Master Foodservice from Production to Replenishment

Convenience retail is evolving fast.

Foodservice now drives a growing share of in-store sales—roughly a third, according to NACS—and continues to outpace other categories within the store.

But while operators have invested heavily in forecasting and ordering for packaged goods likes snacks, beverages and tobacco, foodservice is still managed very differently.

Most systems weren’t built for it:

• How many breakfast sandwiches do you need to prep for the morning rush, and do you have enough eggs, cheese, and bread?
• Do you have enough ingredients for grab-and-go sandwiches and wraps later today, and into tomorrow?
• And how do you make those decisions consistently across every store?

That’s where things break down.

Stores are left to figure it out on their own, leading to overproduction, missed sales, and inconsistent execution from store to store.

There’s a better way to approach it.

Operators in adjacent segments like grocery have been refining this for years.

In this session, we’ll show how those same principles can be adapted to c-store—connecting production to ingredient ordering in a way that fits faster turns, smaller footprints, and more dynamic demand.