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.

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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 .

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pasta dish from NC State

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“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,”...

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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.

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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.

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