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
salad

We’re currently piloting a Salad Bar Happy Hour 
in Cafe 16. Due to Health Department regulations, any self-serve salad bar items must be disposed of after service. The salad bar goes “on sale” for 25 cents an ounce post-lunchtime to help reduce waste as well as offer value to customers.

Menu Development
sauces

Adding an entirely new cuisine to the menu can feel daunting. But what if you could dabble in international flavors simply by introducing a few new condiments? For inspiration, FSD talked to operators who are offering a range of condiments plucked from global regional cuisines.

“Most ethnic cuisines have some sort of sauce or condiment relishes that go with their dishes,” says Roy Sullivan, executive chef with Nutrition & Food Services at UCSF Medical Center in San Francisco. Condiments offered to diners at UCSF Medical include chimichurri (Argentina), curry (India), tzatziki (...

Ideas and Innovation
turnip juice brine

Give leftover brine new life by adding it to vegetables. In an interview with Food52, Stuart Brioza, chef and owner of State Bird Provisions in San Francisco, says that he adds a splash of leftover brine while sauteeing mushrooms to increase their flavor profile. “We like to ferment turnips at the restaurant, and it’s a great way to use that brine—though dill pickle brine would work just as well,” he says.

Menu Development
side dishes

Operators looking to increase sales of side dishes may want to focus on freshness and value. Here’s what attributes consumers say are important when picking sides.

Fresh - 73% Offered at a fair price - 72% Satisfies a craving - 64% Premium ingredients - 56% Natural ingredients - 49% Signature side - 47% Something familiar - 46% Housemade/made from scratch - 44% Something new/unique - 42% Large portion size - 42% Healthfulness - 40% Family-size - 40%

Source: Technomic’s 2017 Starters, Small Plates and Sides Consumer Trend Report , powered by Ignite

FSD Resources