Getting it to go: 2010 Portability Study

Six operators share how they are seeing growth in their take-away business.

“Seed”ing Takeout

When the Ronald Tutor Campus Center opened earlier this year on the campus of the University of Southern California, in Los Angeles, Seeds Marketplace was the venue best designed for grab-and-go service. According to Kris Klinger, director USC Hospitality, the outlet has more than met expectations—80% to 90% of the business at Seeds is taken off site even though there is a large outdoor piazza connected to the campus center.

Seeds is an interesting marriage of grab and go and made to order. Although the campus center has a large production kitchen, much of the food sold at Seeds is prepared in front of customers.

“We do made-to-order sandwiches and salads,” Klinger says. “We have a station where we do sausages on those spike toasters, and we have a rotisserie. We even do ice cream sandwiches on site.”

The ice cream station uses two three-ounce cookies baked by a local operator, Kukees, to sandwich one of 12 flavors of ice cream. The Kukees and Kreme Ice Cream Sandwiches sell for $2.95.

“We also have a large grocery section, home meal replacement items and sushi,” Klinger adds. “We modeled Seeds after Whole Foods and Chow, in Lafayette, Calif. We are doing $13,000 to $14,000 a day out of a small space—2,000 or 3,000 square feet.”

Most popular among the premade grab-and-go items are an Asian chicken salad, a Mediterranean salad and the Aztec chicken sandwich.

More From FoodService Director

Industry News & Opinion

Six Philadelphia hospitals were honored by the city’s department of public health for healthy food initiatives introduced as part of the local Good Food, Healthy Hospitals program, bizjournals.com reports .

The hospitals each debuted healthy measures to their dining services, such as lowering the cost of water bottles and seltzers, and offering dishes that incorporate local produce. One hospital was also honored for operating its own organic farm.

The facilities that were honored were:

Einstein Medical Center Philadelphia Cancer Treatment Centers of America’s Eastern...
Sponsored Content
chili flakes and peppers spicy hot

From Catallia.

When planning your menus, take note: college and university students think spicy is hot.

Fifty-seven percent of consumers age 18-34 find spicy flavors, “extremely appealing,” according to Technomic. And almost 50% of college students surveyed said they would like their schools to offer more ethnic foods and beverages, states a recent Technomic College & University Consumer Trend Report. Translation: they like their food kicked up a notch!

More Options than Ever

“Students of today are all about flavor,” says Steve Mangan, director of dining for...

Industry News & Opinion

Sodexo is partnering with celebrity chef Robert Irvine in an attempt to provide military communities with healthier meals.

The 10-year partnership will allow Sodexo to access chef Irvine’s knowledge of nutrition and fitness in its aim to benefit the quality of life for military members, the vendor said in a news release.

Sodexo hopes that Irvine’s popularity as the host of Food Network’s "Restaurant: Impossible" will draw attention to its commitment to nutrition, health and well being. Irvine also has a military history himself—before embarking on his culinary career, he...

Industry News & Opinion

The cafeteria at the Smithsonian's new National Museum for African American History and Culture is intended to be an extension of the museum, showcasing stations that offer cuisines from different geographic locations such as the Creole coast and agricultural South, Time reports .

The eatery, Sweet Home Cafe, was set up to highlight the wide range of African-American cuisine, Executive Chef Jerome Grant told Time. When it officially opens later this month, it will serve dishes such as shrimp and grits, pan-roasted oysters and a fried catfish po’boy.

Celebrity chef Carla...

FSD Resources