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Operations

The Big Picture: Menu

In this section: Snack snapshot, beverage snapshot, breakfast participation, breakfast gains, category growth, breakfast all day and cooking from scratch.

FoodService Director has released the results of The Big Picture, which we believe is the most comprehensive non-commercial research project ever conducted. As the name suggests, our goal is to give readers a thorough look into the non-commercial industry—not only at where the industry is currently, but, more important, a peek at where the non-commercial markets are heading. In the following slideshow you’ll find a wealth of knowledge from the Menu category.

Click here to read more about The Big Picture project

Snack Snapshot: Operators Plan to Stock Up on Fruits, Dips

Half of operators say fruit is the snack category (excluding vending) that has growth potential in the next two years. Second to fruit is the dips/salsa/hummus category, with 24% of operators saying this area will increase in sales

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Beverage Snapshot

Milk does a body good, and it also helps operators’ bottom line. Milk, at 18%, makes up the highest sales percentage of beverages for non-commercial operators, according to The Big Picture research. Milk’s sales were buoyed in large part by school and LTC/senior living locations. When it comes to beverage sales’ potential in the next two years, bottled water and smoothies rise to the top.

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Everybody Loves Breakfast—Except Millennials

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.

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Fruit, Healthy Proteins to Increase in Next Two Years

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.

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Breakfast Business—Cooking from Scratch

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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