In the foodservice industry, regardless of the type of operation, the magic formula is often some version of profitability versus the amount of available space. That said, it doesn't mean that smaller restaurants or foodservice operations can't be highly profitable. In fact, that's far from the truth.
In convenience stores and small, bodega-type markets, having space for grab-n-go foods and beverages can be highly profitable. From quick grab sandwiches to bottled beverages splashing out in an array of colors, c-stores make their money by attracting buyers and increasing impulse purchases. Refrigerated displays can help.
On the restaurant side, many small footprint types of operations are emerging as part of the current ghost kitchen trends. Coming to your city are touchless, ghost kitchen-type concepts operating in very small spaces almost exclusively dedicated to the back-of-the-house.
The days of carefree on-premise dining seem like so long ago, but as more and more consumers return to pre-pandemic habits, the ones formed during the pandemic aren't going away. Many foodservice and QSR operators realize they need to operate their businesses differently from before the pandemic by continuing to offer convenience, whether it's in the form of a grab-n-go cola or a delivered dinner cooked in a ghost kitchen.
There will be many equipment changes that come with operation changes. First, automation and ventless cooking equipment will continue to gain popularity. With fewer employees on staff due to the current labor shortages, more and more operators will be looking for ways to do more with less on all fronts, from space to staffing.
There are also changes in service types. In the drug store world, for example, many operators are no longer selling tobacco products and need to make up for revenue. Many are finding refrigerated grab-n-go foods and beverages to be a quick way to make up for that lost revenue.
In just about every way you look at it, foodservice operations, c-stores, and even drug stores are looking for new ways to do more with less, to adapt to changing models, and to maintain profitability. And they're doing it from smaller footprints.
Whether you already operate a convenience store or QSR or are considering the endeavor, equipment will go a long way toward determining your floor plan and your profitability. And of all your foodservice equipment, commercial refrigeration is likely to take up the most space.
Those walk-ins are useless, though, unless you have a commercial refrigeration system that's reliable, convenient, easty-to-maintain, and suitable to smaller spaces. The simplest solution is to relocate compressors outside or in areas where they won't take up space. Polarcraft from RDT is a great option for smaller footprint operations that are looking to provide functionality without eating into the profits.
Heating and cooling a small space is a challenge, and throw in the heat of a dozen compressors, and your store can become a sauna if hot air is dumped into the workspace. Remote compressors located outside your store keep the heat out and make servicing them easier for technicians. This is ideal for future fast food and QSR restaurants, which will be designed more and more for smaller footprint foodservice operators. Commercial refrigeration solutions can go a long way to helping achieve these goals.