Ruiz Foodservice recently conducted a survey of C-store decision makers to gather input on the key forces shaping the future of foodservice. The findings reveal a clear picture of where the industry is headed and how you can stay ahead.
Looking Ahead at Hot Foodservice
As C-stores continue to compete more directly with QSRs, operators are clearly thinking ahead about how their foodservice programs need to evolve. When asked, “How do you see your foodservice program evolving in the next 3–5 years?” the overwhelming majority pointed to growth and reinvestment. Rather than standing still, operators are planning to broaden their menus, enhance their offerings, and put new equipment in place to support higher quality, greater variety, and increased demand.
plan to expand menu options
intend to invest in new equipment
foresee no major changes
Looking further down the road, operators expect the next wave of innovation to reshape not just what they serve, but how customers experience foodservice inside the store. Their responses to the question, “What trends or innovations do you think will emerge in the C-store foodservice industry in the next 5–10 years?” point to a future defined by broader menus, more sophisticated customer experiences, and a growing role for technology to streamline ordering and operations.
anticipate expanded menus
predict advanced customer experiences
expect fully automated/minimal human interaction ordering
Roller Grill Innovations
A longtime standard of C-store foodservice, the roller grill is still seen as ready for upgrades. When asked what advancements they’d like to see in roller grills and the products they serve, operators pointed to a clear dual opportunity: smarter technology that simplifies operations and more creative product formats that expand daypart appeal.
“I’d love to see a roller grill and microwave in one cabinet.”
“I could use more enrobed options like corn dogs and wrapped meats, calzone rollers, different flavor profiles.”
“I’d like to see Bluetooth connectivity with the POS system that senses when a product was placed on a section of the roller.”
“Signage indoors and out is very useful. I can’t sell it if customers aren’t aware of what we sell.”
Two Big Disruptors
While innovation and expansion are top of mind, operators are also keenly aware of the forces that challenge growth. When asked what they believe will be the biggest disruptors to C-store foodservice over the next five years, responses centered less on external competition and more on internal pressures. Rising costs and shifting consumer expectations are seen as far more impactful than delivery platforms or QSRs.
Rising food and labor costs
Changing consumer preferences/health trends
Third-party delivery and QSR competition are less concerning
There are many factors shaping where C-store foodservice is headed. Navigating what’s next takes the right partnerships and support. Ruiz Foodservice is here to help with our suite of tools and insights designed to keep you prepared for whatever the future brings. Explore our free Foodservice Forward resources today.
