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

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’...

Menu Development
sweet pea ravioli

On any given night at the Wake Robin senior living facility in Shelburne, Vt., residents may find spring sweet pea and mascarpone ravioli with white wine cream sauce or acorn squash stuffed with quinoa and cranberries on the menu. These dishes, along with a new sweet-potato burger topped with cilantro aioli, aren’t just delicious, says Director of Dining Services Kathy King. They’re also completely vegetarian.

The popularity of Meatless Mondays and the growing number of people who call themselves “flexitarians” have impacted menu development in every noncommercial sector. Although...

Managing Your Business
umass amherst food

Restaurateurs in Amherst, Mass., aren’t happy with UMass Dining .

Registered dietitian Dianne Sutherland told local NBC affiliate WWLP News in May that the high quality of food served on campus means students aren’t visiting neighborhood eateries as frequently as those businesses might like.

“Even our vendors who we work with, they get complaints from the restaurants that students are staying on campus,” she said. “They are already paying for the food; why should they [go] off campus to eat?” More than 19,000 Amherst students are on a meal plan—6,000 of whom live off campus...

FSD Resources