Lønnsomhet i norske treningssentre : en internanalyse av Stamina Trening for å utforske potensielle lønnsomhetsdrivere

Etter flere år med vekst, er den norske treningssenterbransjen nå inne i en modningsfase. Med sterk rivalisering, redusert omsetningsvekst, fallende marginer og flere konkurser, er det viktig å forstå hva som driver treningssentrenes lønnsomhet. I denne utredningen utforsker vi derfor kilder til lønnsomhetsvariasjoner blant norske treningssentre. Vårt studieobjekt er bransjens nest største treningssenterkjede, Stamina Trening. Ved å gjøre en internanalyse reduserer vi kompleksiteten i datainnhentingen, uten å redusere variasjonen i utvalget. Ettersom Stamina er et resultat av en rekke oppkjøp, består kjeden av treningssentre som varierer med hensyn til beliggenhet, segment og opprinnelse. En internanalyse muliggjør også tilgang på mer detaljerte data enn kun offentlig informasjon. Det er forsket lite på lønnsomhet i treningssenterbransjen tidligere, og hensikten med utredningen er derfor utforskende. Vi kombinerer teori, bransjeanalyse, innsikt i sentrenes regnskap og innledende intervjuer med bransjeaktører for å utvikle 19 hypoteser om lønnsomhetsdrivere. Disse utforskes ved hjelp av kvantitative analyseteknikker, og diskusjonen suppleres med innspill fra senterledere og nøkkelpersoner i bransjen. Med dette utforsker vi hvilke faktorer som er viktige drivere for treningssentrenes lønnsomhet. Våre hovedfunn er at medlemskapasitetsutnyttelse, medlemsturnover og bemanningsgrad er betydelige drivere av lønnsomhetsvariasjoner i vårt utvalg. Økt medlemskapasitetsutnyttelse bedrer sentrenes lønnsomhet og påvirkes i stor grad av markedspotensialet innenfor ti minutters kjøretid. En generelt lav medlemskapasitetsutnyttelse tilsier at flere av sentrene ikke er optimalt tilpasset sitt reelle markedspotensial. Dette blir viktig å adressere for å forbedre lønnsomheten. Et stort fokus på nysalg for å øke medlemskapasitetsutnyttelsen, på bekostning av eksisterende medlemmer, er imidlertid ikke lønnsomt. Sentrene bør derfor tilstrebe å holde en relativt stabil medlemsbase. Dette kan gjøres gjennom økt fokus på å beholde eksisterende sentermedlemmer. Vi fant også at lønnsomme treningssentre har færre timer bemannet resepsjon relativt til sine åpningstider. Vår oppfatning er at sentrene bør knytte arbeidskraften tettere mot primærproduktet trening. Ved å vektlegge mer medlemsoppfølging i treningssituasjonen, kan man potensielt redusere både resepsjonsbemanning og medlemsturnover. I fremtiden tror vi at teknologisk utvikling vil gjøre et slikt skifte mulig gjennom løsninger som reduserer behovet for resepsjonsbemanning, uten å gå på bekostning av servicenivået.nhhma

Quantification of Campylobacter Species Cross-Contamination during Handling of Contaminated Fresh Chicken Parts in Kitchens

Numerous outbreak investigations and case-control studies for campylobacteriosis have provided evidence that handling Campylobacter-contaminated chicken products is a risk factor for infection and illness. There is currently extremely limited quantitative data on the levels of Campylobacter cross-contamination in the kitchen, hindering risk assessments for the pathogen commodity combination of Campylobacter and chicken meat. An exposure assessment needs to quantify the transfer of the bacteria from chicken to hands and the kitchen environment and from there onto ready-to-eat foods. We simulated some typical situations in kitchens and quantified the Campylobacter transfer from naturally contaminated chicken parts most commonly used in Germany. One scenario simulated the seasoning of five chicken legs and the reuse of the same plate for cooked meat. In another, five chicken breast filets were cut into small slices on a wooden board where, without intermediate cleaning, a cucumber was sliced. We also investigated the transfer of the pathogen from chicken via hands to a bread roll. The numbers of Campylobacter present on the surfaces of the chicken parts, hands, utensils, and ready-to-eat foods were detected by using Preston enrichment and colony counting after surface plating on Karmali agar. The mean transfer rates from legs and filets to hands were 2.9 and 3.8%. The transfer from legs to the plate (0.3%) was significantly smaller (P < 0.01) than the percentage transferred from filets to the cutting board and knife (1.1%). Average transfer rates from hands or kitchen utensils to ready-to-eat foods ranged from 2.9 to 27.5%

A comparison of risk assessments on Campylobacter in broiler meat

In recent years, several quantitative risk assessments for Campylobacter in broiler meat have been developed to support risk managers in controlling this pathogen. The models encompass some or all of the consecutive stages in the broiler meat production chain: primary production, industrial processing, consumer food preparation, and the dose–response relationship. The modelling approaches vary between the models, and this has supported the progress of risk assessment as a research discipline. The risk assessments are not only used to assess the human incidence of campylobacteriosis due to contaminated broiler meat, but more importantly for analyses of the effects of control measures at different stages in the broiler meat production chain.This review paper provides a comparative overview of models developed in the United Kingdom, Denmark, the Netherlands and Germany, and aims to identify differences and similarities of these existing models. Risk assessments developed for FAO/WHO and in New Zealand are also briefly discussed.Although the dynamics of the existing models may differ substantially, there are some similar conclusions shared between all models. The continuous introduction of Campylobacter in flocks implies that monitoring for Campylobacter at the farm up to one week before slaughter may result in flocks that are falsely tested negative: once Campylobacter is established at the farm, the within-flock prevalence increases dramatically within a week. Consequently, at the point of slaughter, the prevalence is most likely to be either very low ( 95%). In evaluating control strategies, all models find a negligible effect of logistic slaughter, the separate processing of positive and negative flocks. Also, all risk assessments conclude that the most effective intervention measures aim at reducing the Campylobacter concentration, rather than reducing the prevalence. During the stage where the consumer handles the food, cross-contamination is generally considered to be more relevant than undercooking. An important finding, shared by all, is that the tails of the distributions describing the variability in Campylobacter concentrations between meat products and meals determine the risks, not the mean values of those distributions.Although a unified model for risk assessment of Campylobacter in the broiler meat production would be desirable in order to promote a European harmonized approach, it is neither feasible nor desirable to merge the different models into one generic risk assessment model. The purpose of such a generic model has yet to be defined at a European level and the large variety in practices between countries, especially related to consumer food preparation and consumption, complicates a unified approach