Environmentally friendly packaging is rapidly becoming the rule rather than the exception. Case in point: Some of the largest foodservice brands in the world — including McDonald’s, Wendy’s and others — have joined forces in an effort dubbed the Next Gen Cup Challenge to identify a cup that’s easily composted or recycled. Fast Company reports that most of the hundreds of billions of paper cups that end up in landfills each year are coated with a layer of polyethylene that makes them great for holding liquids but poor for the environment. Companies from around the world have submitted designs and 12 have been selected to share a grant that will enable them to test and mass-produce their cups. Brands will begin testing contenders in September, so watch them for clues as to what products are in the pipeline.
Delivery has long been more about convenience than taste — it’s hard to make a delivered meal tastier than one served right out of the kitchen, right? Well, that may be changing as operators think more scientifically about food preparation and delivery. The Spoon reports that the fast-casual brand Dig Inn just piloted a delivery-only virtual kitchen called Room Service that rethinks food preparation for delivered foods. In a restaurant, for example, Dig Inn cooks salmon to medium-rare at 115˚F and then serves it immediately. Salmon ordered for delivery via Room Service, however, is plated rare at 105˚F, then paired with a hot potato puree that travels well. Along the route, the puree warms the salmon so the transit time improves the quality of the item when served. It’s food for thought for restaurant operators offering delivery. As ghost kitchens become more prevalent and improve upon the methods long used for delivery, how well do your food preparation plan and food safety program adapt?
Americans currently eat half of their weekly meals on the go, according to Statista research. If you haven’t yet taken steps to accommodate the convenience-driven consumer looking to satisfy a craving, you stand to lose market share to not only restaurant competitors but also to grocery and convenience stores offering prepared food. A QSR Magazine report suggests operators looking for a greater share of grab-and-go business ensure their menu effectively promotes the brand. While grab-and-go food is becoming ubiquitous, it can fall short when it’s too generic, with the expected mix of yogurt parfaits, fruit cups and pre-packaged sandwiches. If you have a dish or even a condiment that is a signature item, find a way to translate it to your grab-and-go menu. The report also advises operators tap into the millennial mindset when selecting and packaging grab-and go menu items. Think locally sourced, plant-based foods and “ugly” produce, along with environmentally friendly packaging that demonstrates your commitment to cutting back on waste. Consider using packaging that not only showcases your food effectively but can be returned and reused (in exchange for a discount on a future order, perhaps). Layered salads or smoothies served up in glass mason jars are just two examples. Finally, don’t forget to weave in on-trend flavors. A report from The Caterer suggests Japanese-inspired dishes like gyoza dumplings or yakisoba noodles can add interest and health to a grab-and-go menu, along with fruit-and-herb infused beverages.
The multiple benefits of grab and goConsumers want their grab-and-go foods — 80 percent of consumers say they snack at least once a day, according to Technomic’s 2018 Snacking report, up from 76 percent in 2014. What’s more, consumers continue to crave not just sweet or salty snacks but high-quality options that are healthy and fresh. This trend is on display everywhere from hotel lobbies — many of which have been transformed in recent years into mini convenience stores — to hospitals to restaurants. (In fact, in 2016 Team Four launched a program called Charging Station to provide grab-and-go concepts for college athletic programs looking to provide an expanded variety of nutritious meal and snack options to athletes. Soon after, hotels and military organizations got involved too.) The good news for restaurant operators is that the grab-and-go trend is not only good for the all-powerful millennial consumer, but it is also beneficial to the operator trying to carve out a budget for labor at a time when certain states have mandated a $15 hourly wage. Restaurants that provide quality grab-and-go options can often cut back on labor expenditures, particularly on the front end. But even on the back end, grab-and-go options can help operators make use of ingredients that are pre-sliced and pre-cubed, which can shorten preparation processes and don’t require as much highly skilled labor to prepare. If you offer grab-and-go items, offer quality ingredients such as nuts, seeds, produce and lean meats, and make sure these items are packaged well, labeled clearly and require little preparation and cleanup. And just as you would do with your restaurant menu, consider incorporating local items and ethnic ingredients. For more information about how Team Four can help you develop a grab-and-go concept, contact us at admin@teamfourfoods.com.
The year 1894 brought the “paper pail” now ubiquitous in Chinese food takeout. The early 1960s brought us the cardboard pizza box. Now, in the face of consumer demand for eco-friendly packaging and growing demand for off-premise dining in general, we could be on the cusp of another big change in takeout food packaging. Technomic reports that in 2016, 60 percent of consumers said they would pay more for takeout meals if they were packaged in an environmentally friendly way. That number decreased to 52 percent in 2017, not because the demand for such packaging had fallen but because consumers now expect restaurants to offer it. If you currently provide single-use plastic for your takeout business, it’s time to offer alternatives and work with partners who support them — some third-party delivery partners now notify customers that they will not receive non-recyclable items like straws or packets of ketchup unless they request them. Shake Shack, for one, is now looking to bypass materials that are simply recyclable in favor of options that are biodegradable on their own.
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