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Food

  • Staying power

    At 181, Nova Scotia’s Frieze and Roy is celebrated as Canada’s oldest general store Everybody in the community of Maitland, NS, roughly 90 kilometres from Halifax, knows that you can get potato chips, lottery tickets, and even maple syrup at Frieze and Roy.
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  • Celebrate good times, come on!

    Changing consumer behaviour is affording c-stores a unique opportunity to help customers mark special moments, from family moving nights to Halloween, but it starts with the right product mix.
  • Burger King addresses climate change by changing cows' diets

    Burger King is staging an intervention with its cows.
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  • Canadians’ quarantine cuisine unveils new habits and opportunities

    With many having more time, this renewed focus on social engagement together has prompted a host of new behaviours.
  • Canada's growing food insecurity issue

    StatsCan confirmed what most of us already know: Canada is becoming a hungrier place.According to a survey conducted by the federal agency in May, almost one in seven (14.6%) Canadians indicated they lived in a household where there was food insecurity in the past month.
  • How will c-store foodservice rebound post-pandemic?

    As the country gets back to business (and school), Jeff Dover, president of fsSTRATEGY, shares 8 best practices for welcoming back hungry customersFoodservice is an increasingly important segment in convenience stores.  The impact of COVID-19 restrictions surrounding foodservice has been devastating for many foodservice operators.  As convenience store foodservice is almost exclusively eaten off-site, the impact on stores allowed to remain open has been relatively minimal.  However, foodservice at convenience stores must change to ensure continued success.  Customer comfortMost consumers are eager to return to their normal lifestyles as lockdown restrictions are eased and eating food away from home is no exception.  The key to success will be having sanitation and safety practices for guests and employees visibly in place for those less comfortable with convenience store foodservice.  Word of mouth of such practices will result in more people comfortable with using your foodservice offerings.  Being known as “doing things right post-COVID-19” will help.  2. MasksStaff preparing and serving food should wear masks.
  • Couche-Tard rolls out new "Fresh Food Fast" program

    Like all convenience store retailers, Alimentation Couche-Tard Inc.
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