grab and go

Design

Designing concepts that engage diners

It’s no secret millennials crave adventure in their dining experience—about 40 percent seek out any food that’s new and different, according to The Hartman Group. The mystery is how ...

Menu

Skipping the salad bar: A case for premade

Offering ready-made composed salads can cut down on waste, save labor, speed the line and increase fresh grab-and-go items. It can also control costs.

In the c-store business, Sheetz is revered as a trendsetter, particularly in blending the line between retailing and foodservice. Here's a look at the innovator's most food-forward format to date.

Three noncommercial operators from across the country talk about the needs food trucks are filling on their campuses—and whether they will have staying power.

Read highlights from the NRA Show's first Noncommercial Conference, held Monday, May 23, at McCormick Place in Chicago.

Check out how these universities are capturing off-campus students, slicing labor in half and shrinking pre-consumer food waste.

The Giants created The Yard in March 2015 in part as a campaign tool for the larger Mission Rock Development Project, which passed the November ballot.

Pulaski County Special School District maximizes student eating time by using lunch room monitors to expedite the breakfast cafeteria line process.

The food truck's menu will reflect what the chef wants to curate each day, officials say.

The partitioned, compostable cups that hold breakfast yogurt parfaits sparked healthy grab-and-go ideas throughout the day at University of Texas at Austin.

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