--- title: "Preventive Maintenance to Capture More C-Store Foodservice Sales" url: https://burnaze.com/article/bded5067-3dd5-4279-911c-e0d9d1d52a66 source: "CStore Decisions" original_url: https://cstoredecisions.com/preventive-maintenance-to-capture-more-c-store-foodservice-sales/ author: "Tim Vesevick" category: "C-store & fuel" industry: "Retail" segment: "C-store & fuel" published: 2026-09-10T18:16:28.000Z modified: 2026-10-31T13:19:06.244Z image: https://cstoredecisions.com/wp-content/uploads/2026/09/Tim-Vesevick-headshot.jpeg --- # Preventive Maintenance to Capture More C-Store Foodservice Sales **TL;DR:** Convenience store operators can reduce downtime and protect high-margin sales by implementing proactive maintenance strategies for foodservice equipment. Foodservice makes up 28.5% of c-store sales and nearly 40% of profit, according to the National Association of Convenience Stores (NACS). *By Tim Vesevick, originally published in CStore Decisions on 2026-09-10. [Read the original](https://cstoredecisions.com/preventive-maintenance-to-capture-more-c-store-foodservice-sales/).* ## Key facts - Foodservice makes up 28.5% of c-store sales - Proactive maintenance can reduce downtime - Regular cleaning can extend equipment life ## Story Proactive maintenance can help convenience retailers reduce downtime, extend equipment life and protect sales in a growing foodservice category. There’s a good chance the next customer to walk through your door will buy a hot dog, a fountain drink or a sandwich. That’s because foodservice has become big business for convenience stores, making up 28.5% of sales and nearly 40% of profit inside the store, according to the National Association of Convenience Stores (NACS). That means the next time a hot dog roller or slushy machine goes down, it will cost you more than the repair fee. For every hour foodservice equipment is down, you’re giving up sales on some of your highest-margin products. ## Maintenance program benefits Much of this downtime is avoidable. A proactive maintenance program can help address issues before they become costly breakdowns, keeping equipment running and protecting sales in a category that has become increasingly important to the bottom line. The first step is to take inventory of all the foodservice equipment in the store, tracking details like serial numbers, ages, repair history, maintenance records and warranty information. These details help you stay on top of scheduled maintenance and can speed up repairs when you need to call in a professional. They also protect your coverage. Many warranties carry maintenance requirements, and keeping records current and accessible prevents you from paying out of pocket for repairs that should be covered. Next, build checklists for all equipment, grouped by station or zone, detailing the daily and periodic tasks the manufacturer recommends. Print each checklist, slide it into a plastic protective sleeve and post it in the appropriate zone, such as the roller grill station, the beverage bar or the reach-in cooler. Have your team perform and log the tasks the same way they log bathroom cleanings, which builds accountability. ## Common equipment issues While you should always consult the manufacturer’s manual for specific instructions and frequencies, here are a few issues our technicians frequently see in five common types of c-store foodservice equipment: Grease and food debris are inevitable on roller grills, but allowing them to build up can affect both food quality and performance. When they work their way into the bearings and drive components, rollers can start turning too slowly or stop altogether. What was originally a simple cleaning task has now become downtime and a repair bill. Clean and sanitize the rollers and drip tray daily or according to the manufacturer’s guidelines. Avoid flooding the roller assembly with water, which can allow moisture into bearings, motors and electrical components. Making those tasty ice beverages creates heat. That heat normally gets pushed out by condenser coils, but when they get covered with dust and debris, the refrigeration system has to work harder, often leading to inconsistent product or early failure. Clean the condenser coils quarterly, or according to the manufacturer’s recommendations. Your cooling units, including open-air coolers, ice cream freezers, merchandiser refrigerators and more, also rely on condenser coils to shed heat. Similar to slushy machines, they can’t do that when they get dirty, which overworks the compressor, uses more energy and inconsistently chills the product. Clean the coils quarterly, using a coil brush to clear away debris before finishing with compressed air. Door gaskets are another area that requires more frequent attention. Daily, wipe them with soapy water and check for cracks. A worn or dirty gasket doesn’t seal properly and lets warm air into the case, which puts the compressor into overdrive and can lead to early failure. All water that runs through the ice machine carries minerals, which can build up on the evaporator, where ice is made. This can lead to longer production cycles, reduced ice production and equipment failure. Ice machines are a breeding ground for mold and bacteria. In addition to regular cleanings and scheduled service to extend the life of your equipment, it is important to clean the bin and underside of the machine regularly to ensure ice quality is intact and pure. Regularly change water filters, which keep minerals and sediment out of the machine. Date each replacement with a sticker or piece of tape on the filter so the next person knows when it was changed. Also make sure to run the self-cleaning cycle according to the manufacturer’s recommendations, which can further help prevent scaling on the evaporator coils. Issues with beverage dispensers often show up as customer complaints before they become repair calls. A common culprit is the dispensing nozzle, where syrup residue can feed mold and yeast. Clean and sanitize dispensing nozzles and diffusers daily, and remove and thoroughly clean them weekly. ## Growth opportunities As foodservice sales have soared over the past decade, the opportunity to satisfy hungry customers continues to grow. Don’t let avoidable issues with foodservice equipment stand in the way. Making a commitment to maintain your equipment can extend its life, limit downtime and, most importantly, protect sales in one of your store’s most profitable categories. *Tim Vesevick is the president of the service & rental division at TriMark USA, North America’s largest integrated provider of design services, equipment, and supplies to the foodservice industry, including convenience stores. In his role, Tim oversees a national fleet of service technicians who provide 24/7 repairs, scheduled maintenance and comprehensive support.* ## Entities - Retail (sector) - CStore Decisions (publication) - equipment maintenance (topic) - convenience store sales (topic) - preventive maintenance (topic) - National Association of Convenience Stores (company) - TriMark USA (company) - Tim Vesevick (person) - c-store operations (topic) - foodservice equipment (topic) --- Originally reported by Tim Vesevick, CStore Decisions (https://cstoredecisions.com/preventive-maintenance-to-capture-more-c-store-foodservice-sales/). Summarized by Burnaze (https://burnaze.com/article/bded5067-3dd5-4279-911c-e0d9d1d52a66).