Grab and Go

The grab and go market is rapidly evolving as this trend continues to gain momentum. According to Lumina Intelligence, the UK food to go market is forecast to reach £24.9bn in 2026*, demonstrating the key opportunity it presents operators. From commuter breakfasts and on-the-go lunches, to quick coffee stops and daily snacking, operators are under increasing pressure to cater to this demand without compromising on presentation.

In this blog we break down everything operators need to know to make the most of this opportunity.

1.      Convenience is Key

The nature of grab-and-go demands that it should be as simple as possible for customers to make their food and drink selection for streamlined service. To achieve this, operators need to place products directly in front of customers while keeping stock chilled and visually appealing. This is where Hoshizaki’s ADVANCE Multidecks come in.

Designed specifically for grab and go environments, the units eliminate the barrier of doors, allowing customers to quickly select their food, which encourages purchases. Adjustable shelving and integrated LED lighting helps show off products in their best light, the addition of a soft-close night blind allows operators to leave ambient stock in overnight to facilitate easy stock rotation.

2.      Premiumisation

With the ever-increasing cost of living, many consumers are opting to dine out less, but trade up more when they do. This extends to the grab and go sector. Instead of a simple sandwich and drink, consumers may be more likely to treat themselves to a premium main and a side as well. Presentation therefore plays a key role in creating attractive displays to encourage these upgrades.

Hoshizaki’s ADVANCE Multidecks support this by allowing operators to tilt shelves up to a 75° angle for more impactful merchandising, while tapered glass upstands prevent products from slipping.

For style-conscious operators, the sleek design also makes the units suitable for front-of-house environments, helping venues create a more premium retain appearance without sacrificing practicality.

3.      Iced Coffee Boom

Iced coffees have proven a popular year-round staple, rather than a seasonal fling. World Coffee Portal research found that 61% of consumers like trying new iced beverages**, highlighting the enormous potential that comes with operators regularly updating their iced coffee menus to build brand loyalty and establish return customers.

However, consistently high quality is critical to achieve this. Poor ice quality can quickly dilute drinks and negatively impact flavour, texture, and presentation. Hoshizaki’s DCM cublelet ice dispensers are specifically designed to support high-volume service. The hard and compressed structure of Hoshizaki cublelet ice is proven to withstand even the heat of freshly brewed coffee, minimising dilution.

With outputs ranging from 60kg to 125kg of ice per 24 hours, the DCM60 and DCM120 are ideal for busy coffee shops, QSRs, forecourts, and convenience sites looking to capitalise on the booming iced beverage market. To put this into perspective, 125kg of ice is enough to make approximately 450 iced coffees. The compact footprint also makes the units particularly versatile for smaller venues or front-of-house use. Operators can position DCM units on countertops or alongside self-service drink stations to streamline service and improve customer convenience.

4.      Hygiene-Led Leads the Way

As grab and go continues to expand, operators are prioritising ways to improve speed of service while maintaining high hygiene standards. Hoshizaki’s DCM units utilise hygiene-led dispensing systems that eliminates direct hand contact with the ice itself. Depending on the model, ice can be dispensed via simple button controls or lever activation, with users simply holding the conduit to customise the quantity of ice required. Meanwhile, Hoshizaki’s ADVANCE Multideck is made of high grade stainless-steel which requires a matter of minutes to wipe down. Streamlined cleaning systems helps promote good housekeeping, ultimately leading to improved hygiene across the board. Beyond cleanliness, regularly wiping down appliances ensures they’re working at optimal performance, helping minimise energy expenditure and by extension, energy bills too.

Grab and go shows no signs of slowing in its popularity, so now is the time for operators to consider investing in high-quality equipment that can support this booming dining format.

*: https://www.lumina-intelligence.com/blog/uk-food-to-go-market-size-growth-and-share-statistics-2026/

**: https://www.worldcoffeeportal.com/industry-report/iced-beverages-brews-bites-uk-2026-2/

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For more information on appliances in the Hoshizaki portfolio, please visit www.hoshizaki-europe.com or call 01322 616 900.

Products shown inside the refrigerator are for illustrative purposes only and are not affiliated with or endorsed by the respective trademark owners.