The majority of operators provide staff training through in-house workshops.
Distribution least challenging retail aspect among healthcare and college operators.
Soups were the most common gluten-free menu option made in house.
Two-thirds of Americans said they would vote for a law limiting the kinds of food that can be served in schools.
Operators most likely to invest in cooking equipment in next year.
Self-branded foodservice options have growth potential.
Website and email marketing are the most common tools.
Seventy percent of operators expect staff size to stay the same during the next two years.
Meal plans participation, trayless dining and local sourcing also included in the 2013 College and University Census.
In some markets, gluten-free offerings are hard for customers to find.
Industry accounts for 34% of total U.S. foodservice sales.
Participation, food cost higher at lunch than breakfast.
Sixty-seven percent of respondents to The Big Picture research say they have no new dining location planned.
C&U leads segments in social media use.
From-scratch cooking to increase because it’s healthier, operators say.
Motivating staff and finding new ways to present training material also challenging.
Breakfast daypart may have increased more often than not in the past two years, but operators say that’s not likely to repeat in next two years.
Long-term care/senior living operators were the least likely to offer both types of services.
B&I significantly more likely than other segments to purchase items to sell as in-house farmers’ market.