The Big Picture
A comprehensive, data-driven overview of the non-commercial foodservice industry
According to The Big Picture, more than 75% of foodservice programs across all market segments have employee wellness programs in place in their companies or institutions.
The practice of adding better-for-you items into less nutritionally sound dishes is a practice employed by 46% of operators, according to The Big Picture.
Food trucks have been slow to catch on in non-commercial foodservice, according to The Big Picture research.
According to The Big Picture research, women continue to make up the majority of employees in all market segments.
The majority of operators said they are planning to renovate at least part of one or more of their dining facilities in the next two years.
Motivating employees is perhaps the major challenge facing operators today, according to The Big Picture.
College and university foodservice operations continue to be the drivers of social media strategy.
Cooking from scratch could be the hottest trend in breakfast among non-commercial operators, according to The Big Picture research.
FoodService Director’s The Big Picture research project has gathered intel on issues of importance to operators in all segments of non-commercial foodservice.
Most operations offer on- premise catering. For those that do offer both on- and off-premise catering, on- premise catering makes up 80% of the catering business.