CStore Decisions February 2024

CStoreDecisions

®

Solutions for Convenience Retailers

THE 2024

FOODSERVICE

REPORT

PLUS

Best Foodservice Launch Awards

p. 20

Perking Up Hot Dispensed Beverage Sales

p. 32

C-store retailers are capitalizing on growing foodservice trends in 2024 while leaning into popular flavors, efficient technology and expanded programs.

Rachel Saddler, Twice Daily’s food service category manager, has been instrumental in implementing the chain’s new made-to-order menu.

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February 2024 • CStoreDecisions.com

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SILVER REGIONAL AWARD

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EDITORIAL ADVISORY BOARD Robert Buhler, President and CEO Open Pantry Food Marts • Pleasant Prairie, Wis. Lisa Dell’Alba, President and CEO Square One Markets • Bethlehem, Pa. Raymond Huff, President HJB Convenience Corp. • Lakewood, Colo.

Bill Kent, President and CEO The Kent Cos. Inc. • Midland, Texas Olivia Beck • Operations Beck Suppliers Inc. • Fremont, Ohio Reilly Robinson Musser, VP, Marketing & Merchandising Robinson Oil Corp. • Santa Clara, Calif.

Bill Weigel, CEO Weigel’s Inc. • Knoxville, Tenn.

NATIONAL ADVISORY GROUP (NAG) BOARD Vernon Young (Board Chairman), President and CEO Young Oil Co. • Piedmont, Ala. Joy Almekies, Senior Director of Food Services Global Partners • Waltham, Mass.

Mary Banmiller, Director of Retail Operations Warrenton Oil Inc. • Truesdale, Mo. Greg Ehrlich, President Beck Suppliers Inc. • Fremont, Ohio Doug Galli, Real Estate/Government Relations Reid Stores Inc./Crosby’s • Brockport, N.Y. Derek Gaskins, Senior VP, Merchandising/Procurement Yesway • Des Moines, Iowa Joe Hamza, Chief Operating Officer Nouria Energy Corp. • Worcester, Mass.

Brent Mouton, President and CEO Hit-N-Run Food Stores • Lafayette, La. Robin Hunt, Sales Hunt Brothers Pizza • Nashville, Tenn.

Kyle May, Director External Relations Reynolds Marketing Services Co. • Winston-Salem, N.C. Steve Yawn, Director of Sales McLane Company Inc. • Temple, Texas

2023

YOUNG EXECUTIVES ORGANIZATION (YEO) BOARD

SILVER REGIONAL AWARD

Kalen Frese (Board Chairman), Director of Merchandising Warrenton Oil Inc. • Warrenton, Mo.

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Jeff Carpenter, Director of Education and Training Cliff’s Local Market • Marcy, N.Y.

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CStore Decisions (ISSN 1054-7797) is published monthly by WTWH Media, LLC., 1111 Superior Ave., Suite 2600, Cleveland, OH 44114, for petroleum company and convenience store operators, owners, managers. Qualified U.S. subscribers receive CStore Decisions at no charge. For others, the cost is $80 a year in the U.S. and Possessions, $95 in Canada, and $150 in all other countries. Single copies are available at $9 each in the U.S. and Possessions, $10 each in Canada and $13 in all other countries. Periodicals postage paid at Cleveland, OH, and additional mailing offices. POSTMASTER: Send address changes to CStore Decisions, 1111 Superior Avenue, 26th Floor, Cleveland, OH 44114.

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CONTENTS February 2024

•

Number 2

•

Volume 35

CStoreDecisions

®

FRONT END

6 Editor’s Memo: Top-Notch Eats at Your Local C-Store 8 Quick Bites: Taking a Bite Out of Foodservice FOODSERVICE

20 Best Foodservice Launch Awards 32 Perking Up Hot Dispensed Beverage Sales CATEGORY MANAGEMENT

36 Sweet Sales 40 Category Mixology

SPONSORED CONTENT

44 Refrigeration That Puts Retailers’ Sales First

COVER STORY

OPERATIONS

46 2024 Best Store Design Awards

46

10 T he 2024

Foodservice Report

-store retailers are capitalizing C on growing foodservice trends in 2024 while leaning into popular flavors, efficient technology and expanded programs.

BACK END 54 Product Showcase 57 Ad Index 58 Industry Perspective: Putting Food Safety First cstoredecisions.com

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Editor’s Memo For any questions about this issue or suggestions for future issues, please contact me at edelconte@wtwhmedia.com.

Top-Notch Eats at Your Local C-Store As industry shifts continue, convenience store foodservice is becoming an increasing priority for many retailers, large and small. The writing is on the wall: For those looking to offer electric vehicle (EV) charging, a quality food offering becomes paramount in attracting EV customers who will be looking for something — such as a meal — to fill their time while waiting for their vehicle to charge. Whether or not a c-store chain is choosing to pursue EV, as cigarette revenue declines, increasing tobacco legislation looms and gas mileage improves, c-stores need to be looking for new ways to generate revenue and entice customers onto their lots.

While baby boomers and Gen X may remember the days when the idea of “gas station food” was a running joke, the good news for convenience stores is that Millennials and Gen Z largely grew up in a time when c-store food was growing in quality, and these generations are known to hold largely positive connotations of c-store foodservice.

According to a FoodserviceResults June 2023 study titled “Understanding the Food-Focused C-Store Shopper,” commissioned by NAG Convenience, 24% of respondents noted they purchased hot prepared foods during their most recent c-store visit. The survey was completed by 2,002 respondents who had purchased various foodservice, packaged food and/or beverage items in the last 60 days. Some 60% of respondents agreed that fuel price is a deciding factor in which cstore they purchase food and/or beverages from.

C-store retailers are seeing the opportunity to provide made-to-order offerings that rival the menu items at quick-service restaurants. In this month’s “Best Foodservice Launch Awards,” CStore Decisions is recognizing Twice Daily for its new made-to-order line that offers a fully customizable menu for customers, and Sheetz, which has rolled out a gourmet doughnut line to appeal to shopper interest in innovative sweet treats. Both chains understand the importance of fresh and high-quality ingredients in resonating with today’s food-focused customers.

This month’s cover story, “The 2024 Foodservice Report,” details the trends and changes impacting the c-store foodservice landscape. C-stores don’t have to reinvent the wheel to offer a competitive menu. Chicken and pizza remain popular choices with customers, but c-stores are elevating these staples to better appeal to 6

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customers’ increasingly sophisticated palates with menu items such as a Chorizo Breakfast Pizza and Nashville Hot Chicken Sub. Meanwhile, international flavors, healthy options and the intersection of technology and foodservice remain top trends that savvy c-stores are pursuing as they expand their programs.

DESIGN EVOLUTION

As retailers upgrade their foodservice offerings, they’re also reevaluating their store design. Customers are more likely to order food at c-stores that are clean and offer an upscale appearance and nice restrooms. Plus, c-stores are growing their store footprints to accommodate a kitchen area and expanded coffee bars and fountain sections as they make foodservice a top priority.

In this month’s “2024 Best Store Design Awards” article, CStore Decisions is recognizing Calloway Oil’s EZ Stop and Yatooma Oil’s Red Barn Market for their new-to-industry store designs, as well as Rutter’s for its recent remodel.

Foodservice was a key consideration for each of these chains as they embarked on their designs.

“Food is a huge part of our future going forward,” noted Trenton Langston, vice president of Calloway Oil and EZ Stop. “Convenience and quality foods are part of our vision for success.”

“Calloway’s Tennessee Kitchen concept overall was the inspiration for the design, and we wanted to give it a look and feel that was commensurate with quality, cleanliness and transparency that our food is known for,” Langston added.

Meanwhile, Rutter’s made space for foodservice seating by adding a second-floor mezzanine with chairs for 30, so customers can sit and enjoy their meals. Red Barn Market’s design includes a gourmet kitchen featuring Saroki’s Crispy Chicken and Pizza and an attached Dairy Queen Grill and Chill. Ceiling elements help draw focus to its specialty coffee bar.

No matter where your c-store chain is in its foodservice journey, CStore Decisions’ foodservice issue is here to offer ideas, trends and inspiration for the road ahead.

Erin Del Conte

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QUICKBITES TAKING A BITE OUT OF FOODSERVICE Today’s customers have more options than ever when it comes to food products. As a result, shoppers are becoming more selective about the food items they buy and consume, weighing price, ingredients and how it fits their lifestyle needs.

BREAKFAST IS BOOMING

More consumers are going for breakfast items when eating out or cooking at home. Based on Circana’s new "Complete Consumer Insights":

• Older males (45-54) with an income of $100,000 or more 37%spend five times more on breakfast, favoring ready-to-drink coffee and grab-and-go items. Their consumer packaged goods breakfast spending aligns with the average 26% consumer.

• Younger consumers (18-24) may buy less, but their 19% breakfast visits are on the rise.

• Retailers and brands can capture the heavy restaurant breakfast buyer in-store with ready-to-drink specialty drinks and hassle-free grab-and-go items.

Source: Circana’s “Complete Consumer Insights,” December 2023

CONSUMER SNACKING PREFERENCES

Based on Frito-Lay’s "Snack Index," the most important things consumers look for when shopping for snacks are:

Protein: 55% of consumers cite protein as the most nutritional attribute when shopping for snacks.

Energy Boost: At least once a week, 60% of consumers look to their favorite snack products to provide energy.

Taste: 74% of consumers refuse to sacrifice taste when selecting snacks.

Source: Frito-Lay’s “Snack Index,” December 2023

DEALING WITH HIGH FOOD COSTS One of the ways consumers are dealing with high food costs is by cutting back on food items they want and focusing on what they need. According to the International Food Information Council’s “Food and Health" survey of 1,022 Americans: 16% of Americans always cut back on non-essential food and beverage products.

31% of Americans often cut back on non-essential food and beverage products.

32% of Americans occasionally cut back on non-essential food and beverage products.

12% of Americans rarely cut back on non-essential food and beverage products.

9% of Americans never cut back on non-essential food and beverage products.

Source: International Food Information Council’s “Food and Health” survey, December 2023

ORGANIC FOOD MATTERS With healthy food options still in demand, consumers are also wanting more organic options. A recent survey of 420,442 responses from CivicScience stated that: 12% of respondents buy organic food every chance they get.

21% of respondents buy organic food if it’s convenient.

41% of respondents buy organic food occasionally.

26% of respondents never buy organic food.

Source: CivicScience, December 2023

ONLINE ORDERING CONTINUES

“Understanding the Food-Focused Shopper,” a consumer survey commissioned by NAG Convenience through FoodserviceResults, polled 2,002 respondents, which showed that when customers can't get the item they want at a c-store they turn to online options.

Source: FoodserviceResults, “Understanding the Food-Focused Shopper,” June 2023, commissioned by NAG Convenience

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Foodservice Report

The 2024

Foodservice Report C-store retailers are capitalizing on growing foodservice trends in 2024 while leaning into popular flavors, efficient technology and expanded programs.

Emily Boes • Senior Editor

Year over year, convenience stores up their competitiveness in the retail market with refreshed store designs, new technology and, noticeably, expanded foodservice programs. C-stores have branched out from the typical roller grill fare of years past.

MADE-TO-ORDER MEETS C-STORES

Now, customers can find different takes on the chicken sandwich, a plethora of pizza flavors, Hispanic options and even healthier meals at convenience stores.

This year is bound to see even more foodservice growth and innovation at convenience stores as retailers cater to emerging trends and try to set themselves apart.

One direction some retailers are taking is the madeto-order (MTO) foodservice option, which is showing up more frequently on c-store menu boards.

In fact, 66% of customers either agree or completely agree with the statement, “I wish I could get MTO food from a convenience store,” according to FoodserviceResults’ June 2023 foodservice consumer study “Understanding the Food-Focused C-Store Shopper,” commissioned by NAG Convenience and completed by 2,002 respondents who had purchased various foodservice, packaged food and/or beverage items in the last 60 days.

Seventy-two percent of those wanting MTO food from a c-store are members of Gen Z, a demographic many

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retailers aim to connect with as c-stores move forward into the future.

Tri Star Energy’s Twice Daily, which operates 82 locations in Tennessee, Alabama and Kentucky, with White Bison Coffee at 21 sites, recently launched an MTO menu in the second half of 2023.

“Twice Daily stores offer a variety of items through our MTO menu, such as subs, breakfast sandwiches and snacks,” said Twice Daily’s Rachel Saddler, category manager for food service. “The MTO program also allows guests to customize as they wish through the selfordering kiosk.”

Currently, the chain’s top-selling foodservice items are its breakfast sandwiches, but the addition of the MTO program has already sparked growth in foodservice sales beyond the morning daypart.

“(For 2024), with the extended hours of the MTO menu, I expect to see more growth of inside sales in the later dayparts, such as late afternoon and early evening,” Saddler noted. Learn more about Twice Daily’s new MTO menu on p. 26.

Clifford Fuel Co.’s Cliff’s Local Market has also incorporated an MTO menu into its foodservice program.

“Our program is fairly robust,” said Derek Thurston, director of foodservice operations for Cliff’s Local Market, which operates 21 locations in New York. “We do a large MTO sub bar area where we’ll do wraps, melts, subs and salads in addition to where we’ll prepare all our grab-and-go items.”

Grab-and-go items include sandwiches, wraps, salads, yogurt parfaits, pudding parfaits, fruit cups, grape-andcheese cups, pepperoni-and-cheese cups and more.

Additionally, the chain offers MTO whole pizzas to its customers, as well as individual slices.

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Foodservice Report

Source: FoodserviceResults, “Understanding the Food-Focused C-Store Shopper,” June 2023, commissioned by NAG Convenience.

POSSIBILITIES FOR CHICKEN AND PIZZA

As c-stores debate which items to put on their menus, one option that many don’t need to question is pizza.

Ordering a slice of pizza is a quick and easy solution for a hungry customer on the go, and customers are taking advantage of the option when they can.

Eighteen percent of customers purchase pizza from a cstore multiple times a week, and 8% purchase c-store pizza every day, according to the FoodserviceResults study.

One of the c-store chains where customers can purchase pizza is Twice Daily.

“A top trend that I’m seeing is proprietary pizza programs and menu offerings,” noted Saddler. “We currently offer a premium personal-sized pizza that our guests can order with their choice of additional toppings.”

At Cliff’s, the top-selling pizza flavor is a pepperonitopped slice, followed by Buffalo Chicken, Chicken Bacon Ranch and Classic Cheese.

Twice Daily launched a made-to-order foodservice program through which customers can purchase a variety of items.

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However, Cliff’s offers other varieties such as Carolina Gold and matches limited-time offers (LTO) with pizza options.

“Earlier in (2023) we did a chorizo LTO where we did some chorizo breakfast burritos that performed very well.

And then we also did Chorizo Breakfast Pizzas since we had the chorizo already in the building, and that also performed very well,” explained Thurston.

In addition to typical pizza flavors, Cliff’s customers can purchase breakfast pizzas, which are among the chain’s top-selling foodservice items.

The majority of Cliff’s pizza business is slices, but in a few stores, such as those in more rural areas where Cliff’s might be the primary pizza location in the area, whole pies are popular.

At Lansing, Mich.-based Quality Dairy Co., which operates 26 sites in Michigan, the larger focus for 2024 is starting its own fried chicken program.

“We’re really diving into a proprietary fried chicken program that’s going to be bone in (and) boneless that will initially start as an LTO, but I’m very confident it’ll become something that will be much more,” said Michael Wensel, fresh food category manager for Quality Dairy.

The new program will cater to the steadily growing popularity of heat-and-sweet flavors with spicy chicken paired with Mike’s Hot Honey. Turning the chicken into a sandwich offering and crafting heat-and-sweet baskets are potentials for the program, as well as using it to create a barbecue chicken pizza.

The chicken program would offer additional menu options to the chain’s traditional items and more “eclectic” food, such as bacon, cheddar and chive potato kegs, and its variety of doughnut concepts.

Quality Dairy is not the only c-store chain investing in chicken, however.

Global Partners, operating 400 sites in eight states under brand names including Alltown Fresh, XtraMart

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Foodservice Report

At Cliff’s Local Market customers can choose from pizza, wraps, melts, subs and salads as well as grab-and-go items.

and more, with 250-plus locations offering a proprietary foodservice program, is also focusing on this staple.

“We are recognizing the opportunity to meet the growing consumer interest in high-quality, on-the-go dining options, and chicken sandwiches have become a focal point of this evolution,” said Joy Almekies, senior director of food services, Global Partners.

Global customers can choose to purchase the chain’s own take on the chicken sandwich, among other options.

“As the demand for convenient dining options continues to grow, it’s clear that the marriage of the chicken sandwich trend with the convenience store experience is a natural and successful combination that is here to stay,” Almekies continued.

In addition to the chicken sandwich, Nashville hot chicken is a growing trend for the segment, and Twice Daily has found its Nashville Hot Chicken Sub to be a top-selling item. Its Chicken Waffle Sandwich, too, performs well, and Twice Daily plans to expand its chicken menu to include chicken tenders soon.

INTERNATIONAL FLAVOR OPPORTUNITIES

Datassential’s Stephen Davis, research and insights manager, noted that nearly two-fifths of consumers are interested in global flavors and options without artificial colors or flavors, based on the company’s 2023 C-Store Segment Guide.

Quality Dairy’s chorizo doughnut breakfast sandwich embraces the sweet-and-heat trend.

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That being said, he observed they aren’t as likely to be willing to pay more for these dishes.

Still, in an effort to appeal to broad flavor profiles, many c-stores are adding international cuisine to their menus.

“In response to the burgeoning interest in global flavors and culinary diversity, convenience stores have embraced the trend of offering a more extensive range of international and gourmet food options,” said Almekies.

“Customers can now indulge in an assortment of ethnic cuisines, artisanal snacks and premium grab-and-go meals that reflect a rich tapestry of flavors from around the world.”

Global Partners, for example, has empanadas on the menu, as well as tacos and quesadillas.

“This trend not only caters to the adventurous palates of consumers but also underscores our commitment to providing an elevated and culturally diverse dining experience,” Almekies continued.

Twice Daily, too, offers empanadas, which are customer favorites, according to Saddler, as well as burritos.

Quality Dairy has also embraced this trend with its chorizo doughnut breakfast sandwich.

“We’re known in the Lansing area for our doughnuts.

We make them every day. They go out to every one of our stores every single day fresh. They’re amazing,” Wensel shared.

The chorizo doughnut breakfast sandwich is a sliced plain cake doughnut bookending a chorizo patty with cheddar cheese and a cracked black pepper egg. The item is another way in which Quality Dairy embraces the trending heat-and-sweet flavor combination.

In addition to Spanish-inspired food, Quality Dairy also plans to expand into Indian food, as more people are showing interest in the cuisine.

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Foodservice Report

Currently, Twice Daily’s top-selling foodservice items are its breakfast sandwiches, but the chain is also seeing growth during later dayparts.

“Samosas are going to be in our stores very shortly and probably a couple of different curry-style dishes or tandoori dishes because we’re getting asked about that more and more often,” noted Wensel.

In fact, Davis recommended offering Asian-inspired flavors and dishes — as well as retro beverages — to increase food quality perceptions.

Thurston, too, has noticed the escalating popularity of international flavors and spices, particularly Hispanic flavorings, and Cliff’s has decided to offer a Chamoy dipping sauce with pineapple, mango and cantaloupe.

“It’s kind of sweet and sour and spicy and salty,” explained Thurston.

Thurston also sees Tajin, a seasoning in Hispanic culture that is often paired with fruit, continuing to trend.

“With an array of nutritious, convenient and delectable options, Global is well positioned to play a pivotal role in promoting and supporting healthier lifestyles within our communities,” said Almekies.

Twice Daily also has fruit cups and salads on offer through its cold and fresh deli cases. Although they aren’t the best-selling items, Saddler noted they’re a great option for those looking for something healthier to eat.

One of the goals Twice Daily has for 2024 is adding healthier items to its MTO menu.

Quality Dairy, in addition to salads and other deli items, is serving quinoa bowls to appeal to those who have specific diets or want a healthier option.

“Unfortunately, you can’t make one thing that’s going to fit (every dietary preference), but we’re constantly building a repertoire of items that encourage customers that may not see something that they traditionally like right away in our stores and entice them to come and visit, because we are putting out new things all the time,” said Wensel.

“Ultimately, the expansion of healthier choices in convenience stores reflects a commitment to meeting the evolving needs of today’s discerning consumers,” Almekies stated.

HEALTH CONSIDERATIONS

“One prominent trend that has gained traction in 2024 is the expansion of healthier and more nutritious food options within convenience stores,” said Almekies.

Global Partners, in recognition of this budding healthconscious segment, has expanded its menu with salads, fruit cups, organic snacks and protein-packed grab-andgo items.

“By prioritizing nutritional quality and transparency we are empowering consumers to make informed decisions about their dietary intake while on the move,” Almekies remarked further.

She noted that Global Partners has been proactive in partnering with reputable suppliers and brands as nutritional quality standards evolve. The chain provides a selection for specific diets, such as those who are vegan and gluten free.

Additionally, Global Partners shares nutritional information for its healthier offerings.

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Source: FoodserviceResults, “Understanding the Food-Focused C-Store Shopper,” June 2023, commissioned by NAG Convenience.

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Foodservice Report

OR SOUP & SALAD CHOOSE A COMBO

$8.49

From November through April, Cliff’s runs a promotion where customers can purchase a salad or a half sub with a cup of soup.

Customers looking for a healthier option are choosing the salad and soup combo.

THINKING OF TECHNOLOGY

Curating the menu and cooking the food does not complete the entirety of foodservice operations.

Establishing how the customer orders the food and how they receive it is also important.

“Integrating technology, such as mobile ordering, contactless payment options and loyalty programs, can enhance the customer experience and streamline operations,” said Almekies.

Thirty-six percent of people would make a purchase from a c-store more frequently if delivery were offered, according to the FoodserviceResults report.

Cliff’s is already taking advantage of the benefits of this by partnering with Vroom Delivery.

“We’re seeing an additional probably 100 Vroom customers a month as we continue to go with it, with pizzas, breakfast pizzas and whole subs being our top items on Vroom,” said Thurston.

Quality Dairy also partners with Vroom to deliver items to its customers, and it has its own QD Express delivery as well.

In addition to delivery, Quality Dairy installed new Anthem pumps with interactive screens that, as of December 2023, allow customers to order fresh food right at the dispenser. Employees then deliver the food to customers at the pump.

Moreover, Quality Dairy has a few locations with drivethrough and has found this method of ordering and receiving to be successful. Customers can either order at the drive-through or order on the mobile app and pick their food up at the drive-through.

“One of the benefits of having that drive-through, 18

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February 2024

specifically for us, is not only do we have a drive-through on one side of the building, but we have a walk-up window as well,” said Wensel.

Customers can purchase ice cream and desserts at the walk-up window and pick up additional hot foods and groceries from the drive-through window.

Twice Daily, although it doesn’t currently offer delivery, has mobile ordering as well as drive-through at most of its White Bison Coffee locations.

Aside from delivery, drive-through and mobile ordering, c-stores are utilizing loyalty programs to market to their foodservice customers.

“Marketing and loyalty programs are driving sales and foodservice by fostering strong customer engagement, building brand loyalty and incentivizing repeat business,” said Almekies. “Through targeted marketing efforts, we effectively promote our foodservice offerings, create awareness about new menu items and communicate special promotions to attract customers.”

Datassential’s Davis noted that customers are most motivated by coupons, deals, discounts and loyalty programs.

“Utilizing these tools to advertise and push options consumers are willing to pay more for could be a way for operators to increase traffic and profits,” he said.

STAFFING AND OTHER CHALLENGES

Like any endeavor, operating a foodservice program doesn’t come without its challenges. The bane of many retailers for years now — staffing — is one of them, especially as training foodservice employees becomes more specialized.

cstoredecisions.com

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“Finding and retaining skilled and reliable foodservice staff can be a significant challenge,” stated Almekies.

“It’s crucial to recruit individuals with culinary expertise, food safety knowledge and a strong commitment to providing exceptional customer service. Additionally, managing staffing levels to accommodate fluctuating customer traffic while ensuring optimal productivity is an ongoing balancing act.”

Quality Dairy’s Wensel agreed that the challenge of staffing is “the nature of the beast right now.”

Cliff’s Thurston, too, finds hiring to be a hurdle.

“It’s a high-turnover industry. So I’d say labor is my biggest challenge to foodservice because foodservice is more labor intensive,” he said. “If you’re going to be making food, you need people to do it. Robots can’t make a sandwich yet. (It’s also) finding that skilled labor who will also be friendly to your customers.”

Staffing is not the only issue for which c-store foodservice operators need to find solutions. For Twice Daily, organizing the kitchen space can be difficult.

Saddler noted that some Twice Daily stores have smaller footprints, and a big challenge is determining how best to manage and rearrange the kitchen space appropriately for these stores.

Working in smaller kitchen spaces is a feat Almekies, too, agreed can be challenging, particularly maintaining food safety and quality standards while dealing with high traffic.

“Ensuring proper food handling, storage and preparation practices is essential to upholding the integrity of our offerings and safeguarding the health of our patrons,” she said.

Maintaining these practices involves guaranteeing employees are properly trained, which Almekies noted can be time consuming and resource intensive.

Beyond staffing and spacing, one challenge c-stores should always keep in mind is customer perception — an ongoing task for marketing teams.

However, this challenge can over time become an important opportunity.

“When I came on board with the company I’m working at now, I had a vision,” said Wensel. “I still have a vision of how to transform what people’s initial reaction to convenience store food is. … I want (the c-store) to become a destination. And so bucking that stigma of, ‘oh, it’s just c-store food’ is very important. And I see that being a challenge, but something that we can attain.”

Once more customers start associating convenience stores with fresh, quality food, retailers can make their stores foodservice destinations.

OPPORTUNITIES FOR GROWTH

Despite any potential challenges, the possibility for advancement through foodservice is high.

Quality Dairy makes various breakfast sandwiches on waffles and biscuits.

A greater assortment of fresh food would motivate 36% of people to visit or make a purchase from a c-store more frequently, based on the FoodserviceResults report.

And, a customer stopping inside the store for food is likely to make an impulse purchase as well, such as a candy bar, a bag of chips or a pack of gum. “(Foodservice) differentiates you from some of the other retail businesses out there that we are competing against,” said Thurston.

Additionally, c-store foodservice offers convenience.

“Consumers are increasingly looking for convenient, on-the-go meal and snack solutions, and convenience stores are well positioned to meet this demand,” Almekies said.

Together with convenience, c-stores can provide quality meals, as well.

Global Partners maintains relationships with local suppliers to help deliver quality and authenticity, Almekies stated, and the chain promotes sustainable packaging and eco-friendly practices, also.

Almekies noted this appeals to environmentally conscious consumers and adds to a positive brand image.

For Wensel, one opportunity lies in take-home meals, particularly for customers who rely on electronic benefit transfer (EBT).

“After I fry (chicken) and I package it, I cool it down, and now it’s a take-home meal. Now it is EBT eligible.

And so (I try) finding ways … to help all of our clientele, not just the ones that can afford it, the ones that need to be able to afford it,” he said.

Additionally, he believes the opportunity for customer service is paramount.

“If you’re not treated very well, if there’s no real customer service, most people aren’t going to go back,” he said.

Foodservice gives employees a different way to interact with customers, and good impressions can lead to repeat visits, which allow customers the chance to try new menu items.

“By capitalizing on these opportunities and staying attuned to evolving consumer preferences, stores can enhance their foodservice offerings and attract a broader customer base,” Almekies said. CSD

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Foodservice | Best Foodservice Launch Awards

BEST FOODSERVICE

LAUNCH AWARDS As Sheetz debuts a gourmet doughnut line with innovative flavors and Twice Daily rolls out a fresh, customizable made-to-order menu, both chains are tapping into growing trends as they prioritize customers’ evolving needs and wants.

Zhane Isom • Associate Editor

Best Foodservice

WINNER: S heetz Sheetz has enhanced its bakery section with the introduction of a new gourmet doughnut line made with sweet European dough that it’s rolled out across its fleet of stores.

Consumers today are on the lookout for a sweet treat, and if they spot a new flavor, trend or something they saw on social media, they’re likely to buy it.

Sheetz, which operates 700 locations across Pennsylvania, North Carolina, Virginia, West Virginia, Ohio and Maryland, took notice of this trend, and it inspired the chain to look for ways to grow its sweet treat options.

The Altoona, Pa.-based chain began offering doughnuts in September of 2023 when it saw how gourmet doughnut boutiques were becoming more popular with consumers.

The c-store chain also wanted to differentiate 20

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Launch Award

itself from other c-stores while capitalizing on efficiencies within its bakery.

“We utilized our own Certified Master Baker Lee Ann Adams’ expertise and creativity to create something that you don’t see in other c-stores,” said Krista Rehm, bakery category manager for Sheetz. “The new doughnut line has also allowed us to easily customize and make changes based on our customers’ preferences.”

CStore Decisions is recognizing Sheetz with a Best Foodservice Launch Award for creating and executing a fresh, authentic signature doughnut line with premium ingredients

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Foodservice | Best Foodservice Launch Awards

and a range of flavors, as well as its commitment to continued innovation within the offering.

THE DOUGHNUT-MAKING PROCESS

Before customers could purchase and enjoy the new treat, Adams had to work on creating an authentic European-style dough for the doughnuts.

Rehm noted that it took a lot of time and effort to develop a signature doughnut that is unique to Sheetz.

“It took over a year and a half of hand-in-hand work with our team of bakery production experts to take

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the recipe and train over 100 employees in multiple locations on how to make the dough and finish the doughnuts,” she said.

All of the doughnuts are made with European dough, which takes two days to build flavor and texture, according to Rehm. The doughnuts are then fried and coated with a sweet sugar syrup.

“All of our doughnuts are made with premium ingredients and are topped with a variety of flavors to instantly satisfy and delight our customers,” said Rehm.

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Sheetz offers its customers a variety of doughnut options, including Peanut Butter Cup, Cookies and Crème, Classic Glaze, Strawberry Shortcake and more.

DOUGHNUT OFFERINGS

Sheetz offers its customers a variety of doughnut options, including Peanut Butter Cup, Cookies and Crème, Classic Glaze, Strawberry Shortcake, Vanilla Galaxy, Turtle Brownie, Coconut Chocolate and an Apple Fritter. The chain also provides limited-edition doughnuts throughout the year.

“We currently rotate in limited-time flavor combinations that are geared to different seasons, age groups and taste preferences — everything from coffee shop-inspired doughnuts to nostalgic childhood favorites,” said Rehm.

As far as consumers’ favorite doughnuts, Rehm mentioned that most customers go for the Peanut Butter Cup, Cookies and Crème and Classic Glaze.

Nonetheless, Sheetz will continue listening to its customers and keeping watch for new trends to continuously improve the doughnut line.

“We are always listening to feedback from our customers, known as ‘Sheetz Freakz,’ as well as keeping a pulse on what is trending and most desired to evolve our doughnut line,” said Rehm. “We set ourselves up with a strong and high-quality program that allows us to customize quite easily, so new innovations are always in the works.”

Sheetz doughnuts are shipped fresh daily to all Sheetz locations and can be found in the bakery case inside stores, online and on the Sheetz app. cstoredecisions.com

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Foodservice | Best Foodservice Launch Awards

WINNER: T wice Daily Twice Daily has taken its food offering up a notch with the launch of its new made-to-order foodservice program, which emphasizes convenience and customization.

Today, more consumers are gravitating toward c-stores that feature made-to-order food. Twice Daily, which operates 82 locations across Tennessee, Alabama and Kentucky, took notice of industry shifts and implemented its own made-to-order line in the fall of 2023.

CStore Decisions is recognizing Twice Daily’s new made-to-order foodservice program with a Best Foodservice Launch Award for its convenient, fresh

and customizable menu that offers a wide array of quality options for hungry customers.

Twice Daily prides itself on providing its customers with the items they want in a timely manner.

Adding the made-to-order foodservice program has allowed the chain to continue emphasizing these values.

“Twice Daily is dedicated to delivering fast, friendly service; a fresh all-day menu; and quality, convenient products to busy people on the go,” said Rachel Saddler, food service category manager for Tri Star Energy — the parent company of Twice Daily. “With the addition of made to order, we can provide our guests with a convenient and easy-touse way to personalize their food just the way they like it.”

Adding the made-to-order foodservice program has allowed Twice Daily to continue providing its customers with the items they want in a timely manner.

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Best Foodservice Launch Award

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Foodservice | Best Foodservice Launch

CONVENIENT FOOD OFFERINGS

Through Twice Daily’s made-to-order food program, consumers can select from a variety of fresh items, including sandwiches, pizza, subs, burritos, breakfast sandwiches and more.

“Our menu also includes snack items such as pretzels, boneless chicken wings, potato wedges and empanadas,” said Saddler.

What’s more, Saddler mentioned that the breakfast

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offerings are chosen the most among its customers.

“Our breakfast croissant sandwiches continue to be some of our best-selling items, and we are also seeing an increase in sales with our subs and fresh snack items,” she said.

To add even more convenience, customers can choose to use a self-ordering kiosk inside the stores to order their food instead of waiting and speaking with an employee.

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Take your cases to the next level Through Twice Daily’s made-to-order food program, consumers can select from a variety of fresh items, including sandwiches, pizza, subs, burritos, breakfast sandwiches and more.

Twice Daily also saw how important mobile ordering was to its customers and extended the new foodservice program to its rewards app.

“Along with an updated in-store food experience, the mobile ordering feature of the Twice Daily Rewards app has been updated to include these same customizable options,” said Saddler.

CUSTOMIZATION IS KEY

In addition to prioritizing convenience when it comes to consumers getting the food items they want, Twice Daily’s made-to-order foodservice program allows customers to order their food just the way they like it.

The self-ordering kiosk makes it especially easy for shoppers to customize their food order.

“Guests now have the option to choose their own cheese and add additional meats and a variety of fresh condiments to their pizza or sandwich,” said Saddler. “The menu also gives the option to select regular or egg white patties and bagels loaded with their favorite spread or breakfast sandwich toppings.”

Overall, Twice Daily plans to continue improving its made-to-order foodservice program to fit the needs and wants of its customers.

Saddler even mentioned that consumers should stay tuned for some new additions coming soon to the foodservice program. CSD

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Afternoon Burning Issue Session

Sunday, March 10

Warm Welcomes (literally!)

Fishing Charter An add-on available for conference attendees to enjoy the Tampa Bay with their industry peers! It’s all-inclusive with equipment and lunch provided. Why come to Tampa and not enjoy the sun and the sea?

40 Under 40 Celebration Reception An invite-only reception to celebrate the Class of 2023 40 Under 40 inductees with their Young Executives Organization (YEO) peers.

Opening Welcome Reception Open to all conference attendees to mix and mingle before the conference content kicks off Monday morning.

Evening Social Networking Back by popular demand, the NAG Convenience conference will offer a hospitality and networking opportunity after hours.

Join us after dinner on Sunday and Monday evenings to make the most of your time with industry friends in Tampa!

• Labor Management: Refining Retention and Development Strategies moderated by Mel Kleiman, Founder, Humetrics, with panelists Lorissa Martin, Talent Acquisition & Performance Manager, The Wills Group / Dash In; Melanie Wilson Disney, Director of Human Resources, Weigel’s; and Kristin Bowen, Marketing and Promotions Manager, Warrenton Oil

Burning Issues Exchange

Open to Retail & Sponsor Attendees The foundation of NAG remains its world-class Information Exchanges, which allow retailers the opportunity to connect with other retailers in an intimate setting that is conducive to learning by sharing. During this second round of breakouts, retail and sponsor attendees will freely select from the topics below. To learn more details about each topic, visit https://event.nagconvenience.com/info-exchanges/. ► Building relationships with your suppliers to drive inside sales ► Security and risk as a small operator ► Sustainability initiatives post COVID-19 ► Pizza Power Report ► CBD and OTP as an on-ramp to THC ► Activating your community hub ► Winning the customer as trip drivers evolve

Monday, March 11

Burning Issues, Retail Leaders Exchange and a Look Around!

Morning Burning Issue Sessions

• Using AI to Improve the Customer Experience with Mike Maxwell, SVP of Technology, for Bounteous • Marketing Your Food Offers to Win Against Other Channels — a panel discussion moderated by Kay Segal, Founder and President, Business Accelerator Team with Denise Jenkins, VP Marketing, Insights and Loyalty, United Dairy Farmers; Gaurang Maniar, Executive Director of Marketing, The Wills Group/Dash In Food Stores; and Richard Poye, Convenience Merchandise and Foodservice Executive

Retail Leaders Exchange

Retail Attendees Only • During this bespoke retailer-only info exchange, each participant will be welcomed into a non-competing roundtable to discuss openended topics such as "what keeps you up at night," "what was your biggest victory in the last 6 months," "what is your primary focus in the next 12 months," and most importantly, "how can your peers help!?"

Afternoon Burning Issue Sessions

• The Legislative Landscape Ahead of the 2024 Elections — a fireside chat with Matt Mowers, President, Valcour; Kyle May, Director of External Relations, Reynolds; Mark Braden, Senior Director, State Government Relations, Reynolds American Inc.; and Ashley Walker, Partner, Mercury.

• Retail Innovation Tour Overview — In lieu of a traditional store tour, attendees will be inspired by innovations around us in Tampa! With Allison Dean, Executive Director, NAG Convenience

Evening Social Networking

• Back by popular demand, the NAG Convenience conference will offer a hospitality and networking opportunity after hours. Join us after dinner on Sunday and Monday evenings to make the most of your time with industry friends in Tampa!

Tuesday, March 12

Investing in the Future and the Burning Issues Exchange Morning Burning Issue Sessions

• Preparing for the Next Generation of Leadership moderated by Erin Del Conte, Editor-in-Chief, CStoreDecisions, with panelists Brent Mouton, President & CEO, Hit n Run Stores; Joseph Sheetz, Chairman, Sheetz, Inc.; Greg Ehrlich, President, Beck Suppliers Inc. • The Meaning of Membership with Allison Dean, Executive Director, NAG Convenience

A YEO Member event held in conjunction with the NAG Convenience Conference Tuesday, March 12 | 8:30am – 12:00pm

This workshop is available only to pre-enrolled YEO members. The workshop will run concurrently with that morning's general session. Learn more about the program at nagconvenience.com/LDP NAG Convenience has partnered with GALLUP® to offer tailored leadership skill training for members of the Young Executives Organization, through our newly launched Leadership Discovery Program (LDP). As part of the LDP, each participant will complete the robust diagnostic, CliftonStrengths®, to map their unique leadership strengths. Along with their peers, participants will then learn exactly how to best leverage each strength for professional growth.

This half day workshop is facilitated by Heather Wright Senior Workplace Consultant, Gallup

Wednesday, March 13

Protecting your Fuel Operations and Farewell Morning Burning Issue Sessions

• The Electrification of Fuel with LeeAnn Goheen, NATSO • Conference Wrap Up & Final Thoughts with Allison Dean, Executive Director, NAG Convenience

Meet Our Conference Moderator!

Erin Del Conte Editor-in-Chief, CStore Decisions

CStoreDecsions is the media and publication partner of NAG Convenience. As the Editor-In-Chief of the publication, there is no one better suited to guide conference attendees through each day.

She brings more than 15 years of experience in B2B magazine publishing, digital content and editorial production. Erin has been covering the convenience store industry for CStore Decisions for more than a decade, reporting on all aspects of the business from acquisitions to foodservice evolution and technology innovation, while crafting stories through articles, webinars and videos.

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Foodservice | Dispensed Hot Beverages

PERKING UP HOT DISPENSED

BEVERAGE SALES

C-store retailers are building hot dispensed beverage sales on freshness and flavor options.

Marilyn Odesser-Torpey • Associate Editor

Coffee and other hot dispensed beverages are major drivers for customers to walk into the convenience store, particularly for the morning daypart. The c-stores that capitalize on this category with promotional offers, new flavors and a variety of options are likely to create repeat customers, especially among those who travel the same route frequently.

Understanding consumer coffee preferences, especially as they change with the seasons and generations, is crucial for c-stores looking to win customer loyalty.

FLAVORS AND OPTIONS

For the past two years, Kwik Trip/Kwik Star has been focusing on freshness by installing bean-to-cup coffee brewing technology in all of its 865 locations in Wisconsin, Minnesota, Iowa, Illinois, South Dakota and Michigan, said Paul Servais, the Wisconsin-based company’s retail food service director.

“We went with the bean-to-cup technology because it offers a fresher cup of coffee for our guests, it’s always available and there’s less waste for us,” Servais remarked.

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when a coffee to go becomes an experience that stays.

In the convenience store channel, foodservice category sales growth is driven primarily by prepared food and hot dispensed beverages. According to research, 53% of consumers have purchased a self-serve beverage at c-stores in the past three months, this is an increase of 3% in the past year.* Consumers rely on c-stores for away-from-home coffee and specialty beverage options and a good self-service coffee program is critical. Does your coffee program deliver on consumer expectations?

The A1000 FLEX combines the best of both worlds, delivering traditionally brewed coffee and espresso beverages, hot or iced, in one machine with maximum FLEXibility. With integrated features such as cold-water bypass for iced beverages and a patented brew unit specifically designed for coffee and espresso, creating the perfect beverage with customization, consistency, and quality – serving all your consumers’ coffee needs!

*Mintel Group Ltd., 2023 Convenience Store Foodservice - US Report

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Foodservice | Dispensed Hot Beverages

Kwik Trip/Kwik Star offers a variety of six different brews, including a limited-time flavor that rotates with the seasons, along with a full complement of syrups to customize them.

The convenience stores offer a variety of six different brews — house, dark roast, hazelnut, Colombian, decaf and a limited-time flavor that rotates with the seasons — under the Karuba brand, plus a full complement of syrups to customize them. Selfserve cappuccinos and lattes branded Karuba Gold complete the coffee program.

In its fall 2023 National Coffee Data Trends report, the National Coffee Association (NCA) found that 30% of Americans drank a flavored coffee. It also discovered that younger-generation coffee drinkers “want something special,” as 65% of Americans aged 25 to 39 and 51% aged 18 to 24 chose a specialty coffee during one week.

As Kwik Trip’s stores prove, flavor options, whether brew or syrup, sell. The NCA found that 30% of Americans drank a flavored coffee during one week with the best seller being vanilla, followed by a tie between caramel, toffee, butterscotch and hazelnut; the next popular flavor was mocha, with a tie between Irish cream and pumpkin spice following and amaretto/almond and maple pecan coming behind.

To accommodate customers with dietary restrictions or preferences — a growing portion of the population — the stores offer oat milk along with the usual dairy coffee lighteners, Servais noted.

Recently, Worcester, Mass.-based Nouria Energy also made its “largest investment yet” in the coffee category by installing bean-to-cup technology in 99% of its 160 New England locations in Maine, New Hampshire, Massachusetts, Connecticut and Rhode Island, according to Roland von Gunten, the company’s culinary manager/chef.

“Bean-to-cup will also be our brewing technology as we grow and acquire new stores,” he explained.

Nouria stores offer four different varieties of coffee consisting of a signature blend, dark roast, Colombian and decaf. To give customers a flavor or multiple flavor boost of their choice, a Sure Shot machine dispenses 10 different syrups.

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syrups to give our customers more choices every day,” von Gunten pointed out.

Teas also do well at Nouria. It offers eight varieties ranging from standard black English breakfast to herbal-based teas.

A couple of the stores with drive-throughs also sell coffees with flavorings, teas and hot chocolate.

BUNDLING AND LOYALTY

Eighty-one percent of American coffee drinkers have their brews with breakfast, according to the NCA, and Kwik Trip takes advantage of this coupling by bundling breakfast sandwiches with coffee at its convenience stores.

Nouria, too, bundles coffee with breakfast items, such as its Nouria-branded baked goods.

Another daypart opportunity suggested by NCA findings is focusing on the afternoon following lunchtime when 19% of consumers crave some caffeine.

In addition to bundling, one of the perks of Kwik Trip’s loyalty program is offering coupons for a buyone-get-one-free cup. The company also promotes its coffee program through social media and on the sides of its trucks.

In order to reward its regular customers, Nouria offers one free cup of coffee every day to its loyalty program members.

“This is a huge benefit for our members and one that they really appreciate,” von Gunten said. CSD

FAST FACTS: • M ore coffee flavor options, a variety of syrups and different creamers will appeal to coffee consumers.

• B ean-to-cup technology offers less waste for retailers and fresher coffee for customers.

• B undling coffee with items such as breakfast food and other promotions can bring customers into the store.

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Category Management | Chocolate and Non-Chocolate Candy

Sweet Sales As rising prices buoy dollar sales across the chocolate and non-chocolate categories, customers are craving new experiences from their candy selections.

Howard Riell • Contributing Editor

Dollar sales in both the chocolate and non-chocolate candy categories in convenience stores are rolling in strong with help from rising prices, even as unit sales dip across many segments.

Retailers are reporting that customers today are seeking excitement and newness from the chocolate and non-chocolate categories, and seasonal chocolate and novelty candy unit sales appear to be growing as a result.

BY THE NUMBERS

In the c-store channel, chocolate candy saw dollar sales rise 8.2% as unit sales fell 4.2%, given a 13% rise in price per unit for the 52 weeks ending Dec. 3, 2023, per Circana.

Chocolate box/bag/bar products under 3.5 ounces registered more than $2.9 billion, up 7.9% year over year (unit sales down 4.6%). Above 3.5 ounces, dollar sales were almost $567 million for the same period, a gain of 10.2% (unit sales down 2.4%). Sales of snacksized chocolate candy rang in at $1.2 million, down 3.3% as unit sales grew 15.4% and price per unit fell 16.2%. Sugar-free chocolate candy notched dollar sales of just over $616,000, a drop of 18.3%, with unit sales down 24.3%. Seasonal chocolate candy saw dollar sales soar 187.1% to $6.16 million, with unit sales up 170.1%. Novelty chocolate candy rang in at $412,850, up 29.9% with unit sales up 43%.

Non-chocolate candy dollar sales were up 13.7%, with unit sales down 3.5% for the same 52 weeks.

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Category Management | Chocolate and Non-Chocolate Candy

Candy Sales Snapshot to date at 44% of sales, gum and mints maintained their share at almost 16%.

Product Chocolate singles and king-sized contin1-Year % 1-Year % Current Current Change Change ue to be favorites, with Reese’s, Snickers and Peanut M&M’s leading sales. NonChocolate $3.67 B 8.2% 1.48 B -4.2% chocolate products are led by bagged Non-Chocolate $3.40 B 13.7% 1.45 B -3.5% candy, with Sour Patch, Trolli and Haribo being top sellers.”

Source: Circana Total Convenience Store data for the 52 weeks ending Dec. 3, 2023 Olivares noted that in both segments, the most successful price point range is $1.59 to $2.99.

The Reese’s Caramel Big Cup was the of 8.1%, even as unit sales fell 7%. Novelty nonchain’s largest launch back in November, but marketchocolate candy saw sales of just under $392 miling spends will continue through the first quarter of lion, with a whopping year-to-year gain of 79.6% 2024, Olivares said. with unit sales up 40.7%. Hard sugar candy/pack“New gums and mints are launching with functional aged and roll candy recorded sales of just over benefits, such as Mentos Mints with vitamins and $292 million, up by 11.1% (unit sales down 5.3%).

Respawn gum with B vitamins and green tea extract,” Licorice box/bag candy sales reached just over Olivares added. “Skittles, Nerds and Trolli will have $152 million, a gain of 14% (unit sales down 2.3%). line extensions. Hershey has launched new snackGum dollar sales ticked up 20.7% to $1.17 billion, sized peg bags for their most popular brands like (unit sales up 6.3%).

Reese’s, Kit Kat and PayDay.” Corinne Gangloff, marketing manager for the Freedonia Group, a division of MarketResearch.com, SOMETHING NEW said that the total U.S. retail market for chocolate But while core brands drive sales, customers are also candy amounted to $30.7 billion in 2022 and should looking to experiment with new brands and flavors. reach $38.3 billion in 2027.

“I truly believe the sweet truth is that people want “After the pandemic boom of chocolate dollar sales to try something new,” suggested Sam Odeh, presifrom 2020 to 2022, gains will be more modest going dent of Power Energy Corp. in Elmhurst, Ill., which forward,” Gangloff said. “High inflation is expected operates over 1,300 sites in nine states under the to continue in 2023, though it is forecast to slow over banners Power Mart, Power Market and Powmaro’s. the next few years. Volume sales will likely continue to Odeh is finding value and great taste in non-tradistagnate or notch downward slightly.” tional brands, and customers are gravitating toward Ken Morris, managing partner for Cambridge Retail the new options.

Advisors in Boston, said he advises c-stores to aim He added, “European and African (flavors) are higher, into the last-minute gift category, and bring coming in more (via) direct store delivery from venon what he termed “premium top-dollar winners.” dors’ brands.”

“Who doesn’t like chocolate? I would push to include They come in both single bars and unique packspecialty chocolate from Belgium — the best in the ages as well as a variety of price points. world — like Godiva, Guylian or Leonidas,” Morris said.

“They average $1.79 for a single bar, $2.99 for king-sized and $3.99 for a bag,” he said.

SALES DRIVERS Odeh urged c-stores to shake off tradition and ofThe Army & Air Force Exchange Service (AAFES), fer new confectionery items from around the world. which operates more than 580 Express convenience When it comes to wellness concerns, Odeh said he stores and 10 distribution centers, continues to see does not believe that consumers care as much about growth in non-chocolate candy, according to AAFES wellness when it comes to chocolate. “You have Buyer Lisa Olivares. crossed the line of sugar,” he said.

“The non-chocolate share has increased 2% year to His advice to chocolate brands includes lowering date to 40% of the candy sales in Express locations,” prices, adding multi-sale buy-one-get-one deals and Olivares said. “While chocolate was down 2% year cross-promoting with value. CSD

Dollar Sales

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Unit Sales

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Category Management | Alcoholic Beverages

Category

Mixology From ready-to-drink spirits to hard teas and premium beers, c-stores cheer new trends in alcoholic beverages.

Anne Baye Ericksen • Contributing Editor

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In mid-December, Empirical Spirits captured headlines and people’s curiosity with the debut of Doritos Vodka. The limited-edition 84-proof novelty spirit purports to smell and taste like the top-selling nacho chip.

It is sold in select New York and California markets as well as online at a retail price of $65 for a 750-milliliter bottle.

While a cheesy-flavored vodka may not be everyone’s cup of tea, its release is indicative of an alcoholic beverage market that welcomes innovative concoctions. In fact, the tasty combinations NielsenIQ (NIQ) analysts expect to be hot this year are sweet heat, indulgent flavors like caramel, and Hispanic influences like tropical fruits and mezcal, as highlighted in the market research firm’s “Sipping Into the Future: Four BevAl Trends for 2024” webinar presented in December.

FLAVOR EXPERIMENTATION

“As seltzers are kind of slowing down, you can see people wanting products with more flavors and sugar. People are ready to move back to full-body drinks, so we’re leaning more toward tea, Smirnoff or Jack Daniels — the bigger name brands that convey quality favor,” said Terry Messner, category and sales manager for Tri Star Energy, which owns and operates 196 Twice Daily and Sudden Service convenience stores in Tennessee, Alabama and Kentucky.

But it’s not just taste driving trends for this crowded category. Sales data shows customers are more willing to experiment

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when the bartending is already done for them. This preference emerged a few years ago with ready-to-drink (RTD) flavored malt beverages, which remain a popular choice with hard teas, hard lemonades and hard sodas. Goldman Sachs reported last month that hard tea, the subcategory’s leader, posted dollar sales gains of 29.4% for the two weeks ending Dec. 16 and 31.4% for the previous four weeks, based on NIQ data. However, analysts pointed out that growth has slightly cooled.

February 2024 • CSTORE DECISIONS

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Category Management | Alcoholic Beverages

Drink Diversity Last year’s numbers show strengthening trends among several alcoholic beverages.

Product Family

1-Year Dollar Sales % Change

Total Domestic Beer

0.5%

Import Beer

14.7%

Flavored Malt Beverages

19.4

Non-Alcoholic Beer

27.3%

Total Wine

0.9%

Non-Alcoholic Drinks

20.7%

Total Spirits

20.7%

Spirits Seltzer Centric

106.9%

Source: NielsenIQ Total U.S. Convenience data for the 52 weeks ending April 29, 2023

Now, RTD spirits are gaining more attention. The Goldman Sachs report shows spirits-based RTD drinks climbed 31.1% for the two-week period, highlighting Jack Daniels’ RTD, which registered a positive 1887.8% in dollar sales. Circana research also revealed a dramatic shift: Dollar sales for spirits seltzers in U.S. convenience stores jumped 106.9% for the 52 weeks ending Dec. 3, and case sales climbed 101.1%.

NON-ALCOHOLIC SEGMENT GROWS

This year, though, Messner plans to experiment with inventory distribution. For example, he believes customers in some areas will respond positively to more non-alcoholic options. Over the past few years, the trend for moderation keeps growing and is not only seasonally tied to “Dry January” resolutions. “(Consumers) aren’t necessarily giving something up completely and switching over to non-al. …

(They’re) really adding it to their broader repertoire as a choice for when they want to consume other products but still feel like they are part of the party,” said Kaleigh Theriault, director of thought leadership for NIQ’s Beverage Alcohol Vertical.

Circana reported gains in year-over-year dollar sales for non-alcoholic beer (27.3%), non-alcoholic drinks within the wine segment (20.7%) and nonalcoholic mixers (2.9%). NIQ also highlighted innovative non-alcoholic products, such as hop water that contains zero alcohol, zero carbs, zero sugars 42

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and zero calories. These carbonated drinks grew sales by 143% over 2022.

To tap into this segment, Messner will test markets with prominent sales on non-alcoholic beer brands in other retail channels. “We have six stores that could be good candidates. If that works, we can expand it out. We’ll also see if nonal needs two or three brands, but space in the beer cooler is at a premium,” he said.

INNOVATION CONTINUES

In Lubbock, Texas, Tony Sparks, head of customer wow for Curby’s Express Market, believes his customers will appreciate even more innovative choices. Last year, he added beverages infused with tetrahydrocannabinol (THC).

“I do like this emerging Delta 8,9,10 product type. Also, there are some mushroom-based products coming out as well. These will have a slight hallucinogenic effect but perfectly legal,” he explained, adding that RTD wine-based cocktails have performed well, too.

Of course, beer remains the category’s preeminent profit producer. Both Circana and NIQ confirm imports continue to outperform domestic brands. NIQ data shows import beers claim nearly 29% of the total retail sales for the 52 weeks ending Dec. 16 and domestic premium holds onto slightly more than 30%.

But to keep the category competitive, c-stores will have to stock cold vaults and store shelves with more than just beer. A strategic variety of flavors and formulations, perhaps even including some of the more kooky limited-edition concoctions, will be sure to gain favor with customers. CSD

FAST FACTS: • Hard teas posted dollar sales gains of 29.4% in December, as reported by Goldman Sachs and Nielsen.

• Non-alcoholic beer dollar sales jumped 27.3% for the 52 weeks ending Dec. 3, per Circana.

• Alcoholic beverage customers today are willing to experiment.

cstoredecisions.com

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Branded Content by Hussmann

Refrigeration That Puts Retailers’ Sales First Innovation through merchandising and low GWP walk-in solutions.

Convenience stores are not immune from the changing refrigerant regulations and face many of the same challenges as other grocery retailers with the need to update their equipment. New government standards are accelerating the need to update sooner than planned and often with a higher first cost. This industry dynamic is resulting in consolidations, store closures and disappointing financial results.

One refrigeration manufacturer, Hussmann Corporation, is producing innovative products to address this problem.

For more than 117 years, Hussmann has been a leader in developing energy efficient solutions in the refrigeration industry. “Hussmann has a unique position in the marketplace because we have the ability to design a comprehensive refrigeration and merchandising solution from self-contained units to remote cases tied into a system or condensing unit.

Hussmann provides complete solutions that cover the entire refrigeration category,” says Kasey Klingensmith, Hussmann’s foodservice business development leader.

“There are many problems a buyer could face when sourcing products from several different manufacturers,” Klingensmith says. “Hussmann is committed to partnering with operators to provide multiple solutions that fit their unique applications, all from one trusted manufacturer.”

Another benefit of Hussmann is its broad and comprehensive portfolio of product solutions. “There’s a good chance that we already have a piece designed or built to satisfy the most unique type of merchandising or retail operations,” Klingensmith says. “We have the ability to offer customized solutions to meet the application requirements. This makes the design process relatively easy and something we’re happy to do for operators to make sure we’re satisfying their needs and elevating their guest experience.”

Optimizing food retail for C-stores for both freshness and sales is essential for merchandising design. “Where Hussmann differentiates itself is when it comes to the shopper experience and quality of our merchandisers,” says Rod Stephens, business development specialist at Hussmann. “We focus on the critical temperature of the food and the enhanced product presentation, so the case disappears and the food is the spotlight. By doing this, we maximize the display area—showcasing product with exceptional accessibility for shoppers.”

Continuing to focus on putting the product first, Hussmann maximizes the sales per square foot for its customers.

To do this, Hussmann ensures its cases are tested to a high standard. “We test our products to EPA Type II standards to endure most environments,” Stephens says. “Therefore, the customer can focus on what they do best, their operations, with peace of mind knowing they are fully supported from Hussmann.”

One new product innovation is ideal for walk-in coolers and freezers. The propane Monoblock from Hussmann reduces down time and product loss and is a great low global warming potential (GWP) solution. The Monoblock requires no additional refrigeration piping or roof penetrations like a traditional walk-in system would require.

In normal circumstances, if a walk-in system experiences a loss in cooling, it would result in calling a refrigeration technician to replace the inside unit and possibly the outside condensing unit. This whole process could take two or more days. “However, if you get a technician to your store and order a Monoblock, it only takes a few hours to get installed,” Stephens says. “So this unit minimizes downtime in a cost and energy-efficient manner.”

“At Hussmann, we continue to evolve and are committed to a better world as a resource for our customers,” Stephens says.” “We want to ensure them that we will always stay on the cutting edge of refrigeration technology and standards.”

To learn more about Hussmann’s foodservice merchandising solutions, visit Hussmann.com.

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Operations | Best Store Design Awards

2024

BEST STORE DESIGN AWARDS EZ Stop and Red Barn Market wow with new-to-industry stores, while Rutter’s stands out with a remodel.

Erin Del Conte • Editor-in-Chief

WINNER: EZ Stop EZ Stop’s new-to-industry store offers a clean design with a modern twist on a retro Southern style.

CStore Decisions is recognizing EZ Stop with a Best Store Design Award for its new upscale, modern design that drives inspiration from the east Tennessee community.

The design debuted at EZ Stop’s new-to-industry store that measures 7,015 square feet and opened on Sept. 26, 2023, in Maryville, Tenn. The convenience store includes the chain’s new made-to-order quick-service-restaurant concept, Calloway’s Tennessee Kitchen, which emphasizes local and regional products.

Hugh and Helen Calloway, along with Helen’s father, Bruford Everett (B.E.) Mills, founded Calloway Oil Co. in Maryville in 1957, and the first EZ Stop Food Mart opened 27 years later in 1984 in Maryville. Today, Calloway Oil operates 25 c-stores under the EZ Stop banner.

Now, Tommy Hunt, the third generation of the business, acts as president of the company. When fourth-generation family member Julia Langston and her husband Trenton Langston joined the company as vice presidents in 2020, they knew they 46

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needed to evolve the business to continue the family legacy into the future, which involved a new prototype design and a focus on food.

“Food is a huge part of our future going forward,” Trenton Langston noted. “Convenience and quality foods are part of our vision for success.”

The company debuted its Calloway’s Tennessee Kitchen brand in September of 2022.

In 2023, Calloway Oil worked with design firm Paragon Solutions to develop a new store that not only included its new foodservice concept but also derived design inspiration from the community of east Tennessee and incorporated its new tagline, “Nice People. Good Stuff.”

A WARM, INVITING SPACE

“The design is intended to be a warm and inviting space for our customers that evokes a modern take on traditional/retro Southern style,” Langston explained. “The exterior design draws heavy influence from the traditional multiple brick storefronts that line the streets of downtown Maryville and downtown Knoxville, Tenn. The changing heights, textures and brick styles are used to help us

achieve this look while providing us a seamless transition inside the store from convenience store to restaurant space.”

The design incorporates elements such as subway tile and real wood accented by penny tiles and brick. A mix of hardwoods provide herringbone accents above the cooler section and around the checkout area.

EZ Stop had previously updated its logo and branding in 2020, and the red, white and blue brand colors from its logo are showcased throughout the store, visible in accent pieces in the lettering, blue titles, red outlines and accent penny tiles through the restaurant facade, Langston pointed out.

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Operations | Best Store Design Awards

The store’s ceiling features exposed piping for a modern, industrial feel, and both the ceiling and piping are painted blue.

A local artist painted a mural of a soda cup with ice, straw and a ring on metal above the main fountain area and painted the text “Maryville, TN” on the outside of the building, in addition to painted logos inside and out.

The various sections of the store, such as the beer cave — called the Beer Barn — craft beer section and frozen, fountain and packaged beverages are highlighted with eye-catching signage that helps customers navigate the store.

FOOD-FORWARD

As customers approach the store, they’ll see large white signage on the exterior announcing Calloway’s Tennessee Kitchen in addition to the EZ Stop signage.

“Calloway’s Tennessee Kitchen concept overall was the inspiration for the design, and we wanted to give it a look and feel that was commensurate with quality, cleanliness and transparency that our food is known for,” Langston said.

The Calloway’s Tennessee Kitchen side of the store includes bold colors that are complementary to the EZ Stop side of the store, while also incorporating light blue to soften and differentiate the restaurant.

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a long-trusted brand that was true to the region. We have used a lot of tile work to maintain our cleanliness standards and created a wide-open window to the back of the kitchen to allow the customer to see what is being prepared in the kitchen. ...” Langston pointed out.

The restaurant includes the latest technology, including digital menu boards, self-ordering and checkout technology, and a drive-through to complete the building.

MAINSTREET VIBES

The store’s exterior incorporates multiple types of brick, as well as segmented awnings to “evoke the feeling of walking down Mainstreet as you walk down the front sidewalk of the store,” Langston said.

The forecourt includes eight multiple product dispensers with 16 fueling positions. The exterior also features a picnic area that includes a children’s playground with some small climbing elements and a dog park for small and large dogs.

With the new site up and running, EZ Stop is turning its attention to the future. At press time the chain was set to open a second location featuring the new design in January in Newport, Tenn. “(We) will look to continue to bring this new design to the service of the east Tennessee community and all other road travelers,” said Langston.

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WINNER: Red Barn Market Red Barn Market’s new design is standing out in Michigan as the chain offers a one-stop shop with a warm, appealing atmosphere for guests.

CStore Decisions is recognizing Red Barn Market with a Best Store Design Award for its visually engaging, upscale and modern design that integrates a contemporary interpretation of barn architecture, employs unique ceiling elements and helps the cstore chain stand out in Michigan.

Red Barn Market’s new prototype design debuted at its new-to-industry store in Sterling Heights, Mich., on Dec. 26, 2023.

Yatooma Oil, based in Shelby Township, Mich., introduced the first Red Barn Market store in 2001 in Marine City, Mich. Over the years, the chain has acquired and developed 15 Red Barn Market locations, which it owns and operates in Michigan. Now it has a new design to help it grow into the future. cstoredecisions.com February 2024 • CSTORE DECISIONS

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ONE-STOP SHOP

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The new store measures 6,000 square feet and features several distinctive sections, including a large walk-in beer cave; a specialty coffee station; an ample alcoholic beverage section behind the checkout counter; and a refreshment station with fountain drinks, smoothies, milkshakes and slushes. The store also includes a gourmet kitchen featuring Saroki’s Crispy Chicken and Pizza and an attached Dairy Queen Grill and Chill.

Outside, guests can find seating, bike racks and beautiful landscaping throughout the property.

The exterior of the store features custom-designed metal-can storefront signage with red illuminated letters that say Red Barn.

“To make our vision come to life we partnered with Federal Heath on the design and Pamplona Construction (BMK Architects, Umlor Group) on the architectural and engineering aspect,” said Norman Yatooma, co-owner of Yatooma Oil. “What makes our design special is we really wanted to incorporate all of our profit centers in one cohesive and futuristic design to truly make this a one-stop-shop experience for our customer.”

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neutral color palette that includes reds and grays as well as light and dark woods. The design includes fresh graphics and fixtures as well as unique ceiling elements.

When guests enter the store, they’ll see a canopy suspended from the ceiling that reads, “Red Barn Market.” Other ceiling elements include a canopy with pendant lighting above the checkout counter, illuminated rectangles suspended from the ceiling throughout the store and a vertically curved canopy above the Refresh Zone beverage section. Suspended above the coffee section is an illuminated black puck featuring the image of a cup of coffee. The puck is surrounded by a four-piece suspended brown “cage” that helps to highlight the coffee section.

On the walls, large text above each section announces the various segments of the store, such as Beer & Wine and Beverages, helping customers to navigate the store with ease. The design also includes full-color, digitally printed wallpaper, endcap and fixture signage.

The goal was an aesthetically pleasing store with a warm and appealing atmosphere and a design that differentiated Red Barn Market from other cstores in the Michigan area.

“Federal Heath’s FH Studio Design team initiated an extensive discovery process to understand the unique essence of Red Barn Market,” Yatooma said. “The outcome was a state-of-the-art conceptual design that seamlessly integrated brand development, identification and a modern shopping environment.”

The team created a contemporary interpretation of barn architecture, implementing a warm,

LOOKING AHEAD

With the new site open for business, Yatooma is setting his sights on the future.

“In 2024, we plan to acquire and develop two to five more locations,” Yatooma said.

Future sites will feature an even larger footprint — 7,000 to 8,000 square feet — with 10-15 gas dispensers, gourmet kitchens, specialty snacks, alcohol, liquor, beer and wine as the chain looks to offer “a completely unique one-stop shop.”

“We are so thrilled to grow our brand and have more people experience our stores,” Yatooma said.

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WINNER: Rutter’s Rutter’s got creative as it remodeled its York, Pa., store, nearly doubling the location’s size and adding an upper level to maximize space on the sales floor.

CStore Decisions is recognizing Rutter’s with a Best Store Design Award for its redesigned York, Pa.-based store that features a second-floor mezzanine and a kitchen.

Rutter’s completed the remodel of its convenience store at 1450 Mt Zion Rd, York, Pa., on Dec. 1, 2023, nearly doubling the size of the store from 4,300 square feet to 7,800 square feet.

The chain’s revamped design was managed internally by Rutter’s team of in-house engineers and architects.

The updated Rutter’s includes a fresh and modern appearance and includes a second-floor mezzanine with seating for 30, where foodservice customers can eat their meals. The store also includes a larger kitchen, a 29-degree walkin beer cave, an extensive wine selection and large beverage coolers.

The update came with the added challenge of keeping the store open as much as possible during the makeover.

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shut down the store,” said Chris Hartman, vice president of fuels, advertising and development for Rutter’s, with 85 stores in Pennsylvania, Maryland and West Virginia.“Whether it’s a bright and white or an expansion, we keep operating so that our customers can continue to enjoy our many services.”

BUILDING UPWARD

This marks Rutter’s second location with a second floor, but the first remodeled location with the feature.

“Our team got creative to maximize the expansion, and it turned out great,” Hartman said. “Making the second floor a mezzanine is a change for us, but it adds a great look and feel to the store.”

The upper level primarily includes seating and also offers some storage space. Rutter’s made the decision to expand upward because it couldn’t expand the building outward any further and it was seeking a way to maximize space on the sales floor.

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“Having the seating upstairs allows us to open up our selling area to more items our customers are looking for, while also giving customers a comfortable seating area. The mezzanine keeps everything tied together, and allows visibility for our patrons and staff,” Hartman said.

The remodeled store also incorporates new finishes, such as white subway tile on the walls to help brighten the store and large circular light fixtures over the checkout, which adds to the aesthetic of the store, Hartman pointed out.

The checkout counter now features more wood and a smooth stone countertop. And the restrooms received a facelift too with upgraded finishes and lighting for a best-in-class look.

“We’ve received many great compliments from our customers about the updated look,” Hartman said. CSD cstoredecisions.com February 2024 • CSTORE DECISIONS

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PRODUCTShowcase

Sandwich Rebrand Raybern’s has revamped its entire sandwich line, offering unique flavors and formats designed and created to thrill discerning sandwich lovers everywhere.

Raybern’s has introduced new and innovative recipes to its line of sandwiches.

The Roast Beef and Cheddar sandwich is now complemented with a soft poppyseed roll. In addition, Raybern’s has relaunched its Ham and Cheese sandwich, enhanced by a sweet deli roll. The rest of the line has been upgraded with delectable meats, cheeses and sauces. The sandwiches are now available in two-count packs to consumers at a suggested retail price of $5.79 and sold in freezer cases everywhere.

Raybern’s

www.rayberns.com

Snoopy and Friends-Inspired Kisses Hershey is here to help consumers show a little affection this Valentine’s Day with its new Hershey’s Kisses Milk Chocolates with Snoopy and Friends Foils.

The Hershey Kisses feature the loveable Peanuts characters on 18 unique pink and red foils. Snoopy fans will recognize favorites like Woodstock, Charlie Brown and Lucy playfully adorned on the Kisses treats in each bag. Hershey’s Kisses Milk Chocolates with Snoopy and Friends Foils are now available nationwide for a limited time only in 9.5-ounce bags.

The Hershey Co.

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Hot Cup and Container Lids Eco-Products has added two new sets of lids to its industry-leading array of fiberbased items designed to help operators everywhere. The rectangular lids feature patent-pending “snap-on” corners that provide audible confirmation that the lid has been secured in place, while the oval and bowl lids include tabs that fold under the rim to lock the lid on.

The hot cup lids come in eight-, 12and 24-ounce sizes. The container lids are available in a wide array of sizes ranging from 24-ounce bowls all the way to 48-ounce ovals, with more sizes coming this year.

Novolex

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Bite-Sized Doughnuts Little Debbie is getting ready for Valentine’s Day by introducing its new Vanilla Mini Donuts. For those who savor a smaller indulgence, the bitesized Vanilla Mini Donuts are a delightful addition to the Valentine’s Day lineup. Coated in light pink frosting and adorned with a playful white icing pattern, these miniature treats offer a symphony of vanilla flavor in every bite. Whether shared or savored solo, they present the perfect way to extend a little love to someone special. The Vanilla Mini Donuts are available now in stores nationwide.

McKee Foods

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PRODUCTShowcase

Peanut Butter-Filled OREO Cakesters OREO has introduced its new Peanut Butter Cakesters. The fan-favorite OREO Cakesters softbaked snack is now being offered with a rich, peanut butter-flavored créme filling. OREO Peanut Butter Cakesters are a new, permanent addition to the OREO portfolio, made with smooth peanut butter flavor créme filling sandwiched between two chocolate-flavored soft snack cakes. The Peanut Butter Cakesters are available now at retailers nationwide.

Mondelēz International

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Coffee Creamer With Real Milk Nestlé has unveiled its new Carnation Coffee Creamer, a dairy-based creamer that delivers a delightfully smooth and velvety experience with every sip. Featuring both Spanish and English on the packaging, this real milk creamer is inspired by the rich history of Nestlé Carnation and stays true to the brand’s iconic tradition of delivering premium taste at an affordable price. Nestlé Carnation Coffee Creamer is available now in Sweetened Original and Zero Sugar Original for the suggested retail price of $2.99 or $3.49 for a 32-ounce bottle.

Nestlé

www.nestle.com

Sour Gummy Worms Trolli has launched its new Sour Electric Crawlers, which comes with never-before-seen flavors and a unique swirling pattern.

The candy features two flavors and vibrant colors zapped together in each soft and chewy gummy worm, offering an unexpected twist on the classic Trolli experience that provides a thrill in every bite. Sour Electric Crawlers are available now at 7-Eleven stores nationwide in 4.25-ounce and 6.3-ounce packs for a suggested retail price between $1.99 and $2.79.

Ferrara

www.ferrarausa.com

New Alcoholic Refresher Line Seagram’s Escapes revealed its new refresher line made with cane sugar and real fruit juice. Seagram’s Escapes Refreshers will feature 5% alcohol by volume and a differentiated package design appealing to male and female consumers. Available in the following flavors — Strawberry Acai, Pineapple Cherry, Mango Orange and Kiwi Lime — the refreshers will be sold in slim 12-ounce can variety 12-packs and a 24-pack club variety.

Strawberry Acai will also be offered in 7.5-ounce cans to drive the trial, and a larger 23.5-ounce will be available year-round for the c-store channel. Select varieties will also be offered in six-pack 11.2-ounce bottles.

Seagram’s Escapes

www.seagramsescapes.com cstoredecisions.com

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Hussmann

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www.hussmann.com

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Swisher International

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Trion Industries, Inc.

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Making Connections that Drive Business CStoreDecisions CStoreDecision

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Solutions for Convenience Retailers

Digital Issues

CStoreDecisions CStoreDecisions ®

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The 2024

Social Media

Awards

LEADERS TO WATCH

TXB

Solutions for Convenience Retailers

featuring:

UNDER 40

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p. 26

CStore Decisions introduces 40 next-generation leaders standing out for their business acumen, work ethic, ingenuity and more.

EV ADOPTION

Neon Marketplace CEO Adi Dhandhania brings a wealth of experience to his role as he drives the company into the future.

Joel Hirschboeck, GetGo’s SVP of fuel, executes the chain’s EV strategy, which includes a proprietary charging network.

The Texas-based chain, led by CEO Kevin Smartt, has earned CSD’s 2023 Chain of the Year Award for its commitment to operational excellence.

INSIDE

STILL A LONG GAME Electric vehicles offer c-store retailers an opportunity to expand their customer base and promote sustainability, but questions on customer adoption, infrastructure, timeline and profitability remain.

PLUS

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Legislation Looms for Tobacco

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p. 36

Vape Grapples With Shifting Landscape The Pizza Power Report AI Transforms C-Store Operations

Spirited Frozen Dispensed Drinks Spike Sales ….42 Hot New Products Contest Winners ................…64 2023 Restroom Awards ….................................106

November 2023

•

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Tackling Inflation in C-Stores p. 48

December 2023 • CStoreDecisions.com

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IndustryPerspective

Putting Food Safety First Retailers continue to prioritize food safety best practices while running their foodservice programs.

Zhane Isom • Associate Editor

One of the most essential components of running a successful convenience store foodservice program is having different food safety measures in place.

To learn more about what retailers are doing regarding food safety, CStore Decisions spoke with Angelle Cloud, foodservice compliance director and dietitian for Shop Rite, which operates 36 Shop Rite stores and 24 Tobacco Plus locations in Louisiana, as well as 34 Bourbon Street Delis, which are co-located with its convenience stores.

CStore Decisions (CSD): What food safety strategies do you have in place at Shop Rite stores?

Angelle Cloud (AC): We know that the greatest danger to food safety is human error. Biological, chemical, physical and allergens can all be prevented by our employees. We focus a lot on what I would consider to be simple matters that, when done correctly, can have a huge impact on overall risk factors. These include steps such as changing gloves and washing hands, monitoring and changing aprons, using hair restraints, monitoring any present symptoms of illness, and using our kitchen space carefully to avoid cross contamination.

CSD: What should retailers be doing to improve their food safety program?

AC: Expect to be hands on. Upper-level management needs to feel comfortable explaining and educating on all aspects of foodservice safety. Being able to spot and correct major to minor issues can prevent dangers down the 58

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Angelle Cloud line and will also encourage employees to be more mindful of avoidable situations. It is also essential to work with your governing health agency. They are full of knowledge and are normally willing to help you improve if you ask.

CSD: What are some food safety best practices for convenience stores?

AC: Clear and concise food labeling is necessary once your employees are educated and following safe practices. This helps to ensure that you are practicing the first in, first out method and following safety guidelines in regard to prepped food and food holding. It is also important to establish a chain of command so that an employee will know who to turn to when they have a question. If the manager is not on hand, a shift lead must be prepared to lead in best practices. Also, be ready to offer continued education as recommendations change or your menu/environment requires it.

CSD: What tips would you give a convenience store retailer implementing a food safety program for the first time?

AC: I think that it is important to consider your kitchen layout when implementing your food safety program. Sometimes, in older or preexisting floorplans, you may encounter some problems: Is there enough room to work with the menu items safely, space for clean/dirty dishes, adequate cooler/freezer space, an area for employee personal items and for them to take breaks? Once you get the environment foodservice friendly, then your employees should be able to do the rest.

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