Placing call outs on menus is No. 1 way operators market better-for-you dining options.
Operators must likely to offer frequent purchase programs to encourage healthy dining.
Nutrition info No. 1 material provided in employee wellness programs.
B&I locations most likely to employ stealth health tactics.
B&I locations most likely to say they don’t have knowledge to cook gluten-free items in house.
Here’s a look at how healthcare and college operators offer a variety of retail offerings, including pizza, chicken and breakfast items.
Fifty-six percent of operators who increased in staff did so because they had more customers to serve.
Seventy-five percent of operators who reduced their staff size cited budget cuts as a reason for doing so.
Funding biggest challenge when planning a renovation, operators say.
The majority of operators provide staff training through in-house workshops.
Distribution least challenging retail aspect among healthcare and college operators.
Soups were the most common gluten-free menu option made in house.
Operators most likely to invest in cooking equipment in next year.
Self-branded foodservice options have growth potential.
Website and email marketing are the most common tools.
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.