GRAB AND GO
convenience stores and even schools. “I don’t think there was a foodservice
industry sector that did not explore it one way or another, and the sectors that embraced it tended to sustain better throughout the pandemic and beyond.” The popularity of GNG has prompted equipment manufacturers to innovate, hence the appearance of touchless kiosks, advanced holding stations and, at the production end, blast chillers. “Blast chillers rapidly chill food in a
safe way that retains all of the quality of freshly made food,” says Hartman. “So businesses can batch-produce many GNG items at once for the week and customers get a quality, safe product without the labor involved with on-demand production. Blast chilling and shock freezing has also allowed the expansion of the GNG sector to include ready meals and meal kits from grocery stores, including meals from their favorite restaurants that grocery stores partner with. “Blast chillers have come out of the high-end restaurants and have found themselves in a wide variety of mainstream foodservice operations,” he adds. “This is primarily because of the need for safe, quality food products that were being sent to homes and picked up as GNG items during the pandemic. People were exploring home cooking, making GNG or meal kits popular. The best way to ensure a safe, quality product was to employ a blast chill or shock freeze element into the production of these items.”
A feat of opportunity While familiar GNG hotspots like convenience stores, train stations and airports are taking advantage of the latest
“THE PANDEMIC HAD A HUGE IMPACT IN ADVANCING THE GNG SECTOR. WITH PEOPLE STAYING HOME MORE BUT STILL WANTING PRE-MADE MEAL CONVENIENCE, GNG WAS THE IDEAL SOLUTION”
New technology enables quality food to be preprepared, making it fast and convenient for customers
technologies, perhaps the most striking development in the market is the spread of chilled cabinets to restaurants and bars. Carluccio’s, for example, has introduced Caff è Carluccio’s in recognition of the boom in GNG. It is a new fast-casual concept for the brand, serving fresh sandwiches and
snacks.For many operators, GNG is an important part of eff orts to recover from the Covid-19 pandemic. “Nothing is better than fresh food, so everything that we do is trying to deliver food like it is fresh, and GNG is good for that,” says Amatti. “New technologies mean you can have more diverse and attractive packaging, so you can also make the food more appealing to customers. It is a new way to stay in business nowadays. Everything is about convenience for people in a hurry now.”
111
WORLDWIDE
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68 |
Page 69 |
Page 70 |
Page 71 |
Page 72 |
Page 73 |
Page 74 |
Page 75 |
Page 76 |
Page 77 |
Page 78 |
Page 79 |
Page 80 |
Page 81 |
Page 82 |
Page 83 |
Page 84 |
Page 85 |
Page 86 |
Page 87 |
Page 88 |
Page 89 |
Page 90 |
Page 91 |
Page 92 |
Page 93 |
Page 94 |
Page 95 |
Page 96 |
Page 97 |
Page 98 |
Page 99 |
Page 100 |
Page 101 |
Page 102 |
Page 103 |
Page 104 |
Page 105 |
Page 106 |
Page 107 |
Page 108 |
Page 109 |
Page 110 |
Page 111 |
Page 112 |
Page 113 |
Page 114 |
Page 115 |
Page 116 |
Page 117 |
Page 118 |
Page 119 |
Page 120 |
Page 121 |
Page 122 |
Page 123 |
Page 124 |
Page 125 |
Page 126 |
Page 127 |
Page 128 |
Page 129 |
Page 130 |
Page 131 |
Page 132
