Why Grab & Go Is a Must-Have for Foodservice Operators This Fall


As independent manufacturers’ representatives in the foodservice industry, we see firsthand how operator success depends on adapting to customer lifestyles. Today’s diners—whether busy families juggling back-to-school schedules, professionals running between meetings, or single-person households seeking convenience—are looking for food that fits seamlessly into their day.

That’s why grab and go menu offerings have become a viable revenue stream for restaurants, cafés, and other foodservice operators. They provide the perfect balance of convenience, quality, and speed for diners on-the-go, all while giving operators a chance to serve more customers without adding significant labor or slowing down traditional service.

With the hectic fall season in full swing, demand for quick, fresh, and ready-to-eat options is especially strong. Parents don’t have time to cook between school drop-offs, soccer practice, and homework. Professionals need something fast but satisfying to fuel their day. And single diners often prefer quick, portion-friendly meals over full, sit-down service. Offering hot and cold grab and go menu options is one of the best ways to capture this audience and keep them coming back, whether they have time to sit down and relax or not.


Hot & Cold Food Merchandising Solutions That Work for You

One of the biggest challenges operators face is finding the right way to display and maintain grab and go items while working within existing space and infrastructure. The experts at Structural Concepts and Hatco provide industry-leading solutions for temperature-controlled food merchandising applications, big and small.


Structural Concepts: Known for sleek, reliable food merchandising displays, Structural Concepts offers temperature-controlled displays that keep cold, hot, and ambient foods safe, fresh, and attractively presented. 



Many models are designed to integrate directly into counters or fit in smaller footprint areas, such as the Harmony Refrigerated Self Service Case shown above, allowing operators to add grab and go options without remodeling or losing valuable square footage. Structural Concepts even offers autonomous food merchandisers!



Hatco: Renowned for hot food merchandising, Hatco now offers a wide selection of merchandising warmers, heated displays, and refrigerated merchandisers to help you serve meals-to-go that stay appetizing and safe at the perfect temperature. 



Hatco’s versatile grab and go equipment solutions can be strategically placed near ordering counters or checkout areas, encouraging impulse purchases and maximizing existing space.








Both manufacturers design their equipment with flexibility and efficiency in mind so whether you’re running a coffee shop, fast-casual restaurant, or campus dining operation, you can seamlessly expand your menu offerings without compromising workflow.


And speaking of optimizing workflows, keep your Grab-and-Go area tidy and running smoothly with commercial grade organizers like TableCraft baskets and the Brickhouse Collection Flatware Caddy.



Why Operators Should Act Now

Adding grab and go menu items isn’t just a seasonal trend. It’s a long-term way to grow sales, attract new customers, and strengthen loyalty. The combination of time-starved customers, rising demand for convenience, and space-saving hot and cold food merchandising equipment makes this the perfect time to explore your options.

Investing in quality solutions from Structural Concepts and Hatco can help you:

  • Drive incremental sales from busy customers on the go
  • Offer a wider variety of meal options without expanding the kitchen
  • Utilize existing counter or floor space more efficiently
  • Keep food safe, fresh, and visually appealing

Grab and go isn’t just convenient for customers. It’s profitable for operators.

If you’re looking to add or enhance your grab and go offerings this season, consider how the right hot, cold, and ambient food merchandising equipment can support your goals. We’re here to help you evaluate options and find the perfect fit for your menu, space, and customer needs. Contact us!

Comments

Post a Comment

Popular posts from this blog

It’s National School Lunch Week: Find Your Treasure!

Image
Ahoy school lunch lubbers: it’s almost time for National School Lunch Week!  The School Nutrition Association’s theme this year is one that beckons you to take your child nutrition program on an exciting adventure: School Lunch Pirates: Find Your Treasure . Are you ready? Thank goodness lunch has come a very long way since the Golden Age of Piracy! Back in those days, between roughly 1650 and 1720, refrigeration didn’t yet exist, and hygiene on the high seas was sketchy. Meals consisted of salted and dried beef and hardtack “bread” made of simply flour and water, while fruits and vegetables were a rarity at sea. Beer or grog were safer to drink than the water, and they typically provided more calories than what little food was available. A reimbursable meal is fine dining by comparison! Lucky for us all, we now have a pirate’s bounty of ways to store, prep, cook, and serve safe, nutritious, tasty, and vermin-free meals.  What’s your treasure?  Serving as Many Stud...
Read more

Your ‘24 SNAL Expo Time Machine is Here!

Image
Great Scott! The 2024 SNAL Conference drove into the future! In case you couldn’t make it “Back to the Future” for this year’s Louisiana School Nutrition Association Conference in Lake Charles, we’re bringing 1.21 Gigawatts of highlights to you! We had a great time talking with amazing child nutrition professionals from around the state about new ways to save labor and feed more students high quality meals in less time. If you did attend the conference and exhibits, thank you! We hope you left the conference recharged and inspired to keep driving your program into the future. Click the play button below for the highlights. We’re here for you whenever you need equipment and supplies to support your program. Contact us !
Read more

Combat K-12 Kitchen Challenges with a Combi Oven

Image
Multiple pieces of cooking equipment in one, combi ovens are a proven way to optimize kitchen space, productivity, and food quality. Valuable features like pre-programmed cooking profiles for consistent cooking at the press of a button, self-cleaning capability, and “disappearing” doors make models like the Convotherm maxx pro stand out in the crowd. Here’s how. Tackling Floor and Hood Space Limitations Working double duty as both a convection oven and a steamer, a single combi oven uses less floor and hood space, while also consuming less gas and electricity.  The Convotherm maxx pro combi’s disappearing door feature also improves operating safety by keeping walkways clear. Managing High Turnover and Inexperienced Staff Simple to understand, operate, clean, and maintain, the Convotherm maxx pro is easy for anyone to operate with minimal training. Whether operated by a trained culinary professional or frequently changing team members, every single employee can achieve profe...
Read more