Designated Donut

Treating breakfast as a QSR-grade program highlights the foodservice revolution at c-stores

The breakfast customer is the most valuable and most fickle foodservice guest in the c-store. They are willing to pay after actively comparing and rewarding those who nail freshness, quality, and a credible menu of options.  

But you can sometimes have too much of a good thing.

The focus on foodservice that’s transformed the U.S. c-store industry has bolstered traffic, revenue and employment. From basic offerings to larger menus that have taken share from quick service restaurants, the changes have often come without adopting the fresh purchasing and operating practices required for sustained margin growth.