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

Menu Development
usa map regions

From global flavors to clean labels, it’s clear that some buzzworthy noncommercial menu trends are universal. But FoodService Director ’s 2016 surveys have revealed some noteworthy differences within segments in the Northeast, South, Midwest and West regions. We combed through data from our College and University Census, Hospital Census and Long-Term Care/Senior Living Census for the most surprising variations in menu trends and expectations.

1. Plant-based dishes are on the rise at Midwestern colleges and universities

Seventy-seven percent of C&U operators in this region say...

Industry News & Opinion

Ithaca College is turning to new solutions to address overcrowding at a dining hall that is already understaffed, The Ithacan reports .

The Ithaca, N.Y., school's Terrace Dining Hall has seen a large influx of students this year after being renovated, causing lines to wrap around the dining hall.

To ease congestion, Sodexo Area General Manager Jeffrey Scott told The Ithacan that the eatery has added a separate entree line, as well as signage displaying menu items at less-crowded food stations in an effort to draw students to the other side of the dining hall.

The...

Menu Development
mac cheese pizza

Anybody think the popularity of mac and cheese has played out? Anyone?

More likely, foodservice directors are trying to bake new life into the comfort staple by tweaking the presentation and components. Here’s a snapshot of how that rejuvenation effort looks in streetside restaurants.

Industry News & Opinion

Noncommercial foodservice operations and other employers would be spared from costly new overtime pay regulations if 21 states succeed in the legal challenge they jointly filed yesterday.

The lawsuit asks the U.S. District Court for the Eastern District of Texas to set aside the rules, which are scheduled to take effect on Dec. 1.

If the court rejects the request, restaurants and other businesses will be required after that date to pay overtime to any salaried employee who works more than 40 hours in a week and earns less than $47,476 on an annual basis.

The...

FSD Resources