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.
YPulse releases Essentials of College and University Wellness Programs study.
When used, however, photos are the key to social media engagement, operators say.
Eight out of ten school operators say they don’t offer breakfast all day.
Renovations and new locations expected to boost retail growth.
Fifty-four percent of colleges operate a branded QSR franchise as part of their foodservice operation; only 28% of healthcare facilities do
B&I and colleges say we’re fine; schools and healthcare show concern.
Seventy-two percent of operators think younger employees lack work ethic of previous generations.