The Big Picture

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

College and university foodservice operations continue to be the drivers of social media strategy.

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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.

This month FoodService Director releases the results of The Big Picture, which we believe is the most comprehensive non-commercial research project ever conducted.

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.

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