Today’s idea of the day: Look at what supermarkets are doing with food snacks and see what you can replicate. Snacks today span more than chips and meat sticks. As customers turn to snacking throughout the day, prepared food bites that they can eat either between meals or as they graze all day long are
For convenience retailers, opportunity lies in using data to tailor loyalty programs to customers. By Erin Rigik, Senior Editor Tony Huppert, founder of Team Oil Travel Center in Spring Valley, Wis., was surprised to find the USA Rocket on the Team Oil Travel property is a Pokéstop in the popular Pokémon Go game, which launched
Today’s idea of the day: If you offer a pizza program consider partnering with local schools to supply pizza for their pizza days and other events. Schools frequently have pizza days for kids and/or for teachers and staff. Wouldn’t it be great for business if all those pizzas were coming from you? Consider offering them
Today’s idea of the day: Dollar Wednesdays! If you’re running a foodservice program continued sampling is imperative to grow interest in your food menu. Consider offering a food item for $1 on a set day each week. For example, offer $1 pizza slices on Wednesdays during specific hours. This gives guests motivation to try your
Today’s idea of the day: Consider offering chicken as a breakfast daypart option. Everyone knows chicken is a big winner for c-stores during the lunch and dinner dayparts, but some c-store retailers are also seeing success offering chicken for breakfast. Chicken can be a big seller any time of day. Whatever doesn’t sell during breakfast
Today’s idea of the day: Determine how much you are paying your insurance agent or broker. When you’re determining if your business is over-insured or under-insured or going through the Request for Proposal Process, where all agents/brokers provide quotes for the same information, don’t forget to ask the agent or broker what you are/would be
Today’s idea of the day: Use cellophane packaging for your grab-and-go sandwiches. When Scott Zaremba, owner of Zarco USA, switched to plain cellophane wrapping on his grab-and-go sandwiches last year, he saved money and saw sandwich sales soar. Clear cellophane packaging allows customers to really see the sandwich and it conveys “fresh,” and “hand-made in
Today’s idea of the day: Draft off a local quick-service restaurant (QSR) by offering the same limited-time-offers (LTOs) that they are advertising. For example, if you offer fresh sandwiches and a major sandwich chain is offering a new meatball sub in your area and running a major advertising campaign for that item, chances are your
NAG 2017 Conference location announced. By Erin Rigik Del Conte, Senior Editor The National Advisory Group (NAG) Conference concluded on Sept. 14 with two final sessions aimed at helping retailers gain new ideas. Josh Tahan, research consultant for Study Hall Research, presented information from the company’s “2016 Foodservice Perception Study.” As this is Study Hall
From LTOs to P&Ls, retail experts give tips and takeaways to the NAG audience. By CSD Staff Educational session continued this Tuesday at the annual National Advisory Group (NAG) Conference in Savannah, Ga. with foodservice. The session, labeled “Drive-Throughs, LTO’s and P&Ls,” brought in experts from very different parts of the country to discuss some
Attendees enjoyed a Riverboat dinner cruise on the final night of the NAG Conference. By Erin Rigik Del Conte, Senior Editor Bill Weigel, chairman and CEO of Knoxville, Tenn.-based Weigel’s Stores, was honored Tuesday evening during the National Advisory Group (NAG) Conference with a lifetime achievement award. “The industry has changed dramatically over the past
Today’s idea of the day: Consider using biometrics—specifically employees’ fingerprints—to sign employees in and out of the store. This way they can’t sign each other in or out by sharing their code or swipe card, so you always know who is in the store when. Do you have an idea to share? Email it to
NAG attendees get an insider look on what the future holds for c-stores in 5-10 years and how they can best prepare. By Erin Rigik Del Conte, Senior Editor During Tuesday’s National Advisory Group (NAG) Conference, attendees learned about Burning Issue No. 4: “The future of convenience retailing,” the changes set to impact the industry
A number of c-store chains leading the way in foodservice share key tips and takeaways as well as an overview of their foodservice evolution. By Erin Rigik Del Conte, Senior Editor Tuesday’s National Advisory Group (NAG) educational sessions kicked off with Burning Issue No. 3: Embracing a Foodservice Future, where top quartile retailers discussed how
Today’s idea of the day: Identify on the parking lot where vendors, employees and grocery trucks are to park. This will avoid confusion and also help eliminate congestion in the parking lot by making sure vendors and grocery trucks have the space they need to unload and customers can get in and out with ease.
Succession planning and insurance decisions were among hot topics during Monday’s educational sessions. By Erin Rigik Del Conte, Senior Editor The second day of the National Advisory Group (NAG) Conference began with educational sessions that tackled burning issues that were determined by the NAG Board of Directors. John Lofstock, executive director of the NAG, welcomed
Retailers arrive in Savannah, Ga. to learn about burning issues and network with retail peers. A CSD Staff Report The National Advisory Group (NAG) 2016 Conference kicked off on Sunday, Sept. 11 in Savannah, Ga., at the Westin Savannah Harbor Golf Resort & Spa. Executives from small, mid-sized and family-owned chains are convening at the
Today’s idea of the day: Use the term “FRESH FORWARD” when marketing foodservice. It’s no secret that customers want “fresh” when it comes to foodservice. But many c-store retailers offer fresh foods without marketing that commitment freshness. Every foodservice product should say FRESH FORWARD and be visible from the sales counter. Do you have an
Idea of the day: Put a breakable numbered seal on your back door and keep the back door locked at all times. When you put a seal on the back door, every person/product must come through front door. This is an easy way to cut down on theft and monitor who/what is entering and exiting
Today’s idea: Drive-throughs are growing in popularity. Test one. It’s no wonder why customers love drive-throughs. Whether it be parents with small children who don’t want to have to take them in and out of the car, or commuters in a hurry, customers see drive-throughs as fast and convenient, and they can be another way
Today’s idea of the day: Consider adding diesel islands on the side of the forecourt to remove traffic from your main fueling area. Moving high-volume diesel customers to the side will help clear space and enhance service, moving customers in and out more quickly. Do you have an idea to share? Email Senior Editor Erin
Cold brew may be trending, but a quality cup of hot coffee with the option for customization can woo any morning commuter. By Erin Rigik Del Conte, Senior Editor Coffee has seen surge in innovation in 2016 from the rise of cold brew and nitro coffee to unique coffee cocktails in the restaurant industry. Cold
Today’s idea of the day: Bid out utilities. There are lower-cost providers competing for your business. Do you have an idea to share? Email Erin Rigik Del Conte at email@example.com.
Today’s idea of the day: Control cash/inventory loss by performing mid-shift audits. Surprise inspections keep employees on their toes. Remember, overages are also a sign of foul play. Do you have an idea to share? Email Senior Editor Erin Rigik Del Conte at firstname.lastname@example.org.
Today’s idea of the day: Get property revaluations after the town/city you operate in does construction around your store. Less traffic could mean lower valuation and lead to lower taxes. Do you have an idea to share? Email it to Senior Editor Erin Rigik Del Conte email@example.com.