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.
For most non-commercial operations, staffing remained stagnant during the past two years. College and those operations with more than $1 million in annual purchases were the most likely to have...
In honor of the 20th anniversary of the nutrition label, we thought we’d share how operators in the non-commercial foodservice industry post the nutritional content of the items they serve.
Only two out of ten operators prepare the majority of their gluten-free offerings in house. In some markets, gluten-free offerings are hard for customers to find.
For most non-commercial operators, new dining locations are not in the works. Sixty-seven percent of respondents to The Big Picture research say they have no new dining location planned.
Facebook is the most widely used social media tool for universities, which is appropriate considering the application was created first as a device only for college students. Universities are the...
Twenty-nine percent of operators plan to increase their use of from-scratch breakfast cooking in the next year, according to research from The Big Picture.
Finding time to offer training was unanimously ranked as the most difficult aspect of providing training opportunities for staff. Getting money for training was the most difficult for those in the...
More operators saw growth at breakfast in the past two years than those reporting a decrease or static numbers. For those who reported an increase, the average boost was 17%.
The same percentage of operators—70%— have an employee wellness program as those who offer a customer wellness program. Long-term care/senior living operators were the least likely to offer both...