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.

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