PES Design Group - Consultant's Corner - Insights regarding the C-store and Food Service industries from PES Design Group - C-store, Restaurant and Food Service Consultants with over 40 years of experience in planning innovative, attractive, efficient and profitable facilities.

	
								CHILLING OR FREEZING? UNVEILING THE DISTINCTIONS BETWEEN BLAST CHILLERS, BLAST FREEZERS, AND SHOCK FREEZERS				
In the world of food preservation, the battle between maintaining freshness and extending shelf life is fought with the help of specialized equipment. Discover the nuances and unique purposes of blast chillers, blast freezers, and

				event_note June 14, 2023 account_box Jim Richards (Jr)more_vert			
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In the world of food preservation, the battle between maintaining freshness and extending shelf life is fought with the help of specialized equipment. Discover the nuances and unique purposes of blast chillers, blast freezers, and
Read more

						 Posted in Food Service Consulting
									
								BLAST CHILLERS: THE SECRET WEAPON FOR IMPROVING FOOD SAFETY AND QUALITY				
Blast chillers are often seen as a luxury or specialized product primarily used in large-scale cooking establishments like hospitals, universities, and cafeterias. However, the truth is that almost any kitchen can benefit from incorporating a

				event_note June 7, 2023 account_box Jim Richards (Jr)more_vert			
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Blast chillers are often seen as a luxury or specialized product primarily used in large-scale cooking establishments like hospitals, universities, and cafeterias. However, the truth is that almost any kitchen can benefit from incorporating a
Read more

						 Posted in Food Service Consulting
									
								FINDING SPACE FOR A PROFITABLE KITCHEN IN YOUR C-STORE				
The right c-store foodservice equipment can elevate sales and increase your bottom line. Congratulations, you’re jumping into the culinary game and outfitting your convenience store with a kitchen. Sure, space is tight, and your budget may be

				event_note May 9, 2019 account_box Jim Richards (Sr)more_vert			
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The right c-store foodservice equipment can elevate sales and increase your bottom line. Congratulations, you’re jumping into the culinary game and outfitting your convenience store with a kitchen. Sure, space is tight, and your budget may be
Read more

						 Posted in C-store Design
									
								EMBRACING MODERN CONVENIENCE: RESPONDING TO SHOPPER NEEDS				
The North America NACS/CCRRC report, which outlines the evolving needs of c-store customers to help retailers better serve them, reveals that c-store customers want a digital experience as well as healthy and portable food. The report

				event_note April 29, 2019 account_box Jim Richards (Jr)more_vert			
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The North America NACS/CCRRC report, which outlines the evolving needs of c-store customers to help retailers better serve them, reveals that c-store customers want a digital experience as well as healthy and portable food. The report
Read more

						 Posted in C-store Design
									
								PES Design Group C-store Design Named #7 of 25 Great C-Store Designs by CSP Daily News.				
CSP Daily News, a leading convenience and petroleum retailing publication, has named PES Design Group’s design of Gas N Wash Corporation’s pilot store in Mokena, IL as number seven out of twenty-five great c-store designs.

				event_note September 1, 2017 account_box Jim Richards (Sr)more_vert			
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CSP Daily News, a leading convenience and petroleum retailing publication, has named PES Design Group’s design of Gas N Wash Corporation’s pilot store in Mokena, IL as number seven out of twenty-five great c-store designs.
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						 Posted in C-store Design
									
								5 WAYS TO BUILD A BETTER FOOD SERVICE PROGRAM				
As the convenience store food service landscape continues to shift, key drivers in food purchases are transparency in labeling, sustainable and healthly choices, quality and variety. What’s more, due to rising labor costs, automation is poised to become

				event_note February 6, 2017 account_box Jim Richards (Sr)more_vert			
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As the convenience store food service landscape continues to shift, key drivers in food purchases are transparency in labeling, sustainable and healthly choices, quality and variety. What’s more, due to rising labor costs, automation is poised to become
Read more

						 Posted in C-store Design
									
								JAWAD BUSINESS GROUP SELECTS PES DESIGN GROUP FOR NEW C-STORE CONCEPT				
Reprinted from PRLOG, January 10, 2017 Jawad Business Group (Manama, Kingdom of Bahrain) selects PES Design Group (Sarasota, FL) to create a new c-store design concept for their 24 Hours Market C-stores. Headquartered in the

				event_note January 10, 2017 account_box Jim Richards (Sr)more_vert			
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Reprinted from PRLOG, January 10, 2017 Jawad Business Group (Manama, Kingdom of Bahrain) selects PES Design Group (Sarasota, FL) to create a new c-store design concept for their 24 Hours Market C-stores. Headquartered in the
Read more

						 Posted in C-store Design
									
								8 TIPS FOR BUILDING A LONG-TERM RESTAURANT				
How do you make it, in the restaurant business, for five years, ten years or longer? Here are eight great tips to help you survive for decades in a tough business: 1. BE READY TO WORK….ALOT Don’t be afraid to work long,

				event_note June 16, 2016 account_box Jim Richards (Jr)more_vert			
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How do you make it, in the restaurant business, for five years, ten years or longer? Here are eight great tips to help you survive for decades in a tough business: 1. BE READY TO WORK….ALOT Don’t be afraid to work long,
Read more

						 Posted in Food Service Consulting
									
								6 WAYS TO REDUCE FOOD WASTE				
Wasted produce can add ten percent to food costs as it becomes part of the average 150,000 pounds of trash that your restaurant throws out each year. These six tips can help cut those numbers down

				event_note April 7, 2016 account_box Jim Richards (Jr)more_vert			
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Wasted produce can add ten percent to food costs as it becomes part of the average 150,000 pounds of trash that your restaurant throws out each year. These six tips can help cut those numbers down
Read more

						 Posted in Food Service Consulting
									
								THE COST OF CARELESSNESS				
Although I try not to give a food service employee a reason to sabotage my food purposely, how do I know that they are practicing food safety at all?  I’m sure you’ve heard the adage,

				event_note March 8, 2016 account_box Jim Richards (Jr)more_vert			
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Although I try not to give a food service employee a reason to sabotage my food purposely, how do I know that they are practicing food safety at all?  I’m sure you’ve heard the adage,
Read more

						 Posted in Food Service Consulting