The Big Picture
A comprehensive, data-driven overview of the non-commercial foodservice industry
Most operations offer on- premise catering. For those that do offer both on- and off-premise catering, on- premise catering makes up 80% of the catering business.
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%.
Eight out of 10 operators market their healthful menu items, according to The Big Picture.
Twenty-one percent of operators offer incentives to their customers to help them make healthier dining decisions, according to The Big Picture.
Nutritional and healthy eating material is the No. 1 type of information that operators provide in their employee wellness programs, according to The Big Picture.
Half of operators are not familiar with stealth health, according to The Big Picture.
Forty-two percent of operators purchase the majority of their gluten-free products from an outside vendor, according to The Big Picture.
Most soups offered in college and healthcare retail operations are self branded and made on site. Most retail locations on college and healthcare campuses do not offer roller grills.