In a recent articlefor CSPnet.com, deputy group editor Abbie Westra interviewed two experts from our Retail Solutions team to discuss solutions that bring connectivity to foodservice equipment. Paul Hepperla shares some of the highlights below.
At Emerson Climate Technologies, we’ve been talking about connected kitchen technology as the latest in our offering for foodservice retailers. Dean Landeche, VP of marketing for Retail Solutions, and I sat down with an editor from CSPnet.com to discuss how we’re helping foodservice equipment manufacturers bring the Internet of Things to commercial kitchens.
This is the sixth and final post in a six-part series that addresses the main business challenges convenience store operators face today.
In the previous post, we discussed the challenges convenience store operators face with limited store staff. To be successful in an increasingly competitive market, convenience store associates need to focus on delivering high quality customer service, not on operational responsibilities — such as monitoring refrigeration or HVAC systems — that can keep customers waiting.
In a recent articlefor Convenience Store News, I discussed the connected equipment and technologies convenience stores must adopt to succeed with foodservice. Below are some of the highlights.
Today’s consumer is increasingly food conscious and more discriminating about their dining choices. To remain competitive and gain market share, convenience stores are creating or expanding their foodservice kitchens and offering a new menu of fresher, healthier foods.
The addition of new kitchen equipment is one more system for operators to manage in their stores. Expanding into foodservice can increase revenue, but it also creates a more complex store environment to navigate. Equipment management for kitchens becomes even more important as productivity and food quality can directly affect the customer experience, and ultimately the bottom line.
Early adopters of the connected kitchen system are seeing additional strategic advantages to menu broadcast. As they are facing competition from other convenience store brands, and from quick-serve restaurants and supermarkets offering foodservice, efficient menu adaptability is increasingly valuable.
“It’s hard to follow ongoing, best practices with limited store staff.”
This is the fifth post in a six-part series that addresses the main business challenges convenience store operators face today.
Many retailers take pride in their customer service. In turn, consumers have expectations about the service they’ll receive when shopping. To compete, convenience stores need to emphasize customer service at a level that will match or exceed that of rival supermarkets, quick serve restaurants and other retailers. If they can’t, it’s simple: customers will go elsewhere.
Commercial & Residential Solutions is a global innovator of energy-efficient heating, air conditioning and refrigeration solutions for residential, industrial and commercial applications. www.climate.emerson.com