Specialty Food Magazine

Winter 2019

Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

Issue link: https://www.e-digitaleditions.com/i/1061591

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Page 96 of 127

94 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com BY NICOLE POTENZA DENIS The Quick on Convenience Opportunities abound for specialty food makers as c-stores elevate their product selections. A destination for more than 165 million people across the U.S. and accounting for more than one-third of the brick-and-mortar-retail world, convenience stores are increasingly meeting consumers' immediate need to eat, oftentimes with premium fare. "C-stores are elevating the consumer experience, bringing in better-for-you items, those that are natural and organic, and more fresh foods," says Paul Pruett, specialty food industry consultant and CEO of Designer Protein. "All are potential and attractive prospects for a specialty food manufacturer." With the numbers of these stores growing, so is the expectation for premium products, opening doors for spe- cialty food makers that could lead to far-reaching brand exposure, traffic driven to other channels, and new product introductions. According to the Specialty Food Association's 2018 "State of the Specialty Food Industry" report, 15 percent of consumers surveyed report they shop for specialty foods in convenience stores. The numbers are highest among 18–23-year-olds, indicating c-stores are a channel of growing interest and appeal to young shoppers. While real estate might not be easy to come by in some c-stores, scoring placement can be a game changer. Here's the quick on convenience to help get your head in the game. article bug specialtyfood.com ❘ SPECIALTY FOOD MAGAZINE 94 specialty food maker

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