Single Store Owner

APR 2016

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foodservice 32 / Convenience Store News for the Single Store Owner / APRIL 2016 S I N G L E S T O R E HOW T O O W N E R Prepared Food / Hot, Cold, Frozen Dispensed Beverages How to Maximize the Proftability of Dispensed Beverages By BoB PHILLIPs buck' will always find value in dispensed prod- ucts," explained How To Crew retailer Ryan Krebs, director of foodservice at York, Pa.-based Rutter's Farm Stores. Baby, It's Cold Inside Data on the c-store universe from NACS, the As- sociation for Convenience & Fuel Retailing, shows that nearly every U.S. c-store (94 percent) carries cold dispensed beverages. While the fountain dispenser is often considered the domain of younger consumers, it is important not to limit your target for cold dispensed beverages (CDBs), lest you risk cutting off your nose to spite your face. "Your typical consumer [of cold dispensed bever- ages] depends on your store's brand and location," said Tim Powell, How To Crew panelist and vice president of consulting for Chicago-based Q1 Pro- ductions' Food and Beverage Practice. According to Powell, the core consumer of CDBs is male, between 18 and 35 years old, and skews Hispanic. But if you have kept up with innovation and of- fer a large variety of choices, all your customers are W ithout question, dispensed beverages, in their many in- carnations, hold a prominent spot in any convenience store retailer's wheelhouse. Taken as a whole, hot, cold and fro- zen dispensed beverages can be found in virtually every convenience store from sea to shining sea. This month, we talk with our distinguished How To Crew panel of foodservice experts to determine how to in- crease the efficiency and optimize the profitability of each dispensed bever- age segment. "Dispensed beverag- es are always preferred by the price-conscious customer, so those seek- ing more 'bang for their Foodservice 101: Call to Action Always offer at least three cup sizes. If there are three options, consumers will often choose the middle one. When only two options are offered, they tend to go small. Do your homework. Find out what programs are available from DSD suppliers, particularly in the frozen dispensed segment. Determine what will set your store apart from the competition and then do it.

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