2006 Compensation Study: What I make

Salaries increased 1.9% for FSDs last year. Did yours?

According to FSD’s annual Compensation Study, salaries rose just 1.9% last year across the board. But not many in the business think they’ll be in their current position five years from now.

From: pat <pat@xyz.com>

Date: Tuesday, 2:19 p.m.
January 2, 2007
To: My best friend
Subject: What am I doing?

I just had my review—and I'm getting the same puny raise I got last year: 2%. What an insult—despite the fact that meal volume increased again! I just don't know how much longer I can keep at this. We need the money!

This e-mail between 40-somethings is obviously fictitious, but might very well be true for any number of non-commercial foodservice directors. Salary increases during 2006 trailed the pace of those in 2005. As usual, more money comes from doing more work.

Salaries for non-commercial foodservice directors rose just 1.9% last year, according to FSD’s annual Compensation Study, following a 4.7% boost the year prior. The average salary for 2006 was $53,802, up from $52,774.

If directors are frustrated at this lack of growth, they’d have good reason—because the study shows that nearly 30% of them are managing a larger workforce; three-quarters are wrestling with higher food costs; and a bit more than one-third say capital spending is on the rise, meaning renovations and new construction are eating up their time.

On top of that, meal volume increased for the second straight year for operators in all segments except healthcare. Is it any wonder, then, that precisely one-third of them say they’ll be retired in five years? That 15% figure on being promoted? That just 14% believe they’ll be in their current position?

More From FoodService Director

Ideas and Innovation
staff pack

To keep staff motivated, we locked them in a room together. As part of a midsemester training session, we formed work groups and sent them to a local Escape Room to see which team could play the game together most effectively and escape first. Not only was this training a great team-building experience, but it supported a local new business and gave our staff a memorable experience.

Ideas and Innovation
star employee

Senior leadership meets twice a year to do organizational talent planning for every position from the top down. We talk about who are the potential high-performers, and go through how they can grow. People are your differentiator—you need to take care of your assets, and your assets are your human resources.

Industry News & Opinion

Students at the University of Michigan in Ann Arbor will be served student-grown produce from the campus farm at dining halls this fall, M Live reports.

The dining team received its first batch of produce from UM’s on-campus farm in June, after students received the proper USDA certification to grow, harvest and deliver food to campus dining halls. In order to figure out what produce is needed, students communicate with the dining department weekly, and Michigan Dining purchases items accordingly.

"The students are involved from seed to plate," Executive Chef Frank Turchan...

Sponsored Content
college students eating

From Ovention.

Today’s colleges and universities know they should offer more than a large selection of breakfast cereals in the morning and chicken tenders at lunch to appeal to students. When it comes to what’s trending on campuses, here’s a look at what directors can tune into to boost engagement.

1. Expanded dining hours

Late-night options have long been a popular fixture on college campuses, but if it’s too late, students often choose to venture to off-campus retailers to satisfy their cravings. According to Technomic’s 2017 College & University Consumer Trend...

FSD Resources