Commissary or Not? Evaluating the Centralized Foodservice Model

As foodservice continues to play a larger role in convenience retail, designing stores to support a strong food offer has become increasingly important. This session will explore the key considerations involved in developing a foodservice-focused site—from layout and customer flow to kitchen space, equipment, operations, and brand experience. Featuring perspectives from retailers involved in planning and executing these locations, attendees will gain insight into how thoughtful site design can support foodservice growth, operational efficiency, and the overall customer experience.

Rusty Lantern Markets, LLC

John Koch

Manager/CEO

Convenience foodservice and beverages are being reshaped by economic pressure, changing routines, health-driven behaviors, and evolving consumer expectations. In 2027, successful offerings will balance familiarity with discovery, indulgence with value, and function with enjoyment. This session explores the forces influencing food and beverage decisions, from global flavors and snack-first eating to protein, functional benefits, moderation, and customizable drinks. Using a research-driven foresight approach, attendees will learn which trends have staying power versus short-term hype, why they

Culinary Tides, Inc.

Suzy Badaracco

President

Strong food safety practices are essential to building customer trust and operating a successful foodservice program. In this session, attendees will explore the top food safety risks facing convenience retailers and receive a practical “playbook” of resources and operational guidance designed specifically for smaller operators. From training and procedures to daily execution and accountability, the session will provide actionable takeaways retailers can use to strengthen food safety across their organization.

Casey's

Amy Costello

Sr. Director - Food Safety & Quality Assurance

Cumberland Farms

Jeremy Zenlea

Vice President, Health and Safety