As a single-store owner with limited or no foodservice experience, it is critical to honestly evaluate your store before adding that segment. It is ill advised to add foodservice to a struggling store because you will simply end up with a struggling store with a struggling foodservice program, according to experts. First, fix the problems plaguing your store and then consider adding foodservice, but only when you are ready to take on a big challenge.

Financial and Facilities Considerations
There are many metrics to look at, but the most important are sales volume and foot traffic. Some experts argue that strong foot traffic during peak meal times trumps most other metrics. A minimum of 1,000 customers per day and $25,000 a week of in-stores sales, excluding cigarette sales, is recommended before considering adding foodservice. Also assess the store facility. Is your store big enough? Experts agree that stores should be 2,500 square feet or larger to accommodate basic foodservice well. Has your store been remodeled recently? If your facility has not been upgraded in the last five to 10 years, invest in facilities upgrades.

It's also ideal if the store owner(s) and/or store manager(s) have some foodservice or restaurant industry experience. If you do not have the appropriate in-house talent, you might need to hire outside help. And most importantly, you must be committed to investing in continuous training to build a safe foodservice program.

The Offering
Establish a strong foodservice foundation first by focusing on the quality of your dispensed beverage programs (coffee, fountain and frozen). What good is a breakfast program if your coffee is sub-standard? You may need to upgrade your beverage offerings and equipment to improve quality. Make sure your beverages are fresh all day long, and that your equipment is clean and in working order all the time.

Only after a consistent and strong beverage program is built should you consider extending into food, beginning with breakfast items, which are the easiest to execute. Consider adding bakery (muffins, doughnuts, bagels and rolls), and then hot breakfast sandwiches. After excelling with these offerings, you may add more items and varieties to fully capitalize on breakfast before moving on to lunch.

Make sure you give programs time to work. It may take a year or two until this stage of your foodservice program is profitable and ready for expansion. Seek out the expertise of your distributors and suppliers to help you build and expand credible and executable programs.