Andrew Kintigh, prepared foods category manager at Casey’s General Stores Inc., joined the Ankeny, Iowa-based company in 2017. He started in bakery and deli and was promoted to pizza and “pizza plus” last year. Prior to Casey’s, Kintigh was an executive retail chief at grocer Hy-Vee Inc., also in Ankeny for more than seven years. Before that, he was a foodservice director/chef for three years at Aramark Business Services in Duluth, Minn.

What’s new and exciting in foodservice?
Casey’s has a long history of innovation in our prepared-foods business, and pizza is at the heart of our food offering. We have some exciting things coming in the future, specifically to our pizza plus business.

Any recent changes to how you’re displaying products in your stores?
We’re focused on delivering on what our guests are looking for and having new, exciting options, too. Our recent merchandising updates to store layout, as well as the expansion of Casey’s branded products, reflect this commitment.

What do you love about your category?
There is so much history with Casey’s pizza, as we started making it back in 1985. I am honored to continue the legacy, making sure it is nurtured while balancing innovation and driving the future.

What is the biggest frustration?
The pandemic really challenged our organization and prepared foods team, specifically, to think differently.

How did the pandemic change your category?
We were able to expedite our curbside pickup initiative, and we have leveraged third-party delivery.

What trends are you watching?
With the shifts in the economy and way of life, we know our guests’ needs will be different. They’ll look for value options, and we want to make sure we can provide our quality food to all guests in our footprint.

What products performed well in the past year?
Whole pies. Our pizza plus items, like breadsticks and wings, did well. Prepackaged cold deli offerings and prepackaged bakery desserts also did well as guests were buying more while making fewer trips due to safety.

What are your goals for 2021?
Get more of Casey’s made-from-scratch pizza in the hands (and mouths) of current and new guests. Given COVID-19 and industry record pizza sales, we want to build upon that growth and performance.

What are the biggest challenges?
Knowing that there are many people, especially morning commuters, who have not been able to come in for a fresh baked doughnut or slice of our famous breakfast pizza because of the radical shift in guest behavior during COVID-19. We are working to create a solution for that, but it does not happen overnight.

What are you most looking forward to in 2021?
To our guests returning to their routines and making their everyday stops at Casey’s. The prepared foods shift to the c-store channel was evident prior to COVID-19 and was accelerated further during the pandemic. As we continue to see lifestyles change, c-store food offerings become more relevant. The industry is at a pivotal moment to meet the guest where they are at and to provide restaurant quality and delicious meals.
Knowing that there are many people, especially morning commuters, who have not been able to come in for a fresh baked doughnut or slice of our famous breakfast pizza because of the radical shift in guest behavior during COVID-19. We are working to create a solution for that, but it does not happen overnight.

What are you most looking forward to in 2021?
To our guests returning to their routines and making their everyday stops at Casey’s. The prepared foods shift to the c-store channel was evident prior to COVID-19 and was accelerated further during the pandemic. As we continue to see lifestyles change, c-store food offerings become more relevant. The industry is at a pivotal moment to meet the guest where they are at and to provide restaurant quality and delicious meals.