The Big Picture

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

Seventy-three percent of operators spend more time on food safety now than five years ago. Only 3% of respondents spend less time now than five years ago.

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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...

We surveyed those individuals who are in charge of B&I foodservice operations and asked them to tell us about themselves. Males and those between the ages of 45 and 59 dominate in this segment.

Schools are significantly more likely to get menu ideas from trade shows/conferences (63%) than any other segment.

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

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...

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