Lunch is such a popular daypart that, in some stores, it ties with or even overtakes breakfast in sales. Many chains are thus experimenting with their menus, testing limited-time offers (LTOs) and adding new items. For example, at Kwik Trip and Kwik Star locations in Wisconsin, Minnesota, Iowa, Illinois, Michigan and South Dakota, lunch sales…
Spirited Frozen Dispensed Drinks Spike Sales
Alcoholic frozen beverages are becoming more popular with each passing year, and convenience stores are helping to pave the way for the drink with new innovations and flavors. York, Pa.-based Rutter’s, for instance, has been offering alcoholic frozen dispensed beverages — called Spiked Slushies — since 2018, according to Adam Long, category manager for Rutter’s.…
Training: On the Right Track
Foodservice training is imperative for any convenience store operation, both to maintain reliable quality standards and to keep the workspace’s sanitation in peak condition. If both of these goals are met, customers will grow to trust the store’s ability to provide high-quality meals and snacks. Foodservice training may vary from c-store chain to c-store chain,…
What Are Foodservice Best Practices?
You’ve decided to take the plunge into foodservice, one of the fastest-growing and most profitable categories in c-stores. Now, it’s time to get your operation up and running using best practices to make sure it is as efficient and safe as it could possibly be. When arranging your menu, plan for your offerings to use…
Is a Hispanic Foodservice Offering Right for My Store?
Hispanic foods are increasingly featured on menus in both ethnic and mainstream quick-service and fast-casual restaurants throughout the country. But are they the right foodservice fit for your convenience store? Many c-stores are serving up Hispanic fare ranging from the ubiquitous taco (including a “walking” version made in a Doritos bag) to quesadillas, tamales, burritos,…
Should I Change My Foodservice Program?
Your foodservice operation has been in place for a while, and you’re not sure it is living up to its profit-making potential. Maybe it’s time for a change. First, check your inventory control. Are you getting the most out of each ingredient? For example, if you sell chicken, do you also offer this protein as…
Hispanic Foods Heat Up
Retailers and experts are finding that Hispanic foods appeal to a wider range of customers for meals and snacks than ever before. Tacos and burritos are familiar fare in most parts of the country, while more adventurous customers are craving new and creative ingredients and flavor combinations. The demand for Hispanic foods is growing throughout…
Building Dynamic Foodservice Dayparts
Which daypart drives the most sales for a c-store often depends on the market, but innovation, promotions and offering hot-ticket items throughout the day can help retailers lift foodservice sales across breakfast, lunch and dinner. The breakfast daypart in particular offers a big opportunity for c-stores, and operators are finding ways to capitalize on this…
A Slice of Advice About Delis
Whether proprietary or partnered with a co-brand, deli programs are playing a major role in making convenience stores top-of-mind fresh-food destinations. Englefield Oil’s Duchess convenience stores, with 120 locations throughout Ohio and West Virginia, have been seeing double-digit growth in their deli sales, according to Nathan Arnold, the chain’s director of marketing. “Focusing in on…
How Is Inflation Impacting Foodservice Programs in 2023?
With rising inflation resulting in higher prices for ingredients and the need to pass those higher prices on to consumers, c-store retailers are concerned about how these factors will affect their foodservice sales. In fact, research shows that inflation is the No. 1 concern for many retailers. Some retailers are reporting that as gas prices…