CSP Magazine
CSP Kitchen: Brown Bags, Bridge and 'Chutes
We pick the most c-store-ready selections from Restaurant Business’ annual “50 Great Ideas.”
CSP Magazine
CSP Kitchen: Concepts to Track (January 2015)
Six burgeoning foodservice concepts from coast to coast.
As I look at the convenience-store model today, I see 24-hour operations, huge physical and costly stores with restaurants, bakeries, 20 fueling spots and so much more. Although some retailers have not changed their model much in the past 25 years, many of them are seeing decreasing sales and customer traffic per store.
Healthy kids’ meals ranked No. 4 in the National Restaurant Association’s “What’s Hot 2015 Culinary Forecast,” a survey of nearly 1,300 professional chefs. Also on the list were whole-grain items in kids’ meals (No. 14) and fruit/vegetable children’s sides (No. 19). But are convenience store-operators taking any notice?