CATERING
THE CONVENIENCE OF GRAB ‘N’ GO
Linda Young, UK Foodservice Marketing Manager, Huhtamaki UK Ltd. provides an insight into the opportunities available to facilities managers when offering a grab ‘n’ go catering provision in response to consumer demand for food and drink they can enjoy ‘to go’.
The eating out market is forecast to grow by an estimated 17% by 2019, which means that ‘grab n go’ food choices will continue to become more popular and diverse. This can be maximised by facilities managers offering a takeaway option that meets the trends of quick service; fresh food to go. However consideration of the importance of the type of food offered – be it hot or cold – and how it will be served is key. The quality of the disposables used to serve ‘grab n go’ choices should be portable and offer functionality, strength and premium presentation, and facilities managers should place the same amount of importance on choosing their disposable packaging as they do on sourcing the ingredients used to create the food choices made available.
It’s not only the demand for takeaway food that continues to rise, but the extensive range of food choices too. Whether it’s a porridge pot during the morning, a mid-morning pastry during a break, or lunchtime choices like miso soup, a burger and fries or toasted panini that they can enjoy at their desk – consumer demands have meant that food to go has evolved and so too has the packaging to serve it to customers in a convenient format. Our new ‘Taste’ and ‘Eatwell’ ranges have been designed and manufactured to support the food-to-go sector, and they are versatile and suitable for a wide range of hot and cold foods and snacks.
Breakfast has long been considered the most important meal of the day, and thanks to the ever increasing variety of food choices now available to suit this particular mealtime, it is certainly becoming more modern and appealing to eat out. In fact,
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according to Horizons’ Market Structure and Trends 2014 report, breakfast is expected to see a forecast growth of 9% by 2018. Facilities managers can jump on this trend and make the most of offering many breakfast items as a grab ‘n’ go option, which means customers can eat at their leisure and/or on-the-go.
who are aware of what they eat. The Eatwell range is ideal for serving quality food choices which appeal to lifestyle-conscious consumers – from superfood salads and root vegetable stews; to savoury snacks such as nachos, mixed nuts and olives. Italian pastas and oriental noodles look great served in the 12oz and 16oz pots, as well as cold food choices such as Greek salad and Moroccan cous cous. For more hearty soups and Asian-inspired broths choose the larger 24oz size.
“BREAKFAST HAS LONG BEEN CONSIDERED
THE MOST IMPORTANT MEAL OF THE DAY.”
Make sure you are able to cater for customers looking for quick, healthy choices they can enjoy on-the-go to kick start their day. Juices and smoothies are a popular choice at breakfast time – our recycled PET Polarity tumblers can be used to serve vibrant freshly squeezed orange juice and more trendy ‘green’ juices, which are packed full of vitamins and minerals. They can also be used to serve cold food choices too, and are great for morning goods like Greek yoghurt, honey and granola; and fresh fruits and berries.
With the popularity of breakfast pots and snacks to-go, lighter grab ‘n’ go choices are more appealing than ever before – especially to those
For over the counter service, serving food in an open tray is convenient for customers buying ready-to-eat options. Our new ‘Taste’ trays are suitable for hot and cold foods and have been developed with over the counter service in mind. Use them to serve a variety of popular menu choices, from freshly baked pastries to start the day, sausage rolls as a mid-morning snack, or even more hearty dishes like fish and chips. They are available in three sizes – small (rectangular), medium (square) and large (rectangular) – each with a scalloped design on one side and an easy-grip base to help make eating on-the-go even more convenient. Use the small tray, which is grease-proof lined, for bakery items such as croissants, paninis and pizza slices; and the medium and large trays, which are both PET lined with webbed corners, for more substantial food choices that may be served with a sauce or gravy – like an aromatic curry and rice, a mouth-watering burger stack or pie and mash!
With consumers now more environmentally conscious, it is as important as ever that catering and facilities managers have an awareness of this topic. Consider
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