Foodservice Equipment & Supplies

FEB 2016

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

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44 • FOODSERVICE EQUIPMENT & SUPPLIES • FEBRUARY 2016 T arah Schroeder, LEED AP, Principal of Ricca Design Studios in Greenwood Village, Colo., has some suggestions for any foodservice operation that is considering adding a grab-and-go or expanding its current grab-and-go offerings. First, "make sure it's not going to take sales away from a larger foodservice component that you already have," she says. Next, she suggests working with a con- sultant "to help determine what's going to be the best location for traffc patterns, for sales, for ease of maintenance and for locating an airscreen that's going to work well." Finally, consider the merchandising. This could entail making trips to competi- tors or grocery stores to see how they're merchandising (or not merchandising) their takeout selections. Airscreen coolers represent a vital component of grab- and-go, but Schroeder says operators sometimes overlook what she calls the "5/10/15 rule" when locating the coolers. "You want the airscreen 5 feet away from a window or direct sunlight; 10 feet away from an HVAC vent that could disrupt the air curtain; and 15 feet from an exterior door," she says. "If it's closer than that, the opening and closing of the door can also impact the performance of the air curtain." Product organization is important in open air merchan- disers as well. Schroeder says that operators occasionally put in a larger airscreen cooler than they really need, not real- izing how much product a well-organized airscreen can hold. And a fully stocked, well-organized airscreen can drive sales. "If you're wanting it to look full all the time — which does make a difference — going to a smaller size will allow you to keep that organized much easier," she says. To merchandise the food most effectively, Schroeder suggests built-in coolers when possible. "It's almost like [the cooler] gets hidden and what you see is what you're trying to sell. You really showcase the product." But no matter how good the equipment and how ef- fective the merchandising, it still comes down to the food, Schroeder says. "Higher-quality options and fresher ingre- dients are an easy way to distinguish a grab-and-go from a C-store." GRAB-AND-GO FOR THE GOLD FEEDING ON-THE-RUN CONSUMERS VIA GRAB-AND-GO OFFERINGS CAN HELP OPERATORS BOOST SALES BY APPEALING TO CUSTOMERS' NEED FOR CONVENIENCE. By Tom O'Brien, Contributing Editor

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