The 2024 NACS Show in Las Vegas, Nevada, brought together leaders from the convenience store industry to discuss trends, innovations, and the future of foodservice. As convenience retailers continue to evolve their food offerings to meet consumer demand, the show highlighted a few key takeaways for operators looking to stay competitive.
Let’s break down the top three foodservice insights from this year’s event:
- Out of the Ordinary On-the-Go Food Options
Convenience stores are embracing creativity with out-of-the-ordinary menu options that go far
beyond traditional snacks. One exciting trend is the rise of unexpected twists on classic foods, offering adventurous eaters new flavors in familiar formats. From globally inspired items to fusion foods, c-stores are stepping up their game to keep customers intrigued and coming back for more.
A great example of this innovation is the egg roll, which has taken on a whole new life in convenience store foodservice. No longer limited to the usual cabbage and pork fillings, today's egg rolls are stuffed with imaginative and bold combinations. Think cheeseburger egg rolls with ground beef, cheddar, and pickles, or chicken bacon ranch egg rolls packed with shredded chicken and bacon, served with ranch for dipping. These portable, flavorful snacks are perfect for on-the-go customers looking for something different.
This trend is all about giving customers variety and fun, while still keeping food quick and easy to eat. By offering unique menu items like creative egg rolls, convenience stores are appealing to customers' curiosity and delivering bold new tastes in every bite.
- Employee Safety and Training Are Critical
While customer experience is key, behind-the-scenes safety and training for employees are equally important. This year’s show highlighted the increasing focus on employee well-being, particularly in the foodservice environment. With convenience stores becoming more complex in their operations—handling everything from kitchen areas to self-service kiosks—ensuring that employees are properly trained is a priority.
At the NACS Show, numerous discussions centered around the importance of food safety training and the role of ventless kitchen technology in keeping staff safe while operating in confined spaces. Systems like AutoFry are helping c-stores prepare fresh food without the need for traditional hoods and vents, which can be costly and space-consuming. These innovations not only reduce fire risks but also streamline kitchen operations.
Moreover, several speakers stressed the need for ongoing training programs to help employees keep up with new equipment, health standards, and customer service best practices. Retailers that prioritize a strong training program ensure both efficiency and safety in their operations, ultimately reducing risks and enhancing overall productivity.
- Chicken Reigns Supreme
It’s official—chicken is still the king of c-store foodservice. Whether it's fried, grilled, or breaded, chicken continues to dominate menus in convenience stores across the country. At the NACS Show,
this protein was front and center, with a range of new chicken-based offerings designed for portability and ease of preparation.
Why chicken? It’s versatile, affordable, and has broad appeal. From classic fried chicken sandwiches to spicy hot honey chicken tenders and innovative new chicken wraps, it’s clear that customers can't get enough. Plus, chicken’s adaptability makes it an ideal canvas for experimenting with different seasonings and flavor profiles—whether you’re offering southern-inspired fried chicken or globally influenced grilled skewers.
For retailers, the takeaway is to continue innovating your chicken menu by exploring new flavors, sauces, and formats that keep customers excited. Whether your focus is on classic comfort food or trendy international flavors, chicken’s popularity makes it a smart choice for any c-store foodservice program.
The 2024 NACS Show demonstrated that convenience store foodservice is thriving and evolving. As consumer expectations rise, c-stores must adapt by offering out of the box food options, prioritizing employee safety and training, and capitalizing on the ever-popular chicken offerings. By embracing these top takeaways, retailers can stay ahead of the curve and create a lasting impact on their customers.
