The Big Picture

A comprehensive, data-driven overview of the non-commercial foodservice industry

Published in FSD Update

We surveyed those individuals who are in charge of retirement homes/senior living foodservice operations and asked them to tell us about themselves. This segment is significantly more likely than any...

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When it comes to human resources challenges, operators say employee morale/motivation is the most difficult aspect, according to The Big Picture research. Absenteeism also ranked high, especially in...

The average foodservice employee in the non-commercial industry is female, Caucasian (non-Hispanic) and isn't unionized. Our employee profile also looks at specialized staffing, age breakdowns...

Overall, many staffs have remained the same size for the past two years, with 46% of respondents to The Big Picture research reporting this. More operators in every market segment—with the exception...

Demand for freshness is spurring foodservices of all types to consider more scratch cooking in the morning, but school cafeterias are finding that quest tougher to pursue when they start serving...

Fruit, healthy proteins and yogurts/parfaits are on the rise for breakfast menus in the next two years, according to research from The Big Picture. For most operators, the predicted increase in these...

Breakfast, it would appear, is considered to be an important meal by most people—except for college students. At many universities students continue to eschew the morning meal, at least in campus...

Operators don’t agree when it comes to incentivizing healthful selections. Forty-four percent of B&I operators offer some kind of healthy-option incentive, which is significantly higher than all...

Operators have employed many tactics to make their menus healthier. Increasing fruits and vegetables and whole-grain offerings are the most frequently used strategies.

When Michele Wilbur, R.D., joined the staff of Cornell Dining four years ago, gluten-free options were something specially prepared for the rare student who’d been diagnosed with celiac disease.

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