A convenience store operator's foodservice strategy should start with quality menu development and determining the role foodservice will play in the overall operation. Once the strategy is determined, all the other components â cost of goods, pricing, margins, labor, spoilage, promotions, marketing, etc. â will flow from there.
Convenience Store News' How To Do World-Class Foodservice report is researched and written by Maureen Azzato, a freelance content developer and editor with more than 20 years of business publishing experience, with a primary focus on foodservice and retailing. Previously she was the founding publisher and editorial director of On-the-Go Foodservice, a publication for cross-channel retail foodservice executives, and publisher and editorial director of CSNews, where she worked for 17 years.