You've probably noticed a change in your customers' buying habits this year. Your fellow retailers have, and their expectations for sales growth are high for the coming year. Much of the action revolves around self-serve beverages and freshly prepared foods, which means some fresh thinking around foodservice programs is more needed than ever.
How are you preparing your assortment and your menu to meet these changing demands? What have c-store leaders already tried, and what's working?
CSP investigated these questions and more with its first C-Store Grab-and-Go Trends report, available for a free download. More than 130 retailers like you shared their challenges and needs, as well as their recent moves that made a difference, to frame the big picture of foodservice in the convenience industry. Get your copy of the study today, and benchmark your performance and your strategy compared with other decision makers.
More is More on Menus
Retailers were more likely to increase than decrease sales recently, and most of them point to new items – both food and beverage, and prepared and packaged – for that success. View report
Merchandising & Marketing
Value and promotion will always be important, as is a merchandising strategy to display new offerings in upgraded cases, end caps, or displays, especially for fresh foods. View report
Waste Not
C-store leaders are improving their assortment with appealing brands and trends, but they're trying to find SKUs that flow to the bottom line while minimizing waste and shrink. View report
Open to Ideas
Much would motivate retailers to innovate their F&B offerings even more, including and especially inspiration from their customers, their suppliers, and other stakeholders. View report
Looking the Part
Respondents credited the tried-and-true strategies like loyalty and value deals, yet their most effective marketing tactic for grab-and-go were investments in merchandising and displays. View report
