2017 K-12 census: Hiring notice
Budgets on the brain
On average, the operators we surveyed are serving 4,644 meals at breakfast and 9,025 meals at lunch, a decrease from 5,017 at breakfast and 10,194 at lunch in 2016. Along with these standard meals, 30% say they offer an after-school meal program/dinner, 42% a summer feeding program and 19% a separate type of service such as catering or after-school tutoring snacks.
What are your gross annual food and beverage purchases?
What percentage of your students qualify for free or reduced-price meals?
|District size (students)||Average percentage off free/reduced-price students|
|Less than 2,000||48%|
|2,000 to 4,999||45%|
|5,000 to 9,999||38%|
|10,000 to 69,999||52%|
|70,000 or more||72%|
Expected increase of food trends in the next two years:
- 29% gluten-free items
- 28% vegetarian items
- 27% DIY stations
- 8% Organic items
- 5% Vegan items
Keeping it fresh
Scratch cooking and local sourcing are booming among the operators we surveyed: 56% and 55% of operators, respectively, expect these trends to increase in the next two years. That growth is especially noticeable among operators in the South; increases of 67% and 63%, respectively, are anticipated.