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the big picture

Operations

The average hospital foodservice employee

 Dec. 07, 2012

Hospitals employ more employees over the age of 60 than other market segments.

Operations

Wellness programs working—in theory

 Dec. 03, 2012

According to The Big Picture research, 71% of operators have an employee wellness program and a great majority of them say they believe the wellness programs are working. Offering everything from nutrition guidance to smoking cessation classes and even sleep-well clinics, such programs are geared toward stemming rising healthcare costs.

Operations

What is "stealth health?"

Nov. 25, 2012

Fifty-two percent of operators aren’t familiar with the term “stealth health,” according to research from The Big Picture. But that doesn’t mean they aren’t practicing it in their operations.

Operations

LTC/senior living facilities don’t market healthy menu items

Nov. 19, 2012

Fifty-one percent of LTC/senior living facilities do not market their healthy menu items.

Operations

Few schools have on-site gardens

Nov. 13, 2012

For all the press about schools starting gardens on their campuses, very few schools actually have an on-site garden/farm and even fewer foodservice departments are responsible for such plots.

Operations

Bottle water gains

Nov. 12, 2012

Operators say bottled water is the beverage category that has the highest growth potential in the next two years, with 22% of respondents to The Big Picture research pegging this category to increase in sales.

Operations

Most sandwiches made to order in retail locations

Nov. 05, 2012

When it comes to offering sandwiches in their retail locations, operators are most likely to offer them as a made-to-order option. Only one operator—from a college or university—said sandwiches were not an option at retail locations.

Operations

Unions not likely in non-commercial foodservice

Oct. 29, 2012

Nearly three-quarters of non-commercial foodservice operations—72%—are not unionized, according to research from The Big Picture.

Operations

Gluten-free options to increase in coming year

Oct. 24, 2012

We asked operators what changes they plan to make to their menus in the next 12 months to make them healthier.

Operations

Drawing the Big Picture

By Paul King on Jun. 30, 2011

One of the things I’ve noticed about non-commercial foodservice is that, for all of the networking that operators do and all of the conferences that are held and all of the research conducted, the industry is surprisingly hard to quantify.

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