Menu development is an essential though often overlooked element in the success of a c-store’s foodservice program. So, while operators may go about it differently, they must all see to it that they do, indeed, go about it. From consumers’ desires and local competition to convenience, equipment costs, supplier availability and more, menu development is…
Spicing Up the In-Store Offering: “Bienvenido A La Bodega”
Practice this phrase and try to have it down pat by midcentury: “Bienvenido a la bodega.” Sure, it’ll require a bit more than that (“Welcome to the little convenience store”) to gain loyalty from Spanish-speaking Hispanic consumers. But it’s probably a feel-good start in outfitting the c-store to attract one of the fastest-growing demographics in…
Recruiting Top Employees
In the third and final part of Convenience Store Decisions’ recent Foodservice Webcast Series, human resources expert Mel Kleiman, president of Humetrics, talked about “tips for finding and retaining outstanding employees” and polled meeting participants as to where their best employees come from. Not surprisingly, the majority of Webcast attendees reported that employee referrals generate…
Clearing The Blends
Ethanol, of course, is a high-octane, liquid, domestic and renewable fuel, produced by the fermentation of plant sugars typically produced from corn and other grain products. Ethanol also degrades quickly in water and, therefore, poses much less risk to the environment than an oil or gasoline spill. Not only is ethanol generally less expensive than…
Going Green
Is it time for convenience store operators to introduce so-called green fuel pumps that can accommodate E-85, biodiesels and other emerging renewable fuels? As with so many other issues in the c-store business, the answer is “it depends.” The consensus thus far is this: the trend is very much in its infancy. Those who wish…
Customers Rate Rutter’s No. 1
Rutter’s topped the York Sunday News’ 2008 “Best of York” rankings in six categories, beating out a number of other national brands. Rutter’s took first place in the six categories evaluated by its hometown newspaper, including breakfast, coffee, deli/sub/sandwich, fast food, lunch and milk. York, Pa.-based Rutter’s bested the likes of Cracker Barrel in the…
How Rutter’s Stays on Top
There was a time not long ago in this industry when bigger was always thought to be better. Fortunately, the folks at Rutter’s Farm Stores knew better. With 52 stores in five Pennsylvania counties, Rutter’s focus has never been on reckless expansion simply for the sake of having a larger store count. Rather, its has…
The Give & Take in Real Estate
Perhaps serendipity has placed Nikki DePhillips in an MBA program at The University of Iowa, a school whose wrestlers are known as some of the greatest in the nation. DePhillips, recently promoted to vice president of real estate at the Iowa-based convenience chain Kum & Go, could probably drop by the Hawkeye wrestling room on…
Failure to Clean Keeps Customers Away
Customers at convenience stores and restaurants are far less likely to return if they find restrooms that are unhygienic or poorly stocked with supplies, according to a recently completed national online survey. The survey, sponsored by SCA Tissue North America and conducted online by Harris Interactive among a sample of 2,175 adult U.S. foodservice customers,…
The World on its Shoulders
Taylor, Mich.-based Atlas Oil Co., that stalwart of efficient energy practices and environmental consciousness, has been chosen by The Detroit Free Press as one of the best places to work in Southeast Michigan. The newspaper conducted a survey several months ago and recently announced Atlas as a top winner. The company will be recognized in…