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Maggie's convenience store to open in iconic Beverly Hills gas station in 2027

Alex Canter's hospitality-driven c-store will feature craft lattes, soft-serve and global snacks at Union 76 station
Maggie’s—a reimagined convenience-store concept created by Alex Canter—has nailed down the location for its first store.
Maggie’s—a reimagined convenience-store concept created by Alex Canter—has nailed down the location for its first store. | Maggie's

Maggie’s—a reimagined convenience-store concept created by Alex Canter—has nailed down the location for its first store. The c-store will open in 2027 in the Union 76 gas station at the corner of Crescent Drive and Little Santa Monica Boulevard in Beverly Hills, California, Canter told CSP Daily News on Tuesday.  

The site is an icon of midcentury modern architecture, according to the Los Angeles Conservancy. It has a hugely swooping, curved canopy reminiscent of a giant spaceship.  

Canter said they looked at many locations across Southern California before landing on the iconic 76 gas station. They plan to keep the 76 fuel brand after they open a Maggie’s convenience store on-site, he said. 

“We couldn't be happier to be bringing Maggie's to life in such a special location,” Canter (pictured below) said. 

Alex Canter

In addition to being the CEO and founder of Maggie’s Refuel Inc., Canter is a fourth-generation family member of L.A.’s iconic Canter’s Deli, which has been open since 1931. He also cofounded virtual restaurant company Nextbite, which he sold in 2023 to hospitality mogul Sam Nazarian. 

In 2025, Maggie’s, named after Canter’s French and English bulldog mix, raised $2 million in its pre-seed funding round. 

Its business advisors include James Keyes, former president and CEO of 7-Eleven, and Walter Robb, former CEO of Whole Foods Market.

“We're planning to build a best-in-class, hospitality-driven experience, featuring soft serve, lattes on draft, matcha, pastries and curated snacks from around the world,” Canter said. “We're also working on some exciting food collaborations with local restaurants.”

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