Foodservice is one of the most important offerings of a convenience store and represents the highest opportunity for differentiated growth. Unfortunately, many convenience retailers find themselves operating a food program that contributes to top-line sales while bottom-line profit is eroded by high waste and labor costs. Understanding how to successfully operate a compelling foodservice program that drives “mission meal” trips while contributing a positive net income is critical.

A proven, in-depth foodservice assessment that examines every facet of a foodservice operation – from menu uniqueness and kitchen design to price positioning, operating standards, and labor structure – is essential to running a profitable program with market-staying power. When your internal teams are furnished with a step-by-step food assessment plan complete with specifics for improving gross margin and reducing waste and operating costs, you build the internal capabilities to lead a profitable food program.