In a recent article for 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.
Read the full article online here.
To learn about connected kitchens for Quick Serve Restaurants, check out this blog post.
Director of Foodservice, Enterprise Product Management
Emerson Climate Technologies Retail Solutions