Many directors have worked at nursing homes, senior living at some point in their careers
Including their current position, foodservice directors have worked at an average of four non-commercial locations in their careers. Here’s a breakdown, by segment, of where FSDs have worked in their careers.
Show me the money
Within the last three years, 86% of non-commercial operators have received a salary increase that was not tied to a promotion. Directors in Hospitals (57%) and B&I (58%) are the most likely to have received that increase in the last 12 months.
Health, wellness and global flavors were among some of the topics that filtered to the top of the latest trends report from Y-Pulse, a division of research and consulting firm Olson Communications. Assessing how the tastes of the under-22 crowd are shaping the menus of tomorrow, the study has examined foodservice trends in the K-12 and college/university education segments for the past 10 years. The report is based upon feedback from multiple foodservice directors and students across the studied segments. Key findings include: