Profi ting With Pizza Programs

Whole pie or by the

slice, pizza remains a foodservice favorite, and it continues to trend upward.

According to Datassential’s 2021 Pizza Keynote report, 88% of consumers were eating more or the same amount of pizza as the previous year, and 95% of restaurant, retail and on-site operators believed their pizza sales would increase or stay the same in 2022.

Richmond, Va.-based GPM Investments, a wholly owned subsidiary of ARKO Corp., recently announced that it’s expanding its pizza offerings, selling both slices and whole pizzas in 200 store locations across 15 states and in several of its c-store brands, including Apple Market, Cash’s, E-Z Mart, fas mart, fastmarket, Jiffi Stop, Roadrunner, Scotchman, shore stop and Village Pantry.

“Over time, as GPM has acquired stores, we have acquired made-to-order, proprietary, and wholesaler programs,” said Ray Zeiher, senior foodservice category manager for GPM. “Our goal was to consolidate the numerous offers and to have a consistent offer that could be replicated in our store network.”

Select stores will now offer both slices and whole pies made from 100% California vineripened tomatoes, 100% real mozzarella cheese, homemade crust and numerous toppings. Offers will include two pizza slices for $4.49 and whole pizzas for $13.99 each. Members of fas mart’s rewards program can purchase two slices for $3.49 or a whole pizza for $12.99.

“We have also added 622 freezers across our stores with frozen pizza brands such as DiGiorno and Jack’s in an effort to stay relevant for our customers and their shopping needs,” noted Zeiher.

It’s no wonder pizza’s such a go-to for customers; frozen or fresh, hot or cold, pizza is “the perfect comfort food,” said Zeiher.

“It’s a food that continues to evolve and works with multiple fl avor combinations,” he added. “It’s also an adaptable food; not only does it come with multiple fl avor combinations, but it can be enjoyed as a slice, a whole pie or even hand-held pizza cones.”

Overall, Zeiher expects whole pies to continue to do well, especially considering GPM’s expanded partnership with DoorDash to offer delivery in more than 600 stores. Still, he said, slices enable snacking and offer added convenience.

“Today, sliced pizza sales far outpace whole pie sales,” he noted, “and although whole pie sales will increase, it’s expected that customers will continue to trend more to slices when purchasing pizza in convenience stores.”

PIZZA PARTNER

GPM plans to expand its pizza offerings to several new stores over the next year. It’s also partnering with Sbarro to launch new restaurants inside four Village Pantry stores in Indiana.

“We have been looking for a foodservice partner that we can grow with in the long term and decided to partner with Sbarro because of their strong brand recognition, quality products, growth strategy and leadership team,” said Zeiher.

Sbarro’s New York-style, extra-large pizza slices are handmade every day, with freshly prepared and stretched dough, hand-shredded 100% whole-milk mozzarella cheese and San Marzano-style tomatoes, with a variety of toppings, stromboli, bread sticks, chicken wings, whole pizzas and chicken tenders.

“Currently, we plan to add Sbarro to three more stores as we evaluate the combined convenience store/ Sbarro business model,” Zeiher said. “While it’s early, we are very excited about the preliminary results.”

Chad Ellis, division head of retail for North Dakotabased Horizon Resources, which operates five Cenexbranded sites in North Dakota and Montana, also recognizes the benefits of working with a pizza partner; two of his sites currently offer Hunt Brothers Pizza, and the chain has plans to expand the program to additional stores.

Ellis said the program works well at Horizon’s stores because, for starters, it’s good, high-quality pizza. Plus, he said, the supportive nature of a partner program is super helpful, too: “They’re here every week,” he said. “They keep us stocked.”

In the mornings, the breakfast pizza is a “huge” seller. Later in the day, the pepperoni and the Lotsa Meat Pizza — topped with Italian sausage, beef, bacon and pepperoni — are also popular, as well as the limitedtime offers (LTOs).

“The Buffalo Chicken (LTO) is probably the top-seller at our stores,” Ellis said, adding that the Chicken Bacon Ranch and the Alfredo pizzas do well, too.

As far as formats, slices and Hunks (fourth-pie) are popular, but in areas where food options are more limited, whole pies do especially well, he said. “It’s helpful for people in that community to have that food option.”

GPM’s stores, too, may function as one of the only food or restaurant options in some communities, Zeiher noted: “Many of our stores are located in rural areas with limited access to quality dining options,” he said, “and we’re proud to serve our customers with the same level of quality they have come to expect from their pizza purveyors.” CSD

fast facts:

• Pizza is a favorite foodservice offer at many convenience stores, and its popularity is not expected to slow in 2022. • Whole pies have opportunity via delivery, as well as in more rural communities with fewer restaurant options. • Both proprietary and co-branded programs have major pros; there’s no one-size-fits-all solution for retailers.

THE MOST AWAITED C-STORE EVENT OF THE YEAR!

SUNDAY, MARCH 27

8:00 AM NAG Golf Outing at Torrey Pines 1:00 PM – 7:30 PM Registration 1:00 PM – 4:00 PM NAG Hospitality Suite 4:00 PM – 5:00 PM NAG/YEO Board Meeting 6:00 PM – 7:00 PM NAG Networking Reception 7:00 PM – 9:00 PM NAG Opening Night Dinner 9:00 PM – 12:00 AM NAG Hospitality Suite

MONDAY, MARCH 28

7:00 AM – 1:30 PM Registration/Info Desk Open 7:00 AM – 8:00 AM Breakfast 8:00 AM – 8:15 AM Welcome/Conference Overview, NAG Executive Director John Lofstock and NAG Board Chairman Doug Galli, Reid Stores Inc./Crosby's

8:15 AM – 9:15 AM GENERAL SESSION: BURNING ISSUE #1: Culture as a Competitive Advantage

Culture is at the core of many businesses no matter how large they are. There are common traits in winning businesses that contribute to their unique nature: clear values. Caring, loyalty, humility and deep commitment to community are just a few of them. These characteristics often directly a ect decision-making in the company and the way it treats its employees, customers and suppliers. Many businesses quite rightly view a values-based culture as a competitive advantage and, as such, it is fi ercely guarded. Hear how leading c-store chains are building their winning culture.

Moderator: John Lofstock, Executive Director, NAG

Speakers:

• Tony El-Nemr, Founder & CEO, Nouria Energy Corp. • Tom Robinson, Chairman & CEO, Robinson Oil Corp. • David Simendinger, President, Champlain Farms

Save the date for the LIVE event! March 27-30, 2022 -30, 2022 LA JOLLA

CALIFORNIA

9:15 AM – 9:45 AM Break/Visit Sponsor Tables

9:45 AM – 10:45 AM GENERAL SESSION: BURNING ISSUE #2: Loading Up for Breakfast

As more commuters return to the o ce, the breakfast business continues to rise and shine at restaurants. With consumers typically rushed at breakfast time, it’s no wonder that quick-service restaurants and grab-andgo c-store items accounted for more than 80% of total restaurant morning meals pre-pandemic, according to NPD. Recapturing a strong breakfast business requires great food and outstanding service, but it’s important to conduct a cost-benefi t analysis to make sure investing in the morning daypart makes sense for your brand and your customer base.

Moderator: Jessica Williams, Founder CEO, Food Forward Thinking LLC

Speakers:

• Jerome Hunsinger, Fresh Food Marketing Brand Manager, Wawa, Inc. • Brian Scantland, Vice President, Fresh Food Operations and Business Planning & Analytics, Thorntons • Tony Sparks, Head of Customer Wow!, Curby’s Express Market

10:45 AM – 11:00 AM Break/Visit Sponsor Tables 11:00 AM – 12:30 PM Information Exchanges Part 1 12:30 PM – 1:30 PM Lunch 1:00 PM – 5:00 PM Free Time/YEO Networking/Store Tour 1:30 PM – 6:30 PM NAG Retail Store Tours 6:30 PM – 9:00 PM Dinner on Your Own to Explore La Jolla 9:00 PM – 12:00 AM NAG Hospitality Suite

TUESDAY, MARCH 29

7:00 AM – 4:00 PM Registration/Info Desk Open 7:00 AM – 8:00 AM Breakfast

8:00 AM – 9:00 AM GENERAL SESSION: BURNING ISSUE #3: It's All About Business Outcomes

Learn from leading convenience and fuel retailers about their approach to creating loyal customer behavior and the investments that drive targeted business outcomes. NAG has partnered with Stuzo to survey convenience store chains and convenience store customers to fi nd out what is driving sales at convenience stores. Topics covered include: • Loyalty, Payment and Cross-Channel Customer Experience Campaigns • Onsite and O site Engagement • CPG-Funded O ers • Security and Privacy

Moderators: John Lofstock, Executive Director, The National Advisory Group (NAG) and Steve O’Toole, Vice President of Sales and Business Development, Stuzo

Speakers:

• Sorin Hilgen, Group Chief Digital O cer and Chief Information O cer, EG Group • Rachel Puepke, Vice President of Marketing, CEFCO

9:00 AM – 9:15 AM Break/Visit Sponsor Tables

9:15 AM – 10:15 AM GENERAL SESSION: BURNING ISSUE #4: Lessons from COVID: How the Industry Is Recovering from a Pandemic

The impacts of the COVID-19 pandemic on the retail sector and the nation's supply chains are still unfolding. Retail has experienced massive labor shortages, supply disruptions and price increases. It's impossible to predict the next pandemic, but retailers have learned quite a few lessons on how to deal with the next catastrophe. Hear from three convenience store retailers that embraced the unique challenges of the COVID pandemic, and learn about the leadership and stability they provided to guide their companies through those di cult days.

Moderator: Erin Del Conte, Executive Editor, CStore Decisions

Speakers:

• Derek Gaskins, Chief Marketing O cer, Yesway • Colin Dornish, Director of Operations, Coen Oil Co.

10:15 AM – 10:30 AM Break/Visit Sponsor Tables 10:30 AM – 12:00 PM Information Exchanges Part 2 1) The Rise of Electric Vehicles: What This

Means for Convenience Stores

2) HR: Unleashing the Power of Mobile Apps for Sta ng Moderator: Laura Varn, Vice President, People & Culture and Communications, Parkland USA 3) What's Next for Tobacco, CBD and Cannabis 4) Foodservice: How to Cut the Partnership on Delivery Moderator: Brad Chivington, Senior Vice President, High's of Baltimore 5) How to Build a Private Label Business 6) The Business of Co ee: Is Bean to Cup for You? Moderator: Joy Almekies, Senior Director of Food Services at Global Partners/Alltown 7) Cryptocurrency and Bitcoin: What C-Stores

Need to Know 1:15 PM – 2:15 PM GENERAL SESSION: BURNING ISSUE #5: Human Resources: Sta ng, Recruiting and Retaining Personnel in a Labor Shortage

A labor shortage exists, and it’s going to get worse before it gets better. The reality that it coincides with a growing skills gap makes for a very challenging time for retail executives and hiring managers. Experts recommend that HR leaders look to and build relationships with universities, recruiters and search fi rms, allow current sta to take part in external professional activities to help attract new talent, and look for potential employees on job boards and other social media outlets. Hear how top quartile chains are winning the labor battle.

Moderator: Jayson Council, Associate Faculty, Columbia University

Speakers:

• Peter Rasmussen, Director of Operations, Neon Marketplace • Laura Varn, Vice President, People & Culture and Communications, Parkland USA

2:15 PM – 2:45 PM Break/Visit Sponsor Tables

2:45 PM – 4:00 PM YEO BREAKOUT SESSION: Understanding the Future of Retail Payment Systems

Online shopping has become easier through mobile and digital payments, but retailers are slow to see the benefi ts in brick-and-mortar stores. How can c-stores join the consumer demand for frictionless payment? In this session, experts on payments will discuss where digital payments are going and how the convenience industry can abandon cards for digital currencies.

Moderator: Jeremie Myhren, Chief Information O cer, Road Ranger

5:30 PM – 6:30 PM NAG Networking Reception 6:30 PM – 9:00 PM Dinner & Awards Ceremony 9:00 PM – 12:00 AM NAG Hospitality Suite

WEDNESDAY, MARCH 30

7:30 AM – 12:00 PM Registration/Info Desk Open

8:00 AM – 9:00 AM WORKING BREAKFAST: NAG Custom Research: What Drives Consumer Behavior for Delivery Services?

Third-party delivery has expanded signifi cantly, but is it here to stay? What is driving consumers’ evolving behaviors and expectations, particularly in relation to convenience stores? How can convenience operators profi tably compete with other channels o ering delivery? Utilizing custom research fi elded for the NAG audience, we will explore consumer needs and desired interaction with convenience locations for food and grocery products. Our retailer panel will then explore various data points, uncovering how they are adapting or plan to adapt to customer expectations.

Moderator: John Lofstock, Executive Director, NAG

9:00 AM – 10:15 AM GENERAL SESSION: BURNING ISSUE #6: How to Build Customer Loyalty Through Engagement

Convenience store loyalty programs are evolving, and they can present a treasure trove of information. Plus, new subscription-based models can help chains grow repeated sales from a captive audience. But as companies gather information on their customers, they must also be mindful of emerging data privacy laws. Learn how leading c-store chains are growing sales through loyalty engagement, while carefully navigating privacy regulations.

Moderator: Patrick Raycroft, Associate Director, W. Capra Consulting Group

10:15 AM – 10:30 AM Break/Visit Sponsor Tables

10:30 AM – 11:30 AM IDEAS BOOT CAMP

Best practices and a conference wrap-up with John Lofstock, Executive Director, NAG; Brad Chivington, Senior Vice President, High's of Baltimore; Joy Almekies, Senior Director of Food Services at Global Partners/Alltown.