Schools plan to cut sodium to make menus healthier.
Operators plan to add gluten-free options.
Is new study’s info really new?
Study shows students consume fewer calories at school than students in other states.
Report also finds apples to be the most commonly sourced local item.
Survey finds breakfast-in-the-classroom programs increase participation.
Nearly half that cater both on and off-premise now charge outside parties more.
Contractors See Little Growth in Revenue
Salaries have nearly doubled since 1991.
Twenty-two percent of foodservice revenue comes from grab-and-go items.
Hunger-Free Minnesota reports 33-million meal gap for breakfast.
Seventy percent of adults over 50 say they won't pay more for healthy options.
Millennials are dining out less.
Students rate taste and flavor of food lower at on-campus dining halls than QSRs.
Six operators share how they are seeing growth in their take-away business.
2010 Environmental Study
Chefs and operators are becoming more adventurous with their menus but there are still limits to what they can achieve.
The economic picture may be bleak, but creative on-site catering teams are finding a silver lining amid the gloom using new marketing plans and refurbished menus.
Salaries grow in 2008 but at a slower pace than previous years.
For a variety of reasons, customers still seek portable foods they can take away from the cafeteria, and most operators happily oblige.