C-Store Foodservice Solutions
We help convenience store operators make foodservice more convenient.
C-stores are designed around two basic principles: efficiency and profitability. Because most profits come from visits inside the store rather than the pump, the challenge for operators is taking advantage of the time customers spend in the store. So how can convenience stores make foods and beverages more enticing? The reality is it’s a combination of things. From menu diversity and quality to staying on top of trends like e-vehicles that cause consumers to spend more time in the establishment, the c-store landscape is changing as quickly as any other type of operation. We’ve compiled some convenient information to help operators become more efficient and profitable.
1 – C-Store Trends: The Changing Landscape of Convenience Stores
What’s trending in c-stores? A lot. Today’s consumers are spending more and more time in convenience stores and gas stations, which soon might function as recharging stations as much as filling stations. Ultimately, the time consumers spend at a c-store will increase, and operators should prepare to capture the opportunity for additional food and beverage sales.
2 – Temperature Control: The Role of Heating and Cooling in C-Stores
The variety of foods and beverages available in c-stores is growing rapidly. Gone are the days of simply grabbing and going. Today, many c-stores operate as full-fledged quick-serve restaurants, and with that level of foodservice capability comes the need for heating and cooling equipment to make service possible.
3 – Making Money: Increasing C-Store Profitability
C-store profitability is derived from increasing sales and decreasing overhead expenses. Both are important. Operators who can deliver appealing menu items while relying on reduced labor and efficient equipment will increase profitability more than the operations that don’t. When it comes to profits, what you serve and how you serve it are equally important.
4 – Changing Tastes: Food and Beverage Menu Considerations
Getting consumers away from the pump and into the store results from two things. While we can’t speak to restrooms, we can speak to the other element — the goods sold inside. And of all the things sold inside a c-store, food and beverage are far and away the most important. Today’s operators must constantly consider their menus to entice new and repeat customers into the store.
