Dash In is bringing its foodservice game to a new level, integrating its menus throughout its 55-plus convenience stores in Maryland, Virginia and Delaware.
The chain, owned by the Wills Group, La Plata, Maryland, is investing in foodservice technology to ensure consistency and analyzing trends to find foods consumers crave. For example, Dash In has put money into recipe adherence technology that can be used at the store level to ensure consistency.
C-store consumers are craving restaurant-quality food with fresh, high-quality ingredients and bold, innovative flavors, Todd Fangman, senior food and dispensed beverage manager at Dash In, tells CSP.
“It is on us to create value for them,” he said. “At our locations you can expect quality food, to get the food quickly and to pay less than you would at a restaurant.”
At Dash In, healthy options include wraps, salads and vegetarian options, Fangman said. Dash In uses made-in-house burgers and breakfast sausage patties, fresh cracked eggs in all breakfast sandwiches and prepares grilled vegetables, tuna and chicken salads daily.
Rather than focusing on adding new products in 2025, Fangman said this year will be about improving execution and nailing its core menu items.
“We will continue to implement processes to be better, faster and more consistent as we grow in store count,” he said. “We are also looking for innovative ways to create value for the guest through promotional pricing.”
One key area Dash In is continually evaluating is ticket times, Fangman said, by simplifying steps on the cookline to streamline operations without taking shortcuts.
“It is on us to create value for them.” —Todd Fangman, Dash In
On the cookline, Dash In reviews how food is stored, ensuring the layout makes sense from an operational standpoint to improve efficiency. From a quality perspective, “We are always verifying that our recipes are clear and well-communicated to our team members, ensuring consistency,” Fangman said.