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

Explore the flavor, ingredient, and menu trends expected to shape convenience foodservice in 2027. This research-driven, interactive session combines consumer insights, culinary expertise, and industry data to help identify which trends are worth testing and how to turn emerging ideas into practical, profitable menu innovation.

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