20 years of FSD’s Compensation Study

Salaries have nearly doubled since 1991.

Twenty years ago, FoodService Director launched its first Compensation Study, a snapshot of salaries for operators in various non-commercial segments. This year, in addition to the current survey, FSD makes a comparison between compensation today and what it was in 1991.

2011 Compensation Study: Salary Comparison

 

 

 

 

 

 

 

 

 

 

 

 

Compensation highlights 

  • The average respondent to our 2011 Compensation Study earned $64,890 last year, an increase of 9.3% from 2010. He/she has worked in the industry 25 years, and the 57 employees in his/her operation purchased $2.35 million worth of food last year to prepare and serve an average of 1,843 meals a day.
  • Operators employed by their institutions earned less, on average, than those employed by contract companies, with respondents working at self-operated facilities earning $64,689 compared with $66,982 for those working in contracted foodservice.
  • Half of the operators in our survey said their staff size had remained the same in the past 12 months, with 23% saying they had increased staff and 27% saying they had reduced staff. College operators were more likely to have hired more people (44%), while hospital operators were most likely to have cut staff (32%). Contract operators were more likely than self-ops to have added employees (34% versus 20%). Operators in the Northeast were most likely to have cut staff (35%) and operators in the Southwest were most likely to have added staff (38%).
  • Food costs continued to rise last year for 87% of operators. The highest percentage of operators reporting an increase was in B&I, with 93% noting a rise in food prices, while in all other segments between 86% and 88% of operators said costs had risen from 2010 levels.

2011 Compensation Study: Industry Vitals

More From FoodService Director

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The school’s kitchen manager, Janet Schmidt, said that around 37 more students than normal got in line to try the meal. The school plans to have students from the club help serve lunch once every month.

Read the full story via Hutchinson...

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Industry News & Opinion

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Industry News & Opinion

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The initiative will kick off this month with an event dubbed Fresh Start, marking the start of several moves aimed at improving service—including the hiring of a new executive chef, the addition of a second sous chef, and retraining current staff on food preparation and presentation.

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