The Big Picture

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

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.

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Colleges and schools are significantly more likely than other segments to have unionized employees. These two segments are also significantly more likely than other markets to have higher-than-...

If you’re looking to freshen up your breakfast menu, try adding fruit (fresh or prepackaged), yogurt/parfaits or cold cereal/cereal bars.

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...

Schools and colleges are significantly more likely than other segments to have unionized employees. These two segments are also significantly more likely than other markets to have higher-than-...

Milk does a body good, and it also helps operators’ bottom line. Milk, at 18%, makes up the highest sales percentage of beverages for non-commercial operators, according to The Big Picture research.

Half of operators say fruit is the snack category (excluding vending) that has growth potential in the next two years. Second to fruit is the dips/salsa/hummus category, with 24% of operators saying...

Only 5% of operators have an on-site garden or farm for which the foodservice team is responsible. Most operators say they don’t have an on-site garden/farm and have no plans to start one.

Call them what you will: mobile canteens, lunch wagons, catering vans or even the pejorative “roach coaches.” Food trucks, once the “restaurant” of choice for employees outside of manufacturing...

Renovations and new construction are two of the surest ways to create buzz around an operation’s foodservice.

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