Grab-and-Go: Meals Made Easy

Six top trends to drive deli sales.

Grab-and-go sells. Just ask David Cingari, executive chef at Cingari Family Markets, a 12-store supermarket chain headquartered in Stamford, CT. “Over the past three years, we’ve seen a 30% increase per day and per week in purchases of our grab-and-go prepared entrees and side dishes. Customers tell us they’ve become a shopping list staple due to time savings and affordability. They also comment on the price savings compared to restaurant takeout and delivery fees.”

The most popular selections, says Cingari, a graduate of the Culinary Institute of America who developed the menu, are the Italian Chicken Cutlet, Panko Parmesan Chicken Cutlet, and Chipotle Chicken, Black Bean, and Corn Quesadilla, which are prepared in a central commissary and delivered to the stores daily. The newest items are Lobster Rolls and Sesame Garlic Grilled Salmon, served with Honey-Roasted Carrots and Basmati Rice.

Charcuterie boards and shrimp platters have been big sellers this summer for customers entertaining at home or going out for a day of boating. In-store display signage, digital screen displays, social media, and weekly demos are ways the retailer promotes its grab-and-go meal line.

Prepared foods are the top contributing category to deli sales, accounting for $32.2 billion, or 57% of total deli sales in 2024, based on Circana’s Total U.S., MULO+ data for the 52 weeks ending Dec. 29, 2024, and representing a 5% increase in dollars. However, prepared foods are just one segment of grab-and-go foods sold in the deli, with meats, cheeses, and entertaining categories being key contributors as well.

The unofficial category of deli grab-and-go is defined more by function than form. It’s all about ready-to-eat or ready-to-heat-and-eat consumption, pre-packed for quick pickup and portability, without stand-in-line wait times or staff interaction. As lifestyles become increasingly fast-paced, especially for commuters and younger consumers, demand for convenient food options has surged, making grab-and-go one of the fastest-growing segments in the food industry.

Here are six top trends that will drive sales of deli grab-and-go in 2026:

1. BASICS & BEYOND: THE SKY’S THE LIMIT

Salads and sandwiches are the classic go-to choices for grab-and-go deli options. The salad category in Deli Prepared ranks as the third-largest, after entrees and prepared meats, totaling $5.8 billion, up 6.9% in 2024, based on Circana’s Total U.S., MULO+ data. Sandwiches are fourth, worth $3.8 billion, up 2% during the same time.

“Green salads are top for us, with 80% of sales traditional favorites like Chicken Caesar, Cobb and Chef,” says Maureen Davis, national director of sales and strategy, deli prepared foods, at Salinas, CA-headquartered Taylor Farms, which makes case-ready selections. This summer, the company introduced a new assortment of flavors in its pre-packaged wet salad line. “Second is sub sandwiches and wraps.”

There has been an evolution in what consumers want in grab-and-go selections, like sandwiches, according to Jonathan Stack, president and chief innovation officer at Fresh Creative Cuisine. The Baltimore, MD-based company recently opened a new 80,000-square-foot ready-to-eat production facility featuring over 200 specialty menu items and a test kitchen for private label product development.

“People like to try new things, and delis are capitalizing on this in their grab-and-go programs. The sky’s the limit.”
— Jonathan Stack, Fresh Creative Cuisine, Baltimore, MD

“Beyond a standard hoagie or sub, we’re seeing demand for sandwiches with trendy flavors, ethnic ingredients, and global cuisine elements. In sandwiches, for example, that means using artisan breads or trading meats for vegetarian or Mediterranean-style fillings. It extends to other handhelds as well, such as empanadas, or twists like dessert-style empanadas, samosas, egg rolls, Chicken Vindaloo in a pizza topping format, or using naan in place of a customary crust to make pizza,” says Stack.

Last year, Mama’s Creations, in East Rutherford, NJ, introduced its Mama Mancini brand Grab-and-Go Gourmet Paninis in three flavors: Meatball Parmesan, Chicken Parmesan and Nashville Hot. On a similar note, BelGioioso Cheese, based in Green Bay, WI, has introduced Provolone and Fontina Sandwich Stacks for sliced sandwich cheese. It is square, stacked, and built for paninis or upgrading to premium sandwiches.

Many deli operators are doing a good job of expanding their grab-and-go selections to suit consumer needs and wants.

“You’ll find power bowls, Asian-inspired options, global wraps, individual charcuterie boards, and meal kits alongside the tried-and-true deli salads and sandwiches,” says Mike Kostyo, vice president of Menu Matters, in Arlington, VT.

2. DINNER GOES DOUBLE TIME

Meal preparation, regardless of the occasion, has drastically changed over the past two decades, moving away from scratch cooking toward a hybrid meal that is a combination of items that are semi- or fully prepared and some items cooked from scratch, according to Anne-Marie Roerink, president of 210 Analytics, LLC, in San Antonio, TX. “That’s where grab-and-go comes in. While we often think about a slice of pizza or ready-to-eat salad as grab-and-go, rotisserie chicken falls into this same solution set for consumers.”

Chicken breasts, popular as a behind-the-glass entree, have migrated to the grab-and-go case. One reason, according to Chris Darling, chief commercial officer for Mama’s Creations, “is the surge in consumers seeking GLP-1 weight loss medications, who want a quick and healthy meal. We have several chicken entrees, including fully cooked Roasted Chicken Strips in multiple flavors, Fajita Seasoned Oven Roasted Chicken Breast Strips, and international-flavored items, like Teriyaki Chicken and Fried Rice.”

This summer, Taylor Farms introduced its line of Freshly Prepared Meals, primarily targeted to supermarket deli operators too small for a private label program, yet who want the distinction of carrying a known national brand. The six-item line includes four chicken-based selections, such as Broccoli Chicken Alfredo and Chicken Parmesan, as well as Grilled Salmon and Vegetables and a Margherita Flatbread Pizza.

3. SNACKS ARE THE NEW MEALS

Over half (53.3%) of consumers eat snacks instead of a meal because they are on the go, according to Technomic’s 2023 Snacking Occasion Report, as shared by Rhome, TX-based Fresh Innovations LLC, makers of Yo Quiero Brand grab-and-go guacamole, salsa and queso dip products. Additionally, more than 51% of consumers eat snacks instead of meals at work, and 49.9% eat snacks instead of meals at home.

“Consumers are thinking more about healthy eating when snacking,” says Tara Murray, vice president of marketing. “Data also shows that while shoppers come into the deli for dinner, it’s convenience stores where they are buying snacks. There’s a huge opportunity for supermarket retailers here.”

“Data also shows that while shoppers come into the deli for dinner, it’s convenience stores where they are buying snacks. There’s a huge opportunity for supermarket retailers here.”
— Tara Murray, Fresh Innovations LLC, Rhome, TX

Snack boxes, charcuterie boards, bento boxes, and similar items aren’t going away anytime soon, says Menu Matters’ Kostyo. “Many consumers simply prefer to eat this way because it’s fun, offers a lot of options, and fits a wide range of occasions.”

Grab-and-go meats accounted for nearly one-third (29.8%) of deli meat dollars, down 4.4%, based on Circana data for 2024.

Protein-powered snacking is a hot grab-and-go trend, according to Jamie Wichlacz, marketing and public relations manager at BelGioioso. “Consumers are actively seeking high-protein options, such as our fresh mozzarella and snacking cheeses, to fuel their day.”

Grab-and-go cheeses represented 12.2% of deli cheese dollars, essentially flat in sales at -0.2%, based on Circana data for 2024.

Shelf-stable hummus, full of plant-based protein and packaged in 2.9-ounce grab-and-go cups with breadsticks, is new from Mezete. This Jordanian brand, part of the Kasih Food Production Company, specializes in authentic Middle Eastern foods.

“What we offer, snack dips like hummus, as well as plant-based soups, stews, and sauces, intersect several mega trends, including the rise in snacking, a desire for healthfulness and global flavors. Middle Eastern flavors are one of the fastest-growing cuisines in the U.S.,” says Mark Pataky, commercial director.

Dietz Nuts, protein-packed, savory meat bites sold in portable single-serve bags, are a top grab-and-go offering from Dietz & Watson, in Philadelphia, PA, says Lauren Eni Canseco, chief marketing officer. “One of the top trends in grab-and-go foods is the demand for convenience without sacrificing quality and taste.”

Dietz Chips, 3-ounce packs of no-added-brine pickles in four flavors, such as Spicy Garlic Dill and Sweet Horseradish, are also snack favorites.

Snackable Petite and Sliced Dill Pickles are the latest additions to the POSHI (Power of Simple Healthy Ingredients) lineup. This Miami, FL-based company produces shelf-stable, all-natural, ready-to-eat vegetable snacks.

“Our artichokes, asparagus, and olive snacks have always been steady favorites,” says Doruk Karakasoglu, vice president of sales. “They have a satisfying crunch and flavor, and people love them either solo or paired with sandwiches and platters. This taps into the growing trend of people replacing traditional meals with flavorful, better-for-you snacks throughout the day.”

4. DINE IN OR DASH: IT’S ALL IN THE PACKAGING

Packaging makes the difference between a sit-and-stay meal or snack and a grab-and-go one. A good example is the St. Pierre Groupe’s Belgian waffles.

“Our investment in our range of waffles is a testament to the increased demand for the products as a grab-and-go solution,” says Kayleigh Swift, U.S. brand manager for St. Pierre Bakery, of the St. Pierre Groupe, the U.K.-based baker of premium brioche-style bread products and a subsidiary of Mexico’s Grupo Bimbo. “Initially, though each waffle was wrapped in the pack, the products did not have their own bar codes. We have invested in packaging to ensure retailers can sell single units.”

The company recently launched a new merchandising solution, a branded rack, which fits onto St. Pierre’s eye-catching Eiffel Tower displays or existing fixtures throughout the store, and at the point of sale to drive impulse purchases where waffles are sold as individual units.

“Waffles, croissants, and crepes are up 6% in both value and volume, year to date, which demonstrates consumer demand for individually wrapped snacking solutions,” says Swift.

5. SEE IT TO SELL IT

Placement matters when it comes to selling more grab-and-go products, says Poshi’s Karakasoglu. “High-traffic spots near the deli counter, store entrance, or close to prepared meals are ideal.”

In-store signage, deli counter displays, and strategic placement near complementary items are effective. At the same time, store circulars, email newsletters, and social media extend the message beyond the shelf, adds Dietz & Watson’s Canseco. “Showcasing easy pairings or usage ideas through short videos or recipe posts also helps consumers see the value and versatility of the products.”

Sandwiches, salads, and prepared meals often receive dedicated display areas in the deli. This isn’t necessarily so with grab-and-go snacks.

“Snack items are more of an afterthought in the deli, compared to center store, and as a result have not been gaining as much traction,” says Taylor Farm’s Davis. The company offers fresh-cut fruit cups, fruit and yogurt parfaits, and snack trays featuring a combination of vegetables, dips, cheeses, hard-cooked eggs, nuts and crackers. “Grouping these items would give a better shelf presence, greater profitability, and less shrink.”

To make it easier to build a meal, Mama’s Creations’ Darling suggests segmenting displays. “Group entrees, sides, and desserts together in upright refrigerated cases. Use color-coded signage to call attention to each.”

6. SERVE A ‘WHAT’S FOR DINNER?’ BUNDLE

One of the key areas of opportunity for grab-and-go is Millennials, who are now raising families, doing their own grocery shopping, and preparing meals, according to Menu Matters’ Kostyo. “Eighty percent of Millennials say they have trouble deciding what to make for dinner at least one day a week, according to our research, and nearly a quarter have trouble five days a week or more. This is something that grab-and-go can really solve.”

Delis can create “What’s for Dinner” bundles.

“Grab-and-go meal deal combos can take the guesswork out for shoppers and be a basket builder for the retail deli,” says Mama’s Creations’ Darling.

Promote cheeses as part of “grab-and-make” kits for lunch or dinner, such as an Italian Picnic Box with Fresh Mozzarella, heirloom tomatoes, basil, and balsamic glaze, suggests BelGioioso’s Wichlacz. “Or, or a panini kit with Fontina Sandwich Stack, rustic bread and truffle aioli.”

Bundling is key to pairing meats and cheeses with crackers or drinks for ready-made meals, or promoting custom builds near complementary items, like breads or spreads, adds Dietz & Watson’s Canseco. “Whether sold a la carte or as a bundle, strong visuals, strategic placement, and messaging around quality and convenience help drive sales.”

Looking ahead, Canseco adds, “Demand for grab-and-go foods is expected to continue growing as busy lifestyles and the need for convenience shape how people eat.”