2006 Portability Study: Portable meals gain ground

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


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

Just over 100 foodservice workers at Mayo Clinic in Rochester, Minn., have voted to join a branch of the Service Employees International Union, KIMT reports.

SEIU Healthcare Minnesota said that 89% of the ballots cast during last week’s election were in favor of unionizing.

The workers are employed by Sodexo, Mayo Clinic’s current foodservice vendor. The clinic recently announced plans to switch vendors to Morrison Healthcare Food Services, a move that has sparked backlash from workers and led to a lawsuit from the SEIU .

Read the full story via kimt.com .

Sponsored Content
pasta dish from NC State

From Barilla.

Good-for-you food doesn’t do much good if it’s a hard sell to get diners to eat it. Luckily, pasta is nearly always a crowd-pleaser, especially with student athletes who benefit from its nutritional boost.

“One thing about pasta is that students like it,” says Lisa Eberhart, a registered dietician and director of nutrition and wellness for North Carolina State University, where they serve Barilla pasta. “It’s also a great source of slow-burning carbohydrates.”

In fact, 57% of Gen Z consumers and 58% of millennials call pasta a “preferred food,”...

Industry News & Opinion

The Los Angeles Unified School District has lifted its ban on flavored milk in an effort to reduce food waste, the Los Angeles Times reports.

After implementing the ban in 2011, the district noticed that many students would simply throw away their unused milk containers, causing them to end up in landfills. In order to combat the problem, the district’s board is launching a four-part study in 21 schools that will examine different ways to encourage kids to drink more plain milk.

One of the theories proposed is that students will be more likely to drink plain milk if they...

Industry News & Opinion

As Harvard University’s dining staff strike continues , the school has added an extra $25 to student accounts, providing more flexibility for students to eat outside of the dining halls, The Harvard Crimson reports.

The extra funds were added to Crimson Cash and BoardPlus accounts, which students can use to pay for food both on and off campus.

Aside from some technical issues with payment processing, students are grateful for the extra money, according to The Harvard Crimson.

Since the strike began two weeks ago, students have complained about food quality in the...

FSD Resources