The Big Picture

A comprehensive, data-driven overview of the non-commercial foodservice industry

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...

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We asked operators to give us some of their training tools and resources they use to ensure proper food safety in their operations. Here are some of their answers, excluding the usual programs like...

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...

We asked operators what grab-and-go item was the most profitable in their operation. Here’s the top five most mentioned items.

Grab and go makes up a smaller percentage of grab-and-go participation/transactions in nursing homes, long-term care, retirement homes and senior living facilities than in the other segments. The...

We surveyed those individuals who are in charge of retirement homes/senior living foodservice operations and asked them to tell us about themselves. This segment is significantly more likely than any...

We surveyed those individuals who are in charge of nursing homes/long-term care foodservice operations and asked them to tell us about themselves. This segment is primarily made up of women and those...

We surveyed those individuals who are in charge of B&I foodservice operations and asked them to tell us about themselves. Males and those between the ages of 45 and 59 dominate in this segment.

Schools are significantly more likely to get menu ideas from trade shows/conferences (63%) than any other segment.

Operators share insights into why certain dinner categories will grow in the next two years.

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