Joy Almekies recently took on the role of director of food and beverage at Nouria Energy, which operates over 300 stores in New England and, through recently acquired Enmarket, Georgia and the Carolinas. CStore Decisions caught up with her to learn about her goals for her new position and her take on the future of food at c-stores.
CStore Decisions (CSD): Can you tell us about your career journey and what led you to food and beverage leadership?
Joy Almekies (JA): My journey started with a foundation in hospitality management at Johnson & Wales University. By trade, I am a master baker and a true foodie at heart, which naturally drew me toward hands-on culinary work and fresh food innovation. I got my start in the convenience retail world with White Hen Pantry, where I had the opportunity to step up and really take ownership of perishables and fresh food operations. Over the years, I grew my expertise through key roles at J. Polep Distribution Services and led foodservice category operations across hundreds of sites at Global Partners. Stepping into the role of director of food and beverage at Nouria Energy feels like a natural next step — allowing me to combine my technical craft, operational background and passion for retail excellence to build great food programs.
CSD: What attracted you to this opportunity at Nouria and what excites you most about joining the company?
JA: Nouria’s stellar reputation for innovation, customer-first culture and commitment to elevating the convenience retail experience immediately attracted me. What excites me most is the opportunity to shape the future of the brand’s food and beverage program at such a dynamic time of growth. Nouria has an incredible platform, and I am eager to leverage my background in multisite food operations to build programs that not only drive commercial success but also create destination-worthy experiences for our customers.
CSD: As you’re getting settled into the position, what are you focused on learning about the business and its customers?
JA: Right now, my main focus is diving headfirst into our operational ecosystem and getting to know our customer base inside and out. I’m spending time evaluating our current menu mix, supply chain and day-to-day execution across our stores. On the customer side, I want to really understand what our guests want throughout their day so every new item or program we launch fits seamlessly into their routines.
CSD: What strengths and experiences do you hope to bring to Nouria’s food and beverage programs?
JA: I bring a strong background in scaling multisite retail food operations, maintaining consistent quality control and hitting healthy margin targets without sacrificing culinary standards. My experience spans everything from hands-on recipe standardization and food safety compliance to executing key rollouts — like automated bean-to-cup coffee programs and new front-counter service setups. By combining practical operational structure with a real passion for good food, I want to help Nouria achieve its long-term goals.
CSD: What opportunities do you see for convenience retailers to further elevate their food and beverage offerings in today’s market?
JA: Today’s convenience customer isn’t looking for a quick compromise anymore — they want fresh, high-quality, craft-level options that can stand right alongside quick-service restaurants. Retailers have a huge opportunity to elevate their programs through smart menu segmentation, premium beverage offerings (like bean-to-cup coffee) and localized fresh food. Finding that sweet spot where speed of service meets genuine culinary quality is how convenience retailers will really stand out.
CSD: Are there any consumer trends or changes in customer expectations that you believe will have a significant impact on foodservice over the next few years?
JA: Yes, convenience, health-consciousness and customization are driving major shifts in the market. Consumers increasingly demand transparency, cleaner ingredients and reliable freshness without sacrificing speed. Additionally, premium beverage culture — ranging from specialty coffees to functional lifestyle hydration — continues to accelerate. Retailers must remain agile, adapting quickly to these evolving expectations through agile menu designs and consistent, high-standard execution at the site level.
CSD: What are some of your key priorities as you begin shaping the future of Nouria’s food and beverage programs?
JA: My top priority is putting a clear plan in place that balances culinary quality with solid operational execution. That means standardizing recipes, refining menu segmentation across our footprint, maintaining top-tier food safety standards and driving healthy gross margins. Just as importantly, I’m focused on supporting our field teams with the right coaching, tools and training so everyone feels set up for success.
CSD: Looking ahead, what is your vision for the role foodservice will play in Nouria’s overall growth and customer experience strategy?
JA: My vision is for food and beverage to be a core pillar of Nouria’s brand identity and a key engine for customer loyalty and growth. By making our stores a true destination for great coffee, fresh meals and daily refreshments, our food programs will elevate the entire customer experience. As we grow, we’ll continue building high-performing programs that establish Nouria as a clear leader in the convenience space.
