In recent years, schools and universities have been adapting to changing consumer trends and demands by offering a wider variety of food options on campus. One trend that has gained popularity is grab-and-go, where students and staff can quickly pick up pre-packaged food and drinks to consume on the go. Refrigerated and heated display cases are essential for schools and universities looking to offer grab and go options.

Refrigerated display cases are ideal for storing and showcasing pre-packaged cold foods, such as salads, sandwiches, and drinks. These cases are designed to keep food at safe temperatures while also presenting it in an attractive way that encourages impulse purchases. They are also helpful for keeping perishable items fresh and reducing food waste.

Heated display cases, on the other hand, are perfect for warm and cooked foods like pastries, hot sandwiches, and other baked goods. These cases help maintain food quality by keeping items at optimal temperatures and preventing them from drying out or becoming stale. They also help to reduce food waste by allowing staff to reheat and sell items that would otherwise go unsold.

When it comes to merchandising, refrigerated and heated display cases can be used to create visually appealing displays that entice customers to make a purchase. By arranging items in an attractive and organized way, schools and universities can encourage customers to try new items and increase their overall sales.

Another benefit of using display cases for grab-and-go options is that they can help schools and universities meet their sustainability goals. By reducing food waste and promoting reusable containers, schools and universities can reduce their environmental impact and promote an eco-friendly campus culture.

In conclusion, refrigerated and heated display cases are essential tools for schools and universities looking to offer grab-and-go options and improve their merchandising strategies. By investing in these cases, schools and universities can provide safe and appealing food options to their customers, reduce food waste, and promote a more sustainable campus culture.