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

26

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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