Recent research suggesting that convenience store foodservice is increasingly competitive with conventional quick-service restaurants tells the what, but not the why.
The short answer to “why” for some is: better guest frequency and margins. And that should concern traditional restaurant operators.
A late 2011 Technomic Inc. report found that C-store foodservice operations are increasingly “falling into the same consideration set as fast-food restaur
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Contact: Desiree Torres Desiree.Torres@penton.com
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