Sheetz shows off the future of corporate dining

Convenience retailer Sheetz has long sought to be a friendly space where folks could stop, recharge and grab something delicious to eat. Now, the brand is offering a similar experience to employees at its new operations support center in Claysburg, Pa.

Opened this spring, the 115,000-square-foot corporate complex was designed with employee job satisfaction and wellness in mind. In addition to features like healthy building materials, flexible workspaces and an on-site daycare facility, that meant rethinking the standard issue corporate cafeteria.

The complex is located between two protective wetlands. So architecture firm CDI Studio One aimed to create a dining space that was scaled to the landscape—in both size and scope. Dubbed the Lodge, “this room is designed for more than just eating. It’s really like a domestic gathering space,” explains CDI Studio One Principal Gary Lapera, FAIA. “Food is available throughout the day. Employees can use it for quiet contemplation, informal meetings, group lunches and celebrations.”

Companies like Sheetz are onto the notion that providing employees with warm, inviting spaces can go a long way toward building relationships—and enhancing corporate culture as a whole. Within the new complex, areas like the Lodge are known as “We” spaces. “The ‘We’ spaces foster collaboration. They’re the most desirable in terms of natural daylight, high ceilings and amenities like fireplaces. They’re like comfortable living rooms where people can share ideas and strategies,” Lapera says.  

Sheetz Executive Vice President of Operations Travis Sheetz sums it up simply: “We wanted to create an environment where people could get to know each other over lunch.” The Lodge boasts a wide variety of seating options, including traditional tables, booths and cozy armchairs nestled by a fireplace. Big-screen TVs and foosball tables add to the relaxed, community vibe. “It’s almost like a common space at a college, where you’re able to just sit down with someone and get to know them,” Sheetz says. The spacious outdoor patio offers picnic-style tables and Adirondack chairs, along with wide-open views of the surrounding wetlands. “It lets people not be so cooped up in that typical office space environment,” says Sheetz.

As for the food itself? Associate Vice President of Culinary Development Dan Coffin describes it as “straightforward and approachable, very similar to a Sheetz menu.” Individual stations serve up hot entrees of the day, as well as Sheetz’ signature soups and made-to-order subs. Grab-and-go items like premade breakfast sandwiches, ready-made salads, chips, candy and baked goods are also available. At the end of the day, employees can swoop back in and pick up prepared dinners to take home and enjoy with their families. Paying at the centralized kiosk is designed to be quick, easy and efficient.

That’s not all. Located behind the main food prep space is a state-of-the-art test kitchen devoted to developing and perfecting new menu items for Sheetz stores. Having the test kitchen right on campus means that Sheetz can serve these test items to employees at the Lodge—and get valuable feedback. The culinary team recently tried out a new taco concept. To make the portion sizes friendlier for sampling, they sliced the tacos in half and served them as stuffed nachos. Soliciting feedback before introducing new products in stores makes employees feel more invested, which is ultimately good for the company. “The ability to engage our workforce with the work we’re doing in R&D, it helps drive ownership,” Coffin says. (Plus, who wouldn’t want to snack on a free bite-sized taco?)

Even with the fairly conservative menu, Coffin is happy to try new things. “We’re not against taking request. If we have it in our distribution center, we can order whatever we want. We can be flexible,” he says. When employees began asking for the ready-to-eat salads, protein bars and beef jerky that they could buy at Sheetz stores, Coffin began selling them at the Lodge as well.

It might not come as a surprise that the new dining facility has been a big hit with those on campus. “It’s always full. You don’t see a lot of people taking their food back to their desks,” Sheetz says. But folks working down the hall aren’t the only ones who are able to take advantage. With its ability to accommodate large groups, the Lodge has proved prime space for bigger company meetings and events. Recently, it was used to host a happy hour event where employees were encouraged to mingle and get to know each other. “People are really using the Lodge for what it’s meant for,” Sheetz says.