Segment: Senior Living

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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.

Only two out of ten operators prepare the majority of their gluten-free offerings in house. In some markets, gluten-free offerings are hard for customers to find.

The non-commercial sector is a thriving realm for foodservice, according to a new report by Technomic.

For most non-commercial operators, new dining locations are not in the works. Sixty-seven percent of respondents to The Big Picture research say they have no new dining location planned.

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...

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