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.
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/long-term care and senior living are the most likely segments to not employ any of these environmentally friendly programs, at 14%.
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 living and retirement homes to cut the number of menu items as a way to reduce costs. Schools (28%) are the most likely to lower costs by making fewer items from scratch. Colleges are the most likely...
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) in the next two years.
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.
