Share of Stomach: Competing with Quick-Service Restaurants
Where are people looking today for fast, convenient prepared meals? Where will they turn tomorrow? How about next month or a year from now? In the never-ending battle for customer “share of stomach,” c-stores are increasingly moving into space traditionally occupied by quick-service restaurants. Competing and winning this battle takes strategic thinking and decisive action.
Stay true to what makes you … you
They’re called c-stores for a reason. One of your operation’s greatest assets is its ability to offer convenience in ways few can replicate. Keep refining and expanding your ability to make it incredibly simple and impressively hassle-free for customers to get exactly what they want.
And don’t forget that part of what makes your operation so convenient is the service you’re able to provide. How can you take that to the next level? Another is the variety of options you make available. If quick-service restaurants already can’t keep up with your beverage lineup, how can you make it even harder? Those hard-to-match attributes are key to winning the customer share-of-stomach battle.
With a trend-friendly twist
If staying true to your core identity were all that mattered, there wouldn’t be the need to read any further. But customers who once expected nothing more than a bag of chips or egg salad sandwich from a c-store are looking for a lot more these days.
That means now is a great time to elevate your menu with healthier, more sophisticated options. For example, have you considered what it would take to offer plant-based menu options instead of relying exclusively on meat for protein. The key is to take a thoughtful, strategic approach to incorporating new food trends among your menu options.
Tips for share-of-stomach success
OK, you’re staying true to who you are and exploring new opportunities. What other steps can you take to win over hungry and thirsty customers? Bundling meals, especially breakfast offerings, often provides value that quick-service restaurants find difficult to match. If practical, you might also consider expanding your grab-n-go menu or the number of items made onsite or to-order.
Whatever you choose to do, make sure you’re always making a concerted effort to promote what you’re doing. Your customers need to know about your commitments to convenience, variety, quality, freshness and new menu options. Don’t keep it a secret.
Another way to win this battle is to make sure the equipment you prioritize and choose will always put you in the best position to succeed.
At Ovention, we’ve put convenience first for over a decade and we’re ready to help you win the battle for your share of each customer’s stomach. To learn more, visit oventionovens.com today.
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Cooked with Conveyor 2600/2000