Convenience stores are constantly seeking ways to optimize their foodservice operations. From filling warmers halfway to using various equipment and strategies, there are numerous approaches to achieve cost savings and increased efficiency. In this article, we'll explore some of the top tips shared by experts from different companies.
Unlock the Secrets to Saving Time and Money in Convenience Store Foodservice
Chillbox's Approach
Ali Beydoun, foodservice director at Chillbox, believes that not filling warmers to capacity actually boosts sales. "We'll fill them up halfway," he explains. "People notice the change and are more likely to try new items. The perception of something moving quickly makes them more comfortable giving it a try."This simple strategy shows how small adjustments can have a big impact on customer behavior and sales.
Retail Management Inc.'s Tip
Steve Morris, president and CEO of Retail Management Inc., recommends cleaning roller grill rollers with a damp towel and ice cubes. "The hardness of the ice cubes helps scrape the rollers without damaging the Teflon," he says. "The heat from the rollers melts the ice, keeping the towel damp and ensuring a thorough clean."This tip not only keeps the equipment in good condition but also saves time and effort in maintenance.
Gate Petroleum's Inventory Management
Andrew Spink, research and development chef at Gate Petroleum, runs their inventory "really lean." They use build-to's for store personnel to order and put out for consumption. "Our food supervisors review these regularly to adjust based on the time of year and business pickup," Spink explains.By keeping inventory levels in check, they've seen a significant improvement in margins. For example, on the roller grill, they ensure there are enough hot dogs out during peak hours but don't overstock.
Kwik Trip's Suggestions
Jessica Howe, foodservice project manager at Kwik Trip, offers several valuable suggestions. Firstly, bringing in a meat shredder improves shred quality and allows for better control of ingredient quantities in recipes. "Look for one without blades to reduce injuries," she advises.Secondly, organizing training materials in one location helps new employees become efficient quickly. "Putting things in charts makes them easier to read and reference," she says.Evaluating recipes to reduce steps is also crucial. For instance, cooking similar items on the same pan saves time and improves efficiency. And using an Alto-Shaam for hot holding allows for making more at one time.Thawing food in boxes when possible eliminates waste and saves labor. Finally, evaluating the kitchen layout ensures that items touched the most are closest to the cook.These tips from Kwik Trip cover various aspects of foodservice operations and can lead to significant time and cost savings.Members help make our journalism possible. Become a CSP member today and unlock exclusive benefits, including unlimited access to all of our content. Sign up here.Interested in learning more about foodservice? Register or sponsor CSP’s Convenience Retailing University here.
