Edit

grab and go

Operations

Grab and Go Going Great Guns

Two diverse institutions, one common result: Grab and go is increasing in volume.   Gritman Medical Center, in Moscow, Idaho, and Anne Arundel Community College in Maryland couldn’t be mo...

Operations

Getting it to go: 2010 Portability Study

Grab-and-go is an increasingly popular foodservice option in many foodservice sectors as customers seek more convenience to ease their busy lifestyles. This month, along with our 2010 Portability Study, we present the stories of six operators who for different reasons are seeing growth in their take-away business.

In 1981, Psychologist David Elkind coined the term “hurried child” for kids who were being pushed too far and too fast by their parents to succeed in life. It became synonymous for a lifestyle in which kids were never relaxed and never at rest.

Portability, or grab and go, is on the rise, with many customers choosing to take away nontraditional to-go items, like made-to-order dishes, according to FoodService Director's 2008 Portability Study.

By the numbers, portability continues to be a driving force in noncommercial foodservice—and operators’ actions back the statistics. Read the results of FoodService Director's 2007 Portability Study and see how the statistics play out in cafeterias and retail operations.

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.

Portable menus and display cooking will grow in 2006, according to FSD research, while new ethnic cuisines vie for the top spot.

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.

  • Page 18