At convenience stores, customers may expect to find hot dogs on the roller grill and pepperoni pizza in the warmer. But what if those hot dogs were foot-longs served on cheddar jalapeno buns and the pizza crowned with a signature fiery combination of pepperoni and hot sauce? While some retailers believe that bringing roller grill…
Ray Lights the Way for Maverik HR
As Maverik Inc.’s human resources director for 14 years running, Ashley Ray has created a strong employee-oriented culture by improving employee retention, performance management and training. She’s also focused on new employee orientation, certifications and increasing awareness and understanding around benefits. Convenience Store Decisions is recognizing Ray as part of our annual Human Resources (HR)…
Creating Flavor Adventures
Maverik bills its more than 330 convenience stores in 10 states as “Adventure’s First Stop,” and that applies to its foodservice offerings as well. At the chain’s condiment bar, customers can find numerous global-inspired toppings for sandwiches including spicy green salsa, roasted red pepper salsa, pico de gallo, jalapeño cream sauce in a squeeze bottle,…
Pushing Your Pizza Offer
In a SNAP Keynote Report, “Pizza Power,” earlier this year, Datassential research firm found that consumers enthusiastically order toppings beyond the traditional, especially those that featured regional-favorite ingredients and flavor combinations, when convenience stores and other foodservice operators introduce them on their menus. High-scoring variations offered in c-stores included the Philly Cheesesteak at Turkey Hill…
Raising Chicken Sales
Whether it’s the product of a full, fried bone-in program, offered as tenders with sauces or featured in sandwiches, salads or as a pizza topping, chicken’s menu-spanning versatility and affinity for countless flavor profiles make it a natural for convenience stores. By Marilyn Odesser-Torpey, Associate Editor When it comes to mealtime proteins, chicken still gets…
Hot Dispensed Evolves with Times
With the abundance of ready-to-drink, cold brew and nitro varieties of coffee and tea trending today, and consumers looking for more varieties and customization, convenience store operators must continually adjust their hot dispensed beverage programs to maintain maximum profitability. By Marilyn Odesser-Torpey, Associate Editor While the motivators for beverage consumption remain the same as always—a…
Build Your Foodservice Via Appetizers
Appetizer-portioned, easy-to-tote foodservice snacks from mozzarella sticks and mini tacos to doughnut holes and downsized cinnamon buns are growing in popularity at convenience stores throughout the country. Marilyn Odesser-Torpey, Associate Editor In its most recent SCORES reports showing how consumers rank new foodservice items introduced at convenience stores, fast feeders and fast casual restaurants, Datassential…
Creating a Coffee Destination
Customers might forgive a lot of things, but one thing they won’t forgive is a bad cup of coffee. They also remember the good ones, resulting in higher rings and repeat visits. By Marilyn Odesser-Torpey, Associate Editor Many customers see convenience stores as their destination of choice for a quality cup of coffee. In a…
Growing the Food Menu
Get the basics down pat—whether coffee and bakery, roller grill or sandwiches—to build a strong food menu foundation. By Marilyn Odesser-Torpey, Associate Editor The first foodservice offering at Ashland, Ky.-based Clark’s Pump ‘n Shop were prepackaged sandwiches and a microwave to heat them. After that came roller grills with hot dogs and tornados. Then, in…
Promoting Your Foodservice
Offering fresh, delicious meals and snacks is only half of the equation of foodservice success for convenience stores. Just as important is the strategic use and combination of marketing tools to satisfy hungry patrons. By Marilyn Odesser-Torpey, Associate Editor In a February, 2018 research report, global consulting firm AlixPartners found encouraging news for food-forward retailers.…