Convenience stores are beating out restaurants when it comes to pizza sales. By Marilyn Odesser-Torpey, Associate Editor In the year ending March 2016, Americans purchased 5.2 billion servings of pizza from commercial restaurants and convenience stores, said Bonnie Riggs, restaurant industry analyst for NPD Group. Two hundred and eight million or 4% of those purchases…

Whether it’s spicy or mild dishes such as specialty tacos or poppable bites, chicken lends itself to foodservice experimentation that keeps customers returning in flocks.   By Marilyn Odesser-Torpey, Assistant Editor Americans are expected to consume 91.8 pounds per capita of chicken in 2016, up from 90.1 pounds last year, according to the National Chicken Council.…

Sriracha. Aioli. Pico de gallo. Seasonings, sauces and spreads that many consumers couldn’t pronounce very long ago are now giving traditional condiments a run for their money. By Marilyn Odesser-Torpey, Assistant Editor In the not-so-distant past, consumers had to go to ethnic restaurants to get the bold and authentic flavors they craved. Now all they…

Retailers can’t dip a toe into foodservice and expect to turn a profit. Often they need marketing, outstanding food offerings and a sense of economics to make a positive splash. By Marilyn Odesser-Torpey, Assistant Editor It takes more than some new equipment, a menu and even the most eye-catching in-store signage to turn a fledgling…

Breakfast may be the star of c-store foodservice programs, but food forward retailers are stepping up to the plate to vie for lunch and dinner sales. By Marilyn Odesser-Torpey, Assistant Editor As supermarkets and convenience stores have been “raising the bar on their foodservice offerings,” an increasing number of consumers are choosing these outlets for their…

Starting a proprietary program can be complicated and expensive. A more cost-effective way to enter the foodservice arena is to partner with an established brand. By Marilyn Odesser-Torpey, Associate Editor Adding a foodservice concept may be a proven way to bolster a c-store’s bottom line, but only if it’s the right program operated the right…

Though a well-conceived menu is key to a launching a foodservice program, it takes the right tools to make it successful. By Marilyn Odesser-Torpey, Associate Editor With only enough space for a warming box, two of the convenience stores at California State University, Long Beach (CSULB) were very limited as to the number and types…

Customers want fresh food fast, that’s easy to eat on the go and features ingredients that excite. Quality sandwiches deliver fresh ideas that satisfy. By Marilyn Odesser-Torpey, Associate Editor As the demand for on-the-go foods with new and exciting ingredients continues, sandwiches are providing an efficient way for c-stores to provide new and customizable options in…

Whether it’s a bagel, muffin or fritter, Americans are sweet on pairing their morning coffee with a fresh pastry. By Marilyn Odesser-Torpey, Associate Editor Breakfast customers are increasingly looking to convenience store bakery cases for a doughnut or pastry to help them kick off their day. C-stores that feature bakery cases and keep them well…

Buoyed by a constant stream of new products and equipment upgrades as well as focus on time-tested procedures, roller grill and pizza continue to appeal to convenience store customers. By Marilyn Odesser-Torpey, Associate Editor Made-to-order foods may get most of the buzz, but there’s a good reason why so many convenience stores still offer roller…