The grab-and-go products with a need for speed

Led by bread

Sandwiches are seeing a rise in popularity, with diners opting for those with a functional element, such as the digestive advantages of sourdough, brown, wholemeal, seeded and rye varieties. “Grab-and-go consumers value both the nutritional benefits and the traditional craft behind sourdough production, viewing it as a more wholesome, flavour-forward choice,” says Délifrance’s marketing and innovation director Stéphanie Brillouet.

 

“Hot sandwiches, wraps and paninis are increasingly borrowing from international cuisines, with suppliers introducing Italian-style panini, Middle Eastern shawarma flatbreads, Korean barbecue sandwiches and Latin American tortilla-based formats.”

 

A trend to watch in this sector is Greek food. “With authentic ingredients and the right presentation, chefs can create Greek gyros wraps with ease,” says Leigh Baker, customer propositions director – foodservice at supplier Booker.

 

“Booker’s specially curated selection of components, including Chef’s Brigade Stone Baked Khobez Flatbreads and Chef’s Premium Super Crispy Fries, provides a high-quality foundation for a filling wrap, designed to hit the mark for high-speed service.”

 

To ensure breads can be served quickly at scale, ready to bake and pre-baked frozen breads that deliver consistent results using standard convection or bake-off ovens can do the trick. Erwan Inizan, northern Europe sales director for supplier Bridor, says: “We use deep-freezing technology to crystallise the water in the dough cells and protect the structure of the pastry. This gives operators nine to 12 months’ frozen shelf life at -18°C or below, without compromising taste or texture, and allows them to bake in small batches according to footfall, which both controls waste and keeps displays looking freshly stocked.”

Cool catches the eye

Food presentation is just as important as quality for grab-and-go, when purchasing decisions are made in seconds. Foster has developed its EcoShow multideck to show off produce.

 

“Our revolutionary uplighting system showcases stored products beautifully, literally putting them in the spotlight,” says senior product manager, Gareth Hunt. “The angled, anti-glare, energy efficient LED lighting pulls focus to the stored items equally across each individual shelf, creating an enticing, theatrical display. The door, once perceived as a barrier to grab-and-go sales, is no longer a threat to revenue but seen by many as the obvious, sustainable investment.”

 

Sue Collison, café supervisor at Holme Dunes, the visitor centre at the Norfolk Wildlife Trust, is one satisfied customer. “Sales have gone up since we had the EcoShow, without a doubt, and I do believe that is down to the lighting,” she says.

 

Hoshizaki’s new Advance multidecks also feature fully integrated LEDs in each level to help showcase products in their best light. Four height-adjustable shelves can tilt up to 75-degree angle to create attractive displays, while the clear, tempered glass upstand at the front prevents stock from slipping. Roz Scourfield, national sales manager at Hoshizaki UK advises: “Food displays can also be enhanced by grouping complementary items together, such as positioning snacks and drinks together as a meal deal to increase purchases.”

Hot grab-and-go food needs visual appeal too, and Flexeserve’s new Zone Lite hot-holding units can provide this in the smallest of spaces. Using the firm’s patented 3D convection technology, Lite is designed to efficiently hot hold anything from snacks and complete meals in a portable, versatile way.

 

“Lite truly shines as part of an attractive micro-market, enabling customers to quickly find items in one location, boosting efficiencies and hot food experience,” says head of customer development Holly Francis.

 

Flexeserve Zone Lite

 

Neat heat 

Having the most effective cooking equipment in place to provide a versatile grab-and-go menu is essential too. Unox UK sales manager Matthew Heavens says: “For establishments where space is at a premium, the Speed.Compact Eco delivers the ultimate combination of speed, performance and a reduced footprint without compromising on quality or budget.

 

“With just the simple press of a button, an operator can start the cooking process of pre-programmed settings for the menu items of choice and have the finished product ready in a customer’s hands in just one or two minutes.”

 

Familiar favourites such as toasted sandwiches, sausage rolls and pastries can also be heated quickly in Panasonic’s NE-SCV3 high-speed oven. Combining microwave, convection and grill technology, it supports fast turnaround during peak periods, says Andrew Whyte, category marketing manager at Panasonic Professional Kitchen. “Its compact footprint and easy-to-use interface make it ideal for contract catering environments, helping teams serve fresh, hot food efficiently while maintaining high standards and keeping queues moving,” he adds.

 

For self-serve grab-and-go options, Lockhart Catering Equipment’s Arena buffet concept incorporates Chefmaster’s heat lamps, toasters and griddles that can be used with Crème’s GN pans and Prepara chafing fuel.

 

Head of marketing Simon Britten says: “This enables caterers to prepare hot food options ahead of lunch rushes and set up attractive displays for guests to simply grab and enjoy. The self-service aspect means caterers can operate with smaller teams, so it’s ideal for combatting staff shortages.”

 

So whether it’s functional food, superior showcasing or speedy heating, operators can now perfect their grab and go menus.

 

Suppliers

Booker www.booker.co.uk

Bridor www.bridor.com/en-uk

Clawson Farms www.clawson.co.uk

Délifrance delifrance.com/uk

Flexeserve www.flexeserve.com

Foster www.fosterrefrigerator.com

Hoshizaki www.hoshizaki-europe.com

Lockhart Catering Equipment www.lockhart.co.uk

Panasonic Professional Kitchen www.panasonic.co.uk/professionalkitchen

Unox www.unox.com/en_gb

 

Main photo: Ambitious Studio*/Rick Barrett/Unsplash