Mahoney Inspires MFA’s Push for Excellence

As the Food Services Development Manager for Break Time Convenience Stores, Mahoney’s clear and concise training skills give each store she touches a competitive edge.

By John Lofstock, Editor

Stephanie Mahoney brings a wealth of food and beverage experience to the leadership team at Break Time Convenience Stores, a division of Columbia, Mo.-based MFA Oil. With more than 25 years in the foodservice and hospitality industries, Mahoney’s background spans from managing quick-service restaurants (QSR)’s and large grocery retail foodservice programs to directing sales and catering revenues for Hilton.

- Advertisement -

Mahoney joined Break Time in 2015, with responsibility for developing, implementing and training all food programs, commissary operations and food safety initiatives. The company operates 74 stores in Missouri and Arkansas.

Throughout her career, Mahoney has been recognized for creating programs that are effortless to launch, simple to train and efficient to operate, all while maintaining a high level of food-quality excellence. She brought her wealth of knowledge to a growing convenience store chain eager to continue developing its foodservice program, and that’s why Convenience Store Decisions is proud to name Mahoney a 2019 Foodservice Frontrunner.

“At Break Time, we believe it only takes a moment to make your day better,” Mahoney said. “Our foodservice programs are a very important piece to creating those memorable moments, which keep our customers coming back time and time again. Consumer eating habits are ever-changing. We have focused our food programs to deliver unique, quick and delicious offerings making our stores a destination for foodservice.”

Busy lifestyles often don’t allow time for meals cooked at home, so offering consumers a variety of fresh and affordable food options is critical for success. With this in mind, Mahoney has helped perfect fresh food options. The company’s proprietary programs include:
• Breakfast. This program was designed to provide customers with a hardy value, using freshly-cooked eggs, thick cut bacon or sausage, served on a buttermilk biscuit or Texas Toast. Fresh-baked cinnamon rolls and biscuits and sausage gravy round out the breakfast offering. “By making this leap into the fresh sandwich area we have increased daily breakfast sandwich units from 40 per day company-wide to more than 1,600 per day,” she said.

• Smokestack Bar.B.Q. This program features slow-smoked meats, such as pulled pork, ribs and brisket, paired deliciously with classic sides dishes such as smoked baked beans, potato salad and unique offerings like cheesy corn and fresh-baked cobblers.
Menus were built around sandwiches, combo meals, plates and even large family meals to take home to help build those elusive dinner daypart sales.

“The simplicity and versatility of this program allows our larger locations to offer a fast-casual model,” Mahoney said. “For stores with smaller footprints, this program is able to be condensed to an ‘express’ model, offering grab-and-go sandwiches and side dishes from countertop merchandisers.”

• Dashboard Diner. This program includes a wide variety of freshly-made sandwiches and car cup snacks, all of which are prepared in in the company’s commissary kitchen in Missouri.

• Fresh Doughnuts. In several Break Time stores, customers will find associates baking and decorating fresh doughnuts and apple fritters. “Associates love the creativity allowed with this program, and we often find doughnuts adorned with local school colors or holiday themes,” Mahoney said. “Offering the specialty-topped doughnuts allows them to not only be enjoyed in the morning, but also as an afternoon sweet indulgence.”

Break Time’s national partnerships include Hunt Brothers Pizza, which is available in 25 locations, and Krispy Krunchy Chicken in five locations.

For 2019, the chain has a number of building and remodeling projects planned that will help grow the foodservice offering. Additional marketing efforts will center on creating new menu items and multiple limited-time offers (LTO). “We are also exploring delivery opportunities, and continue to focus energies on growing our MyTime loyalty program,” Mahoney said.

Mahoney’s commitment is evident in her passion to provide the ultimate customer experience. “We have worked diligently to create a culture focused on foodservice, and understand you must invest time and resources to build these programs,” she said.