The Big Picture

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

Including their current position, foodservice directors have worked at an average of four non-commercial locations in their careers. Here’s a breakdown, by segment, of where FSDs have worked in their...

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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.

Hospitals employ more employees over the age of 60 than other market segments.

According to The Big Picture research, 71% of operators have an employee wellness program and a great majority of them say they believe the wellness programs are working. Offering everything from...

Fifty-two percent of operators aren’t familiar with the term “stealth health,” according to research from The Big Picture. But that doesn’t mean they aren’t practicing it in their operations.

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