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Foodservice

C-Store Foodservice: Defining an Industry

May 10, 2017

C-store foodservice can be organized into three main “tiers,” according to Technomic. While some chains fall into a single group, several have multiple footprints with both legacy stores and new builds. As such, the numbers account for actual stores vs. entire chains, because many chains have stores in two or more tiers.

Explore: hot and cold food

Basic

Features of a "basic" foodservice program:

  • Traditional hot/cold beverages (coffee, fountain, frozen)
  • Limited or no on-site preparation and no made-to-order options
  • Limited roller-grill offerings and grab-and-go food options
  • Limited condiments
  • Minimal merchandising/signage
Explore: hot and cold food

Premium

Features of a "premium" foodservice program:

    • Basic offerings plus …
    • Limited specialty beverages (e.g., espresso machine)
    • Broader roller-grill item selection
    • Limited made-to-order options, some on-site prep
    • Extensive grab-and-go offerings
    • Broader condiment offerings
    • Foodservice merchandising/signage is prominent in store
    Explore: hot and cold food

    How Do the Biggest C-Store Chains Fare in Foodservice?

    Superpremium

    Features of a "superpremium" foodservice program:

        • Premium offerings plus …
        • Broad specialty beverages (e.g., espresso, cappuccino, chai)
        • Extensive/varied roller-grill and grab-and-go offerings
        • Extensive made-to-order offerings and on-site preparation
        • Customization via extensive condiment offerings
        • Focus on fresh, quality ingredients
        • Foodservice is a focal point of design, including in-store seating

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        Explore: hot and cold food
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        • How Do the Biggest C-Store Chains Fare in Foodservice?

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