2006 Portability Study: Portable meals gain ground

Sixty-eight percent of all operators expect their portable sales to increase this year.

Back to work: Presbyterian Hospital of Plano (Texas) is no exception. "More than 60% of our business leaves the cafeteria," says Mary Spicer, director of nutrition services, "mostly because of employees taking their food back to their offices." In a new tower on hospital grounds, for example, nurses prefer to take meals from the cafeteria to their break room.

Spicer doesn't stock a lot of grab-and-go items "because we have such a good foodservice program with made-to-order items," she adds. Yet, "basically anything we prepare can be packaged to go."

Portable meal volume at Plano, at 60%-plus, is far ahead of both the hospital and non-commercial average. The FSD study shows that portable meals generate 27% of sales in hospitals and 24% across the non-commercial spectrum. Customer counts, study data show, are high: 2,327 portable meal transactions (and $2,600 in total sales) per store, per week.

In some locations, portable meal sales rise so high that operators effect a wholesale change in style of service. According to the FSD study, 68% of all operators expect their portable sales to increase this year; in 2005, 55% felt that way.

For most of them this year (63%), it's because customers are demanding it. "Only 6.5% of our resident students eat a full breakfast," says Jeff DeMoss, executive director of dining services at the University of Kentucky, in Lexington. "Another 10% to 12% grab a muffin and coffee on the way to class and call it breakfast." This fall, he plans to convert two residence dining halls to grab-and-go only for breakfast.

He's also setting up a commissary to support demand for more than 1,500 grab-and-go sandwiches purchased daily. "We realized we need centrally located production to generate more product without using more labor," he adds.

More From FoodService Director

Ideas and Innovation
sushi plate

We wanted to add sushi, but that’s not really my expertise. So we found a great local company that offered to put three sushi chefs on-site every day. They supply the ingredients, and if we meet the minimum revenue each week, than we receive a percentage of sales. We have been exceeding the weekly minimum sales, which we track in our POS, in two days.

Managing Your Business
coffee barista

Whether it’s a morning routine, an afternoon pick-me-up or an evening social ritual, few things are as universally appealing as coffee. Sixty-five percent of respondents in Technomic’s 2016 Beverage Consumer Trend Report say they ordered a cup of hot joe from a foodservice location in the past month, and 59% say the same about cold coffee. Everyone has an opinion about what makes it good, whether it’s a low price, a unique blend or a friendly barista.

“Coffee is so personal. There are a lot of people that are Dunkin’ fans. There’s a lot of Starbucks people,” says James Dravenack,...

Ideas and Innovation
star wars storm trooper

My favorite event—because I’m kind of dorky—is our “May the fourth be with you” (aka “Star Wars”) day on May 4. The whole dining team dresses up, and we offer things like Chewbaklava, Boba Fettuccine and BB-8 Buckeyes. We had a guest cry because they got to take a picture with Chewy.

Menu Development
spilled coffee beans glasses

Following an initial test at the end of May, Starbucks announced that more than 500 of its stores will be pouring nitro coffee by the end of summer. Capitalizing on the cold-brew coffee trend—which reached $7.9 million in sales in 2015 on 115% growth from the previous year, according to researcher Mintel—select U.S. cafes will give up the counter space to serve the creamy, nitrogen-infused java made from the cold-brew base. But how did nitro become the hottest new thing in coffee?

Bringing the bar to coffeehouses

It was the chrome double tap, similar to a bar’s beer tap, and the...

FSD Resources