Welcome and opening remarks

We all speak of having a great culture. Some even identify their culture as being food-forward. But, who decides and drives that definition? Is there truly buy-in on the front lines? And, how do customers perceive that culture? Several members of the Kwik Trip team discuss how the company's culture has empowered them to be the best they can be.We all speak of having a great culture. Some even identify their culture as being food-forward. But, who decides and drives that definition? Is there truly buy-in on the front lines? And, how do customers perceive that culture? Several members of the Kwik Trip team discuss how the company's culture has empowered them to be the best they can be.We all speak of having a great culture. Some even identify their culture as being food-forward. But, who decides and drives that definition? Is there truly buy-in on the front lines? And, how do customers perceive that culture? Several members of the Kwik Trip team discuss how the company's culture has empowered them to be the best they can be.We all speak of having a great culture. Some even identify their culture as being food-forward. But, who decides and drives that definition? Is there truly buy-in on the front lines? And, how do customers perceive that culture? Several members of the Kwik Trip team discuss how the company's culture has empowered them to be the best they can be.

What will competitive differentiation look like in 2025 and beyond, and how will we get there given our space and equipment constraints, inflation and costs and having QSRs getting uber specialized like Salad and Go, SWIG, Dutch Brothers and Slim Chickens?

In today's rapidly changing marketplace, convenience stores are at the forefront of evolving consumer trends, particularly in the food sector. This presentation delves into the generational shifts driving these changes, highlighting how convenience stores are adapting to meet the diverse needs and preferences of Baby Boomers, Generation X, Millennials, and Generation Z.

Taste of Downtown Tampa Food & Sightseeing Tour

Are you thinking of adding a commissary to be used for production of finished goods, like breakfast sandwiches, regular sandwiches, salads and burritos? While this can help optimize a store operation, it is only one goal of a commissary or production kitchen. During this session and based upon his vast experience as a chef, traditional restaurant operator, convenience store foodservice director and current owner of a multi-award winning food truck and restaurant, Chef Bob Derian, will share important insights around the pros and cons of a commissary/production kitchen, focusing on the needs of the multi-unit operator and the opportunities a production kitchen can offer to decrease food cost and increase consistency and quality.

Foodservice remains an essential driver of growth, differentiation, and customer loyalty. With Millennials and Gen Z representing a significant portion of the population, companies face the challenge of delivering innovative beverage programs, proprietary food offerings, and exceptional service experiences that resonate with these increasingly influential shopper segments.  Discover the future of foodservice through an exclusive presentation of new and insightful research conducted by the EnsembleIQ Research team. 

In the evolving landscape of c-store foodservice, menu innovation is the cornerstone for attracting and retaining diverse customer segments. This presentation will explore actionable strategies for leveraging menu development to garner new c-store customers. Attendees will gain insights into how introducing new menu items, whether through copycat innovations, groundbreaking creations, or generational targeting, can drive top-line sales and bottomline profits.