Think c-store foodservice programs are not a threat to quick-service restaurants? Think again.

It’s not news that the lines between various foodservice segments continue to blur. Yet when it comes to the demarcation between quick-service restaurants and c-stores, the numbers don’t lie: It’s getting harder and harder to see the actual lines. 

What did we learn from the NRA’s 2025 State of the Industry report? What’s the actual cost of brand loyalty? How do restaurant operators see tariffs impacting their businesses? Answers to these questions and more This Week in Foodservice.

Another chain gets acquired out of bankruptcy. C-stores continue to expand their footprint. Consolidation comes to the robotics and automation segment. These stories and a few more This Week in Foodservice.

Convenience stores, Mexican restaurants, resorts and many more operations offer frozen beverages. Whether your frozen beverage maker/dispenser produces slushies for kids or margaritas for grown-ups, you can take several steps to keep them running smoothly.

Flexible. Authentic. Sustainable. Inclusive. Social. Future-Forward. 

Is the restaurant industry in contraction or growth mode? Can a better employee experience lead to a better customer experience? We answer these questions and more This Week in Foodservice.

The restaurant industry remains in expansion mode despite facing some challenges. Ghost kitchens’ appeal is anything but spooky. A casual dining chain prepares for a 2024 IPO. A c-store chain tries to perk up its coffee service. These stories and more This Week in Foodservice.

Convenience stores have upped the ante when it comes to foodservice with menus becoming a point of differentiation. The challenge then becomes finding equipment that is multifunctional that can fit in these stores’ small footprints but still produce high-quality, consistent food with minimal labor and training.

No longer relying on the roller grill, convenience stores are continuing to transform their foodservice programs to give restaurants a run for their money.

Observations from The NAFEM Show. A c-store tests delivery robots. Plenty of mixed labor news. These stories and more This Week in Foodservice.

For the longest time, when someone mentioned food sold at a convenience store, the first thing that came to mind was not so much a menu item but a piece of equipment: the roller grill.

Speed and volume play a greater role in foodservice equipment selection for the convenience store segment than other food sectors.

Convenience stores, particularly those with a strong food focus, faced many of the same challenges as restaurants when on-premises foodservice shut down to slow the spread of the coronavirus. Self-service options, such as coffee and roller grill items, were halted, and larger chains had to manage through varying local rules.