Convenience stores need to create their own identity, have flexible equipment for foodservice preparation and emphasize bold flavors. These are just some of the takeaways from the 2024 NACS Show, which took place Monday through Thursday in Las Vegas.
Read on for more highlights.
Create Identity for C-Store Success
In building a successful c-store, retailers need to develop an identity.
“If Buc-ee’s opened a hotel, I think we all can kind of imagine what that hotel might look like,” said Stafford Shurden, owner of Stafford’s Market in Drew, Mississippi.
If Hampton Inn opened a convenience store, however, it would be just a c-store “because one of them has an identity and the other one has a logo,” Shurden said, adding that finding the identity of his restaurant was really important to him.
Part of that journey involved not only loving what he was doing but being good at it, he said, noting “American Idol” contestants who loved singing but didn’t have anyone close to them tell them they’re not very good.
In addition, the journey also involves doing something the market values “as much or more than you do,” he continued. “That's how you create raving fans. At Stafford’s, my elevator pitch is: “We're in Mississippi. We cooked the food that your grandma used to cook in Mississippi. It’s history on a plate.”
Shurden said there’s a sign hanging in his restaurant kitchen that reads, “Treat everybody who walks in here like your grandma.”
“Just last week my staff asked me about getting some little pre-done country-fried steak patties with breading, and I said, ‘Would you serve it to your grandma?’ And they said, ‘No,’ and I said, ‘Well, there's no point in asking me. You already know the answer.’”
Have Flexible Equipment for Food Preparation
As c-stores transition from one daypart to another, it’s critical to make sure the equipment selection, such as ovens, is flexible enough that the retailer is able to transition from breakfast to lunch to the snacking daypart.
This insight came from Lee Hawkinson, senior director of global foodservice support at Laval, Quebec-based Circle K, speaking on Innovating Your Foodservice With Equipment and Packaging.
“The data shows the snacking daypart is growing and growing, especially with more folks on the go, and the younger generations are looking for that snack,” Hawkinson said. “You have to get it out quickly and you have to have equipment that can change with those different types of products.”
In addition, retailers don’t know now what products they will develop in the future, “So don’t put yourselves in a position where you have to buy another piece of equipment to support a new product you’re developing,” he said, adding that it’s important to have flexible packaging to tie in with the operation.
Andrew Spink, research and development chef at Jacksonville, Florida-based Gate Petroleum, added that food preparation has to be easy for employees to accomplish, so it’s important to have the right equipment to do the work.
“You can’t rely on them to sauté something,” he said.
Make Lateral Moves
Four female leaders took the stage and discussed navigating their professional life, touching on leaderships styles, strengths, obstacles, goal setting, mentorship, networking and more.
Danielle Holloway, senior director industry engagement at Altria Group Distribution Co. monitored the panel that included Renee Bacon, senior vice president of sales and operations and chief merchandising officer at El Dorado, Arkansas-based Murphy USA; Jamie Miller, executive director of marketing and diversity, equity and inclusion (DEI) champion at Atlanta-based RaceTrac; and Annie Gauthier, chief financial officer and co-CEO of Mansura, Louisiana-based St. Romain Oil Co.
Miller shared that even if changing roles within a company does not offer a promotion or more money, it can still be worth it.
“I think there’s intention behind lateral moves and expanding your knowledge set,” she said.
At a previous company, Miller was offered a lateral role that didn’t sound like a step up or very appealing to her, but it led to her be a good candidate for her boss’s role when it opened up.
“It showed me…trust the process, trust your mentors and if you can round out your skill set…it will just make you more valuable,” she said.
Emphasize Bold Flavors
Bold flavors continue to spike. Gen Z and Millennials have listed Mexican as their favorite food, according to data from Mintel, London.
With thousands of new products entering the retail market each year, the NACS Show new product area included a handful of spicy pairings.
With consumers looking for a bold twist for their go-to options, brand collaborations with Mexico’s Tajín, the popular chili lime seasoning in the United States were featured in the new product area on the NACS Show expo floor.
As the hottest flavor trends across the country grows, spicy collaborations in the new product area included Bay City, Oregon-based Tillamook’s new Tajín flavored beef jerky. California-based Snak Club also showcased on the tradeshow floor two new products: gummy bears candy and chocolatey mini pretzels sprinkled with Tajin chili and lime seasoning.
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