go items.
Other new college dining concepts include Slice of Life Pizza, Wholly Habaneros and a collaboration with celebrity chef Mai Pham to open the first-ever Star Ginger Asian Grill & Noodle Bar food truck.
In K-12, Sodexo initiated a new “for kids, by kids” approach, adapting kid-created recipes from its Future Chefs: Healthy Challenge program for school use and naming 12-year-old aspiring chef Remmi Smith its first-ever Student Ambassador to Health and Nutrition.
Major Segments Served:
Hospitals (29%), B&I (24%), College/University (22%), K-12 (11%), Senior Dining (9%), Military (2%), Government (1%), Recreation/Sports/Convention (2%)
No. of Contracts