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

Sponsored Content
Mushroom Council blended burgers

From The James Beard Foundation.

At the same time the James Beard Foundation announced the first annual Blended Burger Project™ Campus Edition, they concluded the third annual Blended Burger Project™ with a bang!

The Blended Burger Project™ contest concluded with 414 restaurants* in 45 states participating, and more than 400,000 consumer votes. Over the last nine weeks, the competition created a buzz on social media with more than 4,700 unique posts on Instagram and Twitter using the #BlendedBurgerProject hashtag.

“The Blended Burger Project™ is a phenomenal...

Ideas and Innovation
moving boxes

Because we have 39 locations throughout the state, employees are offered a transfer if they’re planning a move. They’re rehired by the company, but there’s no additional training needed and employees are ready to go on Day 1.

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.

FSD Resources