As foodservice drives growth in convenience retail, competition with quick-service restaurants intensifies. Learn how to elevate food offerings through menu innovation, kitchen design, and digital integration to meet evolving consumer demands.
Related Sessions
GREAT DEBATE: POINT COUNTERPOINT
Foodservice
Commissary or Not? Evaluating the Centralized Foodservice Model
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.
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.
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.
