Industry Census

A detailed report by segment of current industry research
College and university foodservice operators are facing down a number of shifting factors, from growing interest in local sourcing to a rise in the minimum wage.
From retail to cooking demos, hospital foodservice operators are serving more customers—and in more creative ways than ever.
While the fight to address school nutrition standards and increase funding drags, school foodservice directors are struggling to hold off challenges.
We surveyed operators from across the U.S. about current menu trends and future best-sellers. Here’s a snapshot of B&I, C&U, K-12, hospital and LTC/senior-living operators.
72 percent of people surveyed say they’re making changes to move toward a person-directed style of care, such as more menu options, relaxed dining rooms and flexible hours—up from 66 percent in 2014.
Locally sourced foods are making a huge leap among business and industry operators. FoodService Director’s 2015 employee-feeding census polled 51 operators nationwide to capture key trends in the segment. Here’s what we gathered from the respondents.
FoodService Director’s 2015 College and University Census polled 167 operators nationwide on their biggest trends. Here are the facts about our respondents.
Plus see what trends rule menus and other highlights from our 2015 Hospital Census.
There were 238 respondents in our 2014 LTC/Senior Living Census Report. Each respondent operates foodservice in at least one of the following arenas: nursing home/skilled nursing/long-term care; assisted living; independent living or rehabilitation/psychiatric.
New breakfast regulations are easier to meet and are causing fewer negative student reactions than last year's lunch ones. That's borne out by statistics that show participation for the morning meal holding steady in the past two years. This year's K-12 Census Report also looks at the cost per meal, participation levels and the new competitive foods rules...

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