Single Store Owner

JAN-FEB 2016

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foodservice 36 / Convenience Store News for the Single Store Owner / JANUARY/FEBRUARY 2016 S I N G L E S T O R E HOW T O O W N E R Prepared Food / Hot, Cold, Frozen Dispensed Beverages Making the Jump to Made-to-Order Transitioning is not without its challenges but, if done properly, is well worth the investment BY BoB PHilliPs (GNG) foodservice program to a made-to-order (MTO) program makes the Pontchartrain bridge system look easy. "This is no incremental jump, but rather a monumental, paradigm shift for most retailers," said Mathew Mandeltort, vice president of foodservice strategy for convenience distributor Eby-Brown Co. and a member of the Convenience Store News for the Single Store Owner How To Crew of foodservice experts. "With some prepackaged sandwiches and a cold merchandiser, you can be up and running in the world of GNG." But nothing could be further from the truth in running a solid made-to-order program. Several considerations must be given to executing a MTO program prior to its inception: • What items will be on the menu? • How much money will be needed to launch and maintain the new execution? • Who will be doing the prep work and final assembly? • Does your store have enough space for produc- tion and storage? • Can your supply chain currently handle, or be T he Lake Pontchartrain causeway comprises the largest crossing in the world, spanning nearly 24 miles deep in the heart of bayou country. But the gap between a convenience store transitioning from a grab-and-go Foodservice 101: Call to Action Understand the labor and cost associated with transitioning to a MTO program, and then find a good foodservice distributor to team up with. Before starting a new MTO program, study the health laws and regulations of your locality. It is recommended that you contact the local health department to tour your store so you can get an idea of what has to be done. The last thing you want is to invest a great sum of money into a new program, only to find out you didn't budget correctly to ensure conformity to the local health regulations. Start at the beginning. Some of the easier MTO programs to launch are lunch items, such as sandwiches, chicken and pizza.

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