Operations
The cost of going green
B&I (42%) and colleges (37%) were the most likely segments to report an increase in costs due to sustainability initiatives like compostable disposables and local purchasing.
Menu
Trendy recipes
In our February cover story, chefs shared the menu trends they believe are having the biggest impact on non-commercial foodservice. Some also shared recipes they have created to take advantage of these trending ingredients.
Schools say their costs for fresh fruits and vegetables have increased the most in the past two years (76% and 79%, respectively). Only 22% of schools indicated that their beef costs have increased, while the remainder of the non-commercial market chose beef (70%) as the product registering their highest cost increase.
In a period of rising costs, it’s perhaps not surprising to learn that, according to The Big Picture, foodservice budgets have also been increasing during the last couple of years. Overall, 73% of operators say their food budgets have increased in the last two years, 55% say their labor budgets have increased and 43% say their equipment/technology budgets have risen.