In the beginning, the convenience-store gods invented rapid-cook ovens. Then they brought forth catalytic converters, combi ovens, impingement heat and a dang good cup of coffee.
The evolution of foodservice equipment has allowed retailers to provide a more robust menu worthy of competing with quick-service and fast-casual operators within the confines of a convenience store. And two days at this year’s NAFEM (North American Association of Food Equipment Manufacturers) Show, held in Anaheim, Calif., in February, proved that equipment manufacturers are paying close attention to the opportunities of the c-store segment.
Charlie Souhrada has witnessed firsthand the increased importance of the c-store segment among food equipment manufacturers.
“As we see c-stores become more sophisticated in the types of food that they serve, our members in turn become more excited about the opportunities to sell these exciting products to them,” says Souhrada, director of member services for Chicago-based NAFEM.
Most of the major trends reflected at this year’s trade show benefit c-store operators. So are manufacturers focusing on factors such as self-serve, small footprints and front-of-house aesthetics specifically for c-stores? Not entirely; these trends are also found in restaurant operations. Nonetheless, many exhibitors shared that c-stores are among their top targets in 2015 and beyond.
Among these trends was the growth in individual-serving applications, many of which allow customers to make something themselves.
Numerous manufacturers including Franke, Concordia, Bunn and GMCW showcased automatic coffee machines that grind and brew coffee and espresso drinks to order—often self-serve. Perfect Parfait, part of Prince Castle, debuted a self-serve, portion-controlled yogurt dispenser that lets consumers build their own yogurt parfaits.
Likewise, the frozen- and blended-treat category saw a lot of activity around self-serve systems.
“It’s always interesting when you see something that would provide an opportunity for additional revenue for the operator, and also for the ultimate customer to simply walk up and make their own shake on site.
That’s pretty exciting,” says Souhrada.
The need for space efficiency was an omnipresent trend on the show floor, driven by not only nontraditional operators such as c-stores but also, interestingly enough, the cultural move back to urban centers. This societal shift has led to the growth of restaurants in smaller, older spaces with tight kitchens. Along with this demand for space efficiency comes increasingly efficient and ergonomic workstations.
It used to be NAFEM was a sea of stainless steel. But increasingly, manufacturers are rolling out customizable colors for their equipment. Everything from beverage dispensers to ovens is available in a rainbow of bold hues, which makes for a better aesthetic in the store.
But it’s arguably cooking equipment that has delivered the greatest technological innovation and had the greatest effect on the c-store segment. With players such as Merrychef, TurboChef and category newcomer Alto-Shaam, rapid-cook ovens have made it possible for operators to freshly bake food quickly to order.
Most work like this: A convection fan pulls in air and heats it through impingement plates (which speeds up the heat transfer) for an even heat pattern and a browned exterior. Meanwhile, the microwave function uses moisture in the food to heat the products from the inside while keeping them moist. All three elements can be used together or individually depending on the product being cooked.
“Those rapid-cook ovens are becoming more and more commonplace, which is very exciting,” says Souhrada. “I also saw some smaller pizza ovens that mimic the style of a wood-burning oven that an operator could use to create a very tasty individual pizza for a customer in a short amount of time.”
Helping drive this trend is TurboChef’s Fire, a countertop convection oven that reaches temperatures up to 800 degrees to cook pizzas in as little as 90 seconds. Ovention brought to NAFEM its new Matchbox M360. This smaller-footprint version is self-loading and -unloading like existing Ovention ovens, and the closed system makes for fast cook times.
A look at c-store food equipment innovations would not be complete without proper adulation for catalytic converters. They convert the fumes created by an oven into a less-harmful form, eliminating the need for a ventilation system. High-speed ovens, self-contained fryers and other cooking-equipment categories have adopted catalytic converters when possible.
But perhaps the biggest pendulum swing toward c-store foodservice at the show was the increase in combi ovens geared to the segment. Historically reserved for high-end restaurants, institutional dining or hotel operations, these kitchen beasts can roast, bake, steam and grill to precise specifications. Smaller footprints and intuitive touch-screen controls have helped make them a possibility for c-stores, and Eloma, Alto-Shaam, Rational, Manitowoc and Henny Penny all had on display combis that would easily be at home in a c-store. These ovens are a big investment and take training to work well, but the companies behind them seem ready and willing to help c-stores take the leap.
CONTINUED: Menu Trends
It’s easy to see menu trends reflected in the equipment on display at NAFEM, be it craft coffee, smoothies, fast and fresh pizza or even menu labeling. (BSI Designs had a smart solution for providing calorie counts on food bars: a sneeze guard with small digital screens.) Souhrada saw bigger themes of freshness, customization and theater threaded throughout the aisles.
“[Consumers have] a greater deal of control, and they have the assurance that whatever food product they are consuming was made fresh for them,” he says. “That’s becoming more and more important as you consider the trend toward [customization].
“That kind of theme is pulling through to the c-store segment, where [the] food is becoming much more sophisticated and desirable.”
Yes, the future of c-store foodservice lies in the hands of impeccable food products, dedicated operators and astute marketing teams. But true evolution comes from the minds of the mechanical engineers quietly working on the next big equipment innovation. Where will it fit in your store?
Most Desired Kitchen Solutions
- High-volume performance: “A reliable toaster to handle heavy use.”
- Dependable temperature control: “Coolers that have larger compressors that don’t have a high fail rate.”
- Simplifıed controls: “Less digital equipment.”
- Healthier cooking methods: “Oil-less fryer.”
- Enhanced Reliability: “A combi oven that does not break down.
Source: Y-Pulse
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