Even at 25,000 stores, SUBWAY co-founder Fred DeLuca says there is plenty of room for the business to grow. By Jay Gordon, Editorial Director Fred DeLuca never intended to be a one-store wonder. “From the beginning we had a goal to open 32 stores in 10 years,” says DeLuca of the partnership he began with…
white castles twopronged attack
Hamburger chain gains entry into the c-store industry through co-branded restaurants and frozen foods. By John Lofstock, Editor White Castle might not be a household name in the convenience store and petroleum industry right now, but give it a few more years and it might become the next brand customers crave. The Columbus, Ohio-based hamburger…
targeting teens
A study by the NACS/Coca-Cola Leadership Council urges marketers to understand the range of categories purchased by the 14- to 20-year-old demographic. By Bill Bishop, founder and president of Willard Bishop, and Martha Russell, founder and managing partner of Clickin Research One of the most compelling things about teen shopping at convenience stores is that…
your foodservice future
I am working at my dining room table one morning in late February when I overhear a remarkable conversation taking place in the kitchen. Our two youngest kids, ages five and eight, are eating breakfast when suddenly the youngest, Jake, pipes up. "My cereal has whole grain," he announces to his sister. He can't read…
in loves with subway
The sandwich business is driving foodservice profits at Love’s Travel Centers. By John Lofstock, Editor Serving thousands of foodservice customers a day requires more than having the right location. It demands a commitment to service and quality and, most importantly, products customers want. “Foodservice is the biggest component of our business and SUBWAY is an…
seeking something new
Dozens of retailers made their way to the WPMA trade show in Las Vegas for three days of golf, grub and business. By Ross Markman, Retail Relations Editor Cruising the trade show floor at the Las Vegas Mirage Events Center on a recent February afternoon, Larry Clinkenbeard was on the prowl for a new food…
globetrotter
Joe Lewis Global Supply Chain Manager Chevron It's as if Joe Lewis was preparing to be a global supply chain manager for a multinational oil company his entire life. Why wouldn't any red-blooded American kid salivate over the idea of working in key markets throughout North America, Asia and Africa? Lewis started working in grocery…
rhodes 101 is hot stuff
The Xpress foodservice program is creating sales opportunities not previously addressed by other food concepts. By John Lofstock, Editor Faced with mounting competition from fast-food operators, along with razor-thin fuel and tobacco margins, Paul Dirnberger knew the heat was on to develop a foodservice program that met customers’ demands for a quality offering that is…
circus act
Kwik Stop’s foodservice growth centers on Piccadilly Pizza. By John Lofstock, Editor It’s a circus atmosphere at eight of Kwik Stop’s 20 convenience stores and it has nothing to do with juggling clowns, a unicycle or the big top. Instead, what’s entertaining Kwik Stop’s customers at all three dayparts is Piccadilly Circus Pizza, the flagship…
new tools of the foodservice trade
Foodservice equipment-which once put the industry at a disadvantage when it came to speed and labor-now makes it possible for retailers to expand menus, reduce costs and increase food sales. By Ross Markman, Retail Relations Editor Charlie Roesch remembers his childhood in the 1950s the town of Buffalo, N.Y., dotted with slaughterhouses, the boxes of…