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

Industry News & Opinion

The menu served at Ottawa General Hospital in Ottawa, Ontario, is headed for an overhaul after its CEO and management team ate a strict hospital food diet for a week and were unhappy with their options. The foodservice department has been fielding patient complaints for years, but decided to take action after facing the issue head on.

“Getting food managers to eat three meals of hospital food a day for a week brought the point home that much of the food being served was bland, institutional and not what people would normally eat,” Director of Food Services Kevin Peters told Ottawa...

Industry News & Opinion

With overtime pay likely to become a reality for some salaried foodservice employees after Dec. 1, operators are rethinking what they expect managers to do off-site as part of their responsibilities. Answering email or scheduling shifts at home didn’t matter when the employees were exempted from overtime if they earned more than $23,660 per year. But with that threshold more than doubling on Dec. 1 to $47,476, a half hour spent here and there on administrative tasks could push a salaried manager over the 40-hours-per-week threshold and entitle him or her to overtime. And how does the...

Menu Development
frozen raspberries

“As a chef, I pretty much have grown up through the business thinking that fresh was always better—produce, fish and meats, especially,” says Ryan Conklin, executive chef for UNC Rex Healthcare’s culinary and nutrition services. “But the more ‘re-educated’ I get, the more I’m learning that some frozen options may be more appropriate for me to be using on my menus.”

Right now, the perception of frozen foods doesn’t match the reality, especially for high-volume foodservice operators, says Conklin. Often, chefs and operators picture not-great product that’s been sitting in a block of...

Sponsored Content
Roasted Beet Salad Pickled Blueberries
From Blueberry Council.

What’s trending in the culinary world? The basics! According to the NRA, diners today are craving authenticity, simplicity and freshness on menus. But basic ingredients don’t have to lead to boring menu options.

It’s easy to fall into the latest craze to capture consumer attention and drive sales. But we’ve learned it’s not always about novelty. Instilling a feeling of nostalgia and familiarity by using well-known and well-loved ingredients in new, experimental dishes can lead to an increase in adventurous dining decisions, while staying in your customers’...

FSD Resources