Foodservice continues to serve as a key point of differentiation for convenience stores. Keeping the menu fresh requires innovation as well as a keen eye for new products and emerging consumer trends. At the 2018 NAG Conference, hear from three leading retailers that are leading the pack when it comes to thinking outside the box to drive food sales.
Few categories offer convenience store retailers a brighter financial future than foodservice. But there is one catch: foodservice must be done well. In fact, food quality, the experience at a convenience store and the presentation of the food itself ranked higher to customers than price, according to a report by the NPD Group.
That is an extremely powerful message, but when you look at the industry’s leaders in foodservice, this isn’t simply a message, it is the mission.
In the highly-competitive foodservice industry, c-store retailers must do everything possible to entice customers to try new products and return for more, without negatively impacting why the stores exist: to provide convenience.
Only at the 2018 National Advisory Group (NAG) Conference, hear from three convenience store retailers who are driving innovation with unique foodservice offerings that are driving sales and a strong repeat business. Click to view the 2018 NAG Agenda.
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The session is titled: “Doing More with Less. Foodservice remains a high growth category for convenience store owners. Given the category’s enormous profit potential, operators must embrace foodservice to attract a steady stream of customers. In this session, convenience store retailers will offer fresh ideas for maximizing the foodservice menu in small spaces. Plus, the growth of food trucks is an appealing option to many c-store owners.”
The speakers for this important panel include:
* Hannah Holt, Marketing and Operations Director, Holt Oil Co.
* Larry Jackson, Managing Director, Good to Go Markets
* Stephanie Mahoney, Food Services Development Manager, MFA Oil Co.
The panel moderator will be John Zikias, Chief Operating Officer of Holmes Oil Co.
Learn to Be Great
When it comes to foodservice, among the key learnings for convenience store owners is that whatever level of food you feel comfortable delivering—the simplest or the most complicated—focus on fresh, quality and value. But the ultimate piece is consistency. You have to be able to deliver great food consistently.
For the longest time, c-stores were ahead of the game in morning and afternoon meal occasions, but what has happened over time is that the quick-service channel caught up. Customers thought of c-stores as the place to get a quick coffee and a bakery item, and it was a great meal. But with more restaurants getting involved in morning sales and offering an upscale product, they are drawing more traffic and it is coming at the expense of c-stores.
How convenience store owners respond will determine their level of success in the competitive foodservice business. What’s more, this doesn’t necessarily need to be elegant upscale menu items. It’s whatever you feel you can do consistently. If you are comfortable selling sandwiches, sell the best sandwiches you can. If it’s fried chicken, have the best fried chicken in the market. It is a rigorous endeavor, but this is where our industry is going and it’s certainly what the market leaders are currently doing.
It’s not easy, but when you do it consistently, you’re rewarded with a stream of repeat business, and that is how you set yourself up for a successful future. Learning from other retailers at conferences like NAG will help position you for success. We look forward to seeing you in Florida.