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...
Salary info, director's profile, increasing responsibilities and the impact of technology are covered in this year's workforce survey...
Our research shows few operators expect their catering revenue to decrease in the next two years. That data and more is covered in this survey.
See what operators are serving on their lunch, dinner and dessert menus and what categories they expect to grow in the next two years.
We surveyed nearly 600 foodservice management professionals to find out about their salaries and demographic profiles. It's good news on the salary front if you're a director at a college...
Lunch makes up the bulk of business at non-commercial locations, according to The Big Picture.
Cooking, hot/cold holding and cold storage are the three equipment categories operators plan to upgrade or replace the most in the next two years.
Six out of 10 operators who serve dinner report that their dinner daypart has remained static in the past two years. Sixty-four percent of operators expect their dinner daypart to remain the same in...
Fruit, by far, is the dessert category that operators expect to grow the most in the next two years (42%).
Three out of 10 operators say they will increase their use of from-scratch cooking in the next two years, according to The Big Picture. Schools are the most likely to expect an increase, at 43%.