The stereotypical image of a convenience store (c-store) in the U.S. is that of pre-packaged foods like chips or snacks, coolers full of beverages, a few gas pumps, and tobacco products.
However, over the last few decades, c-stores have evolved beyond simply offering hot dogs languishing on rollers.
Harry Milloff, CEO of the Moseley group, a consultancy company that helps foodservice operations work on their branding and optimization, said in years past, basic c-stores were referred to in the industry as “two pump dumps.”
“These are gas stations, petroleum, tobacco – really they do not speak to foodservice,” Milloff said during a panel at the 2025 Global Seafood Market Conference (GSMC) in Palm Desert, California, U.S.A. “Really, there was an open landscape in terms of food in convenience stores.”
Milloff said that open landscape started to gradually shift 20 years ago.
“It starts first with specialty coffee ... and then bringing in snacks and breakfast sandwiches,” Milloff said. “You fast forward toward models more current today, and we’re starting to see real physical restaurant spaces [that are] foodservice-centric.”
Big c-store chains across the U.S. like United Dairy Farmers, Garrett’s Family Market, and Alltown Fresh are adopting a larger-scale model with restaurant spaces and even outdoor seating for foodservice customers. That emphasis on foodservice has come along with an expanded range of food for customers to eat.
“In today’s landscape, you’re seeing everything under the sun from pizza to sandwiches to fried chicken,” Milloff said.
The panel at GSMC said expansion into more foodservice means the seafood industry has an opportunity to get into the c-store game – and it’s already looking for more seafood options.
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