Operating a kitchen in a convenience store requires a set of skills that caters to a smaller layout than what a typical restaurant would provide. As c-store retailers enhance their foodservice operations, they must work with the format of the store, which often calls for ingenuity and creative menu planning.
CStore Decisions reached out to Michael Wensel, fresh food category manager for Quality Dairy, for his take on how best to run a convenience store kitchen. Quality Dairy operates 27 locations in Michigan.
CStore Decisions/CSD: What does your role entail?
Michael Wensel (MW): My role entails anything from the fresh food category (hot foods, deli items, doughnuts, ice cream). I am also involved in sales as well as community involvement/engagement.
CSD: How did you start working in foodservice?
MW: I got involved in foodservice at a young age right out of culinary school. I worked in the K12 sector for about 15 years all across the state and finally landed at Quality Dairy to run their food category.
CSD: What’s on the menu at your convenience stores?
MW: We have breakfast offerings from burritos and a Chorizo Donut Sandwich (to) lunch offerings like Italian subs and our Turkey Pretzel Minis (as well as) dinner offerings such as fried chicken, burgers and pizza.
CSD: How do you maximize foodservice equipment potential in a smaller kitchen space?
MW: You need to not only be strategic in placement of the equipment in a small space but also create a menu around using similar items to reduce the amount of equipment needed in a kitchen. For instance, a combi oven can not only cook via convection heat, but it can also steam, smoke, dehydrate and a multitude of other things.
CSD: What are some of your must-have pieces of foodservice equipment?
MW: Fryers and convection ovens work best. They do not take up a ton of space (outside of a hood requirement for filtering), and they can be used for most food items that someone would purchase in a c-store environment.
CSD: What common mistakes can c-store foodservice operators make when selecting equipment?
MW: Not getting multiple estimates or flexing your relationships with vendors. Most of the time, they want to work with you to become your sole provider of equipment.
CSD: Do you have any space-saving design tips for c-store kitchens?
MW: Utilize as much vertical space as possible as well as have multiuse equipment. Shelving for storage, double-stacked ovens, even convertible countertops have multiple uses.
CSD: What advantages and challenges exist for operating a c-store kitchen?
MW: An advantage that we have noticed is the trapped customer. We will always have customers in the store, and that is typically the hardest part of foodservice — getting them in the doors. Once we have them there, it’s a lot easier to make a sale since we can engage the customer on a more personal level.
A challenge we have found is breaking the stigma of the typical c-store food fare. We are constantly trying to upgrade our offerings to the newest trends to keep up on that. We find that the more adaptable you are in your menu offerings, the nicer time your customers have.
CSD: How do you handle workflow and food safety in a smaller kitchen space?
MW: Moving with a purpose is essential. Dealing with a smaller space, every movement must be purposeful. It makes things much more efficient to have your space organized and ready to roll right out of the gate. We also establish safety champions to help ensure safety and sanitation are being practiced to the standards they should be.
