Foodservice Equipment Impacts Customer Satisfaction
By Angela Altass
There are profits to be made in foodservice and with the right equipment to do the job, convenience stores are attracting more attention in this category.
“In the last couple of years, we have seen a fundamental paradigm shift in both Canada and the United States for foodservice at convenience stores,” says Johnny Wood, national sales manager, KPS Global. “This shift is fueled by younger consumers, especially Gen Z and Millennials, who choose grab-and-go meals for their busy, on-the-go lifestyles and flexibility. These foodservice profits can make up to 37 per cent of total in-store revenue.”
As foodservice becomes a core profit driver for c-stores, the ability to keep ingredients fresh and safe is non-negotiable, says Wood, noting that by prioritizing foodservice, c-stores can attract a wider customer base, increase foot traffic, and create a loyal following of customers.
“Walk-in solutions ensure operators can support broader menus, higher traffic and QSR-level quality,” notes Wood. “Without reliable cold storage units, even the best food program falls short, making walk-ins not just equipment but a strategic investment in long-term competitiveness.”
Winning wallet-share in today’s competitive market means delivering food that feels fresh, fast and worth coming back for, states Wood.
“That requires more than menu innovation; it demands cold storage solutions that protect quality from prep to purchase,” says Wood. “The right equipment isn’t just support; it’s the backbone of successful foodservice operations for c-stores. When products are consistently fresh and visually appealing, shoppers return often and spend more.”
Proper planning is essential to get the right walk-in solutions, whether for a remodel or a new store, notes Wood.
“Using beer freezers for food storage may seem like a practical solution but it can also create challenges, such as inefficiencies, inconsistent product quality, and potential compliance concerns,” says Wood. “Choosing durable, purpose-built equipment upfront minimizes downtime and helps maintain consistent product quality. At KPS Global, we provide custom built walk-in coolers and freezers with designs ranging from standard to very complex.”
Proper planning ensures that maintenance is straightforward, keeping operations smooth and foodservice profitable from day one, says Wood.
Convenience stores have specific demands, says Todd Lindsay, vice president of small format/convenience, Dover Food Retail, Hillphoenix and Anthony brands.
Lindsay says Dover Food Retail’s sustainable R-290 grab-and-go self-service merchandisers are especially popular for convenience stores. The company, which recently launched the Anthony Infinity MAX all-glass walk-in cooler, offers a range of products designed for foodservice operations in convenience stores.
“Key equipment includes thoughtfully designed hot and cold grab-and-go cases that enable customers to pick up freshly prepared meals or snacks quickly,” says Lindsay. “For refrigerated display cases, convenience stores should prioritize self-contained models with compact footprints for maximum merchandising versatility.”
Convenience store owners should pay close attention to the maintenance requirements of foodservice equipment to ensure optimal performance and longevity, says Lindsay, adding that implementing a preventative maintenance program can significantly enhance the lifespan of merchandisers and prevent costly breakdowns.
“In general, c-store owners should regularly inspect foodservice equipment and follow all preventative maintenance guidelines,” he says. “That often includes checking that vents and filters are clear of debris, as blocked airflow can lead to display case temperature issues, reduced efficiency, and loss of product. Be proactive by scheduling routine cleanings and inspections to ensure that all airflow points remain unobstructed. This not only helps in maintaining reliable operation but also reduces product loss and promotes food safety and compliance with health regulations.”
Foodservice is the key program that all convenience stores are trying to increase, says Chris Midbo, sales, marketing and new business development, Western Refrigeration, adding that store owners should be cautious regarding the equipment they purchase.
“Customers need to ensure the equipment they purchase is certified to be used in Canada, that there is a supply of parts in Canada, and that there is service for the equipment,” states Midbo. He recommends the following items for convenience store foodservice programs:
- Open refrigerated cooler: Good quality deli sandwiches, fruit, veggie trays, high end drinks in an open grab-and-go impulse display.
- Dispensed beverages: Slush and fountain programs are high profit margin categories which can be paired in a combo offering with other food service items
- Coffee: Quality is the key here. Bean to cup for a fresh brewed cup every time is an appeal to the customer and decreases waste.
“After this, there are so many programs a site can look at,” says Midbo. “Whatever is decided on, do it well. Some sites try to be everything to everybody and fail in the execution. You are better off to do one program but do it well.”
All foodservice programs have a labour component, notes Midbo.
“The largest concern with stores right now is labour,” states Midbo. “Labour costs have gone up. Any foodservice program needs to minimize both the labour and the need for high-end expertise, such as a chef. Equipment with one touch operation is a key to success. This makes it easy to produce a great quality product and helps with consistency. Another key component is a display of the finished product to enhance the impulse component.”
The equipment chosen for a foodservice program has a direct impact on customer satisfaction, says Mark Thompson, head of sales, distribution, Kelvinator Commercial, Electrolux Professional Group.
“Even if customers cannot see the equipment, they still experience the results of how it performs,” says Thompson. “High performance refrigeration ensures grab-and-go meals stay at safe temperatures without freezing or wilting. Durable, easy-to-maintain equipment keeps menu items consistently available. Well-lit glass merchandisers make items look appealing. Equipment that’s easy to clean helps staff keep counters, dispensers, and prep areas sanitary.”
Equipment with a compact footprint is ideal for operations with limited space, notes Roger Kenney, head of business development, cold and frozen beverage, Electrolux Professional Group, Americas.
Mark Thompson, head of sales, distribution, Kelvinator Commercial, Electrolux Professional Group lists the following as equipment options suitable for convenience store foodservice programs:
Cold Storage & Merchandising
- Reach-in refrigerators/freezers – for back-of-house storage
- Undercounter refrigerators/freezers – for compact back-of-house storage
- Glass door merchandiser refrigerators/freezers – for front-of-house storage
- Open-air merchandisers/grab-and-go coolers
- Ice bag storage merchandiser – for easy grab-and-go service
Food Prep & Support
- Food prep tables – for sandwich, pizza, or salad assembly
- Worktop refrigerators/freezers
He also recommends the following features as being particularly well-suited to a convenience store environment:
Compact & Space-Efficient Design
- Narrow footprints/shallow depths so equipment fits in tight aisles or behind counters.
- Undercounter refrigeration and prep units to maximize vertical space and keep counters clear.
High Visibility Merchandising
- Glass doors and LED lighting on coolers, freezers to drive impulse sales.
Electrolux Crathco products have been showcased at several industry events in 2025 and Kenney says these items have been designed with convenience stores in mind. This includes such equipment as the CR2500 series frozen beverage barrel freezers and autofill lid systems for I-PROs and bubblers.
“Investing in dependable equipment helps convenience stores deliver a better customer experience, encouraging repeat visits and boosting sales,” says Kenney. “A water filtration system will ensure drink quality. Maintenance is crucial for uptime and food safety. Ensure employees know how to properly operate and clean equipment.”
With the right program in place, and the equipment to keep it operating successfully, convenience stores can find their place in the competitive world of foodservice.
