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Most non-commercial operators provide customers with a variety of portable meal options. For some, grab-and-go is, or is becoming, a way of life, according to FSD's 2006 Portability Study...
With revenues flat, B&I market's top challenge is to create value-driven meals, according to FSD's 2006 B&I census report...
Portable menus and display cooking will grow in 2006, according to FSD research, while new ethnic cuisines vie for the top spot.
Non-commercial menus today exceed their forebears with regard to health and nutritional benefit, not to mention taste and convenience. But a host of business issues make menu development more challenging than ever.
Students at the University of North Colorado, in Greeley, started clamoring for lunches-to-go in the early 1990s, just as the trend for portable meals started to heat up.