Segment: B&I

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Twenty-nine percent of operators plan to increase their use of from-scratch breakfast cooking in the next year, according to research from The Big Picture.

Finding time to offer training was unanimously ranked as the most difficult aspect of providing training opportunities for staff. Getting money for training was the most difficult for those in the...

More operators saw growth at breakfast in the past two years than those reporting a decrease or static numbers. For those who reported an increase, the average boost was 17%.

The same percentage of operators—70%— have an employee wellness program as those who offer a customer wellness program. Long-term care/senior living operators were the least likely to offer both...

The majority of non-commercial foodservice establishments do not have farmers’ markets on their campuses. Schools and LTC/senior living were the least likely segment to have farmers’ markets.

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