Both proprietary and established-brand foodservice have advantages and challenges. Retailers tell Convenience Store Decisions which they chose and why. By Marilyn Odesser-Torpey, Associate Editor PS Food Marts had its own proprietary deli program about 20 years ago. They had a great concept and products, but marketing an unknown brand was tough, said Ed Heath, vice
Giving customers more than they expect is key in building foodservice sales. By Marilyn Odesser-Torpey, Associate Editor Folks in New York don’t take their deli lightly. So when Harry Singh, president and CEO of Bolla Oil Corp., decided to pilot a “gourmet” deli program in one of his company’s Brooklyn Bolla Market convenience stores in
While some c-stores are adding barista-staffed bars to compete in the coffee arena, most are finding simpler ways to make brew buying a more personalized experience for their customers. By Marilyn Odesser-Torpey, Associate Editor. With about 11,000 chain and 14,000 independent cafes in the U.S., according to the Specialty Coffee Association of America (SCAA), consumers
Clear visuals, strict till limits and great customer service are keys to deterring convenience store robberies. Marilyn Odesser-Torpey, Associate Editor Robbery occurs less often than some other crimes, but the potential for loss, injury and death is much greater during a single robbery incident, according to the convenience store security guidelines for owners and managers
Made-to-order may be the current darling of a growing number of c-stores, but a well-run roller grill program is still central to successful fresh foodservice. By Marilyn Odesser-Torpey, Associate Editor They smell it. They see it. They want it. For most convenience stores, the roller grill is the customers’ first introduction to the store’s fresh
With commodity prices of beef and other non-poultry proteins on the rise and consumers wanting healthful choices and variety, chicken continues to grow as a foodservice favorite among c-store operators and their customers. By Marilyn Odesser-Torpey, Associate Editor 7-Eleven announced in April that it was beefing up its chicken offerings with the addition of lightly-
The competition for the $46.5 billion breakfast business is at a fever pitch with retail giants from McDonald’s and Taco Bell to Starbucks and Dunkin’ Donuts rolling out sandwich interpretations to steal new morning business. By Marilyn Odesser-Torpey, Associate Editor Quick-service restaurants are hitting all of today’s consumers’ hot buttons with their latest breakfast offerings.
Whether open and closed loop prepaid cards are a significant profit generator or just an important convenience customers expect to find in their c-store, virtual gift cards are changing the category for retailers. By Marilyn Odesser-Torpey, Associate Editor The prepaid category is changing. Of the amount of gift cards sold in terms of dollars loaded,
Green, clean and seen are three of the biggest innovations when it comes to preparing fresh foods fast and merchandising them to capture shoppers’ attention wherever they are in the store. By Marilyn Odesser-Torpey, Associate Editor Gas pumps Today are far from the one-dimensional fuel systems used in 1955. So why do so many convenience
After the recession-fueled hesitancy of the last couple of years, some retailers are once again investing in new foodservice equipment to add new items, boost sales of existing ones and streamline operations. By Marilyn Odesser-Torpey, Associate Editor When FriendShip Food Stores, based in Fremont, Ohio, decided to add frozen yogurt to the foodservice offerings at
Research shows that breakfast sales are on the rise and that means sales can be too for retailers who have solid bakery products and programs in place. By Marilyn Odesser-Torpey, Associate Editor Packaged Facts research firm estimated that restaurant breakfast sales reached $47 billion in 2013, up 5% from 2012. And the company predicted that
Sandwiches are usually the first taste consumers get of your foodservice program, so it had better be love at first bite. By Marilyn Odesser-Torpey, Associate Editor. It was a true David and Goliath moment when Altoona-Pa.-based Sheetz, with 437 locations in six states, recently blocked a bid by Subway, the world’s largest fast food chain
Busy Americans are increasingly going the grab-and-go route for lunch and dinner solutions. But even the most time-starved consumers have definite standards about what foods they will choose. By Marilyn Odesser-Torpey, Associate Editor. Grab and go is a close to $13 million category, with everyone from quick-service restaurants to pharmacies competing for share of stomach
Labor scheduling can be a complex, time-consuming and tedious task, but if it’s not done right it can be costly, in terms of wasted money and lost customers. By Marilyn Odesser-Torpey, Associate Editor. Managing labor hours is just one of a handful challenges human resources managers face every day and St. Joe Petroleum is no
Lighting accounts for 20-50% of electricity consumption, reported the Small Business Administration (SBA). And while green initiatives might cost more up front, retailers are finding that they can result in some impressive savings. By Marilyn Odesser-Torpey, Associate Editor. Due to continually improving equipment, lighting usually provides the highest return-on-investment of major upgrades, the SBA explained.
Paper punch cards are a thing of the past. Today’s loyalty programs incorporate a variety of innovative strategies to persuade customers to spend more time—and money—in your stores. By Marilyn Odesser-Torpey, Associate Editor. Sometimes you think you know what your customers want, but you really don’t know until you ask…and listen. That’s what Salt Lake
With fresh foodservice taking center stage at many c-stores, packaging is playing an increasingly important role in creating an appetizing presentation. By Marilyn Odesser-Torpey, Associate Editor. In foodservice, packaging used to be an afterthought, simply a vehicle to get the product from here to there. However, today’s food packaging does more than just hold product.
A full 41% of respondents in a recent survey said they now eat pizza at least once a week, up from 26% two years ago, making pizza a $33.5-billion business, according to foodservice research firm Technomic. By Marilyn Odesser-Torpey, Associate Editor. Pizza is such a popular item at Casey’s General Store that, in August, the
Space limitations used to be the bane of c-store operators who wanted a professional foodservice program. But now manufacturers are stepping up to the plate with equipment that serves multiple purposes and still fits nicely within the c-store footprint. By Marilyn Odesser-Torpey, Associate Editor. Scott Zaremba has three Zarco 66 c-stores that sell made-to-order food,
There’s no one-solution-fits-all when it comes to distribution. Focus and timing can make all the difference in the world. By Marilyn Odesser-Torpey, Associate Editor. After working with a single distributor for 40 years, York, Pa.-based Rutter’s Farm Stores last month signed three-year agreements with Core-Mark and US Foods. Robert Perkins, Rutter’s vice president of marketing,
The numbers for gum might be somewhat glum but, overall, the more than $1.8 billion non-chocolate confections category is growing. By Marilyn Odesser-Torpey, Associate Editor. Danna Huskey, category manager for Texarkana, Texas-based E-Z Mart Stores uses words and phrases, such as “rocking,” “shockingly great” and even “holy cow!” to describe recent sales of non-chocolate confections.
From proprietary programs and co-branded QSRs to no-fee, turnkey foodservice solutions, c-stores have a wide variety of program options right at their fingertips. By Marilyn Odesser-Torpey, Associate Editor. Having been part of his family’s restaurant for 20 years, David Deddens knows what it takes to build a foodservice brand. That’s one of the reasons the
Last year, the sandwich category was worth $27.7 billion, up 6.3% from 2011, according to Technomic. Retailers are optimistic that 2013 will be even stronger. By Marilyn Odesser-Torpey, Associate Editor. With their in-store kitchens already producing made-from-scratch pizza and cake doughnuts, it was a natural progression for Casey’s General Store locations to expand into made-to-order
Keep doughnut and other bakery product displays full and fresh beyond breakfast for maximum profit potential. By Marilyn Odesser-Torpey, Associate Editor.When a client asked convenience store consultant Dean Dirks how he could increase his doughnut sales, Dirks gave him one simple piece of advice: “I told him to keep the display filled with
The National Confectioners Association (NCA) is predicting that 2013 will be a strong year for chocolate in convenience stores. Sales were up 3.3% for the last 52 weeks ended March 24, according to SymphonyIRI. By Marilyn Odesser-Torpey, Associate Editor. In 2012, c-store was the only channel to gain in dollars (2.4%) and units (1.2%) in