The Big Picture

A comprehensive, data-driven overview of the non-commercial foodservice industry

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...

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Operators share insights into why certain lunch categories will grow in the next two years.

Here’s a look at what’s happened to lunch participation/sales in the past two years and also what operators expect to happen to this daypart’s growth potential in the next two years.

Recycling and waste reduction are the two sustainability initiatives that operators use. Nearly every college recycles (95%), making it the segment that employs this tactic the most. Nursing homes/...

Four out of 10 operators indicated that finding the money to purchase new equipment and an overall declining budget were their top budget challenges.

Reducing staff hours/positions is the most often cited tactic operators employ to cut costs (48%). B&I, colleges and schools are more likely than hospitals, nursing homes, long-term care, senior...

According to The Big Picture, non-commercial operators (43%, the highest for any equipment category) are planning to spend their equipment budgets buying cooking gear (e.g., stoves, ovens or fryers)...

From ordering and inventory to information access and storage, technology is helping foodservice departments run more efficiently, but not without some growing pains and a commitment to learning.

Most operators believe their job responsibilities have expanded outside of their traditional roles—even though the great majority of them do not manage multiple departments.

B&I (42%) and colleges (37%) were the most likely segments to report an increase in costs due to sustainability initiatives like compostable disposables and local purchasing.

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