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.
FoodService Director's first Environmental Study find out how operators are tackling sustainability.
Thai is “hot,” Mediterranean is popular and local sourcing is the way to go, say the respondents of FSD's 2009 Menu Development Survery.
Men's salaries increased more than women in 2008.
Innovation and diversification could be key to non-commercial caterers surviving 2009.
Seventy-five percent of operators are looking to grow their grab-and-go business.
Ethnic menu items continue to gain popularity among noncommercial foodservice operators.
The desire to operate foodservice in a more environmentally friendly manner isn’t necessarily a driving force in catering.
Portability continues to be a big part of most foodservice operators’ business, according to the 2007 FoodService Director Study on Portability.
B&I on top of cutting-edge menu development.
Salaries decreased in 2007.