Most convenience stores have made huge strides in foodservice but are uncertain of the « next step. »
Quick-service restaurants (QSRs) and fast-casual brands have spent more than 50 years examining every aspect of customer behavior, so their experiences can offer c-stores a shortcut to foodservice success.
QSR and fast-casual brands start by linking a well-documented menu strategy to specific business objectives. The strategy prioritizes the menu products and states how they will help the brand meet its objectives. It guides all foodservice merchandising and communications (posters, banners, window clings and, particularly, menuboards) and helps identify new menu items and those that should be eliminated.
Read the full article featuring Tom Cook, from King-Casey, in CS News here.