Seventy percent of operators expect staff size to stay the same during the next two years.
In some markets, gluten-free offerings are hard for customers to find.
Sixty-seven percent of respondents to The Big Picture research say they have no new dining location planned.
C&U leads segments in social media use.
From-scratch cooking to increase because it’s healthier, operators say.
Motivating staff and finding new ways to present training material also challenging.
Breakfast daypart may have increased more often than not in the past two years, but operators say that’s not likely to repeat in next two years.
Long-term care/senior living operators were the least likely to offer both types of services.
B&I significantly more likely than other segments to purchase items to sell as in-house farmers’ market.
When used, however, photos are the key to social media engagement, operators say.
Eight out of ten school operators say they don’t offer breakfast all day.
Renovations and new locations expected to boost retail growth.
Fifty-four percent of colleges operate a branded QSR franchise as part of their foodservice operation; only 28% of healthcare facilities do
In this section: Average foodservice employee, staff size, employee challenges, training, retirement, recruiting culinary graduates and younger generation.
B&I and colleges say we’re fine; schools and healthcare show concern.
Seventy-two percent of operators think younger employees lack work ethic of previous generations.
More culinary school grads entering workforce, operators say.
Employee morale and absenteeism are the top personnel issues operators are facing. Schools are the most likely to say they have no employee challenges.
Profile looks at specialized staffing, age breakdowns and full versus part-time staff.