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the big picture

Operations

Seeking culinary talent

Dec. 13, 2012

Most operators (63%) believe that there are more culinary school graduates seeking employment in non-commercial foodservice than there were five years ago. The highest percentage of operators who feel this way (78%) is in B&I.

Operations

Retail snapshot

Dec. 13, 2012

Operators predict growth in Mexican/Latin American, coffee and healthy retail items in the next two years.

Operations

Surveying the non-commercial industry

Dec. 13, 2012

This month FoodService Director releases the results of The Big Picture, which we believe is the most comprehensive non-commercial research project ever conducted.

Operations

Schools and colleges say "no thanks" to health incentives

Dec. 13, 2012

Operators don’t agree when it comes to incentivizing healthful selections. Forty-four percent of B&I operators offer some kind of healthy-option incentive, which is significantly higher than all other segments and almost 20 percentage points higher than the next closest segment, hospitals with 25%. College operators (38%), however, don’t feel it’s necessary to incentivize healthful purchasing. The reason: choice.

Operations

Fruit, healthy proteins to increase in next two years

Dec. 13, 2012

Fruit, healthy proteins and yogurts/parfaits are on the rise for breakfast menus in the next two years, according to research from The Big Picture. For most operators, the predicted increase in these categories is due to providing healthier options for customers.

Operations

The average foodservice employee

Dec. 13, 2012

The average foodservice employee in the non-commercial industry is female, Caucasian (non-Hispanic) and isn't unionized. Our employee profile also looks at specialized staffing, age breakdowns and full versus part-time staff.

Operations

Younger employees lack work ethic, operators say

Dec. 13, 2012

Turnover has remade the six-person custodial staff that cleans Hallmark’s employee dining facilities in Kansas City, Mo., leaving Corporate Services Manager Christine Rankin with a team she regards as ideal. “To a person, they’re fabulous,” she says, pausing, “and they’re all middle-aged.”

Operations

Operations, especially on college campuses, add gluten-free menu options

Dec. 13, 2012

When Michele Wilbur, R.D., joined the staff of Cornell Dining four years ago, gluten-free options were something specially prepared for the rare student who’d been diagnosed with celiac disease.

Operations

Everybody loves breakfast—except millennials

Dec. 13, 2012

Breakfast, it would appear, is considered to be an important meal by most people—except for college students. At many universities students continue to eschew the morning meal, at least in campus foodservice outlets, while in other segments breakfast continues to enjoy healthy, even growing, participation.

Operations

Breakfast business—cooking from scratch

Dec. 13, 2012

Demand for freshness is spurring foodservices of all types to consider more scratch cooking in the morning, but school cafeterias are finding that quest tougher to pursue when they start serving breakfast in the classroom.

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