Grab And Go: Satellite Dining Options Bring Big Changes To Foodservice

Whether at school, at work, or in many other cases, people are always moving, thinking of the next thing to do, the next place to be. An obvious observation, but one that is important nonetheless when it comes to serving food. The ebb and flow of busy modern life has led to the rise of new satellite dining options and opportunities.

First, what is satellite dining? It refers to providing a reliable source of food to a specific location with convenience and ease of access. One might think that this refers to fast food; however, these satellite options are actually quite different. For example, at the Ohio State University Wexner Medical Center, there is a retail operation known as BistrOH! that is set up in the local area and inside various buildings within the center. These retail operations produce food in bulk, utilizing as few staff as possible and efficient equipment like combi ovens, and then distribute the food to medical center employees and patients alike. Design-wise, the locations are eye-catching and usually placed near entrances and high-volume pathways to greatly increase customer engagement. Overall, satellite dining comprises three things: speed, convenience, and simplicity.

Some satellite options go one step further. Of particular interest is the unmanned micromarket. As the name suggests, these are foodservice operations that do not have staff on hand to process transactions or serve guests. They are completely self-serve operations where customers can quickly choose what they want and process their own payments if applicable. These unmanned micromarkets are designed to streamline things even further, making it so much faster for workers, students, and other busy individuals to grab a quick meal. In addition to being easy to navigate, the design of the micromarkets makes it such that customers do not need to worry about meal preparation time nor lines or delays.

Satellite dining proposes an intriguing future for the foodservice industry. Should satellite methods become more mainstream, it may be possible that foodservice as we know it will become a creature of convenience, never again posing a threat to busy schedules and workflow.

Published by:
Christian Dantes

REWrite Blog