CSP Magazine

Foodservice Equipment and Execution 2015

As the retail lines continue to blur, it’s worth watching how service styles change to meet demands for convenience and speed. It’s not surprising that of the restaurants offering sandwiches, nearly all make them to order. Self-serve, meanwhile, remains the norm for both sandwiches and sausage-style items at c-stores.


Challenge

  • “Dining-area space. Customers love ‘self-serve’ and we don’t have a lot of room for it.” —Hospital operator

Plans to invest in equipment changes next year (expand, upgrade or purchase)

 RetailRestaurantNon-commercial
Cooking equipment46%57%54%
Cooler/freezer storage32%34%31%
Hot-holding equipment32%25%33%
Coffee equipment30%15%18%
Cold-holding equipment24%18%27%
Fountain equipment24%8%8%
None of the above17%24%27%

Reflecting the importance of beverages to c-stores, these retailer respondents are notably more likely to purchase coffee (32%) and fountain equipment (26%) in the next year. Thirty-nine percent of C&U operators report plans to purchase cold-holding equipment, which at 19% is significantly higher than all other operations surveyed.

CONTINUED: Operator Challenges

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