Not every food trend can directly apply to the c-store industry, but enough can be translated with proper tweaks based on your clientele and capabilities. The salad, sandwich and breakfast menu all stand to evolve based on bigger themes emerging across the foodservice landscape.
What food trends are you following this year that you think could work in a c-store?
At the beginning of every new year, we take a collective pause to analyze the past and look into the future. It’s a good exercise to take some time to think about where we are going as an industry and how to position our businesses for success. So let’s take a look at some trends that I think are not only hot, but also ones c-stores can jump on.
Healthy food. I highlighted this last year as well, so technically it is not new. But it continues to be a focus for a greater number of Americans when making their daily food choices. What constitutes healthy continues, and will continue, to evolve. For c-stores, some areas of focus are grab-and-go foods that project freshness, embrace functional ingredients and incorporate whole grains.
Think fiber-rich salads with unique whole grains and bright, fresh colors. Offer protein (vegetarian or not) to add some heft and a bigger price tag, and look to vegetables and fruits bursting with antioxidants and other health halos.
Ethnic breakfast items. Traditionally, breakfast has been the most resistant meal time to change. But the talk on the street is that 2017 will see internationally based breakfast experimentation. I think the biggest opportunity is with authentic Latin flavors. Imagine hot breakfast burritos with Latin-spiced stewed meat, or chorizo and eggs. Think about tamales filled with poblano chilies, slow-cooked onions and cotija cheese. How about offering piping hot corn tortillas with sweet and savory fillings and various authentic salsas that the guest can customize to their liking? Then finish it all with a cup of frothy Mexican hot chocolate.
Indian. This is a trend I have anticipated for years. It is finally here, although perhaps more as a fusion cuisine than traditional Indian. The jumping-off point here is popular Indian flatbreads such as naan and chapati. Tiptoe into this trend by using Indian flatbreads as pizza crusts, wraps and bases for cold sandwiches and panini, with or without Indian ingredients.
Local. This continues to be a mega-trend. Aligning with local growers, producers and even restaurants leads to simple labels, interesting products and the customer feeling good about their purchase. This strategy will differentiate you from competitors and break the c-store mold.
Christopher Koetke is vice president of Kendall College School of Culinary Arts in Chicago. He is a certified executive chef and certified culinary educator by the American Culinary Federation. Have a question for him? Email awestra@winsightmedia.com, subject “Ask the Chef.”
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