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Elior acquires Preferred Meals

Company manufactures more than 130 million meals annually, primarily for the education and senior dining markets.

Mike Buzalka, Executive Features Editor

May 27, 2016

2 Min Read
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Elior North America, subsidiary of Paris based Elior Group, has signed a definitive agreement to acquire fresh and frozen meal and snack maker Preferred Meals. Based in Berkeley, Ill., Preferred Meals serves more than 130 million meals annually in 30 states across the US, primarily to the education and senior dining markets, from 6 production kitchens and 13 distribution centers located across the US. Revenues were around $225 million in FY 2015.

Elior North America, which had been known until earlier this year as TrustHouse Services Group, had 2015 revenues of $637 million and placed No. 6 on FM’s 2016 top Contract Management Companies listing. It operates primarily in institutional segments, including the markets served by Preferred Meals, which will continue to operate under its current brand and be led by current President/CEO George Chivari, who will report directly to Elior North America President/CEO Brian Poplin.

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“This acquisition is part of the company’s 2016-2020 strategic plan to accelerate development within growing markets,” said Elior Group Chairman/CEO Philippe Salle in a statement announcing the deal. “The US contract catering market offers significant opportunities, notably in the four niche segments in which we are currently positioned; the corrections, education, healthcare including seniors and premium business and industries. We intend to continue to expand there both organically and through acquisitions, and Preferred Meals fits perfectly into this strategy.”

“The addition of Preferred Meals to our portfolio takes us deeper into markets we currently serve and expands our offerings into new areas,” added Poplin. “In the education market, we will now be able to supply smaller schools, many of which have no kitchen or cafeteria, with prepared meals that do not require full kitchen facilities. And in the senior market, the addition of Preferred Meals strengthens our ability to provide prepared fresh and frozen meals for senior living facilities and expand our home meal delivery distribution.”

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About the Author

Mike Buzalka

Executive Features Editor, Food Management

Mike Buzalka is executive features editor for Food Management and contributing editor to Restaurant Hospitality, Supermarket News and Nation’s Restaurant News. On Food Management, Mike has lead responsibility for compiling the annual Top 50 Contract Management Companies as well as the K-12, College, Hospital and Senior Dining Power Players listings. He holds bachelor’s and master’s degrees in English Literature from John Carroll University. Before joining Food Management in 1998, he served as for eight years as assistant editor and then editor of Foodservice Distributor magazine. Mike’s personal interests range from local sports such as the Cleveland Indians and Browns to classic and modern literature, history and politics.

Mike Buzalka’s areas of expertise include operations, innovation and technology topics in onsite foodservice industry markets like K-12 Schools, Higher Education, Healthcare and Business & Industry.

Mike Buzalka’s experience:

Executive Features Editor, Food Management magazine (2010-present)

Contributing Editor, Restaurant Hospitality, Supermarket News and Nation’s Restaurant News (2016-present)

Associate Editor, Food Management magazine (1998-2010)

Editor, Foodservice Distributor magazine (1997-1998)

Assistant Editor, Foodservice Distributor magazine (1989-1997)

 

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