Creating a consistent foodservice offer – With Adande Refrigeration

How do you maintain ingredient freshness in a c-store? You start with the right equipment.

Carolyn Schnare talks with Adande Refrigeration’s Managing Director Karl Hogson in this episode of Shop Talk EXPRESS

They explore these 4 key considerations to improve foodservice operations

1. Space utilisation – in a typical store of around 3500sq ft, with increasing footfall and a busier service area, space needs to be considered.
2. Food Quality – Convenience stores are competing with fast food, motorway stop restaurants and so high food quality that keeps customers returning is imperative.
3. Flexibility – Consumer trends are always changing and so having the flexibility to modify the offer without big equipment changes keeps you ahead of the curve.
4. Value – choosing efficiently saves you costs in the longrun