What Hot and Cold Dispensed Programs Should You Use?

Dispensed beverage programs are the bedrock of any foodservice program, and they can help operators build destination foot traffic if they are developed and executed with care and focus.

While beverage programs look simple to execute, looks can be deceiving. There are many details and components that go into building a top-notch beverage program, and it all starts with developing clear objectives and ensuring the programs are targeted to customers' needs and area demographics.

The first question operators must answer is whether they want to offer self-serve, service beverages (staff prepared and served) or a combination. A majority of convenience store operators focus exclusively on self-serve beverages. However, some are dabbling in full-service offerings – such as barista-style hot and cold coffee drinks, smoothies and milkshakes – with varying degrees of success.

For service beverages, the possibilities for handcrafted options are nearly limitless, but associated labor costs must be calculated and carefully considered. While self-serve program choices are more limited, vendors have equipment packages, proven product formulations and low labor requirements. As operators become more proficient, they can always expand into handcrafted offerings.

New Additions to Our How To Crew

Convenience Store News is pleased to announce three new additions to our How To Crew, a panel of industry-leading foodservice experts that serve as the go-to sources for our How To Do World-Class Foodservice series. The new members are:

• Maurice P. Minno is recognized as a "subject matter expert," and provides retailers and suppliers with expertise in retail concept refreshment and innovation; menu and product offerings; marketing; merchandising; strategic positioning; operations; retail brand, concept and execution audits; and procurement and supply chain solutions. In addition to his deep and broad retail consulting experience, Minno has served in senior-level management positions for several U.S. and global retail industry leaders, such as The Starbucks Coffee Co., Marriott International, BP, ampm, Wawa and Circle K. He is also a long-standing member of the Maverik Inc. board of directors.

• Chad Prast is director of foodservice and other income for the 425-store VPS Convenience Store Group, based in Wilmington, N.C. In this role, he oversees all foodservice and quick-service restaurant (QSR) programs for the company. Prast has been with VPS for seven years as its director of foodservice. Prior to this, he worked in the supermarket business as director of Deli/Bakery for Kmart Super Centers where he spent 11 years, and with Winn-Dixie Supermarkets where he worked two years.

• Jennifer Vespole is director of foodservice for Quick Chek Corp., operator of 130 retail locations in New Jersey and southern New York. Devoted to providing convenient shopping blended with an expansive range of products and services, Whitehouse Station, N.J.-based Quick Chek is a market leader in foodservice with exceptional coffee and fresh food programs. Vespole has 25 years of experience in the convenience store industry, specifically focused on foodservice and dispensed beverages. She graduated with a bachelor's in Business/Marketing from Juniata College and is currently working toward completing a master's of Food Science from St. Joseph's University.

CSNews' 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 Convenience Store News where she worked for 17 years.