Fundamentals That Makes or Breaks a Foodservice Program

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

Is a commissary right for your business? Hear two contrasting perspectives on the commissary model on the operational advantages and the potential challenges. From building consistency, efficiency and scale to introducing complexity, this candid discussion will offer a framework for evaluating whether a commissary aligns with your foodservice strategy and growth plans—or not.

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