GETTING STARTED

Mazzio’s has recently introduced a new food service program designed specifically for non-traditional locations. Our operations team will visit your location to discuss in detail the Mazzio’s GO! program. We will review your physical layout and discuss options and needs to effectively operate Mazzio’s GO!. We will evaluate current equipment as well as suggest additional equipment needs. We will provide necessary forms that will begin your process to becoming a Mazzio’s GO! partner.

CONVENIENCE STORES

ARENAS/STADIUMS

CASINOS

Operational Requirements

Freezer Space

A minimum of 40 cubic feet (typically a 2 door commercial freezer) is recommended in or near the production area. Other options can be work top freezers that ovens can be placed on instead of a table.

Ovens

Our support team can provide you with contacts for new ovens. The number of ovens needed is based on your projected volume and will not likely exceed 2 for most operations. If you currently have an oven, our operations team can help you determine if it will cook our products.

Production Work Area

Your work area will require as little as 80 sqaure feet of space and is configurable to almost any existing set up. Our operations team can make site visits prior to purchasing equipment to make suggestions. You will want to have a 4 foot refrigerated prep table (up to 18 1/6 size pans) for your product ingredients. Any additional refrigeration in the production area is always preferred but not required. As with freezers, there are work top refrigeration tables that aid in productivity.

Display Area

This will be dependent on space available, volume and menu variety. Grab-n-go hot holds range in size from 18 inches to 4 feet wide, as well as varying number of shelves and heights. Grab-n-go hot holds are typically on the front counter for point of purchase sales. Other areas to locate are on or near beverage counters. Refrigerated space for sandwiches, salads and breakfast sandwiches will need to be considered.