In today's tough economy, foodservice is an area of opportunity convenience stores need to explore. In many cases there is a great potential for growth in your existing food service offerings or maybe you want to get into the food service business. Foodservice can be a profit center or it could be a loss center for the average operator. This workshop addresses the differences between proprietary and branded foodservice. It also takes an in-depth view of the differences between operating a successful food service operation and a convenience store operation. Class size is limited to 35 participants and pre-registration is required. Walk-in attendees will be accommodated on a first-come, first-served basis.
- What the difference is between foodservice and c-store operations
- Is branded or proprietary foodservice the best fit for your operation?
- Does it make sense to implement a foodservice offering?