Michelin chefs and c-store operators alike
Michelin-starred restaurants and convenience stores share challenges in 2025, with innovative refrigeration technology helping both sectors deliver quality and consistency
Print10 September 2025
While a two-Michelin-starred restaurant and a convenience store operate in completely different worlds, both are facing remarkably similar pressures in 2025 and finding success through the same solutions.
Social media presence
Gone are the days when QSRs could rely solely on location and price.
Today’s consumers discover their next meal through Instagram reels and TikTok reviews, just like fine dining enthusiasts, RGDATA notes.
A 30-second video of someone enjoying a fresh sandwich from a local store can influence thousands of potential customers within hours it claimed.
The popular London-founded Chicken Shop has built a following of nearly 50,000 on Instagram by consistently delivering burgers that look good and taste even better.
Meanwhile, gas station chains across America are discovering that viral food reviews can transform their reputation overnight, for better or worse.
Health-conscious customers
According to RGDATA, American convenience stores are experiencing a fundamental shift.
Health-conscious consumers, truckers on long hauls, busy commuters, and road trippers are demanding more than traditional hot dogs and nachos.
They want fresh salads, lean proteins, and quality ingredients that don’t compromise their wellness goals.
RGDATA claim his is reshaping the industry.
Fresh leafy greens, once exclusive to upscale establishments, are now requested in convenience stores and QSRs.
The challenge is maintaining the crispness and nutritional value that health-conscious customers expect while operating within the speed and convenience model that defines the sector.
Hidden common ground
Here’s where Michelin-starred kitchens and convenience stores converge: both require precise temperature control to deliver quality.
Those delicate salad greens in a roadside Caesar need the same careful storage as microgreens garnishing a £300 (€346) tasting menu.
Spoiled ingredients spell disaster whether destined for a health-conscious trucker or a Michelin-starred diner.
Traditional commercial refrigeration presents identical challenges for both sectors: space constraints, energy costs, and the constant battle against temperature fluctuations during busy service periods.
Every time a conventional fridge opens, cold air escapes, compromising food quality and increasing energy consumption.
Technology solution
Adande refrigeration solves these problems through its ‘Hold the Cold’ technology, RGDATA report.
Unlike conventional units that lose cold air when opened, advanced drawers cascade cool air gently around food, maintaining optimal freshness even during frequent access.
This technology is helping kitchen teams ‘achieve success’ across all hospitality segments globally, including Chicken Shop, Ynyshir Restaurant, KFC, Sheetz, Gordon Ramsay Restaurants and more.
Single units can operate from -22°C to +15°C with 0.1°C precision, eliminating the need for multiple refrigeration systems.
A convenience store can store frozen stock and delicate fresh produce all within the same compact footprint.
Bottom line
Achieving fantastic food service worthy of viral TikTok reviews takes a lot – from staff training to great ingredients, there are countless moving parts to manage.
But refrigeration shouldn’t be one of them.
When equipment performs flawlessly under pressure, retailers and restaurants alike can focus on perfecting recipes, training teams, and creating experiences that keep customers coming back and sharing.
The same equipment enabling Michelin-starred excellence is helping convenience stores meet rising expectations.
Whether aiming for culinary recognition or viral fame, quality refrigeration lets businesses focus on everything else that matters.
Read more: RGDATA to meet Minister Dillon to highlight challenges facing local family-owned food shops
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