research

College students sound off on sourcing, allergens, meal plans and more.
As consumer demands change, operators are looking beyond traditional dining halls to new retail options.
K-12 operators have a fight on their hands: hiring, training and retaining the best teams possible. For an update on these issues, here is the 2017 K-12 Census.
FSD pairs the results of our 2017 Operator Renovation Survey with a look back at real-life examples that highlight FSDs who successfully put change into action.
usa map regions
We combed through data from our College and University Census, Hospital Census and Long-Term Care/Senior Living Census for the most surprising variations in menu trends and expectations.
Foodservice trends like clean labels and more vegan options are making their way into senior living, operators say. Here are the facts about our respondents.
The research contradicts prior theories that school breakfast might reduce the likelihood of weight gain.
College and university foodservice operators are facing down a number of shifting factors, from growing interest in local sourcing to a rise in the minimum wage.
The school year is ending, but K-12 foodservice may feel the effects for some time to come.
Exclusive research from Technomic shows that consumers' demand for "cleaner," less-processed foods does not always translate into a willingness to spend more...

Pages