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Doing Deli the Right Way

Convenience store operators have plenty of help when it comes to investing in a foodservice program. By Jim Callahan. I recently read that China’s convenience stores are experiencing double-digit growth in deli sales primarily driven by hot dog sales. But let’s be frank, nobody does hot dogs better than Americans. From the quality of the

french'smustardmix

Mustard Mixology

Convenience store operators can now put America’s Favorite Mustard on their menus to join the team of French’s Mustard Mixologists. Simply mixing French’s Mustards with standard back-of-house ingredients will transform average sauces to unique, spreadable blends. The French’s Mustard Mixology program helps store operators create unique sauces, such as Smoky Chipotle Honey Mustard or Bistro

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McLane-NATSO Quarterly Index Up 24%

Hot dispensed beverages up 54% for the three-month period, ended June 30, 2011. Total merchandise purchases by truckstops nationwide served by McLane Corp. increased 24% during the 2011 second quarter, compared with a year earlier, led largely by hot and cold beverage sales along with commissary, foodservice, dairy and deli sales, according to the McLane-NATSO

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Poultry Powers Food Sales

Versatility makes chicken one of the most popular segments in foodservice. Chicago-based market research firm Mintel International reported new menu items in convenience stores and QSRs in 2010 were chicken-based as these retail segments expanded to compete with supermarkets. Mintel’s QSR report noted that 43% of respondents said they wanted healthier menu options at restaurants

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