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 foodservicedirector.com throughout the year for even more data.

More From FoodService Director

Industry News & Opinion

Italian food hall chain Eataly is making plans for a 2018 initial public offering in its home country, according to a report this week in Financial Times.

The company plans to list shares on the Italian stock exchange in Milan “as early as next year,” Eataly Executive Chairman Andrea Guerra told Financial Times .

Eataly is eager to expand the presence of its massive Italian food emporiums in the U.S., which have helped spur the growing food hall trend . The company has five locations here, with two in New York City and one each in Chicago, Los Angeles and Boston. Financial...

Industry News & Opinion

Students staffing the foodservice department at Rutgers University will soon get an hourly pay bump, as the New Brunswick, N.J., university is raising its wage for student workers to $11 an hour, philly.com reports.

The increase will go in effect Jan. 1 and will impact 13,000 students.

The fight to raise wages at the school was spearheaded by student group United Students Against Sweatshops (USAS), which is continuing to push the university to increase student wages to $15.

The fight for a $15 wage for student workers has spread at schools throughout the country,...

Industry News & Opinion

After shutting down 265 schools due to ongoing wildfires, the Los Angeles Unified School District kept three schools open on Friday and Saturday to provide meals for students and their families, the Los Angeles Times reports.

At one of the schools, employees and volunteers handed out around 100 meals on Friday and 270 meals on Saturday. The meals included items such as dragonfruit punch, raisins, bananas, sunflower kernels, whole-grain cinnamon graham crackers, sunflower seed butter and fat-free chocolate milk.

Around 80% of students in the district come from low-income...

Sponsored Content
Breakfast chili

From Bush’s Best®.

While decadent plates of French toast and pancakes stacked high will always be breakfast favorites, it’s undeniable that savory breakfast items are on the rise in many foodservice operations. Menu items such as avocado toast and omelets aren’t new, of course, but consumers’ preferences for better-for-you food choices, along with their desire for global flavors, are driving this trend.

According to a recent Technomic Breakfast report, consumer demand for vegetarian ingredients has led to an increase of ingredients like soy, tofu, beans, lentils, seeds,...

FSD Resources