Foodservice Equipment & Supplies

FEB 2019

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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functional by design board. And success can hinge as much on design, equipment and merchandis- ing factors as it does on the actual menu. Deliver What You Promise From that standpoint, it's more of an "if-you-make-it-easy-they-will-come" proposition, says Ron Waddell, director of business development at Bargreen Ellingson, a Tacoma, Wash.-based food- service equipment and supplies dealer that offers design services. Foodservice operators that offer grab-and-go, he suggests, implicitly promise a fast and easy experience, and design decisions should focus on keeping that promise. "The most important things with grab-and-go are to stay focused on what you're trying to accomplish and on who you're offering it for. Yes, you hope to spur impulse and add-on sales. That's part of the beauty of grab-and- go. But the main goal is to enable those customers to get in, get what they want, and get out quickly and easily," Waddell says. "That takes some thought and careful planning, because if you posi- tion it incorrectly within your opera- tion, customers will get frustrated. It won't perform well or be profitable." In noncommercial operations, such as campus, corporate and healthcare serveries with multi-station, scramble- style formats, Waddell recommends placing grab-and-go cases/displays away from high-demand areas where lines are likely to form. Instead, place the grab-and-go displays close to a payment option. "If I'm in a hurry and I look to grab-and-go, I'll likely bypass that option if it seems like there's a crowd nearby, even if it's related to an adjacent station. Everything about grab-and-go needs to be convenient or you defeat the purpose," he says. In recent retrofit projects designed to improve accessibility and flow, grab- and-go sales "immediately increased by 25 percent or more," he adds. Waddell notes equipment trends, particularly toward stronger merchan- dising, play a key role in helping opera- tors promote grab-and-go programs. "Manufacturers have put a lot of effort recently into making the aesthetics of the equipment and the options for design much greater," he says. "We can take a brand's interior finish package to them, show them what we're using and they'll customize the look of the unit to match right at the factory. That's been a very big step forward in being able to create grab-and-go stations that are integral ele- ments and that fit well with an operation's branding and decor package." Fast-casual chain Newk's Eatery was an early proponent of restaurant grab- and-go. Since its founding in 2004, the Jackson, Miss.-based deli and sandwich Interim kitchens offer an innovative, flexible solution to maintain business continuity. From planned renovations to unplanned emergencies, interim foodservice facilities from Kitchens To Go ® keep you cooking. Our experts equip your team with mobile and modular Solutions To Go ™ that keep foodservice operations uninterrupted. See how our operations flow at KitchensToGo.com/video, or contact us at (888) 212-8011. Operations flow with KITCHENS TO GO ® www.KitchensToGo.com Renovation / Expanded Capacity Permanent Modular Construction Disaster Response / Recovery

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