Consumers are increasingly choosing convenience meals, but it doesn’t mean they want their food to be any less fresh or of lower quality. These insights are part of the National Pork Board and Pork Checkoff report, “All About Dining Out.”
“Truck stop” eating has changed with the increasing number of offerings beyond traditional snack and beverages. Think quick breakfast, fresh food options and takeout or sit-down full dinners.
Consumers spent $39.2 billion on convenience store foodservice in 2018, up 5.9% from the year before and 33% since 2013, according to Mintel research in the guide.
Nearly 80% of convenience stores reported in-store sales growth during the first half of 2018, reports the National Association of Convenience Stores. Retailers said offering fresh and healthy items contributed to the sales growth.
The quest for healthy options is key. Only 15% of consumers were satisfied with the current healthy food options at convenience stores.
Mintel reports one in five customers say they are interested in natural and organic food options.
Offering more healthy lunch and dinner options, like tenderloins or chops, could be another option for convenience store owners.
