FSD 2009 Potability Study: Portability still important

For a variety of reasons, customers still seek portable foods they can take away from the cafeteria, and most operators happily oblige.

For many operators, selling grab-and-go or portable foods not only provides a convenience for time-strapped or busy customers, it also saves labor in a way that boosts profitability. Overall, 63% of survey respondents said take-away business offers a strong profit margin, with the highest percentage of college operators (75%) agreeing. The only market sector in which most respondents felt portable foods were not labor-saving was B&I, where 69% said it was not.

Among the other markets, 67% of school, 61% of hospital and 59% of long-term care operators believe portable foods are labor-saving and profitable.

When it comes to business builders, the push toward environmentally friendly packaging may be having an impact on take-away items. Among the 76% of operators who said they are taking specific steps to increase the sale of portable foods, 53% said they are using new types of packaging.

However, when it comes to types of packaging, only 30% said they use biodegradable containers, versus 28% last year. The highest percentage of users are in colleges, where 53% of operators said they use these types of containers. But the fastest growth is in nursing homes, where 35% of operators said they use biodegradbale containers, versus 10% last year.

One such operator is the Indiana Government Center, a complex of state government offices in Indianapolis. Bill Schaefer, regional director for Treat America Food Services, the IGC’s contractor, says a shift to biodegradable packaging was made easier with the sharp increase in the price of oil, which made the new containers, which are corn-based, comparable in cost to containers made with petroleum-based products.

Schaefer says the containers can only be used to hold cold items like salads and deli sandwiches.

In addition to using new types of packaging to try to increase grab-and-go business, other time-tested marketing tools are merchandising displays (45%), dedicated stations for grab-and-go (44%) and promotions (22%).

More From FoodService Director

People in Foodservice
lucretia chancler

Lucretia Chancler’s roots lie in Louisiana’s St. Landry Parish. She grew up in the parish, and her mother taught in the school district for 33 years—even occasionally teaching young Lucretia. Advanced degrees and a post-grad job took her to Colorado, Georgia and other places, but St. Landry soon called Chancler back home.

In October 2009, Chancler returned to Louisiana to become St. Landry’s supervisor of child nutrition. The parish’s economic makeup is a big driver behind Chancler’s local mission: More than 85% of the 14,000 students at the parish’s 32 schools are eligible for...

Menu Development
chefs council spread

Last October, we published the results of FoodService Director’s first annual Chefs’ Council Menu Trends survey, revealing predictions for menu shake-ups in 2016 . Many of the predictions panned out, including an increase in snacking, ever-spicier flavor profiles, veg-centric plates, fresh-pressed juices and build-your-own options. Now we’re back with next year’s forecast, culled from our panel of 50 Chefs’ Council members—culinarians representing the core segments of noncommercial foodservice. Some of the flavors, ingredients and cuisines expand on current trends, while others go off in...

Ideas and Innovation
sushi plate

We wanted to add sushi, but that’s not really my expertise. So we found a great local company that offered to put three sushi chefs on-site every day. They supply the ingredients, and if we meet the minimum revenue each week, than we receive a percentage of sales. We have been exceeding the weekly minimum sales, which we track in our POS, in two days.

Managing Your Business
coffee barista

Whether it’s a morning routine, an afternoon pick-me-up or an evening social ritual, few things are as universally appealing as coffee. Sixty-five percent of respondents in Technomic’s 2016 Beverage Consumer Trend Report say they ordered a cup of hot joe from a foodservice location in the past month, and 59% say the same about cold coffee. Everyone has an opinion about what makes it good, whether it’s a low price, a unique blend or a friendly barista.

“Coffee is so personal. There are a lot of people that are Dunkin’ fans. There’s a lot of Starbucks people,” says James Dravenack,...

FSD Resources