2006 Portability Study: Portable meals gain ground

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

DEMAND DRIVES MENU QUALITY

Can you cut corners with carry-out foods? Increasingly, customers are saying: "No way!"

Grab-and-go and take-out meals generate anywhere from 18% to 28% of non-commercial operators' sales, according to the FSD Portability Study. Obviously customers are willing to sacrifice a comfortable setting such as a dining room for the convenience these meals afford. But sacrifice quality? Perish the thought.

Students at colleges and universities where Sodexo manages foodservice want freshness, speed of service and portability, according to Rob Morasco, vice president of marketing for Campus Services. They also want, no, expect, quality. "Ham and cheese on white bread is not what they want," he says. "Asiago turkey club on focaccia is more like it."

Morasco calls sandwiches and salads "the kings of portability," while yogurt parfaits and veggie crudite cups are also popular carry-out items. In fact, the demand for portable items is so great that Sodexho developed Smart Market, a cold and hot food core menu to build take-away business.

Accounts with the Smart Market concept in place experience portable meal sales increases of up to 25%, Morasco says. The program rolled out in fall 2005; by the end of the year, it was in place at 400 accounts.

Here's what other operators are offering in portable formats:

  • Cyclone Salads wrapped in paper sleeves at Shelton (Conn.) Public Schools. They're salads stuffed into a cone-shaped tortilla, according to Linda Staniszi, foodservice director. And, "sandwiches are really big. Even though we make sandwiches to order, kids pick up sandwiches in less than a minute."
  • Sandwiches, mini sandwiches, desserts, fruit cups, salads, and pepperoni-and-cheese cups at Telcordia, a Whitson Culinary Group B&I account in Piscataway, N.J. There's also a dinner-to-go program, says Mark Kirn, general manager. Dinners are packaged in 11-inch containers that are microwaveable at home.
  • Sushi bento boxes and Indian specialties at the University of California-Berkeley. "I'm amazed that students will buy bento boxes with shrimp tempura or other fried food, and microwave it later," says Shawn LaPean, director of CalDining. "But they do." They're also buying more natural and organic packaged goods.

More From FoodService Director

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...

Industry News & Opinion

The new unpaid-balance policy at Canon-McMillan School District in Pittsburgh is making waves after a former cafeteria worker sounded off about the practice on social media.

Stacy Koltiska said she quit her job with the district after being forced to take hot meals away from students who owed lunch money, CBS News reports .

Under a new policy that was implemented at Canon-McMillan this year, students whose lunch debt exceeds $25 are not allowed to receive a hot lunch. Children in grades K-6 are given a sandwich in its place, and older students receive no lunch. A recent...

Industry News & Opinion

Due to low participation in its lunch program, Talawanda School District in Oxford, Ohio, is raising the price of school meals this year, Patch.com reports .

The cost of school lunches will see a 30-cent increase, half of which is being enacted to cover the district’s budget. The other half is being required by the government to cover the cost of free and reduced-price lunches provided to low-income families. Prior to this year, the district had not raised prices since 2009.

The district’s cafeterias have experienced a decline in student participation since implementing the...

Industry News & Opinion

Six Philadelphia hospitals were honored by the city’s department of public health for healthy food initiatives introduced as part of the local Good Food, Healthy Hospitals program, bizjournals.com reports .

The hospitals each debuted healthy measures to their dining services, such as lowering the cost of water bottles and seltzers, and offering dishes that incorporate local produce. One hospital was also honored for operating its own organic farm.

The facilities that were honored were:

Einstein Medical Center Philadelphia Cancer Treatment Centers of America’s Eastern...

FSD Resources