“As convenience-store operators look for new profit centers, they are discovering that prepared food is where it’s at,” says Dan Shapiro, executive vice president at Krispy Krunchy...
“We know that half of our volume comes from customers walking into a convenience store for something else.”
“Fryer-filtration monitoring provides us with reports that help us know how often a store is filtering its oil,” Shapiro says. “We look at this as our ‘canary in the coal mine.’
“As convenience-store operators look for new profit centers, they are discovering that prepared food is where it’s at.”
Convenience stores are known for triggering impulse purchases, something Krispy Krunchy Chicken is all too familiar with. The company, known for its Cajun fried chicken, has been experiencing hot growth by adding 564 new stores in 2015 alone. Ninety percent of these locations are in convenience stores, which means as customers pay for their gas, or pick up candy and drinks, they are also purchasing fresh Cajun tenders, a crispy chicken sandwich or Buffalo wings from Krispy Krunchy. Krispy Krunchy makes it easy for its customers to purchase its menu items. As a result, convenience-store owners integrate these offerings into the existing store mix of packaged snacks, beverages, tobacco products and more. This turnkey chicken operation requires a relatively small space and very little labor.
Owners can customize the menu, including the sauces and sides they want to offer. There are no fees for royalties, marketing, franchising or training. Plus, Krispy Krunchy orders all the equipment, sets it up and partners with Restaurant Technologies to ensure that managing the cooking oil in the fryers is as seamless as the rest of the operation. In addition to being easy to operate for store owners, Krispy Krunchy is a crowd-pleaser, offering quality and convenience in the form of tasty chicken.