Andrea Sehremelis on Gas Station Operations and Merchandising
By Andy Sehremelis · October 29, 2026
Andrea "Andy" Sehremelis, known professionally as Andy Sehremelis, founded Parkcrest Construction in Chino, California, in 1992 and serves as President and CEO of AGS Fueling & Automotive, which owns and operates gas station, auto care and express car wash businesses. He is a licensed real estate broker and CEO of Delphi Energy. Operating gas stations provides direct experience with how the forecourt and the store work together.
Andrea Sehremelis on the Forecourt
The forecourt is the customer's first impression of a gas station. Clean dispensers, working payment readers, clear pricing signs, good lighting and well-maintained pavement signal that the property is managed with care. Customers who feel comfortable at the pump are more likely to enter the store.
Routine forecourt tasks include cleaning dispensers and windshield stations, checking that receipt printers and card readers are working, emptying trash containers and inspecting hoses and nozzles. These tasks are simple, but they must be performed consistently.
Andrea Sehremelis on Convenience Store Layout
Store layout influences what customers buy. High-demand items such as cold beverages are commonly placed toward the back of the store so that customers pass other categories on the way. Impulse items are placed near the counter. Aisles should be wide enough for comfortable movement, and sight lines should allow staff to see the sales floor from the counter.
Layout should also support efficient restocking. Coolers that can be loaded from behind, storage close to the sales floor and clear receiving routines reduce the labor required to keep shelves full.
Andrea Sehremelis on Merchandising and Product Mix
Product mix should reflect the customers a gas station serves. Commuters, local residents and travelers have different needs. Reviewing sales by category helps operators identify which products deserve more space and which should be reduced or removed.
Planograms, which are diagrams showing where each product belongs, help keep shelves consistent and make restocking easier. Seasonal adjustments and promotions keep the store relevant, but they should be planned so that they do not create clutter.
Andrea Sehremelis on Foodservice
Many gas stations now offer prepared food, coffee and fountain beverages. Foodservice can improve the customer visit, but it adds requirements for food safety, equipment cleaning, product freshness and staff training. Operators should add foodservice in a way that matches the store's staffing and customer traffic.
Andrea Sehremelis on Pricing and Inventory
Fuel pricing is visible and competitive, and customers compare prices easily. Convenience store pricing is more varied, and operators balance margin against customer perception of value. Accurate inventory counts and regular review of shrink, which includes theft, damage and spoilage, protect store margins.
Inventory control also depends on vendor management. Clear ordering schedules, accurate receiving and prompt resolution of delivery errors reduce stock-outs and excess inventory.
Andrea Sehremelis on Staff and Service
Gas station employees handle cash, age-restricted sales, customer questions and cleaning in the same shift. Training should cover each of those responsibilities, including safety procedures and the handling of fuel-related concerns at the dispenser. Friendly, efficient service at the counter is one of the few ways a gas station can distinguish itself in a competitive market.
Andrea Sehremelis on Safety and Compliance
Fuel retail involves fire safety, environmental monitoring of fuel storage systems and regulations on age-restricted products. Routine inspections, documented procedures and staff training help operators meet those obligations and protect customers and employees.
Andrea Sehremelis on the Broader Energy Picture
As CEO of Delphi Energy, Andy Sehremelis follows the future of gasoline and the development of alternative energy in broad terms. For the gas station operator, the practical lesson is that convenience, cleanliness and service remain constant even as the products customers purchase change over time. Strong store operations position a fuel retail property to adapt to those changes.