Grab-and-Go Concept Debuts at TCU

Campus Sub Connection is test site for new grab-and-co concept.

FORT WORTH, Texas—A new grab-and-go concept at 8,200-student Texas Christian University debuted this semester. According to Legia Abato, district marketing manager for this Sodexo account, the foodservice department is piloting the grab-and-go option at the Sub Connection, a sandwich location on the east side of campus.

“We were hearing that students really wanted a grab-and-go option that could be purchased using the meal plan on the east side of campus,” Abato said. As the campus expands, she said more students find that their classes are being offered in buildings that are increasingly further away from the Market Square, the university’s commons. Because of this, the students began asking for a quick way to purchase food between classes. That’s when Simply To Go, Sodexo’s grab-and-go line, was introduced at the Sub Connection. Now, students can purchase freshly packaged sandwiches, salads, wraps, fruit cups and baked goods for take out.

When dining services changed to a mandatory residential meal plan last fall, Abato said the department knew that with the new requirement, the department would need to make some changes. “One of the things we learned from the student body was that they were looking for a convenient way to use their unlimited plan on the east side of campus,” she said. “With the unlimited pass, students can eat in the Market Square as many times as they want and then they get one convenience swipe on the east side of campus.”

Abato said so far the response for the new program has been positive and that the program may be expanded in the fall.
 

More From FoodService Director

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.

Industry News & Opinion

Students at the University of Michigan in Ann Arbor will be served student-grown produce from the campus farm at dining halls this fall, M Live reports.

The dining team received its first batch of produce from UM’s on-campus farm in June, after students received the proper USDA certification to grow, harvest and deliver food to campus dining halls. In order to figure out what produce is needed, students communicate with the dining department weekly, and Michigan Dining purchases items accordingly.

"The students are involved from seed to plate," Executive Chef Frank Turchan...

Sponsored Content
college students eating

From Ovention.

Today’s colleges and universities know they should offer more than a large selection of breakfast cereals in the morning and chicken tenders at lunch to appeal to students. When it comes to what’s trending on campuses, here’s a look at what directors can tune into to boost engagement.

1. Expanded dining hours

Late-night options have long been a popular fixture on college campuses, but if it’s too late, students often choose to venture to off-campus retailers to satisfy their cravings. According to Technomic’s 2017 College & University Consumer Trend...

FSD Resources