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Training and education.
Budgets must be realistic relative to what c-stores can afford to spend, and they should factor in elements such as menu contents, equipment needed for the menu, and advertising.
High s found that one bonus of investing in foodservice is that for every $1 generated by new foodservice sales, another $1 is generated in sales elsewhere in the store, according to Chivington. The largest gains have occurred in dispensed beverages, snacks, packaged beverages, and candy.
He stressed that it is important to establish measurements while calculating ROI, and suggests c-stores standardize equipment and establish a baseline for measuring growth.
C-stores can expect added costs associated with foodservice, but these costs can be managed to drive sales and profits. Lighting, packaging, taste, quality and consistency are all key. C-stores should also keep an eye on foodservice trends. Trends are your friends, he said.