2006 Compensation Study: What I make

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

Degrees pay off: Advanced degrees continue to pay off in foodservice. Eighteen percent of respondents holding graduate degrees earn more than $80,000 per year, the study shows, while only 12% of those with just a culinary certification are at that level.

Other statistics show that the average foodservice director is 49 years old, has been in the foodservice industry for just under 25 years and has held his or her current position for 10 years.

Hot jobs: A related FSD survey explored readers’ attitudes toward their own staffs—specifically those staff positions that directors feel will be the hardest to fill in the coming year. Results from that survey show that:

  • Service positions (dishwashers, porters, cashiers, etc.) will be the hardest to fill for the majority (58%) of respondents. Healthcare operators (both acute- and long-term care) cited this response well ahead of the average, while these positions are least problematic for B&I operators.
  • Mid-level Management (shift supervisors, unit managers) are the hardest-to-fill staff positions for 24% of those surveyed, with colleges citing that response more than any other segment.
  • In Senior Management positions (assistant or associate directors, executive chefs, etc.) are a concern for only 13% of respondents.

What they earn: As a companion to the FSD Compensation Study, editors examined some national average salaries for other industries:

  • Doctor $105,549
  • Lawyer $91,317
  • Stock broker $64,217
  • Teacher (K-12) $40,499
  • Restaurant manager $39,160
  • Magazine editor $52,814

Source: payscale.com; average of reported salary averages in select U.S. cities

More From FoodService Director

Industry News & Opinion
Richard cousins

Compass Group confirmed this morning that CEO Richard Cousins was killed on New Year’s Eve in a small-plane crash off the coast of Australia. He was 58.

Cousins was scheduled to step down as CEO in March, after leading the world’s largest foodservice management company for 11 years. His planned successor, Compass COO Dominic Blakemore, has agreed to assume Cousins’ duties immediately.

“We are deeply shocked and saddened by this terrible news,” Compass Chairman Paul Walsh said in a statement. “It has been a great privilege to know Richard personally and to work with him for...

Menu Development
to-go meals

Drew Allen didn’t hesitate when asked what he expects of noncommercial dining in the future. “Change,” he says. “We have to change with the times and what our guests are looking for.”

Allen, the director of culinary services at Otterbein Senior Lifestyle Choices in Lebanon, Ohio, says the more the residents and guests at Otterbein change, the more diverse eating habits his team has the chance to explore. One of those changing habits, he says, is diners’ growing desire for portable, made-to-order items . That’s a theme borne out by data, too—and is true across dayparts. Roughly 67%...

Ideas and Innovation
trail mix

We’ve added fueling stations in our units for our workers who didn’t have time to eat or just need a snack. We have areas set up with trail mix, crackers, cookies and water. It helps us avoid people feeling or getting ill, especially when we get closer to exam periods and student workers are studying and not taking the time to eat.

Ideas and Innovation
email

Communication is key, and [managers] are busy too. One tip I picked up from another director was to label my subject line with the header “action,” “information” or “response” followed by a brief description of the email contents. That way they can filter through their inboxes during their busy days to know which emails need their attention immediately and which they can save to read later.

FSD Resources