The majority of school districts reported an increase in meal participation.
Strong Growth for Regional Contractors
The State of College Foodservice
Lunch food costs increases nearly 20 cents.
B&I Revenue is Down, but Catering is Up
Salaries have nearly doubled since 1991.
Buying local helps earth, say operators.
Twenty-two percent of foodservice revenue comes from grab-and-go items.
Hunger-Free Minnesota reports 33-million meal gap for breakfast.
Seventy percent of adults over 50 say they won't pay more for healthy options.
Millennials are dining out less.
Thai is still “hot” but other cuisines like African and Malaysian are gaining recognition in our annual menu survey.
Students rate taste and flavor of food lower at on-campus dining halls than QSRs.
Catering volume was down dramatically last year, according to respondents, but business is looking up in B&I.
Women see more salary change than men.
Six operators share how they are seeing growth in their take-away business.
Chefs and operators are becoming more adventurous with their menus but there are still limits to what they can achieve.
The economic picture may be bleak, but creative on-site catering teams are finding a silver lining amid the gloom using new marketing plans and refurbished menus.
Salaries grow in 2008 but at a slower pace than previous years.
For a variety of reasons, customers still seek portable foods they can take away from the cafeteria, and most operators happily oblige.