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

Ideas and Innovation
staff pack

To keep staff motivated, we locked them in a room together. As part of a midsemester training session, we formed work groups and sent them to a local Escape Room to see which team could play the game together most effectively and escape first. Not only was this training a great team-building experience, but it supported a local new business and gave our staff a memorable experience.

Ideas and Innovation
star employee

Senior leadership meets twice a year to do organizational talent planning for every position from the top down. We talk about who are the potential high-performers, and go through how they can grow. People are your differentiator—you need to take care of your assets, and your assets are your human resources.

Industry News & Opinion

Students at the University of Michigan in Ann Arbor will be served student-grown produce from the campus farm at dining halls this fall, M Live reports.

The dining team received its first batch of produce from UM’s on-campus farm in June, after students received the proper USDA certification to grow, harvest and deliver food to campus dining halls. In order to figure out what produce is needed, students communicate with the dining department weekly, and Michigan Dining purchases items accordingly.

"The students are involved from seed to plate," Executive Chef Frank Turchan...

Sponsored Content
college students eating

From Ovention.

Today’s colleges and universities know they should offer more than a large selection of breakfast cereals in the morning and chicken tenders at lunch to appeal to students. When it comes to what’s trending on campuses, here’s a look at what directors can tune into to boost engagement.

1. Expanded dining hours

Late-night options have long been a popular fixture on college campuses, but if it’s too late, students often choose to venture to off-campus retailers to satisfy their cravings. According to Technomic’s 2017 College & University Consumer Trend...

FSD Resources