Convenience Store Projects

Keller builds convenience stores, fuel stations, travel centers, and fuel plazas across Wisconsin, including foodservice-forward stores with commercial kitchens. Projects range from small neighborhood stores to travel centers above 20,000 square feet, as new construction or rebuilds.

Foodservice has become the profit engine of the convenience store. According to NACS, it made up 28.5% of in-store sales and 38.9% of in-store gross profit in 2025, up from under 12% of sales in 2005. Building for real foodservice means adding commercial kitchen, ventilation, and cold storage systems that a basic retail store does not have.

Yes. A food-forward convenience store requires commercial kitchen ventilation, grease management, hot-holding, prep areas, and walk-in coolers and freezers, often alongside seating or a drive-through. These systems are planned into the building from the start rather than added later.

Often, yes. Many convenience store projects are rebuilds or expansions where the owner wants to keep operating during construction. Keller phases the work and manages the site to keep fuel selling and doors open as long as possible.

Yes. A convenience store project includes the forecourt, fuel canopies, tank systems, and a site laid out for safe, easy traffic flow, including delivery tankers. Keller plans the building and the site together, so the whole location works as one operation.

Whether you are building a new store, adding a foodservice program, or rebuilding a location for the way customers shop now, Keller brings the multi-system experience and the accountability your project requires. Tell us about your business and we will show you how we would approach it.

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