14 necsema M2M Why Packaging Is the Missing Piece To C-Store Foodservice Strategy The New Era of Convenience Store Foodservice Today’s convenience stores are serious food destinations, and evidence suggests that they may even be winning the competition with fast food for today’s time-pressed, price-conscious consumers. Survey research from InTouch Insight found that 72% of consumers viewed c-stores as a viable alternative to fast-food restaurants in 2025, up from just 45% two years earlier. That uptick in customer sentiment has translated directly into measurable growth: CoBank research found that c-store foot traffic increased nearly 60% from 2021 to 2025. In fact, market research from Kearney shows that foodservice now outsells tobacco products for c-stores. C-stores have tapped into this growth by not just accelerating sales of traditional favorites like taquitos, doughnuts, and soda, but catering to today’s consumer with everything from salads to sushi to fresh-cut fruit (and offering today’s GLP-1-influenced shoppers protein-rich, healthy choices). As operators expand into fresher foods, broader menus, and more dayparts, packaging has become an increasingly important pillar of the foodservice strategy. The right packaging needs to preserve freshness, reinforce consumers’ confidence at the shelf, streamline operations, control waste, and protect margins. For c-stores looking to turn grab-and-go foodservice into a long- term source of growth, choosing the right packaging is now a more strategic business decision than ever before. Why Packaging Matters More Than Ever The move from packaged snacks and hot roller-grill staples to salads, sandwiches, bowls, and complete meals has profoundly changed what moves through the c-store supply chain. The most popular growth segment foods often combine fresh ingredients, sauces, and different textures, and many are prepared at a central commissary before being transported, stocked, and sold across multiple dayparts. That creates more opportunities for lost freshness, leaks, damage, and inconsistent presentation. Today’s Packaging Has to Do More A single grab-and-go package may need to keep greens crisp or a sandwich intact from the commissary to the cooler, prevent leaks and contamination, and arrive ready to merchandise without repacking. Once displayed, clear visibility and tamper evidence help customers assess the food and trust that it has been handled safely. The format also needs to be easy to seal, stack, transport, and stock while limiting material use and supporting recyclability. Five Ways Packaging Supports Successful Grab-and-Go Programs For c-store operators, these demands translate into five practical areas where packaging can strengthen grab-and-go performance and help continue to push into new revenue-generating product categories without sacrificing quality. 1. Preserving Freshness and Extending Shelf Life Secure seals, protective barrier properties, and formats aligned with the food inside help maintain flavor, texture, and appearance for longer. That gives operators more time to sell each item, reduces spoilage, and can make it practical to distribute fresh foods across a wider network or on less frequent delivery schedules. 2. Building Consumer Confidence at the Shelf Customers often judge a grab-and-go item before they ever taste it, which is why leak resistance, tamper evidence, and a polished presentation are all important signals that the prepared food has been handled with care. This confidence is particularly important for c-stores: market research from Mintel found that 70% of consumers expect fresher, health-forward options, yet only about 25% trust c-store foodservice hygiene. Premium packaging that protects food quality is both a direct investment in brand reputation and a marketing investment that may build the trust needed to entice shoppers into new product categories. 3. Improving Operational Efficiency A package affects nearly every step between preparation and purchase. Formats that are easy to fill, close, label, stack, transport, and stock can reduce handling time and help products arrive ready for the case. Standardized packaging also simplifies packaging inventory and makes presentation more consistent across locations, helping operators scale a foodservice program without adding unnecessary complexity. Streamlined, versatile packaging also makes it easier to provide for more seasonal variety without reinventing packaging design for each new product. 4. Protecting Profitability The lowest-priced package does not always equate to the lowest overall cost in actual c-store operations. Poor seals, damaged products, inefficient handling, and short selling windows can quickly erase small savings in unit price. Packaging that reduces shrink and food waste while supporting faster turnover allows operators to capture more value from the food they already produce and stock. 5. Supporting Sustainability Through Better Design Sustainability gains can come from using less material, incorporating recycled content, and choosing designs that improve recyclability. Extending shelf life also helps address the environmental impact of food that is produced, transported, and discarded before it can be sold. Thoughtful design brings these improvements together while retaining the protection and performance a fresh-food program requires. The Bottom Line? Choose Packaging That Supports Long- Term Growth Packaging should be evaluated by its effect on the whole foodservice program, not unit cost alone. The strongest solution is one that preserves the product, works efficiently behind the scenes, earns customer attention in the case, and helps more of each item sell at full value. Looking forward, c-stores will get the greatest ROI from packaging that can build on consumers’ growing trust in high- quality food offerings. Craig Muldrew VP of Marketing, Lacerta Group
