Segment: B&I

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Most operators (63%) believe that there are more culinary school graduates seeking employment in non-commercial foodservice than there were five years ago. The highest percentage of operators who...

When it comes to human resources challenges, operators say employee morale/motivation is the most difficult aspect, according to The Big Picture research. Absenteeism also ranked high, especially in...

The average foodservice employee in the non-commercial industry is female, Caucasian (non-Hispanic) and isn't unionized. Our employee profile also looks at specialized staffing, age breakdowns...

Overall, many staffs have remained the same size for the past two years, with 46% of respondents to The Big Picture research reporting this. More operators in every market segment—with the exception...

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 have employed many tactics to make their menus healthier. Increasing fruits and vegetables and whole-grain offerings are the most frequently used strategies.

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

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