In the convenience store marketplace, margins continue to tighten on core products such as candy, snacks, and tobacco. Forward-thinking operators are attempting to stem the tide by introducing foodservice into their stores.

The good thing is that most of our facilities provide plenty of customer traffic and space within the store to enable modifications for introducing a foodservice operation.

If you manage this process correctly, you will enjoy the benefits of high-margin products that address a growing customer need of improved foodservice. On the flip side, if you run your foodservice operation like a typical c-store and you will be disappointed with your results.

This course outlines all the components – from operations to equipment to layout to merchandising – to successfully launch a winning foodservice program.