food on the move: food trucks and mobile food trends
TRANSCRIPT
Food on the Move
This deck is part of a free webcast from Foodservice Equipment & Supplies magazinethat will be available until January 2016.
The link to the webcast is available on Slide 7.
Today’s Objectives
Explore the opportunities for growth in the retail foodservice arena, including food trucks, grab-and-go service, c-stores and more.
Examine how technology, including today’s foodservice equipment, helps operators serve customers across a variety of non-traditional locations.
Discuss the layout implications for food trucks, grab-and-go service and even the emerging retail foodservice segment.
Answer your questions.
Meet Our Panelists
A.J. BarkerCo-Founder and Chef Consultant
Think Tank Hospitality Group
Storm HodgeAssistant Director,
Housing and Food ServicesUniversity of Washington
Jackie Rodriguez
Senior Manager,Technomic Inc.
Thanks to Our Sponsors
Food in Motion
View the entire webcast here.
What Put Food in Motion?
How consumers access food prepared outside the home has changed
The where and when of eating is evolving
Consumers expectations are changing
Operators need to innovate to spur growth
Consumers’ Options Are Growing
9
THE CONSIDERATION SET
FAST CASUAL
SNACK BOXES
VENDING
CASUAL DINING
FOOD TRUCKS
GRAB N GO
MEAL KITS
FAST FOOD
DELIVERY
RMS
How the Foodservice Function has Changed
Cooks used to have to start the fire – literally
The investment was significant
Today’s start up costs can be much less and you can literally be up and running in minutes
There’s much more support available in the form of commissaries and other services
C-StoreKiosk Mini Mart
New Formats Emerging
Next-generation vending
Comparing Foodservice Formats
How food trucks and other small footprint operations differ from traditional foodservice operations:
Traffic comes in waves for food trucks, grab-and-go, etc.
Greater emphasis on speed of service and throughput
Smaller operations need support from elsewhere
Defining Traits
Three universal characteristics all successful small footprint foodservice operations have in common:
1. Good food
2. Convenient for the customer
3. Customization
Menu Composition
Menus for food trucks and grab-and-go operations:
Are focused but feature some flare or pop
Meet the customer’s expectations for variety
Provide some level of portability
The Importance of Portability
Portability impacts packaging
Food facilitates on-the-go consumption
Customization can slow things down but operators can’t compromise speed of service
Can customer-facing technology help?
Equipment & Design Considerations
Designing a Small Footprint Operation
Key considerations when developing a space:
Determine how many customers the business has to support to be successful.
Break down the science of cooking to understand what equipment is needed.
Avoid items that are too big or require too much cleaning.
Keep the menu and ingredients simple.
Designing a Small Footprint Operation –A Closer Look
How Storm Weathers the Design Process:
Food trucks have a unique menu and provide value.
Place your locations on popular thoroughfares and understand the population they will serve.
Understand where the product comes from and what you need to get it there.
Allow room to grow.
Specifying Equipment
Key equipment specifications include:
Rapid recovery
Small utility load
Small footprint, big output
Flexibility
Specifying Equipment
Key pieces of equipment at University of Washington:
Refrigerated trucks to transport food from prep to point of service
Two-door reach-in refrigerators
Refrigerated display cases that are self-serve on the bottom and have bakery cases on top
Panini grills are crowd pleasers
How the Game Changed
Ways foodservice equipment has evolved:
Expansion of food knowledge and a change in thinking
Repurposing of equipment allows operators to feed smaller batches of people more frequently
More focused menu –operators doing fewer things but doing them really well
Who is Positioned for Progress?
Regardless of size, this requires an investment in equipment and labor
Growth opportunities vary by market
Operators with 10 or fewer locations tend to be more nimble
It’s easier for C-Stores to add space for freshly prepared foods without a total rebuild
Some c-stores now have open kitchen designs
Questions from the Audience
Closing Thoughts
Closing Thoughts
Jackie’s future vision:
Building new locations represents a significant commitment in today’s operating environment
Higher real estate costs will continue to drive daypart expansion
Competition will remain tough
Snacking is an emerging daypart worth monitoring
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Technomic’s Take: Where consumers purchase snacks from occasionally
(at least once every 90 days)
Base: 1,500 consumers aged 18+[Source]
Closing Thoughts
A.J.’s advice:
Understand the global natureof this change.
Pick your identity
Don’t bite off more than you can chew – let customerssee the care
Closing Thoughts
Storm’s advice for weathering the change:
Allow enough queue space
Ask the simple questions
UDS allows for flexibility and the ability to apply new technologies
Thanks to Our Sponsors
Thanks for Listening
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