The average retirement homes/senior living director

Directors with a culinary degree abound in this segment.

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 other to have a director with a culinary degree. 

Sex:
56% are male
44% are female

Education:
91% have a high school diploma
37% have an associate degree
28% have a bachelor’s degree
37% have a culinary degree
2% have a graduate degree
2% have some other degree
2% have none of the above

Race/Ethnicity:
88% are Caucasian (non-Hispanic)
5% are African-American (non-Hispanic)
5% are Latino or Hispanic
2% are Asian/Pacific Islanders

Age:
3% are under 30
21% are between 30 and 44
57% are between 45 and 59
19% are 60 or older

Title:
47% are a foodservice director/director of foodservice
19% are a dietary manager/certified dietary manager/director of dietary
12% are a chef/executive chef
10% are a director of dining services/culinary services
6% are a director of food & nutrition services
4% are a foodservice supervisor/manager
2% are an assistant director
 

More From FoodService Director

Industry News & Opinion

The University of Maryland will begin offering weekly specials at all of its dining halls this semester, The Diamond Back reports.

The weekday specials will allow Dining Services to offer past menu items that students miss as well as new dishes students have been requesting, according to a spokesperson.

Students can find out which specials are being offered each week via dining hall table tents as well as through Dining Services’ social media. During select weeks, the specials may reflect a particular theme, such as Taste of the South.

Read the full story via...

Managing Your Business
hand chip card

Between menu planning, budgets and the other myriad concerns FSDs face, it’s easy to overlook the simple ID and/or cash cards issued to diners. But making the choice to upgrade technology can unlock the potential of these once-humble cards: They can be room keys, event tickets and, perhaps most importantly, a needed additional layer of security.

That’s the future of student IDs at the University of Notre Dame, which will switch from magnetic strip cards to chip-based ones in August 2017. “Traditionally, the ID cards have been used as point-of-entry access for dining operations,”...

Menu Development
salad chicken

Vegetables and grains have stepped into the spotlight, thanks to the “flipping the plate” trend, but protein is still an important part of a balanced diet. Sources including meat, cheese, nuts, and meat alternatives such as tofu and tempeh can and should still be on the plate—albeit as a side dish or topping rather than the main event.

“Whatever we do [as FSDs] needs to be rooted in the culture, and today’s culture is all about healthy eating and plant-focused meals,” says Chris Studtmann, executive chef at Northwestern University in Evanston, Ill. “A recipe is an idea; culture is...

Menu Development
jackfruit

It emerged as a top food trend on Pinterest’s 2017 predictions, is “the latest miracle food” according to Epicurious, and was called “a nutritional bonanza” by NPR. Jackfruit is the latest superfood garnering buzz, and Even Stevens Sandwiches has gone after the vegetarian-friendly option for a recently launched torta. Here, Culinary Director Brandon Price shares three lessons learned from adding jackfruit to the menu.

Finding the best form

Using fresh jackfruit wasn’t the answer for the chain. It has to be sourced internationally, and breaking it down cuts into labor costs. But...

FSD Resources