A New Era of C-Store Foodservice
By Joe Carbonara, Editor-in-Chief -- Foodservice Equipment & Supplies, 12/15/2007 12:00:00 AM
 Joseph Carbonara |
When the subjects of convenience stores and foodservice come together in conversation, my first thought used to be a not so pleasant one. That’s because in the area where I grew up, convenience store foodservice mainly consisted of hot dogs and other suspect items glistening in motion on a roller grill, brown water portraying itself as coffee, fountain drinks, and stale doughnuts.
I always considered myself hitting the c-store foodservice jackpot if the operator had one of those machines that dispense frozen treats in such exotic flavors as blue or red. On particularly red-letter days, I might stumble across a c-store that sold soft-serve ice cream. And if they had the machine that could provide me with a cone that was half-chocolate and half-vanilla? All the better as far as I was concerned.
Indeed, it used to be that in the c-store arena, foodservice took a back seat to the tobacco, periodical and pork rind trade. Thankfully, in many instances, that’s no longer the case.
Sure, you can still find the occasional c-store that claims its triangle sandwiches and stale nachos represent a bona fide foodservice effort. The reality is that today’s c-store industry consists of a growing number of players for whom their foodservice programs are a source of tremendous ingenuity and pride.
Why are a growing number of convenience stores paying particular attention to foodservice? Well, one needn’t look much farther than that first word in their name: convenience. In today’s fast-paced culture where an increasing number of meals are prepared and consumed away from the home, convenience tends to be what consumers crave most. That’s why you see so many fastcasual concepts offering to-go service that includes curbside pick-up. Not to be left behind, these cstore operators, facilitating the role of yesteryear’s corner store, tend to be at the ready to satisfy their customers’ craving for convenience, too.
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“The reality is that today’s c-store industry consists of a growing number of players for whom their foodservice programs are a source of tremendous ingenuity and pride.” |
In doing so, convenience stores have become more sophisticated and accomplished in their approach to courting customers. These operators rely on an equipment package that’s as flexible as it is efficient. These items allow them to prepare high-quality menu items for each daypart. From burritos for breakfast to toasted subs at lunch to sweet and sour chicken at dinner, many of today’s convenience stores offer something for most any diner on the go.
And like their peers in other industry segments, many convenience stores with foodservice programs continue to ride the trends of the day. This includes providing fresh, made-to-order options in addition to the grab ’n go items that serve as staples in this segment. One company prepares prime rib and slices it to order once a week. What really surprised me, though, was that a growing number of convenience stores now have a catering menu as part of their offerings.
On the following pages, we at FE&S are pleased to profile a handful of the players that continue to shape the evolving face of convenience store foodservice. The industry may consist of some larger more well-known names, but we chose to spotlight several concepts that tend to be more regional sensations. These independent operators have shown a commitment to foodservice by developing their own concepts and menus that cater directly to their vast clientele.
While knowing this issue just scratches the surface about the options available from the current generation of convenience stores, we are proud to report on the progress this segment of the foodservice industry continues to make.
Joseph M. Carbonara, Editor in Chief
Lampron Energy, Standish, Maine
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