2017 trend: 24/7 dining

time food

Foodservice 24/7 is becoming an expectation in more and more noncommercial operations. To meet the demand of students, healthcare workers, tech employees and other clockless diners, chefs are expanding snack offerings, all-day breakfast is on the rise and grab-and-go is taking off in new directions.

Expanded dining hours

falling sandwich ingredients

“For K-12, we are expanding the made-to-order deli sandwich bar after lunch and before student athletes go to practice, from 1:45-3:45 p.m. We also set up a remote kiosk to reach students who are crossing campus for after-school activities and may need an additional sandwich to keep them satisfied until dinner.”

—Eli Huff
Salt Food Group

Gelato bar

gelato flavors bar

“We recently launched a gelato bar with 12 flavors. Gelato now is one of our top snacks.”

—Shawn Dolan
UNC Health Care

Grab-and-go items

juices bottles

“We introduced a new line of grab-and-go items for snacking, which includes small portions of popular sandwiches, yogurt parfaits, nosh boxes, fresh juices and bakery items.”

—Tracey MacRae
University of Washington

Clean snacks

spiced cashews

“Clean label, vegan and vegetarian are what we hear most about as snack requests, but chips and candy still outsell everything else.”

—Bill Claypool
Vanderbilt University

Delivery options

food delivery man

“We’re exploring delivery options for grab-and-go snacks and meals.”

—Kerry Paterson
Oregon State University

Hummus

pistachio hummus

“Roasted poblano hummus, bruschetta and fresh-fried potato chips with homemade French onion dip.”

—Darla Mehrkens
Carilion Clinic

Popcorn bar

popcorn chips

“Create-your-own flavored popcorn bar, homemade granola bars and fruit kebabs.”

—Jennifer Leamons
Sodexo at Carolina Health Care

Trail mix

trail mix bag

“Build-your-own trail mix station with dispensers.”

—Eric Eisenberg
Swedish Health Services

Bento boxes

bento box

“Grab-and-go bento boxes.”

—Ryan Conklin
UNC Rex Healthcare

'Cappi hour'

coffee hands sweater

“We’re looking at adding a Cappi-hour to increase barista and dessert sales in midafternoon.”

—Daniel Skay
Castle Rock Adventist Hospital

Breakfast cycles

bob evans farms breakfast bowl

“We offer breakfast during traditional breakfast hours, breakfast bowls twice a cycle during lunch and have a breakfast-for-dinner concept every Tuesday night.”

—Carrie Anderson
University of Illinois at Urbana-Champaign

Hand-held breakfast

breakfast tacos

“Our most successful launches this year were a whole-grain blueberry banana muffin and a chorizo and egg breakfast taco.”

—Brent Trudeau
Cypress-Fairbanks ISD 

All day breakfast

omelette hashbrowns

“Breakfast is always a huge moneymaker, so we run our breakfast menu all day long. Omelets are top sellers.”

—Pierre Genereux
Interlude Restorative Suites

Steak and egg sandwich

steak egg sandwich

“Our chimichurri steak sandwich with fried egg will continue on the menu. It works for breakfast, lunch and dinner.”

—Tracey MacRae
University of Washington

More From FoodService Director

Industry News & Opinion

Italian food hall chain Eataly is making plans for a 2018 initial public offering in its home country, according to a report this week in Financial Times.

The company plans to list shares on the Italian stock exchange in Milan “as early as next year,” Eataly Executive Chairman Andrea Guerra told Financial Times .

Eataly is eager to expand the presence of its massive Italian food emporiums in the U.S., which have helped spur the growing food hall trend . The company has five locations here, with two in New York City and one each in Chicago, Los Angeles and Boston. Financial...

Industry News & Opinion

Students staffing the foodservice department at Rutgers University will soon get an hourly pay bump, as the New Brunswick, N.J., university is raising its wage for student workers to $11 an hour, philly.com reports.

The increase will go in effect Jan. 1 and will impact 13,000 students.

The fight to raise wages at the school was spearheaded by student group United Students Against Sweatshops (USAS), which is continuing to push the university to increase student wages to $15.

The fight for a $15 wage for student workers has spread at schools throughout the country,...

Industry News & Opinion

After shutting down 265 schools due to ongoing wildfires, the Los Angeles Unified School District kept three schools open on Friday and Saturday to provide meals for students and their families, the Los Angeles Times reports.

At one of the schools, employees and volunteers handed out around 100 meals on Friday and 270 meals on Saturday. The meals included items such as dragonfruit punch, raisins, bananas, sunflower kernels, whole-grain cinnamon graham crackers, sunflower seed butter and fat-free chocolate milk.

Around 80% of students in the district come from low-income...

Sponsored Content
Breakfast chili

From Bush’s Best®.

While decadent plates of French toast and pancakes stacked high will always be breakfast favorites, it’s undeniable that savory breakfast items are on the rise in many foodservice operations. Menu items such as avocado toast and omelets aren’t new, of course, but consumers’ preferences for better-for-you food choices, along with their desire for global flavors, are driving this trend.

According to a recent Technomic Breakfast report, consumer demand for vegetarian ingredients has led to an increase of ingredients like soy, tofu, beans, lentils, seeds,...

FSD Resources