Watkins President Edit

Orion Food Systems Announces Promotion

Watkins says he plans to take Orion Food Systems to the “next level of foodservice success.” Hank Suerth, CEO of Orion Food Systems, announced Steve Watkins, chief financial officer, has been promoted to president of Orion Food Systems. Watkins has been a member of the Orion team for 25 years. He said he plans to

Johnsonville

Johnsonville Launches C-Store Website

“The Johnsonville C-Store Website will provide practical business benefits to our c-store foodservice end-users,” says Johnsonville spokesperson. Johnsonville Sausage has introduced a new website that offers extensive tools and resources to help c-store foodservice operators run their businesses and increase profitability. “Our Website is designed to provide a one-stop information resource for our c-store end-users

Finding Your Way with Foodservice

Growing up in New YORK CITY few things were as natural to me as eating out. Even now with three children, a minimum of two meals a day are eaten outside the house seven days a week. The kitchen table is more of a convenient place to store things, like takeout menus and the kids’

JohnMatthews

Local Store Marketing: Product Sampling

By: John Matthews, founder and president of Gray Cat Enterprises Inc. If you feed them, they will come…. One of the most successful local store marketing (LSM) tactics to build into your daily operations is a sampling strategy for your products.  If your retail establishment is foodservice, your customers will want to taste the product.

baked-goods

Baked to Perfection

As c-stores enhance their coffee and foodservice programs, operators look to fresh bakery to complete the package. By Heather Henstock, Contributing Editor. Convenience stores are investing heavily in store remodels and an experienced staff to create a bigger, better fresh foods program for customers. Too often they fall short in the bakery category, but a

foodemployeeLARGE

Enhance Food Safety

High-temperature warewashers not only offer environmental and cost-saving benefits, they can also improve food safety by ensuring that wash and rinse temperatures always comply with the NSF and FDA Food Code minimum temperatures. Restaurant managers who want to reduce water consumption and energy costs in their operations while enhancing performance and food safety need look

Van Holten’s Announces New Hire

Waterloo, Wis.-based snack food manufacturer, Van Holten’s, welcomes Jon Florin as its new marketing manager.   Florin joins Van Holten’s with an extensive background in marketing and in the retail food business with his most recent position being marketing director at Madison Media Institute. Florin is now responsible for formulating and executing marketing strategies to help support and

Ethnic Fare Adds Foodservice Flair

Sushi in the c-store cooler? Burritos in the food warmer? Mediterranean sandwiches on the menu? Exotic foods are here to stay and becoming more mainstream, spicing up the foodservice section and appealing to a wide audience. With the growth of the Internet consumers today are exposed to new foods they may not be used to

Vying for Customers with Value Meals

McDonald’s has it. Dunkin’ Donuts has it. And if your c-store doesn’t have it, you’re likely losing customers to the QSR down the street. In 2010, featuring a value meal with your foodservice offering is essential to driving new customers through your doors and securing them as regular visitors.  C-stores with foodservice programs are facing

The Complete Foodservice Package

As demand for grab-and-go soars, convenience store foodservice managers are looking more than ever for packaging to not only maintain product quality and consistency, but be environmentally friendly and serve as a marketing vehicle. That’s a lot of responsibility to heap on stuff customers casually toss away. “I don’t know that takeout packaging is changing

Developing a Late Night Menu

C-store operators burning the midnight oil thinking of ways to increase their business may have inadvertently stumbled upon their answer. While late night has grown into an identifiable daypart on its own, too many retailers either haven’t yet recognized it as such or simply don’t have the traffic to warrant promoting it. But for those

How Foodservice Impacts Profits

Dennis Peters has no complaints about the proprietary fresh chicken program at two of his 24 Friendship Foods stores in Ohio. It’s popular, it’s profitable and it’s been a proven concept for the past 12 years. Well, maybe there’s one complaint. It’s a little too fresh. Not “peck-you-on-the-hand-when-you-grab-it” fresh, but certainly fresh enough to see

Meeting the Growing Foodservice Demand

This is what happens: Dad breaks to one side of the store to choose a sandwich from the Hot Spot, which he complements with a cup of hot coffee and a bag of chips.   Mom heads for the cappuccino dispenser, then works her way to a fresh salad kept cool in a temperature-controlled center-island

C-Stores Make Pizza Time

ore than a century ago, Italian peddlers would walk up and down the cobblestones street of New York, Chicago and Philadelphia selling pizza from metal drums they carried on their backs. Then pizzerias started opening in and around major cities in the 1900s. Eventually chain pizza deliveries like Little Caesars, Pizza Hut and Domino’s began

Spicing Up the Roller Grill

Thanks to a surge of new products focused on ethnic diversity, the roller grill—the original anchor for most convenience store hot food programs—is hotter than ever before. "Customers automatically associate c-stores and roller grills. It’s been a source of great sales for us," said Scott Huggins, a marketing specialist for San Antonio-based Tesoro Petroleum Corp.

Satisfying Hunger and Thirst

Anyone who’s ever tried to satisfy an urge to snack with a bag of salty chips knows that you have to have a drink to do it right.  That, of course, is the basis of cross-marketing: linking the desire for one product to a perceived need for another—and offering customers cost-saving deals that combine their

Identifying More Effective Profit-Building Strategies

“In a business like cigars, where unit volume is growing 10% plus year-over-year, emerging strategic thinking in convenience retail suggests that retailers can grow even faster by employing a “price-for-volume” strategy for key products.” David Bishop, partner, Willard Bishop This summer, we examined how convenience retailers could manage the cigar category differently to realize above-market

Betting on the Franchise

7-Eleven Timeline 7-Eleven Inc. began almost 81 years ago when a Dallas ice dock operator decided to add milk, eggs and bread in response to his customers’ needs. The company’s first expansion outside Texas was into Florida. The retailer entered the franchising arena in 1964 with the acquisition of Speedee Mart, a chain of franchised

Homer Simpson? Hardly!

No one sells food that is both fresh and convenient in the U.S., sniffed a retailing analyst quoted by the London Economist last year. “The typical American convenience store consumer is Homer Simpson.” Oh, really? Tell that to the hundreds of customers who stood in line waiting for giant British food retailer Tesco’s first Fresh

grab go and come back for more

New Stuffins from Sara Lee and Jimmy Dean are taking handheld foods to a new level of taste and convenience. Foodservice in the c-store has fast become a desirablesegment in the eyes of the consumer. Because of that, operatorsare left with the challenge of providing a tasty, satisfyingmeal without sacrificing the speed and convenience thatcustomers

thinking outside the cup

Over the past few years, many retailers haverevamped their food offerings. As those foodservicesgrow, so do the other categories that strongly supplement them, such as frozen beverages. However, some frozen beverage offerings are starting to become as elaborate—andas profitable—as the categories they were meant to complement.In other words, chains are finally starting to realize just

let the good times roll

Roller grills are turning out large profits with the help of visual promotions and dedicated suppliers. When a customer walks into their neighborhood convenience store, there are a few stapleitems they instantly look for—the soda fountain, the beverage coolers and the roller grill. The roller grill has proven to be one of those steadfast programs

something to cluck about

Any fresh chicken program requires dedication, but see how a little ingenuity earned these retailers recognition and, oh yeah, thousands of dollars in chicken sales per week. By Kate Quackenbush, Managing Editor Despite their obvious size differences, 170-store Fas Mart Convenience Stores,23-store Johnson Oil and single-store operator One Stop Convenience Store allhave one thing in

casing the deli

Some O’Connell Oil stores receive upwards of 30 call-ahead orders per day. Store-made sandwiches are popular, but deli meats and platters are the big draw. Which came first, the deli or the sandwich program? Pittsfield, MA-based O’Connell Oil may be in the minority, but it was trying to become a destination for deli meats long

new and improved

Branded fast food and a retooled ’people process’ inspire New West Petroleum to new-found profitability in the Golden State. California’s New West Petroleum often interviews 40 candidates to fill one store manager’s job or 20 candidates for one sales associate’s job. But the pools of talent in the two major markets in which the company

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