The roller grill has spun itself into the spotlight at Fas Mart and Pump N Pantry, delivering nice returns to the bottom line. By Kate Quackenbush, Managing Editor Pump N Pantry hasn’t been afraid to try new items to spice up the roller grill. Not all of them have turned a profit. Take, for instance, [...]
With the development of a new convenience store format to be unveiled in California early next year, UK retailers and analysts say marketers should prepare for Wal-Mart, Part II. By Andrew Don Not since The Beatles has a British invasion been so eagerly anticipated. But UK market observers warn that Tesco’s reputation as a bigger, [...]
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 [...]
It takes more than great food to stand out from the competition. By Mark Mayberry Your customers can go a million places to eat. It may be difficult to stand out from the competition, but it’s certainly not impossible. While in St. Paul, Minn., recently, I saw a couple of signs that helped set two [...]
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 [...]
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 [...]
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 [...]
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 [...]
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 [...]
Foodservice: Branded vs. Unbranded BrandedKent Cummings, President, Cummings Oil Co. After looking at several foodservice options and trying our own proprietary concepts, we decided to partner with Hot Stuff Foods. We chose a national brand for a number of reasons,including: National brands have proven systems. When we implemented our Hot Stuff program we didn’t have [...]
Two experienced ’foodies’ share insights into what retailers need to do to get from here to there in the foodservice business. By Jay Gordon, Editorial Director Foodservice can be a significant differentiator for convenience retailers. It can elevate a good c-store offer and make it a great one, even a destination. But what specific strategies [...]
Measuring customers’ lifestyle attitudes can help you make profitable decisions. A CSD Staff Report The employees of a bank branch office in Austin, Texas only have one choice when they’re in a rush for lunch the convenience store across the street. That’s bad news for their health. “I’m pretty much limited to sandwiches and juice, [...]
RCC Holdings is tapping into Chester’s potential in the Southwest. By John Lofstock, Editor Mark Rose is particular when it comes to choosing his foodservice partners. So when he saw a steady stream of customers at a Chester’s counter operated by one of his competitors, he realized he had just found his new fast-food brand. [...]
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 [...]
Growing up in New York City few things are as natural to me as eating out. Even now with my second child on the way, a minimum of two meals a day are eaten at a restaurant or convenience store near wherever the day's business takes me. The kitchen table is more of a convenient [...]