Foodie Solutions: Grab and Go Toolkit

Grab and Go TOOLKIT

Innovative tools and resources to help you capture additional revenue by adding Grab and Go offerings for your customers.

Grab and Go

In today’s ever-evolving foodservice landscape, offering a range of portable, prepackaged grab-and-go items can prove to be a lucrative solution. With customers increasingly seeking convenience and portability, the demand for graband-go options has seen a significant surge in recent times. As a result, more and more restaurants, particularly those in the limited-service segment, are incorporating grab-and-go offerings into their menus.

Some businesses are adapting by installing refrigeration units within their existing establishments, while others are opting for vending machines and kiosks in non-traditional

locations like schools and airports. Regardless of the delivery method, the food industry is taking note of a growing cohort of consumers who desire delicious, fresh, and exciting prepackaged food.

As many operators face staffing changes, grab-and-go items prove to be an ideal labor-saving solution to integrate into their operations. With this in mind, incorporating graband-go options into your business could be a smart and profitable move.

PLANNING & PREPARATION

Grab and Go? What is

Grab-and-go offerings refer to pre-packaged, ready-to-eat items that customers can quickly and easily take with them, without the need for traditional sit-down service. This can include items such as sandwiches, salads, snacks, and beverages.

By offering grab-and-go options, foodservice operators can tap into the growing trend of convenience and provide their customers with a quick and easy way to get the food they need, whether they’re on a lunch break or simply in a rush. This can not only increase sales, but also improve customer satisfaction and loyalty.

PRE-ORDER DAYS

Expanding your footprint could include preparing pre-ordered meals. This is when customers would call or order through an online platform and pick-up on a designated day.

Estimate the labour and inventory based on the pre-orders for the volume you would have.

This allows your customer the freedom of choice to order fan-favorite dishes as Grab and Go versus the traditional sandwiches and wraps.

Tip: Adapt your menu to the new normal. When facing a shortage of labour, consider pairing down your menu and concentrating on the best items possible. Your brand is unique to your customers, and now is the time to lean into that. Pick one or two menu items that capture your restaurant’s essence and focus on making those feature items. Find ways to simplify your recipes without compromising flavour. Some of your menu items, like fried food, may need to be adapted for off-premise dining either by finding the right to-go container or switching to more forgiving batter types.

Why Offering Grab-and-Go Options is a Smart Move for Foodservice Operators

Offering grab-and-go options can provide a host of benefits for foodservice operators. First, grab-and-go items can cater to customers who are on the go, without the need for them to wait for traditional table service. This can improve overall customer satisfaction by providing convenience and ease of access, especially in busy or high-traffic locations like airports or shopping centers.

Secondly, grab-and-go options can be a great way to increase revenue, especially during peak hours. Customers who may not have had time for a sit-down meal can still purchase items to take with them, increasing the potential for additional sales. By having pre-packaged items ready to go, operators can streamline their operations and reduce wait times, leading to a more efficient service.

In addition to increasing revenue, grab-and-go options can also help operators to reduce waste. By having pre-packaged items available, operators can better control their inventory and reduce the risk of food spoilage or waste. This can also help to reduce costs and improve profitability, as operators can better manage their inventory levels and ensure that they are not over-ordering or throwing away food.

Offering grab-and-go options can also be a great way to attract new customers and improve customer loyalty. With many consumers looking for healthy, convenient food options, offering fresh and healthy grab-and-go items can be a great way to stand out from the competition. By providing high-quality food that customers can quickly and easily take with them, operators can build a loyal customer base and establish a strong reputation for quality and convenience.

Overall, offering grab-and-go options can be a smart and profitable move for foodservice operators. By providing convenience, increasing revenue, reducing waste, and improving customer loyalty, operators can enhance their business operations and provide a better

Staffing for Success

Your staff is your operation’s greatest asset. Learn how to leverage your team’s strengths to accommodate the changes in your staffing.

STAFF SCHEDULING OPTIONS:

A way to address a loss of labour is to restructure your team temporarily. Sometimes you can find hidden gems in unlikely places. Please take a moment to listen to your available staff and find new ways to use their strengths and skills. Restaurants have repurposed their food-handling certified wait staff into master prep-cooks. (cross-training)

A repurposed team can also help with pick up or sanitation procedures. Have staff actively sanitize Grab and Go stations regularly. If you have enough staff and increased demand, you may choose to implement curbside or drive-in options to create additional ways to patronize your restaurant. Doing so may allow you to keep critical staff employed and develop a sense of comradery and unity amongst your staff and customers.

Efficiently prepping can reduce chaos during rush hours. Scheduling your team four hours to prep a few days a week can significantly reduce overhead costs, allowing you to minimize staff and focus on front-line sales and consumer experience.

INVENTORY

Keeping up with your inventory is no small feat. Do you see a trend? Ensure you are stocked based on your demand. Consistency builds trust with your customers. Keep in mind higher-margin, low labour products while reviewing sales and inventory.

Tip: Areas to consider while evaluating inventory:

• Shelf life for your Grab and Go items

• Items that are higher in the margin such as chicken breast

• Labour-saving items like precut fruits and vegetables

Steps to Create

YOUR GRAB AND GO SPACE

Each restaurant is unique and has options to create Grab and Go areas specific to their layout. You can set up inside your establishment or designate an area outdoor where you showcase pre-made offerings for your Grab and Go solution. See the graph below for seven simple steps you can take to create your Grab and Go Space.

CONCEPTS & PRODUCTS

Grab and Go Concepts

INDIVIDUAL MEALS

Incorporate your most popular and profitable menu items as pre-made singleserving dishes that are ready for pick up. Remember to look for items that require low labour to assemble and that travel well.

FRESH PRODUCE

Including a selection of fresh produce will brighten your Grab and Go display and satisfy customers that desire healthy options.

BEVERAGES

Bottled water and juices are great options to offer customers for Grab and Go.

SHELF STABLE

Add a selection of individually wrapped chips, pretzels, and nuts for your guests to enjoy now or later.

PREPACKAGED MEALS

Add an assortment of prepacked meals that can serve as enhancers to your existing menu. These items include breakfast sandwiches, deli sandwiches, and other single-serving items.

CONVENIENCE ITEMS

Convenience takes its name from its purpose, and often these products are typically ones your establishment has in stock and seldomly require labour from your kitchen staff.

CHILLED ITEMS

Enhance your Grab and Go selection with individual yogurts, cheese sticks, and more.

DESSERTS

Cookies, muffins, and individual cake slices offer customers a sweet treat to enjoy with Grab and Go items.

Products & Concepts

When it comes to takeout or delivery meals, some foods hold up better than others in terms of flavor and texture. For instance, family-style meals such as sandwich, salad, and wrap platters are excellent options that are popular in times like these. Short pastas, including cavatappi and penne, also retain their quality during transport. However, fried foods can often lose their crispiness during travel.

WRAPS

A perfect option for Grab and Go due to their portability and ease of eating. Consider upselling your salad options by offering them as a wrap so you can drive your profitability. For Grab and Go, simply serve the dressing in a portion cup instead of mixing together with your wrap filling to prevent sogginess.

Thankfully, Sysco has developed several unique fried products that maintain their quality over time. One such example is the Sysco Imperial Crunchy Batter Regular French Fries. These fries are coated in an extra-thick batter to ensure a crispy exterior and buttery interior, even after travel. By selecting menu items and takeout containers with travel in mind, foodservice operators can increase customer satisfaction and boost re-order rates.

Incorporating menu items that are optimized for takeout or delivery can not only improve customer satisfaction but also increase the likelihood of repeat orders. By focusing on the quality of the food and its transportability, foodservice operators can enhance the overall experience for their customers, ultimately leading to increased revenue and brand loyalty.

SOUPS

Either hot or cold soups are a great option for Grab and Go, as your customers can eat now or reheat later. Offering bundles with wraps or sandwiches will help grow your profitability and move inventory.

VEGETABLES

Steamed or grilled firm textured vegetables like carrots, broccoli and fresh green beans should be prepared al dente, so they don’t overcook when reheated. Canned vegetables can give you more of a country-style appeal and are great as a side to meat-based entrees.

SALADS

A healthy option that can be served with grilled meats and an array of toppings or dressings. Sysco Imperial Fresh salad mixes provide ease of portioning and maximum shelf life.

PASTA DISHES

Baked pasta dishes such as lasagna and baked ziti can be prepared ahead of time and in bulk for ease of service and reheating.

PIZZA & FLATBREAD

These Grab and Go staples can be prepared ahead of time, allowing for shorter ticket times and support increased demand.

GRANOLA & NUTS

Provide complex carbohydrates, protein, and healthy fats.

GRILLED MEATS

Grilled meats reheat easily and maintain their integrity in Grab and Go.

FRESH FRUIT & VEGGIES

Promote healthy eating throughout the day. Consumers are snacking more than ever and are looking for healthy alternatives to help them get to their next meal period. Consider bundling fresh fruits and veggies with mixed nuts, cheese, and/or charcuterie to create a meal replacement for Grab and Go segment.

BITE-SIZED DESSERTS

Options such as macaroons, cookies, and mini donuts help to reduce portion size and promote sharing, which can lead to multiple orders as consumers will want to try each item. Consider offering pre-built bundles that include a variety of mini offerings that your customers can easily add to their order.

CASSEROLES & POT PIES

A hearty choice with extended hold capabilities. Pot pies and other casserole dishes mayalso be prepared in disposable foil pans for easy cleanup and leftover storage.

SANDWICHES & WRAPS

Convenient, extremely portable andsuitable as a meal or snack at any time of the day. Pair with Grab and Go items for a complete meal.

Products

“Shop” your menu for alternates and pairings that hold and travel well. Hot French fries can go soggy in a to-go container - instead, offer a side of chips or potato salad as a to-go friendly alternative.

Food that well TRAVEL

MARKETING & PROMOTION

& Marketing Menu

Sysco Restaurant Solutions has you covered for all your Grab and Go marketing needs

Now that you have thought through your Grab and Go strategy, it’s time to spread the word about the new space, safety/comfort measures, and Grab and Go menu you have put in place. And Sysco Restaurant Solutions has you covered with all our marketing tips, tricks and our services aimed to take the work off so you can concentrate on what you do best!

MENU

First and foremost, include those items that have higher profit margins, require shorter prep times, and transport easily while maintaining their quality. Review the 4Ps of menu engineering to help you strategize your menu and boost your profitability! Make ordering easy and mobile device friendly, encouraging them to return again and again.

SPREAD THE WORD

Frequent communication and marketing via all your social media channels is essential to reach your existing customers and capture new ones. To get the word out, post photos of your new family-style items, including options for fruits and snacks and your Grab and Go menu items on all your social media channels.

SIGNAGE

Have visible signage at all times. Consider patio easels, sidewalk signs, and banners. Sysco can help you create these. We believe “the bigger the better” for your signage so it can be spotted by those walking or driving by.

Sysco Restaurant Solutions can also help you customize any of the materials in this toolkit. For more information contact your Sysco Representative or visit sysco.ca

MENU ENGINEERING Manage Your Menu Content

√ Focus on what you do best – provide a consistent, quality product that your customers can count on.

√ Evaluate and update your menu considering the 4P’s of Menu Engineering:

PROFITABILITY

• Review current item costs and make pricing adjustments based on current market conditions.

• Identify areas where you can switch out ingredients to enhance profitability without compromising quality.

POPULARITY

• Feature your signature items – what are you famous for?

• Review past history or competitive analysis for key offerings.

PREPARATION

• Select items that require limited preparation and assembly.

• Cross-train your kitchen staff for maximum efficiency.

• Review and reduce your inventory to minimize stand-alone items and excess stock.

PORTABILITY

• Ensure your items package and travel well – maintaining their quality and freshness.

• Invest in the proper carryout containers to maintain temperature and presentation to most closely mirror dine-in experience.

GRAB & GO MARKETING KIT

√ Let your customers know that you have expanded your services to offer Grab and Go by communicating via these marketing essentials.

Choose the marketing pieces that help you best communicate your message.

EMAIL MARKETING

DEFINE

Define the message you want your audience to receive and keep in mind your goals when crafting it– traffic, awareness, more business.

TARGET

Determine the target audience for your message. Use your promotional or commercial email distribution lists. Remember that you need consent from your audience to receive emails to comply with the CAN-SPAM Act. You are required to provide an “unsubscribe mechanism” and identify “yourself” the sender, with name, telephone and address. Many third-party email providers like Constant Contact or MailChimp offer these tools. Note that mass emails with the mentioned tools are not supported by Outlook, Yahoo or Gmail.

DESIGN

Craft a simple email message about the new opportunity for your community and diners. Include photos of your products, menu and restaurant new set-up.

SCHEDULE

Always check for grammar and spelling before you send the email to target audience. Send at times when your audience is online active.

RESULTS & ENGAGE

Email service providers offer tools to review email results, it will allow you continuous improvement and the opportunity to keep engaging with your audience. Monitor your inbox for replies, questions and concerns and follow up.

Process

SOCIAL MEDIA MARKETING

Conversational content is designed to increase engagement with your customers. Ask for answers or poll your audience to learn more about their preferences. This will increase engagement and keep your brand top of mind.

Tip: Shoot vertical pictures and videos for a full screen mobile experience.

This is a great time to put fresh content in front of your customers. The two content pillars that you should consider are calendar and conversational. Calendar-Content is defined as event-based and seasonal, built around popular holiday sales, promotions, and launch dates.

Tip: Quick videos are a great way to grab your audience’s attention. Shoot a 6-10 second close-up of your feature menu item.

POST COPY EXAMPLE 1:

We love our customers, and we want to hear from you. What’s your favourite onthe-go meal? Salad wrap or club sandwich?

#CustomerPoll

Relevant Hashtags: #sandwichlover

#sandwichlove #SandwichOfTheDay

#sandwichesofinstagram #CustomerPoll

POST COPY EXAMPLE 2:

It’s back-to-school season and we’re offering a buy-one-get-one-free special. Stop by our deli and choose from a selection of healthy lunches for you and the kiddos. #BackToSchool

Relevant Hashtags: #backtoschool

#backtoschoollunch #backtoschoolsale

#backtoschoolspecials

#backtoschoolshopping

You can use hashtag generators engines to find more relevant hashtags. The more hashtags you use the more chances for exposure and higher reach.

Sysco Restaurant Solutions offers marketing services to give you an edge over the competition and stand out in today’s foodservice industry. We are your one-stop shop when making your goals a reality – we add the creativity your restaurant needs to complement the growth of your business.

A restaurant solutions team committed to helping you achieve your business goals.

Your Goals. Our Expertise. LET’S DO THIS!

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Training Library

Restaurant Solutions

Sysco Studio Access: 24/7 access to Sysco’s restaurant platform Sysco Studio, including training videos, FAQs, and live chat. Create and design recipes and menus, as well as re-engineer your menu for higher profitability. $1500 Value – Included FREE!

Sysco Studio Video Training Library: Instant access to our expert video library, including step-by-step instructional videos featuring the Sysco Studio Recipe, Menu Engineering, and Design modules. Included FREE!

Sysco Studio Consultation: Pro and Premium users are eligible for training from Sysco consultants on how to best utilize Sysco Studio. $300 Value

Social Media Consultation: Assessment of your social media channels and recommendations to help you align with best practices and opportunities for your business. Standard social media strategy guide included. $300 Value

Menu Design: Menu design based on your branding, décor and industry trends. Primary $1800 Value / Secondary $500 Value

Menu Modifications: Modifications/edits to previously designed menus, add/remove menu items, layout changes, design changes, etc. $500 Value

Google Business Profile Consultation: Setup your profile and provide you with best practices for utilizing your Google Business Profile. $300 Value