As customers demand fresh and healthy fare, c-store operators share how they’re adapting to customer preferences. By Howard Riell, Associate Editor More convenience store operators are making bakery a priority, either through in-store programs or partnering with national brands and local bakeries that convert their locations into destination stops. “We have recently added a site
Savvy c-store retailers are tempting the palates of today’s consumers and growing profits with bold and spicy ethnic food options. By Marilyn Odesser-Torpey, Associate Editor When you promote yourself as “Adventure’s First Stop,” you had better be able to back that up with some spicy experiences. That’s what Maverik Convenience Stores does with its proprietary
Bacon and pancakes see sales uptick as the breakfast daypart continues to climb. It’s no secret that customers love their breakfast and that the breakfast daypart has been expanding and picking up steam, with some convenience stores even offering breakfast all day. Breakfast is the only restaurant daypart with sustained visit growth over the last
Giveaway to include more than 40 prizes to help convenience store pizza customers make the most of hunting season. Now convenience store customers can get ready for hunting season with help from Hunt Brothers Pizza, which is bringing back its popular “Hunt to Win” sweepstakes for the fourth year in a row. Returning with some
All of the ingredients that consumers need for a balanced dinner can now be found in one convenient kit, at a convenient location. Square One Markets convenience store in Bethlehem, Pa. has launched a test phase for a new dinner kit. This new kit allows nourishing family meals to be prepared in less than 30 minutes!
Krispy Krunchy Foods introduces a brand new product, Mac-N-Cheese, into over 1,800 branded QSRs. Krispy’s Mac-N-Cheese contains premium seasonings and ingredients including premium aged cheddar cheese. Krispy’s Mac-N-Cheese is available in convenient three-pound bags, packed five per case, which make it easy to heat and serve for customers. The KKC (Krispy Krunchy Chicken) proprietary product […]
Johnsonville has introduced its new Maple Chipotle Breakfast Sausage Roller, an irresistibly sweet-and-savory combination. The aroma alone will entice your customers. This innovative new product is designed for c-stores looking to differentiate breakfast programs, while expanding profit potential throughout the day. A portfolio of on trend flavors including: Southern Recipe, Spicy Cheddar Omelet Recipe and Chorizo […]
Taco Bell has unveiled innovative plans to revolutionize the fast food experience. Taco Bell has launched its new virtual restaurant and Website, ta.co, which will allow customers to customize, order and pay for food in advance. The new site gives customers access to the full Taco Bell menu and to flavor combinations that they never knew
There has been substantial growth in cold brew coffee popularity, but its popularity is quite precarious. New research form Mintel has revealed that the popularity of cold brew coffee in the U.S. has exploded in the last year. The expanding role of cold brew coffee is reflected in the retail sales from last year, with
Demand for convenience calls for fast casual pizza offerings. Sales at U.S. pizza restaurants reached $41 billion in 2014, up 3% from 2013. Pizza is ranked as the second most popular cuisine at quick-service restaurants in the U.S., according to “Pizza Market in the U.S.: Foodservice and Retail, 2nd Edition,” a report by market research publisher Packaged Facts.
The right packaging should do more than put a pretty face on your “fresh-to-go” foods. It should also maintain product freshness and offer customers consumption convenience. By Marilyn Odesser-Torpey, Associate Editor As more convenience stores venture into the realm of foodservice, they are quickly learning that packaging has to be more than just an afterthought.
AdvancePierre Foods (APF) is adding a new breakfast sandwich to its BIG AZ line, featuring Schmidt’s famous Bahama Mama Sausage. The BIG AZ Schmidt’s Bahama Mama Spicy Split Sausage sandwich is served with egg and cheese on a homestyle, fresh-made buttermilk biscuit. Each hand-assembled sandwich is individually labeled and wrapped in crisp, white butcher paper […]
Tyson Fully Cooked Ground Chicken Crumbles are 100% all natural, which means no artificial ingredients or preservatives, allowing operators to elevate their menu offerings. Tyson Ground Chicken Crumbles are a simple solution to serving great-tasting food at a lower cost. Made with full-flavored ground whole leg chicken, it provides consistent flavor from case to case. […]
Foodservice stats, trends and takeaways dominate the closing sessions of the 2015 NAG Conference. By Erin Rigik, Senior Editor The fourth and final day of the National Advisory Group (NAG) 2015 conference kicked off yesterday with a presentation by Tampa, Fla.-based Study Hall Research. The session focused on Study Hall Research’s “2015 Foodservice Perception Study” and was
DeLuca began the Subway franchise when he was only 17. Subway Co-founder, Fred DeLuca, died at the age of 67 on Monday, Sept. 14, just weeks after celebrating the business’s 50th anniversary. DeLuca was only 17 when he and his business partner Dr. Peter Buck opened their first submarine sandwich shop in Connecticut in 1965.
From fresh foods to design changes, convenience store retailers outline how they are differentiating their offering and how other retailers can follow in their footsteps. The National Advisory Group (NAG) Conference in Santa Fe, N.M. continued Tuesday, Sept. 15. In a session titled, “Finding your foodservice niche: defining what it takes to be great at
One third of U.S. adults suffer from high blood pressure, and nearly 25% of cases are linked to sodium intake. The New York City board of health has unanimously approved a measure which mandates that menu items containing more than the recommended daily sodium limit will be required to be accompanied by a warning label. According to
It will soon be easier for consumers to make informed decisions about what they put in their bodies away from home. Menu labeling has been a topic of great discussion in recent years, and rules have now been finalized to soon make mandatory menu labeling a reality. The U.S. Food and Drug Administration has finalized
Ovention has introduced the new Ovention M360 Oven. Just like Ovention’s Matchbox and Shuttle stablemates, this new compact, award-winning oven is a full-menu capable, microwave-free, high-speed oven. The M360 offers front-facing autoload and unload—all in a compact, space-saving footprint. Ovention offers cool cover options that complement the M360’s vent-free, middle-of-the-house use. For More Information From […]
Ham and cheese on white bread used to be the go-to sandwich for grab and go. But now many consumers are expecting options that are unique, upscale and even unusual. By Marilyn Odesser-Torpey, Associate Editor It’s not often that customers express their approval when a retailer raises prices. But that’s exactly what happened when Englefield
McDonald’s customers have long desired breakfast to be served during all dayparts, and McDonald’s is finally delivering. In an effort to climb out of a two-year slump, McDonald’s officials have been working to devise a turnaround plan. CEO Steve Easterbrook proposed that McDonald’s expand its menu options by extending its breakfast menu to all dayparts.
Service men and women in Germany receive a “taste of home” as Hunt Brothers Pizza expands internationally. Hunt Brothers Pizza has announced its international expansion. Three months ago the company opened four German locations, which are listed below, and has now opened a fifth German location at the Pulaski Express on Vogelweh Air Force Base
Of all generations, Millennials are most concerned about harmful ingredients. As customers continue to seek out healthier and less processed foods, they’re more inclined to look for labels making claims such as “free-form.” New research from Mintel reveals that 84% of American free-from consumers buy free-from foods because they are seeking out more natural or
Sopexa has uncovered the secret behind attracting foodies. The new 2015 Foodie Study by Sopexa has been released, and it provides key insights that will largely impact food, beverage and retail marketing. The preferences, behaviors and epicurean influence of modern foodies in the U.S. and abroad have been revealed by the study. The data that was collected will
Whether it’s for dashboard dining or taking home to the family, during different times of the day chicken offerings are helping retailers satisfy customers’ cravings for delicious, economical and wholesome food options. By Marilyn Odesser-Torpey, Associate Editor Marinated, spiced, glazed, baked, broiled and especially fried, Americans seemingly can’t get enough chicken. In fact, 89% of