Food to go isn’t necessarily a brand-new concept for the petrol and convenience sector, but consumers are demanding a whole lot more these days with new equipment to dish up.
For convenience stores, it’s all about providing good quality meals and snacks on the run, says Tim Collett, Managing Director of Specialised Events and Event Director for Foodservice Australia.
“A few years ago, the choices were instant coffee, dry sandwiches and a pie warmer,” he says. “But now people expect, and are getting, barista quality coffee and piping hot meals.”
Meris Food Equipment General Manager Michael Brick says food to go is one of the fastest growing categories, offering great margin and allowing for stores to build brand and point of difference.
“Customers are spending more and more of their disposable income on ready to eat and [are] looking for convenience,” he says, “so stores need to have an offer in this space to ensure they’re relevant and keeping up with competition.
“Food that’s eaten now means that customers will be hungry again tomorrow and looking for another purchase. [It’s] a great [way] to increase frequency of visit and size of transaction.”
With this offering, though, come the challenges of limited space and resources, keeping product fresh and appealing, sustainability, and overall convenience. This is where selecting the right equipment to dish up and technology can come into play.
Read about foodservice equipment in the April issue of Convenience World.
