Commissary or Not? Evaluating the Centralized Foodservice Model

With foodservice having a large role in convenience retail, designing stores to support a strong food offer is paramount—from layout and customer flow to kitchen space, equipment, operations and brand experience. Featuring perspectives from retailers involved in planning and executing these locations, hear how thoughtful site design supports foodservice growth, operational efficiency and 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

Industry experts will identify the top safe food handling risks and share a practical “playbook” of resources and operational guidance designed specifically for smaller operators. From training and procedures to daily execution and accountability, participants will gain actionable takeaways strengthening food safety across their organization.

Casey's General Stores, Inc.

Amy Costello

Sr. Director - Food Safety & Quality Assurance

Cumberland Farms, Inc.

Jeremy Zenlea

Vice President, Health and Safety