CStore Decisions February 2025

THE 2025 FOODSERVICE REPORT

As c-store retailers prepare for the year ahead, they’re keeping tabs on the trends shaping the foodservice market, from innovative flavor combinations and fresh offerings to value considerations and a demand for online ordering.

Stephen Skidds, director of fresh

for Nouria, emboldens

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EDITORIAL

VP EDITORIAL, FOOD, RETAIL & HOSPITALITY Danny Klein dklein@wtwhmedia.com

EDITOR-IN-CHIEF Erin Del Conte edelconte@wtwhmedia.com

SENIOR EDITOR Emily Boes eboes@wtwhmedia.com

ASSOCIATE EDITOR Kevin McIntyre kmcintyre@wtwhmedia.com

COLUMNISTS Bruce Reinstein Dan Metrano

EDITOR EMERITUS John Lofstock

CREATIVE SERVICES

VICE PRESIDENT, CREATIVE DIRECTOR Matthew Claney mclaney@wtwhmedia.com

CREATIVE DIRECTOR Erin Canetta ecanetta@wtwhmedia.com

DIRECTOR, AUDIENCE DEVELOPMENT Greg Sanders gsanders@wtwhmedia.com

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LEADERSHIP CEO Scott McCafferty smccafferty@wtwhmedia.com

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EDITORIAL ADVISORY BOARD

Nate Brazier, President and Chief Operating Officer

Stinker Stores • Boise, Idaho

Robert Buhler, President and CEO

Open Pantry Food Marts • Pleasant Prairie, Wis.

Herb Hargraves, Chief Operating Officer

Sprint Mart • Ridgeland, Miss.

Bill Kent, President and CEO

The Kent Cos. Inc. • Midland, Texas

Bill Weigel, CEO

Weigel’s Inc. • Knoxville, Tenn.

Dyson Williams, Vice President

Dandy Mini Marts. • Sayre, Pa.

NATIONAL ADVISORY GROUP (NAG) BOARD (RETAILERS)

Vernon Young (Board Chairman), President and CEO

Young Oil Co. • Piedmont, Ala.

Greg Ehrlich (Chair Elect), President

Beck Suppliers Inc. • Fremont, Ohio

Joy Almekies, Senior Director of Food Services

Global Partners • Waltham, Mass.

Jeff Carpenter, Director of Education and Training

Cliff’s Local Market • Marcy, N.Y.

Richard Cashion, Chief Operating Officer

Curby’s Express Market • Lubbock, Texas

Megan Chmura, Director of Center Store

GetGo • Pittsburgh

Ryan Faville, Director of Purchasing

Stewart’s Shops Corp. • Saratoga Springs, N.Y.

Cole Fountain, Director of Merchandise

Gate Petroleum Co. • Jacksonville, Fla.

Kalen Frese (Board Chairman), Director of Merchandising

Warrenton Oil Inc. • Warrenton, Mo.

Alex Garoutte, Director of Marketing

The Kent Cos. Inc. • Midland, Texas

Derek Gaskins, Chief Marketing Officer Yesway • Des Moines, Iowa

Joe Hamza, Chief Operating Officer Nouria Energy Corp. • Worcester, Mass.

Beth Hoffer, Vice President

Weigel’s • Powell, Tenn.

Brent Mouton, President and CEO

Hit-N-Run Food Stores • Lafayette, La.

Lenny Smith, Vice President Crosby’s • Lockport, N.Y.

Dyson Williams, Vice President

Dandy Mini Marts • Sayre, Pa.

Hussein Yatim, Vice President YATCO • Marlborough, Mass.

Supplier Members

Kyle May, Director External Relations

Reynolds Marketing Services Co. • Winston-Salem, N.C.

Todd Verhoven, Vice President of Sales

Hunt Brothers Pizza • Nashville, Tenn.

Steve Yawn, Director of Sales

McLane Company Inc. • Temple, Texas

Making Connections

FEBRUARY MARKS CSTORE DECISIONS’ ANNUAL

FOODSERVICE ISSUE where we detail the trends, innovations and challenges shaping convenience store foodservice in 2025. It’s no secret that today’s customers expect more sophisticated offerings from convenience stores than they did pre-pandemic. Meanwhile, as shoppers face mounting costs due to inflation, they are increasingly demanding value. Quick-service restaurants (QSRs) have been responding with an influx of value-menu offerings, as detailed in the December 2024 Pizza Power Report. And c-stores, eager to compete with QSRs, have value on the menu too.

In this month’s Best Foodservice Launch Awards feature, winners Weigel’s and Onvo are both appealing to valueminded customers in different ways — Weigel’s with a new value menu and Onvo with a new made-to-order rollout with an emphasis on quality.

It’s important to remember that while many c-stores already provide strong value offerings across their menu, effectively communicating that value to customers in a way that resonates with them is equally crucial. Weigel’s, for example, already had value offerings on its foodservice menu, but when it recognized the opportunity to better communicate that value, it responded with the launch of its $6 W menu.

Weigel’s is far from alone when it comes to competing with QSRs at the value-menu game. Most recently, EG America, in January, announced its brand-new $3 Meal Deal, which features a sausage, egg and cheese breakfast sandwich on a croissant and any size coffee, hot or iced, available at participating Cumberland Farms and Fastrac stores.

As c-stores elevate their offerings with premium coffee, quality foodservice at a value price, state-of-the-art restrooms, free Wi-Fi and expanded seating areas to encourage customers to linger, Starbucks’ new CEO, Brian Niccol — the former Chipotle CEO who joined Starbucks in September — is taking a new approach. At press time, Starbucks introduced a revised code of conduct requiring guests to make a purchase to access restrooms or seating. As c-stores strive to attract customers from QSRs, could this new policy give c-stores an edge in drawing coffee drinkers from the competition?

CELEBRATING STORE DESIGN

CStore Decisions’ February issue also celebrates store design. Convenience store design plays a critical role in driving customer satisfaction, boosting sales and creating a lasting impression. Today, modern c-store design frequently highlights foodservice as the star of the store, positioning it as a central feature to attract customers. After a nomination process in December, CStore Decisions’ editors are pleased to announce Chestnut Market and Rusty Lantern Markets as the winners of our 2025 Best Store Design Awards. You can read all about their designs and learn how they’re incorporating aesthetic charm with modern amenities starting on p. 38.

CSTORE CONNECTIONS

I hope all our readers will join us in Charlotte, N.C., March 9-12, for the CStore Connections conference, where small, mid-sized and family-owned chains will come together to learn, network, and share ideas and solutions. Sessions on Simplifying Foodservice and Leveraging LTOs are among many burning issue sessions planned. And, you’ll get to hear from John Koch, CEO of Rusty Lantern Markets, one of the winners of this year’s Best Store Design Awards, and Trenton Langston, VP of EZ Stop, a 2024 Best Store Design Award winner.

CStore Connections is a must-attend conference for convenience store retailers looking to stay ahead in an ever-evolving industry. This premier event brings together industry leaders, innovators and decision makers to share insights, discuss emerging trends and explore new strategies for success. Our renowned information exchanges with non-competing retailers give operators a chance to solve problems, discover solutions and share knowledge. Attending CStore Connections empowers operators to enhance their business strategies, foster meaningful partnerships and drive growth in today’s highly competitive landscape. We look forward to seeing you there. View the agenda and register at CStoreConnections.com.

Erin Del Conte

QUICKBITES

FEEDING THE FUTURE

While consumers are shopping for value and still finding comfort in the food classics, they are also increasingly nurturing an interest in unique, innovative and bold tastes.

VALUE QUALITIES

When asked, “When deciding if a food or beverage at a restaurant is a good value or not, what factors are most important to you?” respondents said:

TRENDING COFFEE CONCEPTS

Source: Datassential, “2025 Trends Preview Report,” December 2024

LEADING SPICY FLAVOR COMBINATIONS

Sixty-five percent of consumers are eating spicier foods today vs. a year ago (27.5% increase from 2019). When combining spicy flavors with others, consumers indicate interest in spicy plus:

C-stores are developing and experimenting with their coffee bars, and consumers are expanding their coffee palates. According to Datassential:

• 62% of consumers overall are interested in trying new and unique coffee drinks.

• Only 44% of baby boomers are interested in trying new and unique coffee drinks, whereas Gen X, millennials and Gen Z all have greater interest.

• Korean coffee beverages such as sweet corn lattes and injeolmi lattes are gaining traction.

• Other next-generation coffee concepts include matcha affogatos with ice cream topped with hot matcha tea and ube lattes sweetened with ube (purple yam) syrup.

Source: Datassential, “2025 Trends Preview Report,” December 2024

PIZZA REGULARITY

Pizza is a staple item at c-stores and is often chosen as a meal or snack when consumers decide to order their food. Based on AK Crust’s pizza report:

• 33% of Americans eat pizza at least once a week.

• 62% of shoppers say they go to c-stores specifically for food.

• 45% of c-store shoppers purchase hot food at least once a week, with pizza being among their most common orders.

Source:

FRESH FOOD FACTORS

A number of trends are shaping the trajectory of fresh food. According to NielsenIQ:

• Different food departments are seeing price increases, with meat (+11%) and dairy (+7%) leading the way.

• 92% of consumers say that sustainability is important when choosing a brand today.

• Shoppers increasingly seek out fruits (+4%), vegetables (+1.2%) and minimally processed foods to maintain a healthy diet.

• NIQ’s omni data shows that more food dollars are being spent in-store than online.

Source: NielsenIQ (NIQ), “The Future of Fresh Food: Top Trends Shaping the Market in 2025,” December 2024

Source: Kalsec, “Beyond the Burn: Consumer Insights on Hot & Spicy Trends,” October 2024

AK Crust, “The State of the Pizza Nation 2025,” January 2025

The 2025 FOODSERVICE REPORT

As c-store retailers prepare for the year ahead, they’re keeping tabs on the trends shaping the foodservice market, from innovative flavor combinations and fresh offerings to value considerations and a demand for online ordering.

Emily Boes • Senior Editor

CONVENIENCE STORE RETAILERS

are poised for foodservice growth in 2025. Whether through elevating menus, enhancing items already available or providing additional avenues for customer ordering, foodservice is a priority for c-stores now and in the future.

“Food needs to be a destination driver, not an afterthought,” said Dave Grimes, VP of foodservice for Martin and Bayley Inc., which operates 130 Huck’s c-stores in Illinois, Indiana, Kentucky, Tennessee and Missouri.

THE STAPLES

There are a few select items that customers can reasonably expect to find when they peruse a c-store menu: chicken, pizza, sandwiches and something on the roller grill.

Different chains work within these segments in various ways, and plenty have expanded beyond these c-store staples, but the fact remains that these foods have stood the test of time.

Chicken and turkey servings numbered 218 million at c-stores from November

2023 to November 2024, according to Circana. Pizza saw 184 million servings at c-stores for the same period, and sandwiches boasted 768 million servings, a number that includes roller grill fare hot dogs and corn dogs.

At Dandy Mini Marts, which operates 63 stores in Pennsylvania and New York, pizza is the No. 1 top seller.

“We started out with the pizza,” noted James Fry, food service director at Dandy. Made with fresh dough, pizza “was our tried and true,” and the chain hasn’t

Dandy Mini Marts offers pizza made with fresh dough, an offering that helped kickstart its foodservice program. Beyond pizza, Dandy customers can order subs, breakfast sandwiches, fried foods and more, including chicken options the chain is expanding through sauces and seasonings.

James Fry, food service director at Dandy, believes it’s crucial to hire someone who has a pulse on the foodservice industry to run a c-store’s food program.

Huck’s has its own traditional and spicy blends for breading products. Chicken options include tenders, livers, leg quarters, honey-battered wings and more, with biscuit, mac and cheese, and potato sides.

changed much with the offering since its inception, a choice that has worked well for Dandy.

After Dandy forged its path with pizza, it expanded into subs and breakfast sandwiches before following that with fried foods.

Dandy’s menu includes many chicken options, and the retailer is trying to expand the segment through flavors, sauces and seasonings. Barbecue, for

instance, works well with chicken, and it has been used for pizza, too.

“We’ve been doing brisket for the last couple years now. We bring it back every summer, and it seems to be growing every time we bring it back. We do a sandwich, we do a pizza with it, and it goes over real well for us,” said Fry.

Dandy’s diverse and made-to-order menu offerings also appeal to customers looking to customize their order.

While Dandy has a proprietary foodservice program, other chains, such as Huck’s, run a combination of programs. For instance, Huck’s is a franchisee with Omaha, Neb.-based Godfather’s Pizza at 100 stores, but it has proprietary chicken, bakery, breakfast and other prepared food programs.

“We have our own proprietary traditional and spicy blends for breading our products. We offer bone-in chicken, tenders, livers, gizzards, potato wedges, honey-battered wings, rotisserie-style whole birds (at select locations), leg quarters and eight-piece (meals),” explained Grimes.

In addition, customers can order sides including biscuits, mac and cheese, and potatoes with traditional brown or country-style gravy.

Most of Huck’s food is made in the store, with employees proofing dough for the pizza and hand-breading the chicken.

Currently, Huck’s is focused on large pizza sales, but it also offers pizza catering. For its chicken offering, in addition to its spicy breading, it progressed into sauced wings. With walkaround coolers placed on many of Huck’s sales floors, it has been able to grow its sub, wrap and salad programs.

Huck’s more popular items include mini pizzas, chicken tenders and the sauced wings, as well as traditional and spicy chicken sandwiches on Brioche buns.

“Chicken, pizza and burgers have been industry staples for a long time

Dandy Mini Marts features a made-to-order menu that allows customers to customize their orders.

Dave Grimes, VP of foodservice for Huck’s, emphasizes consistency, availability and dependability for c-store foodservice growth.

With walkaround coolers placed on many of Huck’s sales floors, it has been able to grow its sub, wrap and salad programs.

and are a big part of foodservice sales,” Grimes said. The chain is taking these segments and more and creating items unique to Huck’s Kitchen, which it will prioritize. “This gives us a sustainable competitive advantage.”

Nouria, with 170 stores in the Northeast, 61 car washes and a wholesale distribution fueling network, operates its proprietary Nouria’s Kitchen program.

“We have three major concepts that we run today, and we go to market a little differently than most c-store companies, where we treat our Nouria’s Kitchen as the feature for every store,” said Stephen Skidds, Nouria’s director of fresh foods/ culinary. “Ultimately, we say Nouria’s Kitchen featuring whatever our third-party brand is or components of our brand

that we want to call out for a third party.”

Krispy Krunchy Chicken and Amato’s are two third-party brands with whom Nouria partners.

One of the most popular items for Amato’s is its pazzo bread, dough with cheese on it that can be made into a nine-inch personal pizza or a 16-inch large pizza. “They’ve done very well with that,” Skidds said.

Nouria’s Kitchen implemented an Italian segment with hand-tossed pizza, a program that offers a whole pie and

slices, and a personal nine-inch pizza was being tested at press time and offered in a recently opened truck stop location.

Of course, as c-stores enter and excel in the foodservice market, they must decide how to compete and elevate their offering, particularly with these staple items that many restaurants offer.

Recently, Nouria agreed to acquire Southeast c-store chain Enmarket.

“When you go down south, (attributes and flavor profile focuses) change dramatically, even to the point of fried

Top: Nouria partners with third-party brands Krispy Krunchy Chicken and Amato’s in addition to operating its proprietary Nouria’s Kitchen.

Right: Nouria’s Kitchen offers a variety of pizzas, including its Barbecue Boom Boom Pizza.

chicken programs. Every competitor we have from every streetside has a chicken program. And how do you compete with consistent menu setups by store for cstores?” Skidds asked.

The plan for Enmarket, he noted, is to be nimble and forward thinking regarding what Nouria can do in that market based on Enmarket’s current operations, and the company already has a few plans for regional foodservice concepts in mind.

Ultimately, Nouria focuses on three major areas to differentiate its foodservice operations: freshness, customer experience and team member buy-in.

BEYOND THE BASICS

C-stores have expanded well beyond chicken and pizza in many markets. The breakfast daypart, for example, has become one of the most important mealtimes for c-stores, and breakfast items can be big drivers as a result.

Nouria’s Kitchen offers a breakfast sandwich that started as a limited-time offer (LTO) and is now an everyday item. Known as the Triple Play, the sandwich has three meats — ham, sausage and bacon — with egg and cheese on a carrier, which can be a biscuit, bagel, croissant or English muffin. This has become a top seller for the brand.

Huck’s decided to expand its breakfast program, as well. Several items are now on the menu that weren’t a few years ago, such as Monster Biscuits (double the bacon, sausage and egg) and a waffle carrier for sausage, egg and cheese sandwiches and bacon, egg and cheese sandwiches.

“We believe there is still an opportunity for growth in the breakfast category,

including sweet and savory options. We are experimenting with additional carriers for our breakfast offers and exploring bulk bakery opportunities,” said Grimes.

Some of Huck’s bakery options include cake balls and puddings.

Dandy, too, plans to incorporate more sweet items into its menu going forward. Nouria, in the same truck stop location its testing its personal pizza, is also testing fresh doughnuts made on-site daily with raw ingredients.

Louisiana-based Shop Rite/Tobacco Plus, operating 62 total stores in the state, is constantly trying to grab the breakfast customer in some locations, said Angelle Cloud, registered and licensed dietitian nutritionist and foodservice compliance director and dietitian for the company, which has a few breakfast expansions coming soon.

“It’s an area that we can grow in, and it’s sort of perplexing because our offerings are great right now, but there has to be something that we can do to gain the edge,” she continued. “I want to get

Top: Nouria’s Kitchen has a full menu featuring American cuisine, with a focus on freshness. It uses freshcracked eggs in its breakfast sandwiches every morning.

Left: Stephen Skidds, director of fresh foods/culinary at Nouria, advises that c-store retailers must know their target customer base in order to develop a strong foodservice concept.

creative with some ingredients and make some less common matchups to see where that takes us.”

The chain’s proprietary foodservice concept, Bourbon Street Deli, primarily offers non-typical convenience store fare. Its focus is in fresh, custom-made food and variety.

Although the retailer sells plenty of its hot-box, grab-and-go chicken sandwiches, as well as fried or grilled chicken breasts and tenders and panini sandwiches, Cloud noted the chicken, while hard to beat, isn’t the main driver for customers. Instead, top sellers include shrimp po’boys, loaded French fries, burgers and boudin products.

“Our po’boys speak for themselves; the bread is authentic from New Orleans, our shrimp are from the Gulf, our batter is seasoned and the value for our customer is through the roof,” said Cloud.

Bourbon Street Deli has a selection of specialty burgers topped with items such as onion rings, fried jalapeños or a boudin ball. Here, customers can take

advantage of the chain’s many sauce and vegetable toppings.

Another local favorite, boudin, is offered through the chain’s boudin balls, egg rolls, links, burgers, fries, omelets and biscuits. Recently, boudin smoked was added to the menu, along with seafood varieties.

“We offer a high-quality boudin, without the fillers that can sometimes be found as ingredients … and this makes me confident that our product is top notch,” said Cloud.

Newer to Shop Rite/Tobacco Plus, the loaded fries are made by taking favorite flavors and dishes and pouring them over a large portion of fries. Different variations include Au Jus gravy, Crawfish Etouffee, boudin and more paired with flavors such as queso, jalapeño ranch and sriracha mayo.

Cloud noted that locally, Louisianasourced seafood has gained traction in the foodservice space. And consistent with national trends, customers are caring more about ingredient origins.

Left: Angelle Cloud, foodservice compliance director and dietitian for Shop Rite/Tobacco Plus, remains open to change and encourages foodservice operators to listen to their customers.

Top: Shop Rite/Tobacco Plus has an extensive menu with both custom-made and grab-and-go options.

TOP TRENDS

As c-stores work to perfect their menus, they’re paying attention to the foodservice trends shaping their industry. Bold innovation, driven by a desire to generate excitement and increase sales, and doing more with less are two trends Grimes is seeing. To help manage waste and use fewer SKUs for more offers, c-stores can tweak products to create LTOs, “such as drizzling a specialty sauce on a sandwich to create a ‘new’ offer, adding a different type of cheese to a current offer, changing carriers with current proteins, etc.”

Fry noted different flavor profiles are trending, due in part to Gen Z and a post-COVID desire to see new flavors.

“I feel like the Food Network and all those food shows really hit home to a lot of these people where they’re seeing all these different foods and different flavors and different combinations, and they were trying them at home,” he said.

“And we feel that once the lockdowns were over, they were coming out to the

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different food venues and expecting these kinds of flavors at c-stores, restaurants and (elsewhere).”

As Dandy looks to 2025, Fry noted the chain isn’t planning to add many new items, but instead use existing ingredients and experiment with sauces, seasoning and different flavor combinations.

Spicier ingredients, such as sriracha mayo, are gaining in popularity, and Dandy is also pursuing more barbecue.

Aside from innovation, topics including inflation, meal deals and value are trending for c-store foodservice.

Nouria’s Skidds noted that most of the foodservice market is challenged with inflation and the value of their offers. With convenience stores now able to replicate many food offerings — “in some levels, at a better approach, on a fresh scale” — and stay on par with quick-service restaurants (QSRs), even beating QSRs in terms of revenue on a weekly and monthly basis in some areas, he believes brand partnerships are increasingly concerning for competitors.

“Consumer price sensitivity continues to increase. Looking back three or four years ago, consumer price sensitivity was much less of a factor in the decisionmaking process,” Grimes added.

Huck’s is exploring meal deal potential, but it’s concerned about the possible margin erosion this creates.

“In the past, we have found that the increase in sales did not necessarily offset the margin loss created by discounting.

This topic is on many discussion boards. I believe that this is because many of us view the QSRs as primary competition right now, and many are heavily involved in the meal deal business.”

Shop Rite/Tobacco Plus offers meal deals to present favorable pricing on items and gain loyal customers.

In October and November 2024, the chain had three LTO deals: burger, fries

and drink for $6.99; buffalo chicken sandwich, onion rings and drink for $7.99; and barbecue rib sandwich, fries and drink for $6.99.

“That’s three meal deals, all under $10. Can’t beat that with a stick,” Cloud said.

INTEGRATING TECHNOLOGY

Nowadays, most restaurants offer online ordering, and c-stores are doing

Louisiana-based Shop Rite/Tobacco Plus operates its proprietary Bourbon Street Deli, which specializes in locally sourced food and cultural favorites. Shrimp po’boys and boudin products are some of the

chain’s top sellers.

c-store

the same, creating mobile apps and updating websites.

Dandy began offering online ordering in 10 of its stores about eight months ago. It’s seeing a lot of use during the dinner daypart, and Fry believes customers enjoy the speed of the function.

“Instead of coming in and doing a made-to-order sandwich that might take five or six minutes, let’s say a chicken sandwich (because you have to cook the chicken) … they can order that online and have it ready by the time they get here,” he said.

Shop Rite/Tobacco Plus is currently developing online ordering across its app. At press time, it was offered at a test site, with plans for further expansion. The chain also partnered with DoorDash for delivery. For its new builds and remodels, it’s been moving toward drive-throughs.

At Huck’s, customers can order through Vroom with a delivery option through DoorDash and Uber Eats where applicable. The Vroom platform aggregates orders that arrive through Uber Eats, DoorDash and Grubhub.

At press time, Godfather’s was a standalone platform, and Huck’s was integrating this with Vroom so every order comes through a single tablet.

“Online ordering continues to grow rapidly. We expect continued strong growth, so we are working to provide

the best experience possible for the customer,” said Grimes. “The easier we make the process of getting great food to the customer, the more we will endear them to us. We are very focused on order errors and ensuring availability during the expected hours of operation.”

Nouria, too, offers online ordering and third-party delivery, as well as kiosk systems. In 2025, the chain’s approach to drive-throughs will be a key area for the company. Now, Nouria has six locations with drive-through, equipped with a smaller menu to help control the flow and speed of the transactions. Its futurebased focus is on how to entice customers to the drive-through when they are in a rush or have children in the car.

The goal is for customers at the pump to scan a QR code linked to that specific store for online ordering. They will receive a number and pull up to the drive-through after fueling up, and the order will be ready for them.

Nouria plans to install similar technology with the electric vehicle chargers it’s adding. Customers can choose to walk inside to receive their order or have it delivered to them at their station.

“We’re trying to utilize (drive-throughs) in a different way than most of our competitors, whether they’re QSRs or not. That’s the best part about Nouria: we don’t stop at ‘That’s what everybody

does.’ We stop at ‘What can we do next to make it elevate even more?’” explained Skidds.

TAKING ACTION

Operating a successful food program involves more than tasty food.

First, convenience store retailers must define their value proposition, Grimes noted. “Do you want to compete on quality, price or variety?”

Foodservice must also be a large part of a retailer’s loyalty program, with vendor partners looking to grow in the c-store industry.

To grow, consistency, availability and dependability are crucial. “You must be committed to this to ensure your continued success,” said Grimes.

Understanding the target customer base will also help in developing a strong foodservice concept, Skidds added.

Fry and Cloud agreed, with Fry noting that a chain’s foodservice head must have a pulse on the industry and what’s needed. Cloud added retailers must listen to their customers and then ask themselves what they can comfortably accomplish with what they have. Most importantly, retailers must be open to change.

“Failure comes when you refuse to identify and do something about a situation; change is almost always the answer,” Cloud continued. CSD

Dandy offers online ordering for its customers, and the program is seeing a lot of use during the dinner daypart.

BEST FOODSERVICE LAUNCH AWARDS

Weigel’s debuts a $6 value menu to go head to head with QSRs, while Onvo introduces a unique made-to-order offering that sets it apart in its market area.

Erin Del Conte • Editor-in-Chief

WINNER: Weigel’s

CStore Decisions is recognizing Weigel’s with a Best Foodservice Launch Award for its $6 W menu. The new value menu rolled out in November 2024 and features the quality, variety and value customers today have come to expect.

The menu features a $6 fixed price point across seven combo meals, which at launch included Combo 1: Sausage biscuit, ring doughnut and medium coffee; Combo 2: Sausage, egg and cheese biscuit and 12-ounce Red Bull; Combo 3: Two slices of Breakfast Pizza and 20-ounce Pepsi; Combo 4: Classic chicken biscuit and 11-ounce Tropicana juice; Combo 5: Two slices of pizza with a 20-ounce Coke; Combo 6: Hot dog, Doritos and 20-ounce Aquafina; and Combo 7: Two roller grill items, Better Day chips and medium fountain drink.

Today, 74 of Weigel’s 84 locations in Tennessee currently feature the $6 W menu. The only stores not yet participating are legacy locations that are in the process of being remodeled to accommodate kitchens. Once the kitchens are up and running, those stores are expected to also feature Weigel’s new value menu.

HIGHLIGHTING EXISTING VALUE

The inspiration for Weigel’s new $6 W value menu came during a meeting regarding recent market analysis results.

“C-stores in general have realized that not only are we competing with each other, but we’re really competing with the quick-service restaurants (QSRs) of the world today,” said Beth Hoffer, VP of foodservice, Weigel’s.

As a result, Weigel’s completes market analysis not only against its c-store competitors but also against QSRs, which are heavily focused on promoting value menus today. As Weigel’s discussed the value menu trend internally, the company realized it also had a value menu — it just wasn’t actively promoting it.

“Everything that’s in our three-tier warmer that we sell off the roller grills is less than $6,” Hoffer shared as an example. “We don’t have a single item in there that isn’t less than $6, and we have

Best Foodservice Launch Awards

A PASSION FOR PIZZA & PROFITS

CupZa Graphics

Prendisimo is our proprietary freezer to oven pizza program that’s designed for any convenience store to implement efficiently and profitably.

CupZa! is a complete system of equipment, bean-to-cup coffees, teas, and lemonades that offer exciting new flavors and drink styles to bring real value and delight to retailers of every size.

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a lot of two-fors.”

The team decided to further develop a specific value menu by partnering with some of its vendors and leveraging bundle offerings with items that customers can’t get from a QSR, such as a combo meal that includes an energy drink. Because Weigel’s runs its own proprietary food program, it was able to move quickly in pairing its proprietary offerings that are made fresh in its kitchens with snack and beverage offerings from its vendors.

“The economy is not what it was three years ago or four years ago,” acknowledged Hoffer. “I’m not saying it’s awful by any means, but I do think that consumers are very smart about how they spend their money, where they choose to spend their money and on what.”

While Weigel’s may have always had value offerings, a critical realization was that it hadn’t been sharing that messaging with customers. A key to launching the $6 W menu was to start broadcasting the value menu to customers through a marketing campaign — highlighting it on its mobile app, social media pages, billboards and via its vendor partners.

“One of the things we found out is that a lot of people come to our stores and buy things and leave, and then the second or third stop after us is to a restaurant to get food at the drivethrough,” Hoffer said. “They’re picking up food, but they’re definitely coming to us first for what we have that the QSRs don’t have.”

Leveraging that information, Weigel’s is working to let customers know they now have combo meal deals too, complete with items like energy drinks, so customers can make one stop instead of two.

“Then it’s just making sure that we continue to have really good, highquality food that I personally think is way better than McDonald’s or Wendy’s, and so that’s how we’ll compete with them, is just having better food available quick,” Hoffer said.

Already, customers are responding to the new menu. The chain saw at minimum a 7% lift on the value items across the board, plus a 24% increase on its best-selling item, Combo 7.

Weigel’s is committed to growing its value menu in 2025 with ongoing

limited-time combos, as some vendor partners potentially move on and off the menu at the end of each promotional cycle to keep the menu fresh for customers. For example, in January, it introduced a combo featuring a piece of pizza, a 19.2-ounce Liquid Death and a 3.25-ounce Takis snack.

To continue to keep prices affordable, Weigel’s has also been speaking with its manufacturers regarding strategies for reducing costs.

“We’re talking about what our cost was prior to COVID-19 and then what the increase has been since then. … We’re asking them to sharpen their pencils and look at (where costs can be reduced),” Hoffer said.

Weigel’s is then diligent about passing on any savings directly to the customers.

“I think our customers as a whole, they’re definitely struggling now (financially),” noted Hoffer. “We’re going to do everything we can to keep prices low to where we continue to be a good option for them to shop with us.”

The new $6 W menu is a key part of that commitment to highlight value for its customer base.

WINNER: Onvo

CStore Decisions is recognizing Onvo with a Best Food service Launch Award for its Food on the Fly program.

Founded in 1988, Onvo — formerly known as Liberty — is a family business with roots in northeast Pennsylvania. The company first introduced its Food on the Fly program as a grab-and-go offering in Onvo’s Dorrance, Pa., location in Q2 of 2024. Its made-to-order version of the program debuted in its new-toindustry store located in Pottsville, Pa., in October 2024.

The Food on the Fly menu features foods that range from healthy to indulgent. Its flagship offering is a toasted burrito called the Craverito.

“Some unique items offered include the Pulled Pork Mac Attack Craverito, which includes barbecue pulled pork and white cheddar mac and cheese, and our Cowboy Steak Craverito with cilantro lime rice,” said Bill Donmoyer, VP of operations — travel plazas for Onvo, which owns 40 travel plazas and gas stations in Pennsylvania and New York, 32 of which are company operated.

While Craveritos stand out as the program’s signature product, bowls and quesadillas are also stars on the Food on the Fly menu. Customers can opt for items such as the Buffalo Chicken Mac and Cheese Bowl, a loaded breakfast bowl or a four-cheese quesadilla.

“All of our offerings in the made-toorder program are fully customizable,” Donmoyer said, adding that customers can elect to add or subtract toppings, sides or sauces.

Because a successful foodservice program requires a high-quality coffee offering, Onvo features bean-to-cup coffee as well as custom coffees, lattes, and iced and frozen drinks. Hot dispensed favorites include items such as the Caramel Latte, French Vanilla Crème Brulee, Pumpkin Roll and Brown Butter Toffee White Mocha.

MEETING EVOLVING CUSTOMER NEEDS

The Food on the Fly program stands out because it features a distinctive menu that sets itself apart from other current options in Onvo’s market area.

“As we strive to meet our guests’ needs, the Food on the Fly program was developed to offer another food option to our existing branded restaurant offering,” Donmoyer said. “We feel the offerings fill a niche in the market not traditionally offered by existing concepts.”

With its highly differentiated offerings, Onvo gains a competitive edge over QSR rivals. By featuring indulgent, highquality ingredients that deliver exceptional taste and value, the menu further strengthens Onvo’s position as it looks to compete with other restaurants in its market area.

The combination of great value, generous portions of high-quality food at an affordable price, and the option for personalized customization makes this

Best Foodservice Launch Awards

offering an attractive choice for budgetconscious customers facing inflationary pressures, too.

Since launching the program, Onvo has received a positive response from customers with many trying out new combinations for the first time.

Onvo plans to continue to expand the On the Fly foodservice program to additional locations in the coming year. Legacy stores will receive the grab-andgo version of the program, while two made-to-order versions are set to open in 2025 — one in a store that is being remodeled from the ground up and one in a new-to-industry location.

With an innovative offering complete with high-quality ingredients, customization and value, Onvo’s new foodservice program is sure to continue to resonate with customers. CSD

OPERATING A KITCHEN in a convenience store requires a set of skills that caters to a smaller layout than what a typical restaurant would provide. As c-store retailers enhance their foodservice operations, they must work with the format of the store, which often calls for ingenuity and creative menu planning.

Wensel Wins With Foodservice at Quality Dairy

Michael Wensel, fresh food category manager at Quality Dairy, speaks to how he maximizes his c-store kitchen space.

Emily Boes • Senior Editor

Quality Dairy, for his take on how best to run a convenience store kitchen. Quality Dairy operates 27 locations in Michigan.

CStore Decisions/CSD: What does your role entail?

Michael Wensel (MW): My role entails anything from the fresh food category

(hot foods, deli items, doughnuts, ice cream). I am also involved in sales as well as community involvement/engagement.

CSD: How did you start working in foodservice?

MW: I got involved in foodservice at a young age right out of culinary school. I worked in the K12 sector for about 15 years all across the state and finally landed at Quality Dairy to run their food category.

CSD: What’s on the menu at your convenience stores?

MW: We have breakfast offerings from burritos and a Chorizo Donut Sandwich (to) lunch offerings like Italian subs and our Turkey Pretzel Minis (as well as) dinner offerings such as fried chicken, burgers and pizza.

CSD: How do you maximize foodservice equipment potential in a smaller kitchen space?

MW: You need to not only be strategic in placement of the equipment in a small space but also create a menu around using similar items to reduce the amount of equipment needed in a kitchen. For instance, a combi oven can not only cook via convection heat, but it can also steam, smoke, dehydrate and a multitude of other things.

CSD: What are some of your must-have pieces of foodservice equipment?

MW: Fryers and convection ovens work best. They do not take up a ton of space (outside of a hood requirement for filtering), and they can be used for most food items that someone would purchase in a c-store environment.

CSD: What common mistakes can c-store foodservice operators make when selecting equipment?

MW: Not getting multiple estimates or flexing your relationships with vendors. Most of the time, they want to work with you to become your sole provider of equipment.

CSD: Do you have any space-saving design tips for c-store kitchens?

MW: Utilize as much vertical space as possible as well as have multiuse equipment. Shelving for storage, double-

“Utilize as much vertical space as possible as well as have multiuse equipment.”

stacked ovens, even convertible countertops have multiple uses.

CSD: What advantages and challenges exist for operating a c-store kitchen?

MW: An advantage that we have noticed is the trapped customer. We will always have customers in the store, and that is typically the hardest part of foodservice — getting them in the doors. Once we have them there, it’s a lot easier to make a sale since we can engage the customer on a more personal level.

A challenge we have found is breaking the stigma of the typical c-store food fare. We are constantly trying to upgrade

our offerings to the newest trends to keep up on that. We find that the more adaptable you are in your menu offerings, the nicer time your customers have.

CSD: How do you handle workflow and food safety in a smaller kitchen space?

MW: Moving with a purpose is essential. Dealing with a smaller space, every movement must be purposeful. It makes things much more efficient to have your space organized and ready to roll right out of the gate. We also establish safety champions to help ensure safety and sanitation are being practiced to the standards they should be. CSD

Harnessing the Power of Hot Dispensed Beverages

Limited-time offers, flavor innovations and bean-to-cup coffee have proven essential amid fierce competition for driving hot dispensed success in c-stores.

Kevin McIntyre • Associate Editor

CONVENIENCE STORES HAVE BECOME synonymous with hot dispensed beverages, with coffee making up the bulk of hot dispensed sales. Customers looking for a quality pickme-up have a plethora of options from which to choose. However, they will not find a better bang for their buck than a convenience store, especially with convenience retailers enhancing their coffee programs to compete with companies like Starbucks and Dunkin’.

Today, c-stores offer a high-end beverage experience at a lower cost, positioning the industry for success as retailers continue to compete with quick-service restaurants (QSRs) for customers’ business.

With coffee leading the hot dispensed charge, customers have shown no signs of slowing down on consumption. Approximately 73% of Americans drink coffee every day, according to market research company Drive Research’s “2024 Coffee Statistics: Consumption, Preferences, & Spending” report. Of those 73%, around 36% of people drink three to five cups of coffee per day. The report further noted that a staggering 2.25 billion cups of coffee are consumed daily across the world.

CStoreMomentum is an exclusive event tailored for young leaders in the dynamic world of convenience retail. This unique gathering is a transformative experience designed to propel emerging leaders to new heights of excellence. Immerse yourself in engaging sessions, interactive workshops, and networking opportunities that will not only expand your industry knowledge but also cultivate the skills needed to thrive in a fast-paced environment. CStoreMomentum is more than just an event; it’s a catalyst for personal and professional acceleration, where young leaders converge to shape the future of convenience retail. To learn more or to check your membership status, please contact NAG Executive Director Allison Dean | adean@wtwhmedia.com. cstoremomentum.com

“(The hot dispensed category) is about two-and-a-half times the size of cold beverages, which is telling,” noted Tim Powell, managing principal at Foodservice IP, a research-based management consulting firm that specializes in foodservice. “As traffic has been down in other segments, c-stores have become a destination for a better value of coffee or specialty coffee compared to QSRs. C-stores have always excelled in being the place to go for beverages.”

With an already solidified reputation in the beverage space, convenience

store retailers have a prime opportunity to capitalize on a unique advantage — notably, one that could get customers to skip the QSR drive-through and stop into a c-store.

Customers today value not only affordability but also the ability to personalize their beverages. La Crosse, Wis.-based Kwik Trip is seizing this opportunity by offering a wide range of options, allowing customers to tailor their hot dispensed drinks to suit their individual tastes.

“Variety is important,” mentioned Paul Servais, vice president of food service for

“As traffic has been down in other segments, c-stores have become a destination for a better value of coffee or specialty coffee compared to QSRs.”

- Tim Powell, managing principal at Foodservice IP

Kwik Trip, operating 890 locations across six U.S. states. “Guests like to have options — the more you offer in condiments for coffee, the better.”

On top of a complete selection of creamers, sweeteners and other coffee condiments, Kwik Trip also offers an assortment of specialty coffee offerings, including bean-to-cup, drip, cappuccino, lattes, iced coffee and nitro cold brew.

“We offer six flavors of coffee every day: House, Dark, Decaf, Hazelnut, Colombian and Highlander Grogg,” noted Servais. “Also in the fall, we add Pumpkin Spice for a couple months.”

LEVERAGING LTOS AND BEAN-TO-CUP

Limited-time offers (LTOs), like the popular pumpkin spice offerings in fall, can be instrumental in driving hot dispensed sales.

LTOs, seasonal offerings and collaborating with local roasters to support small businesses can help garner a wider

Kwik Trip offers a wide range of hot dispensed options, allowing customers to tailor their coffee to suit their individual tastes. The chain offers bean-to-cup, drip, cappuccino, lattes, iced coffee and nitro cold brew, along with an assortment of creamers, sweeteners and other coffee condiments.

customer base, Powell pointed out, adding that c-store retailers should look into in-app specials and combo meals to drive synergy in stores.

At Kwik Trip, the retailer is maximizing this strategy by offering a weekly coffee program, $1.99 Mondays. Additionally, Kwik Trip uses social media and its Kwik Rewards loyalty program to promote exclusive offers.

One offering that has taken the industry by storm in recent years is bean-tocup coffee. Retailers across the country have integrated bean-to-cup, which Powell sees as a unique advantage for c-store operators. He noted that the equipment is starting to become easier to use and more affordable for retailers.

While bean-to-cup machines can ensure a fresh cup of coffee every time and reduce waste, like with any piece of equipment, there can be potential challenges to consider.

“There is always the risk of installing a bean-to-cup machine that a customer may break, or there is not enough staff to refill the beans,” said Powell. “The beanto-cup experience also includes customer interaction, which is a plus for trial.”

Any offering that includes customer interaction can be tricky, but it can also add to the charm of the offering. A customer that can customize and brew their own coffee from scratch may feel a sense of satisfaction or control. Having employees available to train customers on the new equipment at launch can be helpful in encouraging a seamless transition.

Still, Powell warned that bean-to-cup does take labor and maintenance, which retailers need to consider alongside its many benefits.

Servais noted that the bulk of Kwik Trip’s coffee sales come from its beanto-cup hot coffee and cappuccinos. Customers have come to expect a quality cup of coffee from their local neighborhood Kwik Trip, at a value that they

simply cannot find at retailer stores like Starbucks or Dunkin’.

“If you have loyal guests drinking your delicious coffee, don’t mess with it,” Servais said.

COMPETING WITH QSRS

Powell believes that when it comes to the coffee in c-stores, edging out these big competitors can be key for the growth of the category. “I think the biggest trend in hot beverages is coming up with good, quality coffees in a light, moderate and dark blend to appease the “burnt” bean flavor of Starbucks and light roast like Dunkin’,” he noted. “Most convenience store users are apt to use creamers and additives.”

If convenience store operators can tap into this market, they have a chance to capitalize on an ever-growing, lucra-

tive category and increase foot traffic exponentially. Powell also mentioned that younger consumers are especially interested in the hot dispensed category, with foodservice giants like Taco Bell and McDonald’s joining in with beveragefocused store concepts.

“Beverages are definitely the growth area right now with (Taco Bell’s Live Más Café), CosMc’s and a few others that keep popping up,” he stated. “It’s what Gen Z craves and has super high productivity.”

Retailers will have to keep an eye on the competition and continue innovating on the beverage front. Launching new flavors, incorporating condiments, and leveraging LTOs and promotions will be key for the channel going forward, as the c-store industry remains well positioned in the race for the coffee consumer. CSD

House, Dark, Decaf, Hazelnut, Colombian and Highlander Grogg coffee flavors are offered at Kwik Trip every day.

The Changing Dispensed Beverage Scene

As customers grow more discerning, dispensed beverage sections are adapting with healthier options, trendier flavors and new additions.

Bruce Reinstein • Kinetic12 Consulting

Consumer preferences have undergone significant changes when it comes to dispensed beverages. No longer are standard fountain beverage options enough for today’s discerning consumers. They want more choices that fit their lifestyles and appeal to their evolving taste profiles.

Customization is playing a key part in satisfying consumers’ beverage demands. Companies like Starbucks have found success over the years by providing numerous variations on a standard beverage. Customers have become accustomed to telling operators what they want and receiving a beverage tailored to meet their needs.

Savvy convenience stores are responding to shifting trends by elevating their dispensed beverage offerings. As c-stores work to showcase their foodservice prowess, they’re aware that a renewed emphasis on their dispensed beverage lineup is more important than ever before. Fortunately, from teas to trendy flavors to better-for-you options, innovation is rampant, giving c-stores a bevy of options to consider as they highlight their dispensed beverage section.

Here are six areas where dispensed beverages are evolving in 2025.

1.) FOUNTAIN BEVERAGES

We have come a long way from the days of standard carbonated soft drink fountain systems, which offered a selec-

tion of regular and diet soft drinks. After a time, basic iced tea and other products began to find their way into fountain systems, but choices remained limited. Today, fountain beverages take on many new twists. Name-brand tea products, such as Snapple, now accompany standard soft drinks on the fountain system. Fountain beverage equipment can also offer up customized variations. Some craft beverage lines now have their own fountain systems, for example. Some even promote “healthier” ingredients, such as fair-trade-certified cane sugar, no artificial sweeteners or colors, and no highfructose sweeteners, and tout unique flavors such as citrus hibiscus orange. The introduction of craft beverages and noncarbonated and better-for-you offerings is taking fountain programs to the next level and offering customers that level of choice they’ve come to expect from a foodservice operator.

2.) SPECIALTY DISPENSED BEVERAGES

Dispensed beverages served from bubblers have long been a staple alternative to traditional sparkling fountain drinks. Bubblers have typically offered sweetened juice-based products, but that’s beginning to change. The market for specialty dispensed beverages has grown, and consumers are willing to pay more to get what they want. Manufacturers are responding with organic beverages and

trendy flavors — such as hibiscus, cucumber and strawberry dragon fruit — to entice the customer with new and innovative options. Sustainability has also become a key focus across many brands, resonating strongly with today’s environmentally conscious consumers.

3.)

ICED COFFEE AND TEA

There is tremendous demand for cold-brew coffee and more iced coffee options. Iced coffee is no longer yesterday’s hot coffee chilled overnight. Cold brew continues to grow as the consumer is looking for a smoother-tasting coffee with higher caffeine. The evolution of iced coffee is more about consistent quality and more variety. If there are multiple hot coffee options available, why shouldn’t there be more iced coffee options? Iced tea follows a similar path. Where it used to be standard iced tea available as unsweetened or sweet, there are now more options such as black, green, herbal and white with a multitude of flavor profiles. Younger customers especially have a strong preference for cold-brew coffee. Embracing cold brew can be an easy transition for c-stores because most are already a coffee destination for customers.

4.) FROZEN BEVERAGES

Super-sweet frozen beverages remain a key part of the beverage lineup at convenience stores, but a parallel movement

toward healthier, more innovative frozen beverages is underway. Fruit smoothies and shakes either made to order or via self-serve machines offer alternatives for customers. The foundation of these beverages is evolving to prioritize healthier options, with coconut water, skim milk, nut-based milks and sugar-free juices now commonly used as bases for frozen drinks. C-stores with strong frozen dispensed beverage sales, and especially those with foodservice as a priority, might consider ways to expand into healthy alternative frozen beverages if it fits with the demands of their customer base.

5.) CUSTOMIZED BEVERAGES

Most consumers prefer customized beverages. This has always been the case, but it is significantly more pronounced than it used to be. Coffee is a prime example of an area where customization

has always existed at c-stores. Coffee has long offered endless options for personalization — from the type and amount of cream to the choice of sugar or sweeteners. When Coke came out with its Freestyle machine, it changed the game for fountain beverages, allowing customers a wide array of possibilities for customizing their fountain drink, all at the touch of a button. Even without a Freestyle machine, retailers can offer additional flavor options to dispensed beverage customers. This could be in the form of syrups, honeys, energy boosts or nutritional supplements.

6.) HEALTH-CONSCIOUS AND FUNCTIONAL BEVERAGES

The demand for health-conscious and functional beverages continues to skyrocket. Zero or low-calorie beverages including infused waters are gaining more popularity. Kombucha and other wellness

drinks are becoming more mainstream. Functional beverages have benefits that the consumer pushes toward such as energy, immunity boost, stress relief and hydration. Cannabidiol (CBD) is even being infused into beverages. C-stores in urban areas or those with a base of healthconscious shoppers, especially, might consider testing various better-for-you or wellness beverage options.

As trends continue to evolve, it is crucial that c-stores continue to provide the beverage options customers are seeking today. While tried-and-true fountain options aren’t going anywhere, c-stores that resist beverage innovation are leaving sales behind. CSD

Bruce Reinstein is a partner with Kinetic12 Consulting, a Chicago-based foodservice and general management consulting firm. Learn more at Kinetic12.com or email him at Bruce@Kinetic12.com.

2025 BEST STORE DESIGN AWARDS

Chestnut Market’s “The Hutch” store design pairs high-tech amenities with historic charm, while Rusty Lantern Markets’ rebuilt Bethel, Maine, location combines an upscale and cozy atmosphere with the efficiencies of modern convenience.

Erin Del Conte • Editor-in-Chief

WINNER: Chestnut Market

CStore Decisions is recognizing Chestnut Market for its revamped location at North Street and Hutchinson River Parkway in New York, known as “The Hutch,” which debuted a clean and spacious upscale design in February 2024. The new design wows with a glass-front exterior, high ceilings and an emphasis on convenience and accessibility. The c-store’s historic charm combined with a tech-forward modern experience further stands out in today’s c-store landscape.

“We initially operated this store from 2011 to 2022, building a strong connection with the community and a loyal customer base,” noted Matt Hagquist, chief financial officer, Chestnut Market, which operates 75 stores in New York, New Jersey and Connecticut. “When the lease for the location came up for bid with the New York Department of Transportation, we saw an opportunity to continue serving our valued customers. We submitted a proposal, and we were thrilled to win the bid.”

The Hutch is distinctive due to its prime location along the Hutchinson River Parkway, a major gateway to New York State for commuters traveling from Connecticut. Setting it apart even further is its unique positioning in the center of the highway, unlike most rest areas, which are typically located at the roadside.

Given its location, The Hutch acts as the first stop for travelers heading north from New York City and the last stop

for those heading south into the city, Hagquist explained. As a result, the convenience store sees a significant amount of daily traffic — more than 100,000 commuters and travelers use the route every day, offering a steady stream of potential customers.

HISTORIC CHARM MEETS MODERN CONVENIENCE

Chestnut partnered with Mercury Project Design to redesign the store to provide an elevated experience for customers and blend “modern convenience with historic charm,” noted Hagquist.

Best Store Design Awards

The remodeled store stands out with an elegant appearance, featuring a glassfront exterior — a unique feature to this location — designed to optimize natural light throughout the location. The site also repurposed elements from the original location, particularly stones from the back half of the building, to “maintain its unique character, preserving the historic

walls that add a sense of heritage and continuity,” Hagquist noted. Stones from the original building were also used to create a patio wall at the store’s entrance.

“A standout feature is the spinning squirrel cupula, which adds a touch of whimsy and serves as a nod to the location’s history,” Hagquist added. “This thoughtful combination of new and old creates a welcoming and distinctive atmosphere that enhances the overall shopping experience.”

Photo by Laszlo Regos

Right: The store has a clean, modern environment with warm wood tones and large department headers directing customers to various areas of the store. LED lighting highlights signage for coffee and more.

The forecourt was also redesigned to maximize convenience and accessibility for shoppers. Entrances on both sides of the building can accommodate travelers from either direction on the parkway. Both sides of the store offer gas dispensers and parking areas adjacent to the entrances. The store also features an expanded parking lot with 50 parking spots. The forecourt includes the nation’s first installation of an Exxon MID Wave digital signage, which enhances the overall customer experience with cuttingedge digital solutions.

Inside, the store offers a clean, modern environment with high-vaulted ceilings that add to the site’s expansive look and feel. Abundant natural light flowing in from the glass-front exterior combined with LED lighting and warm wood tones adds to the clean and spacious ambiance of the store. Clear and large department headers direct customers to the various areas of the store, while curving “ribbon”

LED lighting sweeps outward into the space highlighting signage for coffee, cashier and self-checkout sections.

The Hutch boasts six Mashgin selfcheckout lanes — three on each side of the store — to help customers get in and out of the store quickly. “Our new store is designed to offer a high-tech, modern experience for our customers,” Hagquist said.

The store also highlights a foodforward presence. Instead of a traditional tobacco backbar, the store’s kitchen, which offers freshly prepared food, is situated directly behind the registers.

“Our foodservice options are exten-

sive, catering to a wide range of tastes and preferences,” Hagquist added.

Schaerer bean-to-cup coffee machines offer freshly brewed coffee on demand.

Even the large, clean restrooms feature the latest technology, including touchless sinks with Dyson hand dryers and soap dispensers built in and automatic seat liners in the women’s restroom.

“The door to both restrooms will open if you wave your hand in front of a pad next to the door,” Hagquist said.

With high-tech convenience, historic charm and an elegant design, Chestnut Market’s new store offers a winning combination for shoppers.

Top: The Hutch is positioned in the center of the highway, with gas dispensers and parking areas located on both sides of the building to accommodate travelers from either direction.

WINNER: Rusty Lantern Markets

CStore Decisions is recognizing Rusty Lantern Markets with a Best Store Design Award for its new ground-up build in Bethel, Maine, that opened in January 2024.

Rusty Lantern acquired the site in August 2022 when it purchased the Mallard Mart convenience store chain, which included four stores in Maine. A year later, Rusty Lantern began rebuilding three of the four locations, working with design partner Paragon Solutions to create a welcoming and upscale ambiance for the stores with modern restrooms, a revised floor plan, forecourt updates and the addition of full kitchens.

The newly rebuilt location in Bethel, Maine, spans an impressive 5,400 square feet and features a spacious and bright open floor plan. The store design combines practical convenience with unexpected comfort. Store customers are welcomed into inviting spaces within the location that are designed to encourage them to linger and relax. Inside, a

plush lounge seating area that is situated beside the store’s signature fireplace creates a cozy retreat, while outside, guests can unwind in an outdoor seating area enhanced by ambient fire pits.

A LOCAL GATHERING SPOT

“The vision was really intended to take the existing design to the next level and is meant to serve as a great local gathering place,” explained John Koch, CEO, Rusty Lantern, which operates 28 convenience stores and branded fueling stations in Maine, New Hampshire, Massachusetts and Rhode Island. “During their stay, customers can enjoy relaxing music, free Wi-Fi, modern touchless restrooms, casual indoor seating around a fireplace or lodge-like outdoor seating.”

Best Store Design Awards

Koch founded Rusty Lantern in 2015. Ten years later, the c-store chain is now committed to offering customers a distinctive experience while upholding the efficiency that defines a modern convenience store.

“If our guests are in a big hurry, they can speed through using the self-service registers,” noted Koch. “Or for the ultimate convenience, they can order ahead online to get nearly all the store,

Customers can watch uniformed chefs in white coats prepare made-to-order

The newly rebuilt location spans 5,400 square feet and features a spacious and bright open floor plan.

Outside, guests can unwind in an outdoor seating area enhanced by ambient fire pits.

Right: As shoppers navigate the store, they can browse local New England products alongside national convenience items, order barista-prepared coffee, enjoy a seasonal lobster roll or select a Maine craft beverage.

beverage and food items ready for instore pickup or delivery.”

Foodservice is a key focus of the store’s new layout. Customers can watch uniformed chefs in white coats prepare made-to-order and grab-and-go meals in an expanded open-concept kitchen, sending the message that “gas station food” has evolved into something much more refined.

The layout of the floor plan also creates pathways for both customers who want to stay awhile and those who are seeking quick in-and-out shopping trips. As shoppers navigate the store, they can browse local New England products alongside national convenience items, order barista-prepared coffee, enjoy a seasonal lobster roll or select a Maine craft beverage.

The store’s restrooms are spacious and bright with high-end touchless fixtures and fresh flowers.

In the forecourt, the chain added more Irving fuel pumps to help customers fuel up quickly.

“Rusty Lantern features Irving’s Top Tier fuels, all three grades of gasoline, diesel, high-speed diesel pumps for large vehicles and off-road,” Koch elaborated further.

The updated forecourt is also brightly lit, provides easier access to the pumps

and the store, and offers ample parking for guests.

The store’s successful design was built around the brand’s key pillars: fresh food made on-site, barista-prepared coffee, local and craft product selections, impeccable cleanliness and exceptional customer service. And guest feedback shows the effort has paid off. Customers have noted that they appreciate Rusty Lantern’s attention to detail — from its forecourt to its fireplace — because it shows the chain cares. CSD

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PRODUCT Showcase

Chicken Nuggets

Introducing Krispy Krunchy Chicken’s new Chicken Nuggets. Made from premium whole-muscle white-meat breast, its freezer-to-fryer nuggets are marinated with a proprietary blend of seasonings and fried to a golden brown with special breading. Demonstrated in market tests to grow overall chicken sales, Krispy Krunchy Chicken offers these nuggets as part of its turnkey menu program that features bone-in chicken, tenders, the award-winning Cajun chicken sandwich, mouthwatering sides and signature honey biscuits. See what you’ve been missing with this incredible foodservice solution and try the new nuggets today.

Krispy Krunchy Chicken www.krispykrunchy.com

Dessert Pudding Cups

Apple Cinnamon Breakfast Bar

KIND Breakfast Protein bars are wholesome snacks that contain eight grams of protein and are made with 100% whole grains for sustained energy. KIND Apple Cinnamon breakfast bars are made with five super grains and use dried apple pieces and cinnamon for a chewy, soft-baked protein bar.

Mars Inc.

www.mars.com

Popcorn Pretzel Bites

Snack Factory’s Pop’ums — a pretzel take on popcorn — rolled out to retailers nationwide in January. Surprisingly light and crispy, Pop‘ums brings together the munchability of popcorn and crispy crunch of pretzels.

This is Snack Factory’s first new groundbreaking product in 20 years since disrupting pretzels in 2004 with Pretzel Crisps. The suggested retail price is $5.49 per nine-ounce bag. Inspired by a trip down the salty-snack aisle, Pop’ums is available in:

• White Cheddar: Made with real cheddar cheese for a classic taste

• Golden Mustard BBQ: Distinctively tangy, smoky and a bit peppery

• Sea Salt: Just the right amount of sea salt and buttery flavor

Snack Factory

www.snackfactory.com

Fresh Del Monte Produce Inc. launched Del Monte Dessert Pudding Cups — a new line of single-serve desserts that are available at supermarkets, convenience stores and other retailers across North America. Del Monte Dessert Pudding Cups combine real, fresh-cut fruit with chocolate or vanilla pudding and whipped topping — garnished with sweet ingredients such as granola, graham crackers, chocolate chips and cinnamon streusel — all in a single-serve, 5.5-ounce package. Available in four bakery-inspired flavor varieties — Pineapple Streusel, Chocolate Berry Truffle, Mango Mix and Apple Crisp — Del Monte Dessert Pudding Cups combine an indulgent taste with two ounces of real fruit all in one convenient package for sweet snacking on the go.

Fresh Del Monte Produce Inc. www.freshdelmonte.com

Shelf-Stable Fruit Purees

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• Smooth: Available in marion blackberry, raspberry, mango, strawberry and passion fruit in 32-ounce bottles

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• Unsweetened: Available in marion blackberry and passion fruit in 32-ounce bottles

The Oregon Fruit Co. www.oregonfruit.com

New York-Style Hot Dogs

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Kayco www.kayco.com

Cinnamon Toast Crunch Chex Snack

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General Mills www.generalmills.com

Fiber-Based Sandwich Packaging

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ProAmpac www.ProAmpac.com

PRODUCT Showcase

Gluten-Free Cauliflower Pinsa

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Rich Products

www.RichsConvenience.com

Spicy Queso Cracker Sandwiches

RITZ Bits launched a brand-new flavor: Spicy Queso. Offering a savory, flavorful taste, RITZ Bits Spicy Queso Cracker Sandwiches are a great addition to spice up the snack collection — whether munching at home or snacking on the go. Known for their tiny bite-sized proportions and rich flavors, RITZ Bits offers a layered experience that combines rich, creamy cheese flavor with a bold, spicy kick. The new addition to the RITZ Bits portfolio is available in snack-sized bags (three ounces) at convenience store locations now. Larger boxes (8.8 ounces) will be available at major food retailers starting this month.

Mondelez International

www.mondelezinternational.com

Single-Serve Organic Snack Bars

Energy Cold Brew

STōK Cold Brew Coffee launched new STōK Cold Brew Energy. This latest offering packs a powerful mix of smooth, quality coffee; focus-boosting caffeine; plus B vitamins, ginseng and guarana into a single can. STōK Cold Brew Energy isn’t an energy drink, and it isn’t just “coffee in a can” — it’s an energy coffee. That means it’s still packed with a bold, smooth taste supplemented with 195 milligrams of caffeine. STōK Cold Brew Energy has three varieties to choose from: Mocha Cream, Vanilla Cream and Caramel Cream. STōK Cold Brew Energy is now available in 11-ounce cans at 7-Eleven and Speedway stores and will be rolling out at additional retailers nationwide in 2025.

Danone North America www.danonenorthamerica.com

Dave’s Killer Bread is entering the convenience store market with its first-ever graband-go snacks. Previously only available in four-packs, single-serve Organic Snack Bars are now available at select 7-Eleven and Circle K locations in San Diego and Los Angeles, with the hope of expansion in the c-store industry to follow. This new format is part of a broader expansion for the brand, following the introduction of its AmpedUp Organic Protein Bars earlier this year. With Snack Bites launching soon, Dave’s continues to innovate, responding to the increasing demand for healthier snack options and anticipating consumer needs in convenience stores. While still indulgent enough to satisfy a sweet tooth, Dave’s Organic Snack Bars are power packed with quality ingredients, fiber and nutrition and come in flavors like Cocoa Brownie Blitz, Oat-rageous Honey Almond and Trail Mix Crumble.

Dave’s Killer Bread

www.daveskillerbread.com

CStoreDecisions.com

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Decoding Food Safety

Making food safety a priority for all and educating employees on proper food safety methods will help create a secure and sanitized c-store kitchen.

Dan Metrano • Global Partners LP

BUILDING A STRONG FOOD SAFETY CULTURE is a priority for many organizations, and we’re no exception. Our goal is to make it as robust as possible by focusing on what we call the Food Safety High Five. These are five critical areas that are completely within the control of our stores and pose significant risks if not controlled: Clean and Healthy Hands; Hot Food Hot — Cold Food Cold; Wash, Rinse & Sanitize; Rotation; and Tracking Temps. These are the pillars that guide our efforts and empower store team members to proactively reduce risks.

Education is at the heart of our approach. We want to empower our employees with knowledge and confidence, showing them they can make a meaningful difference. Focusing on what the store team can directly control allows us to eliminate the temptation to blame external factors. For example, people not washing their hands or expired products aren’t tied to a corporate decision — they’re challenges we can tackle on the ground.

Food safety can’t just be the responsibility of the “food safety” department. It requires commitment from many people at all levels in the company. To this end, we’ve ensured all vice presidents and senior store leaders are certified in food safety, signaling a top-down commitment. This leadership investment reinforces the importance of food safety and sets the tone for everyone else.

Beyond leadership certifications, we also leverage various communication

and education channels. Regional calls with my team focus on discussing current challenges and practical solutions. During visits, our field food team emphasizes food safety basics and helps develop materials like signage and job aids that remain in stores to support front-line team members. This ensures our High Five principles are a constant priority. These resources and information are designed to keep food safety top of mind and at people’s fingertips.

Given that our team is small, we rely on “force multipliers” to extend our reach. These include online courses for food safety certifications and in-person classes to foster trust and open communications. This approach allows employees to feel supported and know where to turn when they have a question or want to escalate an issue.

TEAM EFFORT

Another key is being approachable. Operations teams must feel confident and know that we’re there for them. I acknowledge that I don’t know how to run one of our stores — my expertise is in food safety, so I do everything I can to support our team at the store level. This perspective drives my team to do everything we can to assist store-level employees in resolving issues quickly so they can maintain smooth operations.

Our team members have a wealth of experience in food and hospitality operations, which gives us an advantage. We understand the goal of serving the guest

and strive to align food safety with operational realities. Our job isn’t to say “no” to operational initiatives but to find safe and practical ways to make them work. We find the balance between protecting our guests, team members and brand while ensuring food safety doesn’t become synonymous with unnecessary roadblocks. We don’t want to be known as the Sales Prevention Department unless it’s used as a term of endearment.

The responsibilities of store employees are vast — ranging from handling money to environmental compliance. Food safety offers a unique advantage to connect with people because the behaviors we promote extend beyond the workplace. Teaching employees about proper hand washing, food temperature control and safe shelf-life practices can impact their lives at home as well.

It’s rewarding when you see these lessons resonate. I’ve had team members tell me stories about applying what they learned in their own kitchens — like reminding a family member to store eggs on the correct refrigerator shelf. These moments highlight the real-world impact of our work and reinforce the importance of what we’re trying to achieve.

Dan Metrano is food safety manager at Global Partners LP who has more than 15 years of experience in third-party auditing and consulting, coupled with hands-on leadership in multiunit full-service restaurant and contract food operations. He is a graduate of Florida International University with a degree in hotel & restaurant management.

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