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

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Keeping the Menu Fresh

Foodservice customers are becoming value-conscious, a reflection of current economic conditions. Consumers are now expecting better value in terms of price, service, consistency and food quality. By John Lofstock, Editor. Bringing consumers into convenience stores to buy food requires a great offering at a good price. But with all the competition for share of stomach,

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Weighing a Sandwich Strategy

Whether doing it themselves or finding a national partner, convenience store operators are developing food programs with fresh ingredients and quick service. By Heather Henstock, Contributing Editor. Convenience store strategies for sandwich programs are as customizable as the sandwiches themselves. Some opt to develop and prepare sandwich lines in their own commissaries or via made-to-order

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Chester’s Opens 17 New Locations

“Each opening brings Chester’s great chicken and sides to more people, and keeps the brand growing,” says Chester’s spokesperson. Chester’s International LLC continues its aggressive expansion by opening 17 more domestic locations.   With industry expectations that convenience store food sales will outperform the restaurant and food industry averages, Chester’s is well positioned for success. Chester’s

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Perfecting Pizza

A top-notch pie and artistic appeal help differentiate the offering for this important foodservice segment. By Howard Riell, Associate Editor. Pizza, a perennial favorite of American culture, is grabbing headlines as some restaurateurs and retailers devise gourmet versions with a variety of innovative toppings and crusts. And while that’s all well and good, c-store shoppers

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Boosting Fresh Food Sales

Americans are more amenable to buying meals at convenience stores, but won’t budge when it comes to quality, price or convenience factors like portability and packaging. By Howard Riell, Contributing Editor. Takeout food was invented for on-the-go consumers. But a takeout program has to do more than travel at high speeds. Today’s consumers want quality

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Foodservice Trends for Hispanic Consumers

Stripes is among the growing number of convenience store chains providing an authentic Hispanic cuisine to attract this growing demographic. By Pat Pape, Contributing Editor. Early each morning the parking lots of Stripes Convenience Stores fill up with the trucks and cars of customers wanting to purchase a hearty meal of breakfast tacos, carne guisada

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Developing an Effective Menu

Foodservice operators must regularly develop new products and tweak old ones to pique consumer interest and attract repeat business. By Heather Henstock, Contributing Editor. Nice N Easy Grocery SHOPPES has long offered salads and sandwich melts. But the two menu lines didn’t reach their full potential until the convenience store chain hired three trained chefs

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Food Environment Not To Blame For Obesity

New study shows state policies on food to have little to no impact on Americans’ weight. According to a new study posted by the National Bureau of Economic Research, environmental factors such as food prices or restaurant location play a minuscule role in America’s increasing rates of obesity. The new study conducted by Drs. Charles Baum

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Meeting the Demand for Fresh Foods

When adding foodservice, retailers have many different options—each with distinct advantages. Deciding which one works best for your chain is half the battle. By Joe Bush, Contributing Editor. All convenience store operators should be looking at adding a foodservice solution to some degree, whether it’s simply a fresh-brewed coffee program and a roller grill or

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Developing a Menu for All Customers

The flexibility of chicken as a menu item allows convenience store operators to develop profitable branded and proprietary programs without sacrificing quality or value.    By Howard Riell, Associate Editor. Whether it’s sandwiches, tenders, wings, fried, breaded or sliced, customers have affordable options which can offer them a new experience during each trip to the

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Revitalized Roller Grill Sales

Hot dogs and tornados continue to provide chains with inexpensive, labor-friendly meal solutions that allow store operators to expand their fresh food offering. By Howard Riell, Associate Editor. One of the most maligned pieces of equipment in all of foodservice—the roller grill—remains the backbone of many convenience store foodservice programs, offering an inexpensive, labor-friendly way

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Choosing the Perfect Pizza Program

Whether going with a branded option or developing a proprietary menu, pizza appeals to a wide variety of pallets.     By Howard Riell, Associate Editor. Everybody loves pizza, but which pizza? And what will it take to get it to your customers? These are the kinds of questions convenience store operators need to ask themselves

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Irvington Chester’s Reopens

A sizeable chicken statue has made the store a local landmark. Chester’s, a  fried chicken foodservice offering in the convenience store category, has reopened its Irvington, Ala., location at 6831 Hwy 90 West. The Irvington Chester’s has become a local landmark due to the 10 –foot chicken statue sitting in the CITGO parking lot.  The

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Keeping Pace With Foodservice Trends

Whether it’s a branded food program or a proprietary deli offering, focusing on quality ingredients, outstanding service and consumer needs has helped boost industry sales. By Heather Henstock, Contributing Editor. Consumers are looking for fast service, fresh ingredients and value pricing when choosing a foodservice solution and convenience stores are answering the call with innovative

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All Aboard the Organic Bandwagon

Natural and locally-grown foods are among the latest foodservice trends, but can c-stores meet this growing demand without alienating its core consumer base? By Erin Rigik, Associate Editor. Retailers who toured the National Restaurant Show in May know natural, organic and other healthy food options took the show floor by storm. In fact, the National

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Tedeschi Aggressively Remodels Sites

Newly renovated locations offer an array of fresh foods. Tedeschi Food Shops recently remodeled six locations in Massachusetts, bringing the number of stores remodeled since 2010 to 24. Renovations in Dorchester, Stoughton, Millis, Franklin, Saugus and Fall River are part of a company-wide initiative to ensure that all store locations are remodeled and able to

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CDCG Helps Small Stores Go Fresh

C-stores in the Albany, Rensselaer and Schenectady, N.Y., area are getting a helping hand in providing fresh produce to customers thanks to Capital District Community Gardens (CDCG), a private non-profit community service organization and the group behind the Veggie Mobile,  a produce truck that sells  fruits and vegetables in food deserts. So far the c-store

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Commissary Sales Gaining Momentum

While commissary products are growing in popularity at c-stores, not all retailers are at the same level. Luckily, options abound in ways to integrate commissary products for all quartiles. By Erin Rigik, Associate Editor Commissaries and a centralized distribution system are becoming more popular across all foodservice segments in both convenience stores and supermarkets as

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Foodservice Equipment Opens Doors for C-Stores

More and more operators are embracing bakery production and merchandising challenges to create fresh-baked opportunities. By Heather Henstock, Contributing Editor. With tobacco sales in decline and gasoline prices volatile, convenience stores are looking to other categories to draw more customers and improve profitability. Foodservice in its varied forms—from simply hot coffee and frozen beverages to

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Hess Joins Forces with Quiznos

Companies plan to open more than 50 new restaurants in Florida. Hess, operator of 1,350 gas stations and convenience stores in 18 states, reached a deal with Quiznos to open more than 50 Quiznos restaurants inside Hess locations in Florida. The partnership, the largest to date in terms of Quiznos convenience locations, is a significant

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Taking Foodservice From Good To Great

With fresh food sales booming, operators are turning their attention to take-out packaging and finding that with so many options available, choosing the proper solution can be as tricky as selecting the foodservice program itself. By Joe Bush, Contributing Editor. Convenience store foodservice programs have been big business and growing for a decade thanks to

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Surging Demand for Ethnic Foods

With the growth of specialty restaurants, consumers today are exposed to new foods they may not be used to finding locally, and it’s creating a demand at convenience stores. By Howard Riell, Associate Editor. Ethnic offerings are driving foodservice sales at convenience stores hoping to diversify beyond basics like hot dogs, burgers and sandwiches. But

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Poultry Fuels Healthy Food Sales

Whether it’s sandwiches, wraps or salads, chicken’s flexibility allows for a variety of healthy menu options. By John Lofstock, Editor. Convenience stores are going fresh and healthy, but not quickly enough for consumers, a new research report suggests. Convenience stores have been a growing outlet for produce, but consumers want more. More than half (52%),

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Healthy Options for All Income Levels

As the wellness market matures, consumers across all demographics are looking to manage any number of specific health concerns. By Pat Pape, Contributing Editor. When Bob Sickles was growing up on his family’s New Jersey farm, he ate plenty of homegrown produce and acquired an affinity for non-processed foods. “Of course, we had Pop Tarts

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