Surveying the non-commercial industry

FSD aims to provide a comprehensive snapshot of the non-commercial foodservice industry.

This month FoodService Director releases the results of The Big Picture, which we believe is the most comprehensive non-commercial research project ever conducted. As the name suggests, our goal is to give readers a thorough look into the non-commercial industry—not only at where the industry is currently, but, more important, a peek at where the non-commercial markets are heading. Click through to find a wealth of knowledge to help you benchmark your operation, plan for the future and perhaps get out on the forefront of the next “big thing.”

The Big Picture is an ongoing project that will run on a two-year cycle, with different topics covered each year. This year’s research covers health and wellness, the menu (breakfast, snacks and beverages), the workforce and operations (renovations, food trucks and gardens). FSD’s sister publication, FARE, also shared data from its Foodservice at Retail survey, the results of which are provided in the retail section of The Big Picture. The Foodservice at Retail survey included respondents from only the college, hospital and LTC/senior living markets. All other surveys included respondents from B&I, colleges, schools, hospitals and LTC/senior living. (For all surveys, the LTC/senior living market comprises long-term care facilities such as rehabilitation centers, nursing homes, assisted living units and continuing care retirement communities.)

All surveys were conducted in 2012 via email. Every survey, except FARE, had a 300-person sample size. FARE had more than 150. Special thanks go to Barbara Killeen, research analyst.

We know there’s a lot to digest with this project, so our hope is that you keep coming back to this data as a reference guide to help plan menus and operational strategies in the years to come.

The Big Picture data is presented in several ways online. Each section has been collected as as a Snapshots, which includes links to each individual component of the section. You can also check out the related content links at the bottom of each page to browse through the information. Links to each Snapshots are below.

The Big Picture: Health & Wellness
The Big Picture: Menu
The Big Picture: Workforce
The Big Picture: Operations
The Big Picture: Retail Snapshot

Keep coming back to throughout the year for even more data.

More From FoodService Director

Menu Development

At University of North Dakota, National Nutrition Month in March sometimes elicits as much excitement as the NCAA basketball tournament or spring break. That’s when the school’s version of the TV show “Chopped” takes place. The competition is an event organized by UND Dining’s registered dietitian, Dustin Frize, in partnership with the college’s chefs. Students are organized into teams, given a basket of nutritious foods and tasked with creating winning dishes. “Healthfulness is a key component of the judging,” Frize says.

And this unique partnership is gaining traction nationwide...

Industry News & Opinion

The dining team at Hofstra University in Hempstead, N.Y., has updated the halal offerings at its student center after student concerns of cross-contamination and mislabeling, The Hofstra Chronicle reports.

After listening to students, the center’s halal options were moved from a self-serve line to a hot entree station. The dining team also updated its signage to better indicate which meals are halal.

In addition to halal hot dogs and hamburgers, students will now have the option of halal beef as well as new globally inspired halal meals.

Read the full story via...

Industry News & Opinion

Ball State University in Muncie, Ind., has debuted a mini food truck on campus, The Daily News reports.

Dining staff say the truck was introduced to give students more dining options as well as reaffirm the school’s commitment to sustainability.

The truck will feature healthy options with fewer than 550 calories that will be sold in plant-based to-go containers . Students will be able to choose from two to three rotating entrees as well as two signature entrees that will be available the entire week.

Read the full story via .

Sponsored Content

From Mondelez.

With consumers living increasingly busy, on-the-go lifestyles, operators who offer grab-and-go items are in the best position to benefit from the snacking public's eating habits. But since most people turn to different snacks throughout the day, operators need to provide diverse options to capture consumers' changing appetites. The ongoing popularity of grab-and-go items reveals trends that could help operators tailor their inventories to increase sales, especially in the workplace.

What do snackers want?

According to The Hartman Group's 2017 Out of Home...

FSD Resources