Segment: Senior Living

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In 2000, Sam Austin had had his fill of commercial restaurants. The chef, who had no formal culinary education, yet had risen through the ranks to be the head chef at a number of fine-dining...

The No. 1 challenge when planning and executing a renovation is finding the money to do so, according to The Big Picture.

When it comes to training staff, the majority of operators keep it in house. Eighty-seven percent provide training in their operations. Colleges were significantly more likely to send staff to...

Twenty-two percent of operators make the majority of the gluten-free items they serve in house, according to The Big Picture research. For that 22%, soups were the most common gluten-free menu option...

When it comes to marketing, operators go online, according to The Big Picture. Website and emails/enewsletters were the top two tools that operators use to market their foodservice programs.

For most non-commercial operations, staffing remained stagnant during the past two years. College and those operations with more than $1 million in annual purchases were the most likely to have...

In honor of the 20th anniversary of the nutrition label, we thought we’d share how operators in the non-commercial foodservice industry post the nutritional content of the items they serve.

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