The Big Picture

A comprehensive, data-driven overview of the non-commercial foodservice industry
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.
Twenty-six percent of non-commercial operators increased staff in the past two years, according to The Big Picture. Of those, 56% added workforce to meet a growing customer base. Colleges were significantly more likely than other segments to have added st
Twenty-nine percent of non-commercial operators saw a decrease in staff size in the past two years, according to The Big Picture. Of that 29%, the majority of operators cited budget cuts as a reason for trimming their workforce. Schools were significantly more likely than other segments to cut staff because they are using more prepared foods.
The No. 1 challenge when planning and executing a renovation is finding the money to do so, according to The Big Picture.
When it comes to training staff, the majority of operators keep it in house. Eighty-seven percent provide training in their operations. Colleges were significantly more likely to send staff to institutes or allow them to participate in chef competitions.
When it comes to retail operations, healthcare and college operators say food and labor costs are the two most challenging aspects, according to The Big Picture research.

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