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the big picture

Operations

The Big Picture: Construction and renovation

The majority of operators said they are planning to renovate at least part of one or more of their dining facilities in the next two years.

Operations

The Big Picture: The right staff, baby

Motivating employees is perhaps the major challenge facing operators today, according to The Big Picture.

College and university foodservice operations continue to be the drivers of social media strategy.

Cooking from scratch could be the hottest trend in breakfast among non-commercial operators, according to The Big Picture research.

Most operations offer on- premise catering. For those that do offer both on- and off-premise catering, on- premise catering makes up 80% of the catering business.

We asked non-commercial operators how they believe the industry is viewed by their peers in the commercial restaurant business. Most operators felt the restaurateurs have a negative perception of the non-commercial market.

Seventy-three percent of operators strongly agree that the scope of a director’s job has expanded in the past five years to include responsibilities outside the traditional foodservice realm. That, however, doesn’t translate into managing additional departments, as 81% of operators are not responsible for departments outside foodservice.

See what's happening with budgets and how operators are cutting costs. 

Including their current position, foodservice directors have worked at an average of four non-commercial locations in their careers. Here’s a breakdown, by segment, of where FSDs have worked in their careers.

We asked operators what grab-and-go item was the most profitable in their operation. Here’s the top five most mentioned items.

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