Top 5 Reason to Attend the NAG Conference
#2 Driving Foodservice Sales Through New Technology
The latest technologies being used to manage c-store food programs—from foodservice ordering terminals and high speed cooking equipment to digital signage and high-definition TV menu boards—are transforming the foodservice business by allowing marketers to streamline operations and enhance communications with their customers.
Progressive convenience store chains like Zarco 66 have implemented touchscreens right at the fuel pumps allowing customers to order fresh foodservice items that will be ready to be picked up or delivered right to your car upon completion of filling up.
This is a new level of convenience today’s c-store customers expect, and the 2015 NAG Conference has a foodservice session on how you too can implement these types of programs to grow your foodservice business.
Touchscreens and interactive menu boards communicate your foodservice programs in a very efficient way. This is especially important as chains look to build incremental sales and make more subtle changes like expanding the number of condiments they’re offering.
According to one study, consumers had a 59% higher preference rate for foodservice at chains with interactive ordering terminals. This gives chains the opportunity to upsell customers and boost ticket averages. Combined with high-speed ovens, improved commercial food warmers and state-of-the-art coffee equipment, convenience store retailers have cost-effective opportunities like they have never had before. Learn what solutions are working and how you can put them to work at your foodservice program.
Plus, new technology allows foodservice managers to monitor sales activity on a real-time basis and roll the information together into Excel spreadsheets. Having that kind of information on tap means operators can reduce out of stocks and boost impulse sales. It also shows the crucial difference between what’s actually being sold versus what they think they’re selling. More importantly, it permits the creation of so-called “heat maps” on a store-by-store basis, allowing operators to identify peak selling opportunities.
In this featured educational session at the 2015 National Advisory Group (NAG) Conference in Santa Fe, N.M., attendees will learn how they can put technology to work for them as they look to grow foodservice sales and compete with local restaurants and QSR’s.
Speakers for this session include:
* Shannon Harvey, Foodservice Program Manager, Ricker Oil Co.
* Rachel Mehl, Specialized Category Manager, Wallis Cos.
* Scott Zaremba, President, Zarco USA
Moderator: Ed Burcher, President Burcher Consulting Inc.
If you are looking to build your foodservice business, this is one session you cannot afford to miss. The 2015 NAG Conference will be held Sept. 13-16 in Santa Fe. To view the NAG Conference Agenda or to register to attend, visit www.nagconvenience.com.
