From mobile units to a vegan café, UNT reaches out to customers all over campus.
Twenty-two percent of foodservice revenue comes from grab-and-go items.
Six operators share how they are seeing growth in their take-away business.
For a variety of reasons, customers still seek portable foods they can take away from the cafeteria, and most operators happily oblige.
Seventy-five percent of operators are looking to grow their grab-and-go business.
Portability continues to be a big part of most foodservice operators’ business, according to the 2007 FoodService Director Study on Portability.
Sixty-eight percent of all operators expect their portable sales to increase this year.
Twenty percent of meals are consumed away from the dining hall.
FoodService Director's first annual portability study.