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.
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...
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...
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...
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.
Twenty-two percent of operators make the majority of the gluten-free items they serve in house, according to The Big Picture research. For that 22%, soups were the most common gluten-free menu option...
College and healthcare operators say they are the most likely to expand, upgrade or purchase cooking equipment for their retail operations in the next year.
Operators in colleges and healthcare locations say self-branded foodservice options have more growth potential than franchise or product supplier brands, according to The Big Picture.
When it comes to marketing, operators go online, according to The Big Picture. Website and emails/enewsletters were the top two tools that operators use to market their foodservice programs.