Convenience stores offer a quick resource to purchase common things like food principles, household items or toiletries on the way home from work or on a lunch hour. Convenience shops are also an option to fast food as many of the food offerings have changed from candy and chips to hot sandwiches, pasta, chicken and other carry-out foods. There are a couple of alternatives for starting a convenience store food program, including in-house preparation, co-branding with other restaurants or fast-food chains and commissary choices.
Test the Market
1. Determine what products are to be provided. A convenience shop may opt to start with a single food offering to test the feasibility of a food plan. In lieu of preparing to create food items in-house, which is cost-prohibitive, test a single food item that may be offered via a co-branding agreement with a local restaurant or via a commissary service which provides a wider assortment of ready products. Establish a temporary deal with the food supplier for the advertising test.
2. Advertise the meals offering using the best advertising avenues for your business. Announce the item will be provided for a limited time only. Offer incentives for customers to try out the new thing, such as offering a free small drink with buy to increase overall purchases and merchandise vulnerability.
3. Solicit feedback on the taste, quality, and popularity of the new offering. Invite individuals to take a general questionnaire about your small business and comprise the food supplies as one of the topics.
Compile survey results and sales numbers to see if market testing for extra food items is warranted. Track what times the goods were sold as well as the amount so future marketing efforts may take this into consideration and stock food carts at specific times during the day.
Another helpful resource you can follow:
Contract with co-branding or a commissary partner for a longer duration, setting merchandise to be provided, delivery and pricing choices.
Dedicate extra floor area to the food products, making a prominent location for hot food items at the checkout to boost awareness and impulse sales.
Stock products at peak times during the day as indicated on the marketing test for each new product. Increased exposure of the item at peak times and removal of the item during slow times will increase sales and decrease waste.
Consistently solicit feedback from customers about the present food offerings and track sales of individual items. Change the combination if earnings for specific items lag or when seasonal items are offered.
Test market new things regularly to gauge trends in buying habits and the popularity of new items. Offering new items can increase interest and sales.
- Consistently solicit customer feedback to monitor success of your program.
- Offer new items into test marketing to capitalize on customer buying trends.
- Test all items before making a large purchase.