The Big Picture

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

Ninety-six percent of operators either more concerned or just as concerned about food safety as they were five years ago.

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Seventy-three percent of operators spend more time on food safety now than five years ago. Only 3% of respondents spend less time now than five years ago.

We asked non-commercial operators how they believe the industry is viewed by their peers in the commercial restaurant business. Most operators felt the restaurateurs have a negative perception of the...

Seventy-three percent of operators strongly agree that the scope of a director’s job has expanded in the past five years to include responsibilities outside the traditional foodservice realm. That,...

See what's happening with budgets and how operators are cutting costs. ...

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...

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...

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