May Delivers Delicious Eats at Kwik Stop

M. David May discusses the ins and outs of producing high volumes of quality fresh food fast and in a small area.

Erin Del Conte • Editor-in-Chief

Mastering foodservice in a small space like a convenience store is no easy feat, but c-store foodservice directors and chefs continue to make it look easy as they cook up innovative menu items. CStore Decisions caught up with M. David May, foodservice director at Kwik Stop, which operates 27 stores in Nebraska and Colorado, to learn more about how he maximizes success when cooking in a small footprint.

CStore Decisions (CSD): How long have you been the foodservice director at Kwik Stop and what attracted you to the position?

M. David May (MDM): I have been the foodservice director for over four years at Kwik Stop. I have been with Kwik Stop since October 2015, working in operations as a store manager and then a district manager. I was offered the position (of foodservice director) in February 2019 by our CEO and president, Dan O’Neill. When he offered the position to me, I was excited about the challenge of implementing a new chicken franchise into six of the stores, making the foodservice program profitable, (creating) consistency of product offerings between all foodservice stores and exceeding customers’ expectations of being able to get quality, fresh food from a convenience store.