grab and go

Operations

7 trends that will shape noncommercial foodservice in 2018

The editors of FoodService Director and the foodservice pros at Technomic applied their expertise to identify seven forces that will steer the noncommercial industry in the next year. 

Menu

Building a readymade dinner to go

Dining services at UMass offers staff and faculty heat-and-eat dinners. The readymade meal kits providing a convenient service, and they capture takeout business from local supermarkets and restaurants.

The cafe will deliver lunch to students during the summer and be used for classes and other programs when school is in session.

Whether it’s to fill a need for healthy options or a convenient way for employees to grab dinner, prepared to-go meals are growing. 

A number of students in Springfield Public Schools' district study remotely due to circumstances such as chronic illness, so they hired a driver to deliver meals.

Where possible, Georgetown Public Schools makes grab-and-go items reimbursable. If they are serving a fruit and milk smoothie, they let students take a granola bar.

Crafting intriguing new portable options could be just the thing to entice them. Here are four ways operators are thinking outside the breakfast burrito.

New program has increased number of breakfasts served from 500 to 3,000 per week.

Foodservice operators are finding ways to up their customization game and meet consumers where they eat.

The truck, which will travel through the district four days a week, recently took a test run.

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