Consultant projects c-store food sales to surge 3.5% annually through 2015
LAS VEGAS -- "It's not just the hot dog on the roller grill," said Tim Powell. "Things are so much different than what they were even five or six years ago."
And so the $10.7-billion convenience foodservice industry has matured from a mere decade ago when extended shelf life and limited roller grill were extolled as progressive, high-margin opportunities for the convenience channel.
Shell removes unbranded offer from 19 U.S. terminals
HOUSTON -- Shell Oil Product US stopped offering unbranded gasoline products to rack customers at almost 20 terminals based on low sales volume. This decision, which went into effect March 1, "was made after evaluating availability of replacement fuel in the same market to ensure existing customers would not be adversely impacted by the exit," a Shell spokesperson told CSP Daily News.
Retailer expands offering to enhance snack occasions
YORK, Pa. -- It was a day like any other at Rutter's Farm Stores. Jerry Weiner, vice president of foodservice, had been trying to come up with just the right bologna for a fried bologna sandwich he wished to introduce. He was in the kitchen at one of the stores, when the thought struck him that bologna was very similar to hot dogs in taste and texture. He cut a hot dog into long strips, fried them, and realizing they curled up when fried, dubbed the creation a "Pigtail."
Regulatory threats "slowly moving toward prohibition": NATO
Convenience Retailing University 2010
Senior marketing executives, category managers and managing executives in convenience retailing know there is just one conference every year that is geared specifically for their unique responsibilities - and that's Convenience Retailing University!
When: February 1-3, 2010
Where: Sheraton Downtown Phoenix, Arizona
In an exclusive 60-minute report, UBS Tobacco Analyst Nik Modi gives you the latest insight into key tobacco segments, from cigarettes to moist smokeless to cigars. Modi will also offer his thoughts on the recent lawsuit filed in opposition of FDA oversight of the category.
Are you ready to take your foodservice program to the next level? Should you market like a QSR to win, or are traditional retail strategies more appropriate in this crazy consumer market?
On the heels of the second annual Foodservice at Retail Expo (FARE), and a follow-up to this spring's popular "20 Solutions in 20 Minutes" CyberConference, Fare magazine presents "Foodservice Trend Translations." In this fast-paced, high-energy webinar, foodservice consultant Ira Blumenthal and Fare executive editor Abbie Westra will explore 20 foodservice trends translated into actionable, profitable ideas for your operation.
Visit 24-7 Connect.
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24-7 Connect Virtual Expo is a permanent online tradeshow featuring listings and information-packed virtual booths for thousands of industry suppliers, arranged by product category. There are more than 100 detailed information subcategories, all searchable by product and supplier.
24-7 Connect provides all attendees the ability to:
Access downloadable information on the industry's latest products and services
Search for contact information for thousands of industry suppliers
Drop a Virtual Business Card to request contact or arrange a meeting
Store items in your briefcase for up to 10 days and email them to a colleague
Search for products and services in more than 100 detailed sub-categories
Super Performance
CSPTV visits with Speedway SuperAmerica President Tony Kenney to discuss the chain's stellar performance.
Runtime: 05:54
HOUSTON -- Shell Oil Product US stopped offering unbranded gasoline products to rack customers at almost 20 terminals based on low sales volume. This decision, which went into effect March 1, "was made after evaluating availability of replacement fuel in the same market to ensure existing customers would not be adversely impacted by the exit," a Shell spokesperson told CSP Daily News.
YORK, Pa. -- It was a day like any other at Rutter's Farm Stores. Jerry Weiner, vice president of foodservice, had been trying to come up with just the right bologna for a fried bologna sandwich he wished to introduce. He was in the kitchen at one of the stores, when the thought struck him that bologna was very similar to hot dogs in taste and texture. He cut a hot dog into long strips, fried them, and realizing they curled up when fried, dubbed the creation a "Pigtail."
