Onvo recently announced the latest step in its efforts to enhance its foodservice program with the appointment of respected industry veteran Ben Lucky.
Lucky brings extensive c-store foodservice expertise from organizations like ExxonMobil, Kwik Shop, Maverik, bp, The Wills Group, CAL’s Convenience, 7-Eleven and more. He recently served as 7-Eleven’s Senior Director of Fresh Food Development and Corporate Executive Chef.
“I look forward to following in the footsteps of the leadership here who are engaged and care about the guests, community and their associates,” Lucky noted in a LinkedIn post. “… I love that we are pursuing excellence, and everyone is passionate, committed and excited about foodservice. From menu to design and more, Onvo food is going to be creative, innovative, consistent and delicious. The competition here is stiff, since no one is settling for a participation trophy, and as a result this is going to be next level fun.”
CStore Decisions spoke with Lucky about what drew him to the role, his vision for the future of Onvo’s foodservice program and the lessons he’s bringing from his extensive industry experience.
CStore Decisions (CSD): What made Onvo the right next step in your career?
Ben Lucky (BL): Onvo offers a unique opportunity to help shape the future of a growing, family-owned company that is deeply committed to its customers, team members and communities. The combination of entrepreneurial agility, strong leadership and a clear desire to elevate the foodservice experience made it an exciting fit for both my operational and my culinary backgrounds.
CSD: What stood out to you about the company culture at Onvo?
BL: What impressed me most was the authenticity of the culture. The entire interviewing process made it feel like home from day one. There is a genuine focus on people, collaboration and continuous improvement. The organization has maintained the values and accountability of a family business while embracing innovation and growth, which creates a strong foundation for long-term success. I used the word already, but it is worth repeating — they are genuine.
CSD: What are some of the first changes or initiatives you’re looking to implement across Onvo’s foodservice program?
BL: My initial focus is on listening and learning. I want to understand what is working well, identify opportunities to simplify execution and ensure we are delivering a consistent guest experience with fresh and delicious foods and beverages across all locations. From there, we will focus on look and feel, menu optimization, operational excellence and introducing differentiated offerings that drive both guest satisfaction and profitability.
CSD: What are the biggest lessons you’ve learned from your previous roles that you’re bringing to this new position?
BL: I have learned food and business lessons from a myriad of professional friends and peers from Arizona to New York, Mississippi to Maryland, throughout Latin America and up to Wisconsin, California and to my most recent friends in Texas. I learn daily, and whether it was standing shoulder to shoulder with a celebrity chef making boudin or washing dishes in a tiny kitchen the size of a food truck, each moment has given me experience and perspective. So my best lesson is to see and experience the entire diner’s journey from the guest’s point of view. Have it be relational and not merely transactional. I want our guests to anticipate coming to Onvo like my kids did when it came to going to Dairy Queen after a game. The most important lesson is that sustainable success comes from balancing great awareness, delicious food, operational discipline and engaged teams to be golden. I also learned that innovative menu items can attract customers, but consistency, simplicity and delivering on or exceeding expectations are what build trust and drive long-term loyalty and growth. The best solutions are those that work as well in the store as they do on paper. From my restaurant days, I learned we need to deliver quality, service, speed of service, cleanliness, consistency and value. All are still true today! We won’t have any four-hour shelf life pizzas or four-day-old donuts, and while that model is championed in other places, our “promise” will be to deliver food that is simple, fresh and delicious. When we can delight the palate of our guests and they tell us so, we will know we have struck gold.
CSD: What does a successful first year at Onvo look like for you?
It starts with listening to understanding the guests and our associates, knowing our limitations and opportunities, or put another way, knowing ourselves. It’s working with manufacturers and distributors, being open to trends that make sense and capitalizing on them in a reasonable amount of time. Building a quality, intentional and sustainable menu with equipment, space and talent that is both food forward and future proofed. Then of course, knowing our competition and building a team to compete and win. Success in the first year therefore means building strong relationships, building and earning the trust of both our guests and our operators, and establishing a clear roadmap for growth. I would like to see measurable improvements in consistency, execution, guest satisfaction and overall foodservice performance while creating a foundation that positions Onvo as a top destination for great food and hospitality within the travel center industry. And with some measured quality improvements combined with the great leaders and committed people I am joining here, I have every confidence we will do that and more.
