We haven't ventured into our own delivery, but we certainly see more on campus. Our catering has been incredibly busy. We consistently strive to menu items that are local and healthy, which is what our guests enjoy.
—Dusty Cooper, University of California, Santa Barbara
We do "value catering" to make a more approachable menu for people who get overwhelmed by too many choices. What we do is deconstruct items and make them more of a self-service option. On the grab-and-go front, we are noticing people gravitate toward colorful packaging with messaging noting items that are gluten-free, non-GMO, [contain] no preservatives and other “hot topics.”
—Matthew Caruso, Compass Group