Finding Foodservice Success in This Transitional Time
Convenience Store News’ 2020 Convenience Foodservice Exchange discussed the challenges, opportunities and best practices for the category during the pandemic and beyond.
More than 170 convenience foodservice industry executives, including key category decision-makers at a majority of the largest c-store chains in the U.S., registered for the 2020 Convenience Foodservice Exchange, which took place virtually Nov. 17-18. Sessions included expert presentations, a retailer roundtable, and presentation of the 2020 Foodservice Innovators Awards. Scroll down for all of the highlights from this year’s event.
The benefits of local product and ingredient sourcing also became apparent in recent months. Perkins, vice president of marketing at Rutter's, shared that the chain's policy of offering locally sourced products and ingredients allowed it to pivot more quickly when supply chains were disrupted early in the health crisis. "It was definitely a plus,"
he said.
Focused on breakfast, this is the most important meal of the day. Savory tends to win in the morning, but sweet options such as fritters and cinnamon rolls also do well.
Think simple, traditional convenience lunch fare, such as sandwiches, pizza and roller-grill items. Non-traditional fare may also be successful.
This "tweener" meal before lunch is designed to be quick and to soak up coffee, tea or the morning energy drink before lunch. Options include fruit cups and energy bar bites.
This is when consumers need a sugar rush or other boost. Effective snack options here could include egg bites, scones, and pizza or pretzel bites.
Anything is game here. Think products ranging from pizza rolls and calzones to meat snacks or baked goods. This daypart is about variety and presentation.
This daypart sees the greatest reluctance from customers, but has huge potential for the future. The key is to find dinner-friendly meals that travel well and offer enough variety to sustain multiple purchases weekly.
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