Foodservice Equipment & Supplies

SEP 2017

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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Page 45 of 143

44 • SPONSORED CONTENT • SEPTEMBER 2017 CONVENIENCE STORE FOODSERVICE TODAY Are drinks still a major profit center for convenience stores? Jon O'Hern: Drinks — including coffee, tea and fountain drinks — have been and continue to be a large profit center for convenience stores. This can be observed by their continual growth of beverage options. Typically, there is more profit in dispensed beverages over pack- aged, which is why it makes sense to have more options. What trends are we seeing in c-store drinks? JO: Continued growth in bever- age options for the consumer. This includes additional coffee flavors, and a broader variety of fountain drink options with the introduction of "flavor shots," teas, juices and sparkling waters. There is also a trend toward offering multiple ice types. This includes the traditional crescent cube ice, with more stores incor- porating the cubelet "chew- able" ice as well. This goes well with some of the hand-crafted coffees and smoothies now being offered by some chains. How have sandwiches and other food items changed in the c-store? JO: The "old standard" prepackaged sandwiches provided by a third party are still available; however, they are quickly being replaced by fresh sandwiches made on location and, in many cases, "made to order." The menu is not limited to sand- wiches either — many other options have been added to the c-store menu such as pizza, wraps and salads. A recent sur- vey of Millennials showed that they rate c-store foodservice as same quality of food as QSRs. How can Hoshizaki help c-stores serve food more profitably? JO: Hoshizaki foodservice equipment excels in perfor- mance, durability and reliability. For example, our ice machines produce more ice using less energy — an opera- tion savings. We offer a variety of ice types from crescent cube to chewable, so customers are happy. Our refrigerators and prep tables have features to maximize temperature control and keep food safe — saving on food and labor costs. Dispensed drinks and freshly prepared foods have a higher profit margin than their prepackaged counterparts have, and are therefore a smart choice for c-store owners. C-Store Favorites from Hoshizaki • The KMD-530M_H, Modular Crescent Cuber (for crescent ice) and the FD-1002MAJ-C (for cubelet ice) both pro- duce ice consistently and dependably to keep custom- ers' drinks deliciously chilled. These modular models are easily mounted on most major beverage dispensers. The undercounter F-330BAJ-C Ice Maker is great for smoothie stations. It produces up to 288 lbs. of ice daily. • For sandwich or salad prep, the CRMR48-12 two-section refrigerated prep table fea- tures a stainless steel interior and exterior. It's backed by a three-year warranty on the entire machine and a five-year warranty on the compressor. • Where space is tight, call on the CRMR27-LP under- counter refrigerator to keep things cool. Its low-profile design features a net stor- age capacity of 6.22 cubic ft. and is perfect for storing drinks, salads or sandwiches. • Keep an eye out for Hoshiza- ki's new line of glass door merchandisers, coming soon in 10, 26, 45 and 49 cubic ft. capacities. C-Stores Keep Cool with Hoshizaki Q&A with Jon O'Hern, Distribution Center Operations Director Hoshizaki ice makers keep customers happy with deliciously ice cold beverages. Salads and sandwiches are easily assembled on refrigerated prep tables from Hoshizaki.

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