Hospitals, B&I and colleges reported increases in lunch participation.
Culture change, food trends and meal plans also covered in this year's census.
Placing call outs on menus is No. 1 way operators market better-for-you dining options.
Operators must likely to offer frequent purchase programs to encourage healthy dining.
Nutrition info No. 1 material provided in employee wellness programs.
B&I locations most likely to employ stealth health tactics.
B&I locations most likely to say they don’t have knowledge to cook gluten-free items in house.
Late-night dining, budget cuts and food trends also included in the 2013 B&I Census.
Meal count increases and buying locally also included in the 2013 Hospital Census.
Here’s a look at how healthcare and college operators offer a variety of retail offerings, including pizza, chicken and breakfast items.
Fifty-six percent of operators who increased in staff did so because they had more customers to serve.
Seventy-five percent of operators who reduced their staff size cited budget cuts as a reason for doing so.
Funding biggest challenge when planning a renovation, operators say.
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.