Convenience Store Products | May/June 2014

Convenience Store Products magazine May/June 2014

In This Issue

May 2014
Snack Attack

Stories from the front lines of the new meal occasion.

Synergies between cold vault and fountain. Eight steps to optimize store design, labor and menu. Cigar sampling and more!


For the past 50 years, c-store operators relied on gasoline and cigarettes to entice choppers. Unfortunately, both categories will decline in shopper visitation into the foreseeable future. So how does the c-store operator compensate for the visitation rate declines of these two major categories?


Compressed natural gas (CNG) is on its way up—but blink, and you won’t miss it. There is a slow but consistent rollout of the alternative-fueling option crossing the country via both retailers, fleets and state and local governments.

Candy manufacturer Mondelez International, Deerfield, Ill., is moving forward with its Mobile Futures initiative, having developed concepts by pairing internal teams with a venture-development firm.

For the few, the invested, general merchandise is an asset, a niche segment and market-basket contributor that might not define a store but does round it out. Instead of piles of static items, general merchandise should hit on consumer trends that are just beginning their upward trajectory.

Despite several weather challenges, shorter seasons and the continued quest for value among shoppers, 2013 was a “comeback year” for the candy industry.

There’s a chance that steak tartare and fi let mignon aren’t considered snacks—but don’t bet the house on it. Snacking has become the new wild West.

The cider category continues to add to gains it has made in recent years, hitting more than $44 million in c-store sales last year and jumping nearly 203% in growth over 2012. See what's new in the subcategory.

The continuing decrease in the sales of diet carbonated soft drinks (CSDs) has been tied to concern about the safety of aspartame. How are beverage makers turning to new sweeteners to drive news sales.

In-store sampling formats have proven track records, and they can be eyeopeners to consumers, suppliers and retailers alike. They also seem to fit naturally within the confines of the convenience retail locations.

The best way to steal share of stomach from restaurants is to make it easier for your employees to deliver the brand by optimizing all the operating and investment parameters. Here are eight steps to help increase your share of restaurant visits by optimizing your design, labor and menu.

Both dispensed and cold-vault beverages have a lot of power to catalyze purchases across the store—and in several different fashions.

Cover story

The abundance of options, our increasingly busy lifestyles and our culture of customization have irrevocably changed the way we eat. Products brings you first-person stories from the front lines of the new meal occasion.

Editor's note

The Products team roamed the show floor of the National Restaurant Association’s NRA Show and the Sweets & Snacks Expo. After walking Chicago’s McCormick Place—54,892 steps total, according to my fitbit—here are 10 trends no showgoer could escape.