​Grab-and-go the extra mile

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.