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.
Half say catering revenue grew in 2006, led by colleges (70% of them) and B&I (66%).
Salaries increased 1.9% for FSDs last year. Did yours?
Sixty-eight percent of all operators expect their portable sales to increase this year.
With revenues flat, B&I market’s top challenge is to create value-driven meals.
More than half of colleges and universities in the United States operate c-stores or convenience-retailing units
Twenty percent of meals are consumed away from the dining hall.
Many of the largest organizations in foodservice have revamped, overhauled or otherwise upgraded their menus in recent years.
FoodService Director's first annual portability study.