Conveince stores have long been a part of the food landscape in America, but traditionally, they've served a need outside the scope of fast foot & fast casual restaurants. That trend is changing as more and more businesses clamor for their share of the food selling market, and many convenience stores are starting to jump on the latest dining trends. As reported by
QSR Magazine, brands such as Sheetz and Cumberland Farms are making inroads, and consumers are started to look to service stations and conveinence stores for more than just gas and a packaged snack.
Convenience store are widespread throughout the US, and are already familiar names for most consumers. People are accustomed to grabbing some packaged snacks while they fill up. And as QSR Magazine notes, in recent years, fast-food brands have been partnering with service stations (think of a Togo's or Taco Bell inside, or adjacent to, a gas station), so the idea of having a more complete meal at these locations is not something new.
What is new, and what should keep restauranteurs on their toes, is the fact that many of these stores are attaching their own name to fresh-made products, and expanding their space to show off the new selections.
QSR Mag quotes Bonnie Riggs, an analyst for the NPD Group, who notes that "a lot of C-stores started to ask themselves what they really got by putting another brand in their store", in regards to partnerships with established restaurants.
Conveinience stores are uniquely positioned to capitalize on recent food trends. As businesses operating in the age of smartphones, on demand services, and impatient customers, conveince stores' reputations as quick stops makes them an idea choice for those who've grown accustomed to fast, no-frills service. These businesses are starting to expand and change their designs, creating spaces where customer linger longer. Also, with grocery store widely starting to take a piece of the fresh-made pie, consumers are already accustomed to the idea of restaurant quality, prepared food in a non-restaurant environment. If someone will grab a sandwhich at whole foods, why not some pasta salad from the local quick stop?
Restaurants are facing heat from a lot of new competition; Silicon Valley style start-ups are attempting to deliver everything from snacks, complete meal kits, and even restaurant-made meals. Grocery stores are moving into sit-down restaurant territory, and now conveince stores are following suite. Has your restaurant felt pressure from local conveince stores, or are you worried about new competition moving in? Let us know what you think via Facebook, Twitter & Google+.
Source:
QSR Magazine
Image Credit:
FLICKR (AJ Batac)
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