grab and go


Use versatile ingredients for easy grab-and-go meals

As kids head back to school, administrators and foodservice operators are working overtime to ensure everyone stays safe amid the pandemic.


What’s the state of sustainability amid COVID-19?

Has the coronavirus thrown a wrench in foodservice operators’ earth-friendly efforts?

Students name their favorite types of food to eat between meals.

Here's how two operations aim to appeal to young diners' on-the-move lifestyle.

A healthcare operation found a way to speed up wait times by two-thirds in some cases.

Portable items continue to be a top priority.

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. 

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. 

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