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

Labor secretary nominee Andy Puzder has officially bowed out of consideration for the cabinet position, according to the Associated Press .

Puzder, CEO of CKE Restaurants—the parent company of Hardee’s and Carl’s Jr.—was tired of being under fire for hiring an undocumented immigrant as a nanny and being accused 26 years ago of physically abusing his wife, an unnamed source told CBS News . The agency reported that Puzder was unlikely to show for the start of his confirmation hearings tomorrow.

Puzder has also been attacked by organized labor for comments suggesting that...

Industry News & Opinion

Risley Dining Room at Cornell University in Ithaca, N.Y., has just become 100 percent gluten-free, 14850.com reports.

For the past two years, the university has slowly phased out gluten in the dining hall’s menu by eliminating it in its stir fries, biscuits and brownies.

Instead of offering gluten-free versions of typical college fare, including pizza and pasta, the dining service team aimed for more sophisticated restaurant-style items.

Along with being gluten-free, Risley is also peanut free and tree-nut free.

The dining room is the second college eatery...

Industry News & Opinion

James Madison University in Harrisonburg, Va., recently hosted a weeklong program called Weigh the Waste, which aimed to show students how much food gets wasted in dining halls, The Breeze reports.

Throughout the week, students placed food they were about to throw away on a scale located near the trash bins at one of their dining halls. At the end of the week, the school tallied the waste and saw that 817 pounds of food had been wasted.

School officials hope that the annual program, which it’s hosted since 2015, will remind dining hall patrons to only take as much food as...

Industry News & Opinion

The University of Maryland will begin offering weekly specials at all of its dining halls this semester, The Diamond Back reports.

The weekday specials will allow Dining Services to offer past menu items that students miss as well as new dishes students have been requesting, according to a spokesperson.

Students can find out which specials are being offered each week via dining hall table tents as well as through Dining Services’ social media. During select weeks, the specials may reflect a particular theme, such as Taste of the South.

Read the full story via...

FSD Resources