Top Five Considerations in Food Service for C-Stores

Last month we were invited to join a group of esteemed colleagues to present on a webinar about the difficulties in food service within convenience stores. The consensus is that it might not be as easy as you think. Considerations such as infrastructure and design come into play as well as execution and branding. In the end, every store aspires to be special and desires to deliver a unique experience to their customers to keep them coming back.

Fresh food plays a large role in today’s convenience store experience. During the webinar, we touched on the five key factors in food service to consider when going fresh:

Know Your Shopper

Today’s shopper has evolved to care more about wellness and transparency. Many of them fall into the millennial cohort category, making up 91 million consumers; the largest generation in US history.  Retailers that connect with their shopper through providing safe, healthy and consistent food are well positioned to build customer loyalty.

Recipe Management is Foundational

When considering transparency, it’s foundational to have a recipe management system to collect nutritional information from recipes, calculate costs and monitor actual margins of products sold. Due to the new regulations around the FDA menu labeling law, retailers must gather and retain calorie and nutritional data and have that properly displayed for the consumer. Having the right tools can take nutrition facts, ingredients and allergens and automatically send them to the printer, ensuring all information in each recipe is also on the label.

Optimizing Shrink Is Good

It’s ok to have shrink! There’s been a paradigm shift that builds a percentage of shrink into the sales model. It’s inevitable that you will have waste at the end of the day, but inventing best practices around how to measure it and minimize it will help boost your sales performance.

Go all in with Fresh

The profit leaders in the fresh food industry are those who have reinvented the perception of the typical gas station. According to a study published by NACS', “Food service accounted for 21.6% of in-store sales, representing 36% of gross profits.” Providing that enhanced consumer experience can prove to be profitable if done right.

Arm Employees with Tools

Having the right software tools will empower your employees, but they must be easy to use and deliver relevant data.


 Read how we helped Kum & Go with their food service needs. 


 About Applied Data Corporation (ADC)

ADC helps 130 grocery and convenience retail chains across 11,000 stores in 11 countries make fresh possible with our integrated fresh item management software suite, InterStore. Learn more at



Top 5 Considerations in Food Service { Infographic }