Convenience stores are moving toward foodservice operations similar to that of restaurants, according to The Future of Convenience Stores, a new report from Technomic, CSP’s sister brand and research company.
Fifty-five percent of c-stores—and 72% of chains—are hiring experienced professionals from restaurants and broader foodservice to drive foodservice programs and sales, according to the report.
Menu innovation at c-stores abounds, Technomic said, noting several chain offerings including QuickChek’s Ham, Swiss and Honey Biscuit, Casey’s BBQ Brisket Pizza and Alltown Fresh’s Green Glow Smoothie.
In addition, store designs at some c-stores mimic quick-service restaurants, the report said. It highlighted a QuickChek in Commack, New York; a Dash In in La Plata, Maryland; and a Sheetz in Wilmington, North Carolina.
- Related stories: Report shows how the convenience-store foodservice consumer, occasion is evolving, Convenience stores are stealing share from quick-service restaurants
In technology, more than 90% of 100 surveyed c-store operators in September 2025 said they use technology systems to manage foodservice operations. Forty-six percent track/manage some, but not all, aspects of foodservice operation, while 47% track/manage all aspects of the foodservice operation. Seven percent said they use nothing.
Foodservice tech is top of mind, said the report, adding that 85% of those surveyed—and 90% among chains—said tech investment is a top priority.
The future of c-stores is driven by experienced foodservice pros and involves a shift from a retail-centric to a foodservice-centric mindset and financials.
Technomic recommends that retailers:
- Prepare for increased operator expectation of consumer insights, product performance metrics and promotional resources
- Evaluate products thriving in QSRs that could be adapted for convenience
- Bring their innovation “A” game
C-stores are not restaurants
At the same time, however, while c-stores are moving toward foodservice operations similar to that of restaurants, they are not restaurants, the report said.
“Restaurants rely solely on food sales to generate profit, while c-store foodservice programs are supplemental to the overall sales of the store,” a Midwest c-store chain operator is quoted in the report.
Operating in a multifaceted organization results in competition for internal resources; finite space for foodservice prep, equipment and merchandising; and multitasking staff, the report said.
“One size does not fit all,” Technomic said, adding that 65% of the 100 operators surveyed agree that a foodservice program can vary from store to store, so suppliers need to bring flexible products and solutions.
Consumer behaviors, operational constraints and product priorities are three areas about which c-store foodservice pros wish manufacturers understood more, the report said.
In consumer behaviors, “We do not expect people to stick around and eat the items on location … [it’s prepped to go] … but the quality of the food items should be similar [to restaurants],” an independent operator is quoted in the report.
Regarding operational constraints, a chain operator said, “[Manufacturers] don’t understand our space and labor limits. Support us with easy-prep items, smaller packs and reliable deliveries.”
With product priorities, a chain operator said, “Get us products with the longest available shelf lives and get them through the chain as fast as possible so we get as long as possible on those shelf lives.”
“The future of c-stores features a hybrid retail foodservice model, leans on foodservice to drive overall traffic and sales and deliver high margins and is challenged by labor, space and resource constraints,” the report said.
Technomic recommended the following actions:
- Recognize consumer expectation is restaurant quality, but operations differ from restaurants
- Assess how to refine products and solutions to align with the realities of the c-store environment and operations
- Focus on flexibility in product engineering for varied in-store execution scenarios
“Most c-stores are not going to morph into restaurants,” Technomic said.
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