Branding foodservice programs is critical if operators want to differentiate themselves from the competition and elevate their offering beyond the generic. »

At this early stage of development, operators should first leverage all of the national consumer packaged goods branding at their disposal. »

As volume increases, operators should begin spending money to develop their own branding, which will enable them to take full advantage of all the profits instead of sharing them with outside brands such as QSRs. »

All operators at this level of foodservice have branded proprietary programs and continuously upgrade their image, branding, and food and beverage programs to ensure they remain viable and relevant. »

Strategically sourcing foodservice programs with the right mix of convenience store distributors and manufacturers is critical to ensure program success and differentiation, right pricing and margin management. »

Once operators have selected programs they can successfully execute at every store on a daily basis, they can build their procurement strategy and processes. »

As foodservice programs become more complex and intricate, operators will begin utilizing a wider variety of suppliers, manufacturers and distributors. »

Even the most advanced operators struggle with broadline foodservice distributor relationships because these organizations are more focused on the restaurant business. »

Dispensed beverage programs are the bedrock of any foodservice program. »

Self-serve beverages are the best choice for this level of operator, industry experts agree. »

Contemplate how you will continue to expand your offering and  perhaps how to get into some form of service beverages. »

At this level, operators likely have a wide array of coffee offerings prepared to order »

Once you have assessed your store facilities and business volume, firm decisions must be made about the scope of the menu offering. »

The primary focus of the foodservice beginner is to develop and/or upgrade dispensed beverage programs first, beginning with hot beverages, and then cold and frozen dispensed beverages. »

At this stage, operators are expanding beyond self-serve, grab-and-go foods to include more robust offerings such as custom-made sandwiches, salads and hot foods. »

Advanced foodservice operators must continuously hone and refine menus and take advantage of seasonal offerings, and also handle high volumes. »

Understanding operating costs and skill requirements are key.  »

Foodservice can significantly increase convenience store profits, but it is more complex than any other in-store category and must be treated as its own business within a business. »

 Whether you are a large or small operator with limited or no foodservice experience, the discipline of evaluating your current business and facilities is similar, though not identical. »

As an intermediate operator, you are likely offering more robust food offerings and have moved into custom-made sandwiches, salads and perhaps even hot foods. »