Full Name
Benjamin Lucky
Job Title
VP-Foodservice
Company Name
Cal's Convenience
Speaker Bio
Ben is the culinary change agent, Menu innovator and Concept developer who takes a flavor forward approach in delivering readily executable, duplicable, fresh, and delicious foods to guests. “Earning the guest’s trust, we earn their business and turn them into loyal fans.”
His primary focus is to study food and business trends, then develop a consistent, flavorful and quality offer that appeals to the guests and delivers against Dash In values and the bottom line goals.
Ben developed a wide array of food and beverage concepts in Latin America for the ExxonMobil, On The Run brand after joining the C-store channel from the restaurant industry. He has created menus which have included: craft dogs, fried chicken, pizza, smoothies, fresh bakery, gourmet barista poured coffee and upscale Made to Order hot and cold sandwiches.
In 2014, he won the FARE Culinary Competition, creating an “original, innovative on-the-go style meal”. Later, in November 2016 he was recognized by CSP for having one of the “40 Great C-Store Menu Items” with his Calle Ocho Cuban Sandwich. In 2018, when BP/ampm became the Best New Foodservice Offering award winner for the year as recognized by Convenience Store News, it was Ben who created the menu and offer as their R&D chef.
Now with Dash In, winner of the 2021 Best Foodservice Launch from Convenience Store Decisions, he continues to create delicious foodservice innovations.
A restaurant veteran as well as an Army veteran, Ben has been in both traditional and non-traditional foodservice for over 30 years, in operations, as a sales person, Executive Chef, R&D Chef, and both a director and category manager of food service. He has worked in all countries in North and South America.
He is a Professional Chocolatier and graduate of the Barry Callebaut Ecole Chocolat in Montreal. He earned a Business degree from Regis University in Denver Colorado.
At Dash In, he is proud to have created and trademarked an upscale quesadilla called the Stackadilla ™.
On a personal note, Ben is a ‘Chicken Tender’. He has 6 laying breakfast makers that the 7 grandkids and neighbor kids enjoy watching and feeding.
His primary focus is to study food and business trends, then develop a consistent, flavorful and quality offer that appeals to the guests and delivers against Dash In values and the bottom line goals.
Ben developed a wide array of food and beverage concepts in Latin America for the ExxonMobil, On The Run brand after joining the C-store channel from the restaurant industry. He has created menus which have included: craft dogs, fried chicken, pizza, smoothies, fresh bakery, gourmet barista poured coffee and upscale Made to Order hot and cold sandwiches.
In 2014, he won the FARE Culinary Competition, creating an “original, innovative on-the-go style meal”. Later, in November 2016 he was recognized by CSP for having one of the “40 Great C-Store Menu Items” with his Calle Ocho Cuban Sandwich. In 2018, when BP/ampm became the Best New Foodservice Offering award winner for the year as recognized by Convenience Store News, it was Ben who created the menu and offer as their R&D chef.
Now with Dash In, winner of the 2021 Best Foodservice Launch from Convenience Store Decisions, he continues to create delicious foodservice innovations.
A restaurant veteran as well as an Army veteran, Ben has been in both traditional and non-traditional foodservice for over 30 years, in operations, as a sales person, Executive Chef, R&D Chef, and both a director and category manager of food service. He has worked in all countries in North and South America.
He is a Professional Chocolatier and graduate of the Barry Callebaut Ecole Chocolat in Montreal. He earned a Business degree from Regis University in Denver Colorado.
At Dash In, he is proud to have created and trademarked an upscale quesadilla called the Stackadilla ™.
On a personal note, Ben is a ‘Chicken Tender’. He has 6 laying breakfast makers that the 7 grandkids and neighbor kids enjoy watching and feeding.
Speaking At
