Operations
The impact of technology on foodservice
From ordering and inventory to information access and storage, technology is helping foodservice departments run more efficiently, but not without some growing pains and a commitment to learning.
Operations
More responsibility weighing on directors
Most operators believe their job responsibilities have expanded outside of their traditional roles—even though the great majority of them do not manage multiple departments.
Schools say their costs for fresh fruits and vegetables have increased the most in the past two years (76% and 79%, respectively). Only 22% of schools indicated that their beef costs have increased, while the remainder of the non-commercial market chose beef (70%) as the product registering their highest cost increase.
In a period of rising costs, it’s perhaps not surprising to learn that, according to The Big Picture, foodservice budgets have also been increasing during the last couple of years. Overall, 73% of operators say their food budgets have increased in the last two years, 55% say their labor budgets have increased and 43% say their equipment/technology budgets have risen.