The recession of the past couple of years has not swayed consumers from their salty snack habits. In almost every type of data, salty snacks continue to thrive. According to NACS’ 2010 State of the Industry report, convenience store salty snack sales climbed 3.4%, while margin dollars climbed 4.8%. Since 2007, sales of salty snacks…
Lighting the Way to Profitability
Lighters can be an afterthought. There are relatively few manufacturers, everyone merchandises them near the front counter, liability issues have cut down on cheap products and differentiation is only skin deep. But even given the limited number of companies supplying products, lighters produce an excellent margin—between 40% and 60%—and sales have been steady for the…
Developing a Customized Foodservice Menu
Testing New Products As new products earn their way onto your menu don’t forget about the equipment. “Let’s say you’ve got a roller grill and you’ve been selling hot dogs forever,” explained Larry Miller, president of Miller Management & Consulting Services Inc. in Sanford, Fla. “Now somebody brings you a handheld Mexican product,…
Building a Proprietary Food Program
Ingredients for Success The answer to the question, “How can c-store operators develop proprietary foodservice programs?” is, according to consultant Dan Bendall, founder and president of FoodStrategy Inc. in Rockville, Md., the same as what he would tell any would-be restaurateur. “You need the following ingredients to be successful, not just serve food.” They…
Meeting the Demand for Fresh Foods
Rx for Dinner Walgreen’s drug chain recently announced that it will test market chilled foods at a dozen of its 7,500 stores this fall to determine if busy consumers are willing to stop at a drug store for a grab-and-go lunch or dinner. While full details of the test have not been made public,…
Keys to Growing Foodservice Profitably
Why are some retailers prospering when others are struggling? What are the keys to growing the business—even during tough economic times? How are successful retailers approaching the business differently than others? These are all questions that could be applicable to any part of the retail business. However, the questions are extremely salient to foodservice programs…
Tackling New Challenges
During her 13-year career in the industry, Donna Perkins has come a long way. Her enthusiasm and desire to learn drive her success. As pricebook manager for Calloway Oil Co., Perkins maintains costs and retails for all items in the company’s 23 E-Z Stop Food Mart stores in Tennessee. She also handles vendor issues, cost…
VERC Enterprises Aims and Delivers
VERC ENTERPRISES AT A GLANCE VERC Enterprises was launched 35 years ago by Paul Vercollone and his father Eugene in 1975 with a single gas station/car wash in Marshfield, Mass. Leo Vercollone, the company’s current president and CEO, joined the team after he graduated from Boston College in 1977. Paul continues to oversee the…
Tedeschi’s Showcases Pride and Tradition
At a Glance: Tedeschi Food Stores Headquarters: Rockland, Mass. Founded: 1923 Store Count: 189 2009 Annual Revenue: More than $600 million Employees: 2,100 Markets of Operation: Massachusetts, Connecticut, New Hampshire and Rhode Island Proprietary Brands: TD’s Deli and TD’s Express foodservice; Tedeschi Select groceries, snacks and beverages; and Tedeschi Fuel While other chains…
Saluting Family Businesses
I just got back from the National Advisory Group’s (NAG) 2010 Ideas Conference in Charleston, S.C., and came away with a much better understanding of the issues facing small businesses and family-owned companies. Whether it’s dealing with the massive overhaul of the U.S. medical system, costly PCI compliance investments that yield no ROI or embracing…