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grab and go

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Use versatile ingredients for easy grab-and-go meals

Sponsored content from our partner Potatoes USA on Sep. 29, 2020

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

Sustainability

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

By FSD Staff on Jun. 19, 2020

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

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College diners’ top snacks

By Benita Gingerella on Nov. 07, 2018

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

Operations

What Gen Z wants to eat

By Benita Gingerella on Oct. 24, 2018

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

Steal This Idea

Create an express to-go program

Oct. 16, 2018

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

Menu

How operators are innovating around grab-and-go

By Brett Dworski on Dec. 20, 2017

Portable items continue to be a top priority.

Operations

7 trends that will shape noncommercial foodservice in 2018

By Winsight Staff on Oct. 27, 2017

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. 

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Building a readymade dinner to go

By Patricia Cobe on Oct. 16, 2017

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.

Operations

District debuts mobile cafe

By FSD Staff on Jun. 14, 2017

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

Menu

Prepared meals start a new era of grab-and-go

By Lisa Arnett on Apr. 14, 2017

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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