OAKBROOK TERRACE, Ill.-- With the NACS Show in the rearview mirror and the New Year on the horizon, it’s time to hunker down and start strategizing for 2016 with the October issue of CSP magazine. Here, we bring you the biggest foodservice ideas from the issue, from avocado toast to adult beverages and beyond.
1. Cash in on Catering
Catering may be the next big opportunity for c-store retailers to expand their foodservice brand and sales. Consider focusing on office and business catering; that segment alone has seen an average 7.2% annual growth rate year over year since 2012, according to Technomic. How much is on the table? About $1,611 per business per month.
2. Go Right to the Produce Source
A few retailers have found a way to bring fresh, high-quality salads and cut produce into their stores on a regular basis: By going straight to the farmer. Soperton, Ga.-based Nature Crisp is delivering daily items from its family farm to several regional c-store chains, including The Parker Cos. and Jet Food Stores. Are there any farmers in your area that could do the same?
3. Consider the Avocado
Google Trends reports Web searches for hot-food-item avocado toast have risen 31% since last June. Dunkin’ Donuts has found a way to bring the trend to its breakfast menu with a Bacon Guacamole Flatbread Sandwich. Take a cue from the coffee giant and pay attention to authenticity, color and flavor pairings. (Dunkin’ R&D team particularly liked the pairing of avocado with bacon, egg and cheddar cheese.)
4. Bring Booze into the Equation
Thirty-seven percent of consumers say they would be more likely to purchase foodservice items from c-stores that offered an array of adult beverages, according to Technomic. Make certain foodservice customers know about your alcohol-beverage offerings—and vice versa—and consider how your signature foodservice items might pair well with your adult-beverage selection for a take-home special.
5. Find the Gold Standard
When rolling out new menu items, go out into the market to find the best product in the category. Then, dissect it to fully understand why it’s the best of the best with an assessment of ingredients, preparation and presentation. This should help guide your own new-product development.
6. Find Your Place on the Spectrum
Our industry often extols the “Sheetzes and Wawas” of the industry, but who else is influencing the evolution of c-store foodservice? Our editors combed through the industry to identify 33 retail brands that are changing the game. They span the spectrum of one store to 10,500, mom-and-pops to master limited partnerships, and they sling everything from ahi sashimi to bacon-wrapped, mac-and-cheese-topped sausages. These folks should be your compass and the fire under your seats. Track, analyze and measure them to determine your own foodservice future.
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