The Big Picture: Workforce

In this section: Average foodservice employee, staff size, employee challenges, training, retirement, recruiting culinary graduates and younger generation.

FoodService Director has released the results of The Big Picture, which we believe is the most comprehensive non-commercial research project ever conducted. As the name suggests, our goal is to give readers a thorough look into the non-commercial industry—not only at where the industry is currently, but, more important, a peek at where the non-commercial markets are heading. In the following slideshow you’ll find a wealth of knowledge from the Workforce category.

Click here to read more about The Big Picture project

Pages

More From FoodService Director

Industry News & Opinion

A foodservice conference in Kentucky held a student panel where students gave feedback on their school lunch program, Bowling Green Daily News reports.

The panel of students, who attend Warren East High School in Bowling Green, Ky., said that they would enjoy menu items such as smoothies made with natural ingredients, and a salad bar. Students also said they would like the option to dine in places other than the cafeteria, such as the library or outside.

Additionally, the students shared that phone calls, Snapchat and FaceTime were their favorite methods of communication...

Sponsored Content
students eating lunch

From Bush’s Best®.

Imitating restaurant trends has long been a way to increase participation in K-12 meal programs. As consumer drive for ethnic flavors continues to ramp up—it was named as a top trend by the National Restaurant Association earlier in 2018—it’s no surprise that school meal operators are looking to bring those qualities to the lunchroom. And ethnic inspiration isn’t the only restaurant trend popping up on school menus. Plant-forward cuisine and customizable options are also proliferating.

Ethnic eats

A 2017 report from the School Nutrition Association found...

Menu Development
veggies

Though consumers are interested in improving their food choices, they can be easily scared away by dishes that sound too healthy .

For instance, according to Technomic’s Healthy Eating Consumer Trend Report , 30% of diners ages 18-34 said they would choose an indulgent menu item over a healthier one because they thought the indulgent item would taste better.

To diners, good tasting and good for you don’t usually go together. With that in mind, today’s chefs are meeting that challenge by marketing delicious, flavorful, indulgent dishes that also happen to be healthy....

Industry News & Opinion

Students at Adobe Acres Elementary School in Albuquerque, N.M., have a new menu item this school year, KOB reports.

Named Delish, the dish includes hominy, corn and carnitas and is available on Wednesdays every three weeks this semester.

The recipe was developed in a partnership between the nutrition team and celebrity chefs Adrienne Cheatham and Jet Tila.

Read the full story via kob.com .

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code