The average school foodservice director

Foodservice director most common title for school foodservice management.

We surveyed those individuals who are in charge of school foodservice operations and asked them to tell us about themselves. Foodservice management professionals in schools were significantly more likely than other segments to have the title of foodservice director/director of foodservice (69%). This segment’s manager’s chair is more often filled by a female than male.

Sex
68% are female
32% are male

Education
96% have a high school diploma
50% have an associate degree
33% have a bachelor’s degree
19% have a graduate degree
17% have a culinary degree
1% have none of the above

Race/Ethnicity
94% are Caucasian (non-Hispanic)
2% are African-American (non-Hispanic)
2% are Asian/Pacific Islanders
1% are Latino or Hispanic
1% are Native American

Age
2% are under 30
20% are between 30 and 44
64% are between 45 and 59
16% are 60 or older

Title
69% are a foodservice director/director of foodservice
11% are a foodservice supervisor/manager
11% are a director of food and nutrition services
4% are an assistant director
3% are a director of dining services/culinary services
1% are a chef/executive chef
1% are a dietary manager/certified dietary manager/director of dietary

More From FoodService Director

Menu Development
eggs

Loyola University Maryland took a new approach to all-day breakfast with an egg-focused concept.

Breakfast options were top of mind for students when asked what they would like to see on the menu at the university’s revamped Boulder Garden Cafe. Instead of creating an all-day breakfast station, however, the Baltimore-based dining team went beyond traditional options and created a concept that services all mealparts with eggs.

“It can be somewhat mundane,” says Executive Chef Don Crowther on why the team strayed away from the trendy all-day breakfast. At the eatery’s Sunny...

Industry News & Opinion

The University of Kansas has added a retail pass that allows students to purchase one to-go combo meal per day at cafes and markets on campus, the University Daily Kansan reports.

The pass is available on two different meal plans and is geared toward on-the-go students who don’t have the time to sit down and eat at a residence hall.

“It has increased the participation rate,” Jamie Reed, a service assistant for the school’s dining services, told the University Daily Kansan.

Over 1,800 students have used the pass since its debut at the beginning of the semester....

Industry News & Opinion

The University of Minnesota dining team has created a vegan student group in an effort to improve the school’s vegan offerings, Minnesota Daily reports.

The group was created by the school’s foodservice vendor, Aramark, and its campus sustainability coordinator, who is vegan, after receiving numerous complaints from students about the lack of vegan options on campus.

The group will this week host its first meeting, during which members will be able to share feedback and provide solutions to help enhance the school’s vegan offerings. Members will also keep a photo journal...

Industry News & Opinion

Panera Bread Co. announced today that it intends to buy the Au Bon Pain brand as a way of opening more bakery-cafes in colleges, healthcare facilities, office buildings, travel centers and malls.

Au Bon Pain, which was Panera’s sole business under an earlier incarnation of the company, consists of 304 bakery-cafes. Several units are located in noncommercial venues.

Panera owns or holds the franchise rights to about 2,050 restaurants, few of which are located outside of strip malls.

Terms of the deal were not disclosed.

Immediately after the deal was...

FSD Resources