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

Amherst-Pelham Regional School District in Amherst, Mass., is updating its lunch debt policy to no longer single out students, MassLive reports.

Under the new policy, students with lunch debt will be given the same meals as their peers, regardless of how much they owe. School officials will also be communicating directly with parents of students who have accumulated debt instead of through the students themselves.

The updated policy comes just before U.S. school districts will be required to publicly list their lunch debt policies, per new USDA requirements starting July 1...

Menu Development
eureka

Since California’s state motto is “Eureka!” it seems fitting that a recent conversation with the director of hospitality at San Diego’s Palomar Health led to the biggest aha moment I’ve had in a long time.

I called Jim Metzger in late April with the purpose of discussing Palomar’s recent commitment to the goal of making 60% of its total menu plant-based by this summer. It seemed a lofty number, and I was curious how the public health system planned to get there.

But my personal eureka didn’t come while we were talking about how Palomar had cleaned up the impulse-buy zones...

Industry News & Opinion

Labeling foods with indulgent buzzwords such as “sweet sizzlin’” and “crispy” can lead consumers to make healthier food choices , according to a recent study out of Stanford University .

In the fall 2016 study, researchers labeled vegetables in one of the school’s dining halls using terms from four categories: basic, healthy restrictive, healthy positive or indulgent.

The green beans, for example, were listed as “green beans” for basic, “light ‘n’ low-carb green beans and shallots” for healthy restrictive, “healthy energy boosting green beans and shallots” for healthy...

Ideas and Innovation
sparkling water

Our carbonated soft drink sales at Earls.67 reflect a national trend; we’re continually down on carbonated soft drink sales by 8% to 9% on an annual basis,” says Cameron Bogue, beverage director at the contemporary-casual chain Earls Kitchen + Bar.

The issue with spa water

Many operators are intrigued with the offering, but they are learning that infused water can’t be offered at a cost to guests unless there is added value beyond cut-up fruit. Bogue says, “I was adamant that I didn’t want to charge for spa water.”

Agua fresca alternatives

At the original location of

...

FSD Resources