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

Sponsored Content
boston college acai bowl

From Dannon Foodservice.

Catering to the go-go-go lifestyle of university students is a challenge, and it’s one that Boston College dining representatives wrestle with daily.

“Students don’t just want to eat dinner between 5 and 7 p.m.,” says Beth Emery, the school’s director of dining. “They may want to eat dinner at 9 o’clock. We’ve been trying to come up with creative solutions.”

Those creative solutions include everything from offering breakfast items throughout the day to providing healthier late-night choices to trolling social media for trendy new menu ideas...

Sponsored Content
savory yogurt parfait

From Dannon Foodservice.

What consumers eat and, most importantly, when they’re eating it has changed significantly in recent years, signaling opportunity for operators able to capitalize on this evolution.

For example, some 83% of consumers said they were daily snackers in 2016, according to Technomic’s Snacking Occasion Consumer Trend Report . That’s up from 76% just two years earlier. Snacking is growing across many channels from retail prepared foods to bakery and coffee cafes, fast-food locations and more.

Busy lifestyles, smaller households with greater meal...

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...

FSD Resources