Foodservice has become one of the biggest opportunities for convenience retailers to grow sales, increase profitability and encourage repeat visits. But with ongoing labor shortages, rising operating costs and increasing competition from quick-service restaurants, delivering a successful foodservice program can seem like a challenge.
Today's operators need to do more with fewer people while continuing to meet customer expectations for speed, quality and freshly prepared food. That means creating kitchen operations that are simple to run, flexible enough to support evolving menus and consistent across every shift and every location.
In a recent interview, Garamy Whitmore, General Manager, Merrychef US, shared his perspective on the trends shaping convenience foodservice.
From simplifying kitchen operations and reducing training time to using connected technology to improve consistency and equipment performance, he explains how convenience store operators can build a more efficient, scalable and profitable foodservice offer. Read the full Q&A here >
If you're attending NACS, visit the Merrychef booth C4706 to see the latest high speed cooking solutions, including the conneX®16 and conneX®12, and discover how they can help simplify operations, expand menu flexibility and support long-term growth. You'll also have the opportunity to speak with our team of experts and discuss the practical strategies to help take your foodservice operation to the next level.
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