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

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Winter is when our guests frequently crave something comforting and hearty, and chili is great for that. Our plan is to boost guest engagement this winter by inviting them to design a unique chili experience. The guest chooses the type of chili first, then the vessel: bowl, bread or potato. Next, they customize their dish even further by choosing the toppings, which will be categorized as traditional, creamy, crunch or heat. The wild card, crunch and heat categories, are where my team and I will flex our creativity and highlight different flavors, ingredients or techniques.

Ideas and Innovation
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In search of inspiration for this letter, I turned to the one I wrote for January 2017, in which I griped about some trends I wanted to toss in the new year. Twelve months later, the Sriracha trend has calmed down, food trucks seem slightly less pervasive and, while the definition of “clean” eating continues to evolve, it’s not so laser-focused on GMOs. So it seems my predictions were correct, including the one about where I’d be eating on New Year’s Day (though I had no clue my now-fiance would propose to me that night over duck noodle soup).

However, since this year has been...

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