Fresh Food Management

7-Eleven Canada is inviting Canadians to visit the new pizzeria in their neighbourhood, as the c-store introduces a new lineup of hand panned pizzas made with Canadian ingredients.

While convenience stores have been expanding their fresh produce for years now, new evidence from the U.S.

Brothers build original foodservice program in downtown Toronto.

More than 70 countries have pledged to do more to cut down on the amount of food lost due to poor refrigeration.

With the upcoming federal election, party leaders have a lot issues on their plates, but food and agriculture may not be one of them.

In its continued effort to cater to office crowds and commuters,Longo’s opened its doors Monday to a “small-scale, convenience-based grocery store” it’s calling Pronto Eats.Located in Toronto’s underground PATH system at Hudson’s Bay Centre at Yonge and Bloor just steps away from the subway, the store will offer ready-to-eat and semi-prepared meal options as well as roasted coffee and handcrafted espresso-based beverages.“For those who work inside or nearby, the PATH is a place where time, quality, and convenience intersect, and this is at the core of what Pronto Eats plans to deliver,” said Longo’s spokesperson Rosanne Longo in a press release announcing the store opening.Grocery Gateway same-day pickup will be available at the store, and customers can also pick and pay for items through the Ritual food-ordering app.

 Customization, freshness and bold flavors — these are qualities that an increasing number of consumers, particularly younger ones who have growing buying power, say they most want in the food they buy from convenience stores and other foodservice operators.This makes a strong case for offering made-to-order foodservice programs, but some existing c-stores don't have the in-store space to fit a full made-to-order program, while other c-stores might not be able to support or staff one based on the local market.C-store retailers without made-to-order foodservice programs are not doomed to fail; they can still be competitive — if they invest in and execute high-quality grab-and-go programs.Even chains that do lean in hard on made-to-order are leaving money on the table if they do not maintain a grab-and-go offering and put effort into keeping it strong.Here are four ways to make a grab-and-go foodservice program shine:1.

Consumers increasingly want food that is fresh and convenient to their lifestyles, but capitalizing on this opportunity requires foodservice operators to have a plan.