Convenience stores are more convenient than ever, and as a result they are booming with business. In fact, they are taking sales away from quick service restaurants, especially as they offer more options that make each visit worthwhile. Stores are now adding kiosks for quick ordering and a greater choice of pre-made, ready-to-go snacks and meals. A prime example of this is the fast casual/gas station giant, Wawa. Wawa has continued to open new stores across the country, attracting people for both gas and a meal. This combination of café style, fresh meals and quick service gas has set the tone for the future of convenience stores.
Health and Convenience
In addition to an easy and streamlined purchasing experience, consumers are also considering healthy options when deciding whether to return to a convenience store. New stores are adjusting their food offerings to be healthier and free of artificial colors, flavors or genetically modified ingredients. Offerings surpass fruit bowls and include healthy wraps, salads, customizable bowls and sandwiches – all made in-house. Healthy and functional foods and beverages are also a huge trend. Energy drink sales, for example, have grown to keep up with consumer demand. Some stores are even introducing organic slushies.
Prime Time
For corporate chefs and small brand operators alike, there is a great opportunity to push healthy and quick food options at convenience stores. A focus on health, quality, speed and customization is a sure-fire way to ensure successful sales and overall integration of quality food items at convenience stores.
Eat Well.
Tony
Tony Lagana
Chef Tony is a 42-year veteran of the food industry and is often known by his peers as “The New Product Guru.” Throughout his illustrious culinary career, he’s earned several notable titles and positions including Acquisition International’s “Most Influential Product Development Expert, U.S.” in 2019.
In 1997, Tony also founded Culinary Systems Inc., a group of culinary consultants that assist with culinary training, restaurant start-ups, concept development, and more. Since then, Tony and his team have generated over two billion dollars in sales for their clients in restaurants, retail, and manufacturing.
The strategic, technical, and culinary skills of Tony and his team can be seen on the menus of national chains, in the portfolio of national food manufacturers, and on the grocery shelves of products produced by major retail companies.