From your vantage point, how would you describe the current state of convenience store foodservice?

We’re in an exciting spot when it comes to convenience store foodservice. The gap between restaurant offerings and c-store offerings is really narrowing. C-stores have really stepped up their foodservice programs and have a huge opportunity to take share of stomach from restaurants.

What sets c-stores apart is the added convenience. C-stores were built on convenience. They were built on the ability for a consumer to come in and get multiple things in one trip. Different bundling opportunities within foodservice, or bundles that connect foodservice and other in-store items, offer a way to bring that traffic into the store.

How does a c-store manage to create QSR-quality products without having nearly as many people on staff?

Labor is absolutely the prime challenge that operators are facing today. Operators need to provide the high-quality foodservice offerings that consumers desire but face the challenge of how to do that.

Some operators can execute made from scratch, of course, but we’re focusing on where we can help as a supplier. Rich’s solutions eliminate some of those labor steps. For example, we have a wide range of pizza options within our portfolio, but we are really investing our time and energy within that further finished or fully finished area. That might mean freezer-to-oven pizza doughs or fully topped, ready-to-bake pizza, but with quality still the No. 1 consideration.

What foodservice daypart is most interesting to you right now?

Looking at different traffic analysis within c-stores from the last 12 months, afternoon snacking is the No. 1 c-store occasion, with a little bit more than a third of trips coming that time of day. Consumer habits have shifted. Seeing that afternoon snacking occasion really pop is interesting.

How can an operator capitalize on afternoon snacking?

By making sure two areas of the store are well-stocked as customers look for a pick-me-up. A sweet indulgence is a trend during that daypart, so my advice is, don’t only think about stocking the bakery case in the morning. Make sure it’s stocked all day long with a variety of items. Donuts play really well in the afternoon, so a nice selection of donuts is key, and cookies are a great item that can capitalize on that space, along with other sweets like brownies and muffins.

Another area of the store that we think is important during this occasion is the cold case, which capitalizes on grab-and-go snacking. That could be where better-for-you offerings come in, to capture that consumer who is looking for something to tide them over between lunch and dinner but doesn’t necessarily want to go full indulgence.

What are some products Rich’s offers that are well-suited for this occasion?

We have a few different items within our bakery portfolio that can help stock the bakery case, including fully finished thaw-and-serve items and others that are freezer-to-oven that come pre-portioned.

We have a fully finished donut portfolio filled with high-quality donuts in a full thaw-and-serve format. We offer freezer-to-oven cookie dough pucks as well as fully baked options. Some of our most gourmet cookies in our portfolio are available fully baked, and they’re a really high-quality cookie—you wouldn’t be able to tell it wasn’t just freshly baked.

What is your favorite product from Rich Products?

This is a tough one! If I’m going for a classic, tried-and-true sweet snack, our chocolate chunk cookie from our Christie Cookie Co. line never fails! If I’m looking for something savory, our cheesy pull-apart flatbread hits the spot!