Foodservice Equipment & Supplies

FEB 2019

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

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92 • FOODSERVICE EQUIPMENT & SUPPLIES • FEBRUARY 2019 This convenience store chain features a broad, made-to-order menu in a kitchen utilizing niche equipment. By Toby Weber N o fewer than three of the country's most forward- thinking c-store chains, all offering made-to- order food ordered by kiosk, are based in the Keystone State of Pennsylvania. The two 800-pound gorillas in this scenario are Wawa (800 locations) and Sheetz (roughly 500 locations). The third, Rutter's, is smaller, with just 72 stores. Rutter's, though, has growth plans to hit 100 locations by 2021. This will prove a significant year in the company's history as it coincides with the 100th anniversary of Rutter's Dairy, which produces and distributes dairy products in Pennsylvania and nearby states. Rutter's c-stores started in 1968 and, naturally, continue to carry Rutter's Dairy products. Rutter's bills itself as "the oldest vertically integrated food company in the country." Over the years, the farm evolved into a dairy business, a convenience store operation and even a real estate holding company. And like those other business- es, the c-store operation has continued to grow and develop. One of the most notable differences is the size of Rutter's c-store locations. While the square footage of each store varies based on the market and the plot of land, the company describes its most recent locations as superstores, often measuring several thousand square feet. Also notable, Rutter's stores conform to the surrounding community, which means the chain does not use one exact type of store. Some locations have fewer gas pumps and target consumers on their lunch break. Others are large travel-center-style operations featuring scores of gas pumps and more than 10,000 square feet of interior space for truck- ers and people taking a break on road trips. Whether the store measures 10,000 square feet or a fraction of that, about 60 of Rutter's 72 locations house a full foodservice operation. Defining the Open Kitchen Common features in newer Rutter's stores include an open interior space with high ceilings and clear sight lines to desti- nation points. "When you walk into the store, if you're a foodservice customer, it doesn't take you long to realize where [the food- service section] is. We have an all-open kitchen," says Ryan Krebs, director of foodservice for Rutter's. "There's a short OPEN KITCHENS AND BROAD MENUS DEFINE FOODSERVICE AT RUTTER'S chain profile

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