Getting it to go: 2010 Portability Study

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

Grab and Go: 25% and Growing

Among foodservice facilities that offer portable, grab-and-go food options, one quarter of the total foodservice revenue is generated by such items, according to the 2010 Portability Study conducted by FoodService Director.

Our study surveyed more than 300 operators in schools, colleges, hospitals, long-term and senior care facilities and business locations, and 73% said they currently offer grab-and-go service. The percentage is highest in B&I (95%) and colleges (88%), while college operators reported the highest average percentage of total revenue (32%).

Most operators surveyed (52%) added that they expect the volume of takeout business to grow in the coming year. Seventy-two percent of college operators and 66% of hospital directors expect to see an increase in their grab-and-go revenue.

Customers’ busy lifestyles was the reason most often cited by operators as the reason for the expected increase, with 54% of respondents indicating that “customers have less time to spend in the dining area.” “Stated customer demand” and “increase in customer base” each were noted by 45% of operators, while 17% said “less seating capacity” and 11% cited “higher profits on prepackaged items due to labor savings.”

Conversely, only 5% said they expect to see a drop in grab-and-go business, with a decline in customer base or a decrease in demand as the reasons most often cited.

A wide range of items are sold in the grab-in-go format, with salads from the salad bar being the most popular.

Most operators (59%) said that grab-and-go service “saves labor in a way that boosts profitability, with 77% of college operators and 68% of school foodservice directors agreeing with that statement. Interestingly, 61% of B&I operators disagreed, possibly seeing the takeout option more as a customer convenience than a labor-saving device.

Also, operators by and large agree that point-of-sale merchandising trumps marketing tools in building grab-and-go sales. Only 21% of operators—with 3% of schools and 15% of hospitals being the lowest—use such items as promotions, coupons and discounts to attract customers, with most believing that dedicated take-away stations and improved merchandising displays and packaging materials will drive traffic.

Finally, biodegradable containers continue to rank among the less likely packaging option for grab-and-go service, with only 32% of operators offering such containers. Biodegradability is most often embraced by college (57%) and B&I (42%) operators.

More From FoodService Director

Industry News & Opinion

Food delivery company Good Uncle is expanding to 15 college campuses this fall, The Daily Orange reports.

The company plans to grow along the East Coast and is looking at opening at schools such as George Washington University, Pennsylvania State University, Villanova University and American University. Good Uncle hopes to open at 50 to 100 campuses by 2019.

Starting as a delivery-only kitchen in 2016, Good Uncle partners with local restaurants to recreate their popular dishes and then deliver them to college students. The company offers free delivery, no delivery minimum...

Ideas and Innovation
wahoo tacos

School lunch is heating up. As expectations rise in the noncommercial sector, the old-fashioned cafeteria has become a hot topic. Political pressure on schools has seesawed over the past eight years, and nutritional regulations on items like sodium and whole grains have been overhauled (and back again). Meanwhile, students, parents, teachers, administrators and policymakers are demanding more healthfulness and better taste from school meals, often for the same cost.

Yet the industry’s best are dedicated to getting better, even while looking to the future with caution. “There’s not...

Sponsored Content
WinCup product

From WinCup ® .

The shape of hospitality is always changing—and challenging. Take the boom in off-premise and takeout, for example, that is expanding foodservice beyond the four walls of the dining room. That trend is driving both commercial and noncommercial operators to rethink their packaging needs—from a practical operational standpoint as well as when it comes to addressing consumers’ needs and desires.

Take it away

The tide of takeout is rising: 49% of 18- to 34-year olds say they are ordering food to-go more often now than they were three years ago, with 36% saying...

Industry News & Opinion

The dining team at Northwestern University in Evanston, Ill., is concerned about the school’s upcoming switch to a new food vendor this fall, the Daily Northwestern reports.

While Northwestern says that its new vendor, Compass, will invite staff to join the company and dining employees will receive the same pay, benefits and seniority they have in their current arrangement, workers are still worried about the change.

Staff say that the university did not keep them informed while searching for a new vendor and that they learned about new developments through students and...

FSD Resources