Inspired by the Kentucky State Fair, new doughnut flavor is sure to ‘wow’ c-store customers. Thorntons Inc. has rolled out a new doughnut flavor: Cotton Candy! The new bakery item is available for a limited time through the end of August in Louisville, Southern Indiana and Lexington, Ky. Thorntons convenience store locations. Inspired by memories
Millennial and boomer foodies share remarkably similar attitudes. Foodies come in all ages and ethnicities. Yet foodservice companies continue to focus on foodies under age 35, also known as members of the Millennial generation—and with good reason. These are the findings of a new report “Foodies in the U.S.: Opportunities for Restaurants and Retail, 2nd
A new report by the National Restaurant Association finds U.S. consumers are willing to try more new foods today than in decades past. The National Restaurant Association (NRA)’s new report “Global Palates: Ethnic Cuisines and Flavors in America” surveyed U.S. customers and found more Americans are incorporating a wide array of ethnic cuisines into their
Following customer backlash, Sheetz finds local bakery to be its pepperoni roll maker. Sheetz has selected Home Industry Bakery of Clarksburg, W.Va. as the pepperoni roll maker for its 49 West Virginia locations, the West Virginia Metro News reported. In May, Sheetz announced that the pepperoni rolls, which are sold in about one-third of its
Quick-service restaurants are stealing share from bakery and coffee cafés. What can c-stores do to up their own baked goods game? Technomic’s recent “Canadian Bakery & Coffee Café Consumer Trend Report” shows that bakery competition is fierce as more businesses look to gain share of stomach from hungry baked goods customers. Quick-serve restaurants (QSRs) are
Study shows time-crunched consumers want grab-and-go foods at breakfast. It’s long been said that breakfast is the most important meal of the day. But the results of a recent national consumer poll on breakfast habits revealed that more than half of Americans do not consistently eat breakfast every day of the week, with 12% rarely
From in-store celebrations to pumpkin flavored muffins and lattes, Dunkin’ Donuts helps customers welcome the fall season. Fall is on the horizon, and Dunkin’ Donuts is helping customers get into the mood with its famous lineup of pumpkin food and drink options, which are returning for a limited time to its locations nationwide over the
Pork is the fastest-growing protein in foodservice. Since 2011, pork has maintained a growth rate that has outpaced all other meats, and according to Technomic Inc.’s 2015 Volumetric Assessment of Pork in Foodservice, pork’s popularity is only growing. The study showed that total pork sold through foodservice outlets reached a record 9.8 billion pounds, reflecting a volume increase
Golden Ladle has released two new soup flavors to its line of premium soups: Cream of Tomato and Cream of Potato. Made with high-quality ingredients, these chef-inspired soups deliver a smooth, consistent texture in a boil-in-bag format to allow easy prep. The boil-in-bag format helps Golden Ladle make it easy for operators to provide delicious […]
Server has released new Soup Stations with merchandising graphics. Designed to spur impulse sales and increase profits, Server’s Soup Stations help to showcase and enhance any soup program. Proudly made in the USA and backed by a two year warranty, these NSF listed rethermalizers quickly heat soup to a safe serving temperature and maintain the […]
If the combination of breakfast and lunch is called “brunch,” then shouldn’t the combination of lunch and dinner be labeled “linner?” That’s a question comedian Jerry Seinfeld once asked. Whatever c-stores call today’s increasingly common mix of meals and snacks throughout the day and evening, the trend offers expanded opportunities for foodservice sales. By Marilyn
Foodservice is becoming increasingly integral to c-stores, and key to any foodservice program is possessing and maintaining the right equipment for the job. By Howard Riell, Associate Editor In the face of traditional thin fuel margins and flagging cigarette sales, foodservice has continually grown as a way for many c-stores to maintain decent profit levels.
No matter what other foodservice products you offer, the roller grill is the first thing customers encounter. A clean, filled grill makes a clear statement about your commitment to foodservice. So does one that isn’t so well maintained. By Marilyn Odesser-Torpey, Associate Editor Few retailers are ambivalent about roller grills. They either really love them
Sandwich innovation is opportunity for profit as the sandwich reigns over other portable sandwich-like competition. The all-new Packaged Facts report, Sandwiches: Culinary Trend Tracking Series, has revealed that the sandwich has risen to the top of food retailers’ and culinary masterminds’ lists. Although Americans love pizza, hamburgers and the all-American hot dog, it is the
A delicious deli selection can turn your c-store into a foodservice destination. By Amber Koontz, Editorial Intern When most consumers hear the word ‘deli,’ they think of a cold-cut sandwich. This is why customers are pleasantly surprised by delis that offer additional options that can satisfy their taste buds. A deli can be more than
Soup sells, no matter what the season. By Amber Koontz, Editorial Intern When it comes to soup there are no limits. Soup can be sold as a side, a snack, an appetizer and as a main meal, and customers will eat soup during any daypart. Although the majority of consumers see soup as more of
Roller grills have come a long way and become much more than a convenient hot dog cooker. By Amber Koontz, Editorial Intern When it first entered the market, the roller grill was considered a relatively low labor foodservice tool that was used to heat hot dogs, but the times have changed, and so have customer
Rutter’s is now bringing real potatoes to the forefront. Nothing says comfort food like loaded mashed potatoes. That’s what York, Pa.-based Rutter’s Food Stores is banking on with its new foodservice concept that uses real potatoes as the foundation, providing consumers the ability to create meals by topping with premium meats and fresh, simple ingredients.
Don’t lose business and ruin your foodservice reputation by accidentally sending your guests home ill. One way to really hurt your foodservice establishment’s reputation is to send your guests away with a foodborne illness. Food poisoning is a common epidemic in the U.S., and although sometimes it is unavoidable, it is often caused by carelessness
TravelCenters of America opens its fourth Alabama Popeyes. TravelCenters of America LLC (TravelCenters), has announced the opening of a new Popeyes Louisiana Kitchen at TA Lincoln, Ala. This store is located at I-20, Exit 168 (75246 Alabama Hwy. 77), in Lincoln, Ala. The new Popeyes will serve the prominent southern-style cooking that has made Popeyes famous.
When it comes to determining whether category growth would be effective, asking the right questions is key. A growing number of convenience stores are considering expanding their fresh produce offerings. A new resource has been published to help convenience stores examine what they need to consider in order to have success with a fresh produce program.
Convenience store distributor dedicates showcase to foodservice. Thursday, Aug. 20 will be the sixth annual Foodservice Showcase by S. Abraham & Sons, Inc. (SAS). The showcase will take place in Lake Geneva, Wis., at the Grand Geneva Resort & Spa between the hours of 9 a.m. and 4 p.m. The company also hosts an annual trade show in
Sheetz may no longer sell West Virginia made pepperoni rolls, and customers do not approve. When Sheetz first announced that it was seeking a new supplier for its pepperoni rolls, customers made their disapproval clear. Pepperoni rolls are believed to have originated in West Virginia, and customers are demanding that the rolls continue to be
Muehlhaeuser to lead Foodservice through its planned separation from Manitowoc Co. The Manitowoc Co. Inc. has appointed Hubertus Muehlhaeuser as CEO of Manitowoc Foodservice Inc. Muehlhaeuser will join the company on Aug. 3, 2015. “Hubertus is a dynamic leader with a demonstrated ability to drive strategic transformation throughout an organization. He has also established a
Technomic plans webinar to explain its Eater Archetypes study. Instead of stereotyping customers based on demographic groups, zeroing in on shopper behaviors can better help foodservice providers deliver what customers want. Technomic Inc. responded to this industry need for behavioral segmentation with its proprietary Eater Archetypes, which break new ground for turning psychographic data into