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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Schools say their costs for fresh fruits and vegetables have increased the most in the past two years (76% and 79%, respectively). Only 22% of schools indicated that their beef costs have increased,...

In a period of rising costs, it’s perhaps not surprising to learn that, according to The Big Picture, foodservice budgets have also been increasing during the last couple of years. Overall, 73% of...

Seventy percent of operators offer grab and go as part of their programs, and of those, 79% said they have created their own brands for these items.

Half of the respondents to our survey indicated that they are more concerned about food safety now than they were five years ago, and 46% say they are just as concerned now.

Though a large number of operators (45%) reported that their catering revenue stayed the same in the past year, there are some promising signs of growth in certain segments, according to The Big...

We surveyed those individuals who are in charge of hospital foodservice operations and asked them to tell us about themselves. Hospital management operators were significantly more likely than other...

We surveyed those individuals who are in charge of school foodservice operations and asked them to tell us about themselves.

We surveyed those individuals who are in charge of college foodservice operations and asked them to tell us about themselves. Colleges were the least likely segment to have a management role occupied...

See what's happening with budgets and how operators are cutting costs. ...

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