It’s noon, and I’ve already eaten two bars today. I grabbed a Luna fiber bar from an airport kiosk on the way to a 6 a.m. plane, and I swiped a Nature Valley protein bar from the CSP kitchen an hour before lunch. I have a few other bars packed in my suitcase from my pantry at home—a gluten-free bar from my husband’s stash, and a dark-chocolate-something-or-other that was floating around on the shelves for a late-day indulgence.
Reflecting the trends toward snacking, customization and better-for-you foods, soft-serve frozen-yogurt is appearing in c-stores around the country as retailers hope to ride the wave started by the restaurant industry nearly 10 years ago.
Given the amount of ink, stage time and simple conversations spent on how to improve c-store foodservice, the industry is nearly out of breath. We’ve learned there is no overnight solution, no magic bullet. Patience isn’t a virtue; clichés don’t work here. It’s table stakes.