The Big Picture

A comprehensive, data-driven overview of the non-commercial foodservice industry
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 non-commercial market.
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, however, doesn’t translate into managing additional departments, as 81% of operators are not responsible for departments outside foodservice.
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 careers.
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 ServSafe.
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 have received that increase in the last 12 months.
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 percentage of grab-and-go participation/transactions by 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.
We surveyed those individuals who are in charge of nursing homes/long-term care foodservice operations and asked them to tell us about themselves. This segment is primarily made up of women and those 45 years or older.

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