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the big picture

Operations

The average foodservice employee

 Dec. 13, 2012

The average foodservice employee in the non-commercial industry is female, Caucasian (non-Hispanic) and isn't unionized. Our employee profile also looks at specialized staffing, age breakdowns and full versus part-time staff.

Operations

Younger employees lack work ethic, operators say

Dec. 13, 2012

Turnover has remade the six-person custodial staff that cleans Hallmark’s employee dining facilities in Kansas City, Mo., leaving Corporate Services Manager Christine Rankin with a team she regards as ideal. “To a person, they’re fabulous,” she says, pausing, “and they’re all middle-aged.”

Operations

Cooking breakfast from scratch

Dec. 12, 2012

Demand for freshness is spurring foodservices of all types to consider more scratch cooking in the morning, but school cafeterias are finding that quest tougher to pursue when they start serving breakfast in the classroom.

Operations

Fruit expected to grow at breakfast

Dec. 12, 2012

If you’re looking to freshen up your breakfast menu, try adding fruit (fresh or prepackaged), yogurt/parfaits or cold cereal/cereal bars.

Operations

The average school foodservice employee

Dec. 12, 2012

Schools and colleges are significantly more likely than other segments to have unionized employees. These two segments are also significantly more likely than other markets to have higher-than-average part-time foodservice employees.

Operations

Money matters in renovations, new buildings

Dec. 09, 2012

Renovations and new construction are two of the surest ways to create buzz around an operation’s foodservice.

Operations

Snack snapshot

Dec. 09, 2012

Half of operators say fruit is the snack category (excluding vending) that has growth potential in the next two years. Second to fruit is the dips/salsa/hummus category, with 24% of operators saying this area will increase in sales.

Operations

Universities glom onto food trucks

Dec. 09, 2012

Call them what you will: mobile canteens, lunch wagons, catering vans or even the pejorative “roach coaches.” Food trucks, once the “restaurant” of choice for employees outside of manufacturing plants, steel mills, military bases and more, are back.

Operations

Beverage snapshot

Dec. 09, 2012

Milk does a body good, and it also helps operators’ bottom line. Milk, at 18%, makes up the highest sales percentage of beverages for non-commercial operators, according to The Big Picture research.

Operations

Few non-commercial operations grow produce on site

Dec. 09, 2012

Only 5% of operators have an on-site garden or farm for which the foodservice team is responsible. Most operators say they don’t have an on-site garden/farm and have no plans to start one.

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