Let's take a look at the history behind Valentine's Day, why it's attached to chocolate and sweets, and how those items can help delivery revenue to commercial bakeries.

The mall used to be a staple of Americana, becoming a landmark in towns and cities across America. During their heyday of the 80s and 90s, malls were the best place to go shopping, hang out with friends, watch movies, and get the full "American Dream" experience.

Up to 20% of restaurants have closed permanently due to the COVID-19 pandemic. While that's sad news for the 79,000 restaurants no longer serving customers, it represents a unique opportunity for convenience stores willing to sell fresh food along with the usual snacks and beverages, as consumers look to fill that void by finding food options in other places. With c-stores slowly returning to pre-pandemic sales, it seems like a good time to fill the gap left by shuttered restaurants.

With gas prices at historical highs, many C-store owners are feeling the toll. Customers are spending more at the pump and less in the store, which is bad news for revenue. People might think that higher gas prices mean that C-stores make more money, but that isn’t the case.

In recent years, convenience stores, also known as C-stores, have seen a drastic increase in popularity. C-stores offer an extensive array of products, including household items, groceries, and pre-made foods in one convenient location. However, these helpful stores are often viewed negatively as a last resort offering low-quality items. Thankfully, the public perception of C-stores has changed over the past several years, as consumers have become more open to the idea of quick meal options.

Who doesn't love comfort foods in winter? There's something about the start of chilly weather that compels our taste buds to crave foods that make us feel content. Whether for breakfast, lunch, or dinner, customers want them at any time of the day.

The pandemic redefined many facets of daily life. Restaurants and other businesses within the broader foodservice industry initially suffered from closures and dining habit transitions. Originally, people spent more money at grocery stores and QSR drive-thrus for home-cooked, fast food, or grab-and-go meals. Although dine-in experiences are now on the rise, off-premise sales remain strong and are trending much higher than before the pandemic.

A term first used in the mid-1700s, sandwiches are a portable food that’s a customer favorite. Able to be constructed out of different breads, meats, cheeses, and condiments, the sandwich is enjoyed by people of all ages. So how can a small sandwich help increase profits for stores?

As convenience stores rely more on in-store purchases than gasoline sales, keeping up with the latest trends in consumer purchasing has never been more necessary. Cold ready-to-drink (RTD) options have become a staple for many consumers who want something other than a carbonated soft drink to quench their thirst and keep them going. Providing those customers with cold coffee, tea, and other RTD options can help increase beverage sales and drive food sales.

Holidays are a time for families to get together and celebrate, which often means travel. And even travelers who aren’t traveling cross country will be searching for places to stop and stock up on food and drinks. Not only will consumers be looking for convenient grab-and-go items, but they’ll also have their eye out for stocking stuffers and a hot cup of coffee to knock off the winter chill. Preparing for that extra foot traffic with the right merchandisers can help convenience stores increase impulse purchases and profits.

Nothing says the holidays like gingerbread, pies, panettone, and decorated sugar cookies. Offering customers fresh desserts they can bring home to enjoy with their friends and family can set your restaurant or bakery apart from the competition. And being in the know about the latest dessert trends can help.

For many years, adult children and their parents have contemplated how best to spend their golden years. Many have pictured assisted living facilities as places where there are limited options, and where residents must relinquish a lot of control to the staff. They picture strict times for meals with residents ushered into a great dining hall and encouraged to eat whatever is put in front of them. Fortunately, things are looking a lot different in recent years.

Hotel visitors are often tired and look to enjoy some simple conveniences without leaving the hotel. The advent of restaurant and grocery delivery services meets some of those needs, but hotels can also tap into this market.

Consumers are looking for healthy convenience. As lives get busier, consumers need ready-to-eat foods that will fit into their lifestyle. However, they are no longer willing to sacrifice health and taste for convenience. Having healthly options ready to purchase without waiting for customer service is a plus in many foodservice businesses. And using Federal Industry merchandisers can make it even easier.

It is essential for operators to understand they need to create a food display design that works for their customers, not what works for their competitors or even a sister store in another area. Each location has unique needs, and a new year gives retailers an opportunity to refresh their design with an updated look that will have long-term benefits.

One way school nutrition programs can increase participation and revenue is to provide a wider range of food items, and one way to easily provide a wider range of menu options is to move them to a point-of-service that doesn’t require consistent staffing. Essentially, schools can use some of the same methods used in retail and grocery stores to attract more students – grab n go merchandisers.

At the height of the pandemic, grab-and-go dining, along with takeout and delivery, were the major forms of dining. But even as the restrictions lift and a return to normalcy slowly comes to fruition, the concept of grab-and-go isn’t going anywhere. With kids back in school and people going back to the office, convenience stores, cafeterias, and other foodservice operations with pre-packaged meals see the need for grab-and-go in high demand.