Wallin Foodservice Resources

A lot has changed in the last couple of years, but one thing seems to have returned to normal: people are back to being overscheduled.  Whatever type of foodservice you’re in, you’re feeling it: school lunches crammed into short meal periods; employees of all kinds squeezing in a quick bite between work, meetings, and appointments; parents wedging a frenzied dinner between school, work, and the kids’ practices; and so on. Grab ‘n go rose to historic popularity at the height of the pandemic for safety reasons, but it’s here to stay for that and so much more. It’s convenient for both time-crunched customers and labor-crunched foodservice operators. Grab ’n Go items are prepped, packaged and merchandised in advance of busy periods for self-service that doesn’t require open tables. This enables back-of-house and front-of-house staff to be assigned tasks that make the best use of their time to generate revenue. If you’ve been reluctant to offer grab ‘n go due to space or availabilit...

Now more than ever, busy consumers have a lot of catching up to do. With things to do, places to be, and people to see, they want and need the convenience of grab-and-go menu options. No matter what type of foodservice operation you run—convenience store, grocery, restaurant, K-12 school, university, healthcare facility, employee feeding, military installation, correctional facility, and beyond—grab-and-go menus present valuable business benefits that optimize staff and maximize revenue: Food is pre-prepped, pre-portioned, and pre-packaged during off-peak hours No plating, serving, or bussing Staff and tables are freed up for on-premise dining Expedites service with minimal interaction Provides convenient options for customers when the kitchen is closed Increases total sales  What should you look for when setting up your grab-and-go operation? Here are some key things to consider followed by a few of our favorite cold, hot, and mobile merchandising recommendations for g...