Foodservice Equipment & Supplies

JUL 2018

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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42 • FOODSERVICE EQUIPMENT & SUPPLIES • JULY 2018 MARKET AT TATE University of Georgia Launched: Fall 2017 Synopsis: Taking inspiration from a local convenience store, University of Georgia Dining Services created a new grab-and-go platform, Market at Tate, in the Tate Student Center. Opened last fall, the 1,500-square-foot venue showcases revamped and upgraded food offerings in a clean, modern retail setting. "We wanted to build a platform that provides quick ser- vice with quality items," says Robert Holden, associate vice president of Auxiliary Services. "We completely revamped our grab-and-go program, focusing on everything from qual- ity of products and customer input to packaging and labeling. We spent a year reviewing programs, menus and sampling with our students." Part of a broader renovation of a multiconcept area at the Tate Center, Market at Tate now shares front-of-the-house space with Barberitos, a quick-serve burrito chain, and Bulldog Burgers, a grill concept, both of which are strong draws for the location, Holden says. One other existing con- cept, which wasn't meeting expectations, was eliminated, and the area was reconfigured to make room for Market at Tate. "We had a significant amount of wasted space, with cashier stands and a large beverage island that blocked views of the concepts and took up valuable floor space," Holden says. Why It Scores High: The new concept has been very well received. Beverages from the large cooler island represent the highest sales volume, but the most popular items are the new grab-and-go wraps, salads and sandwiches. They're made fresh on campus daily, and many feature local ingredients. Menu highlights include a spicy Thai chicken wrap, chili-roasted sweet potatoes, a buffalo tofu wrap and a Southwest salad. "When we opened the new location, our grab-and-go items sold out before noon," Holden says. "For the next several days, we doubled the number of items prepared every day until we reached the level where we could maintain products throughout the day. With the new Market, sales in this location are more than double what our previous sales were, and our labor is lower. We're now getting ready to open another Market this fall and are planning a third loca- tion to follow." Key Learnings: Don't underestimate the importance of grab-and-go options as a retail option for campus dining. "People are busy and are looking for quality, quick options," Holden notes. "We knew we had an opportunity to fill a void, but the success exceeded our expectations." GREAT IDEA NO. 6 Expanded coverage of Extra Credit Ideas online at FESmag.com Top: Inspired by a local c-store concept, Market at Tate offers quick service and freshly prepared items in a modern retail setting. Center: Dining Services completely revamped its grab-and-go program, up- grading everything from ingredients to packaging. Bottom: Large refrigerated merchandisers provide quick-and-easy access to a wide variety of beverages and snacks. Photos courtesy University of Georgia

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