the big picture


The average hospital foodservice employee

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


Wellness programs working—in theory

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.

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.

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

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.

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.

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.

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

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

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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