“You may fuel your car once a week or once every period, but you fuel your body probably 3 or 4 times a day.”
Frank Gleeson, President & CEO NACS
Foodservice in c-stores is a global thing. It has once again evolved – first it was a ‘nice to have’, then it was a ‘growing trend’, and now it's officially become an expected part of every c-store.
We asked the experts in the foodservice space ‘what sets the best apart?’ Their answer: your people, your customers, and your operations.
“When you build a culture and people buy in, you can overcome anything.”
Jason Lord, Corporate Chef, Alltown Fresh
How You Grow as Foodservice Grows
Whether you have an existing foodservice offering that you’re looking to expand, or you don’t have a foodservice offering and you’re looking to add one – start where you can and then layer on things that you can do well.
It’s a marathon, not a sprint. But a marathon still requires you to move forward.
“If you’re not trying to get better, you’re going to fall behind.”
Chris Hartman, Vice President of Fuels, Advertising and Development, Rutter’s
Here are Frank Gleeson’s top five takeaways for retailers:
- Foodservice in c-stores is on every single continent, it’s growing rapidly, and retailers are investing heavily in it.
- People and operations are the foundations of success.
- The best retailers have about 50% of their gross income coming from foodservice.
- Think about incorporating multiple dayparts into your offering.
- Technology has to be at the heart of what you do, and the ROI is definitely there.
And one final piece of wisdom from Chris Hartman: If you go in and your bathrooms are clean; people are going to trust your foodservice more.
The information from this blog was first presented at RTC25. See you at RTC26 in Tucson, AZ, get your tickets here.