Designing a Store with Foodservice in Mind

Is a commissary the right move for your business? This session explores two contrasting perspectives on the commissary model, examining both the operational advantages and the potential challenges. Attendees will gain insight into when a commissary can drive consistency, efficiency, and scale—and when it may introduce unnecessary complexity. Through real-world experiences and candid discussion, retailers will leave with a clearer framework for evaluating whether a commissary aligns with their foodservice strategy, growth plans, and operational goals.

Cumberland Farms, Inc.

Nathan Bartlett

Director of Culinary Center Operations

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