Fundamentals That Makes or Breaks a Foodservice Program

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

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