More in Store

Campus c-store revenue grew 10% last year, according to FSD research.

Campus-based convenience stores averaged nearly $618,000 in revenue last year, up from $563,000 the year before. More than half (58%) of campuses operate two or more c-stores, while one-third operate three or more.
It’s no surprise, then, that market participants continue to use the c-store format in innovative ways to capture more sales and adapt to students’ lifestyles. For example, California State University-San Bernardino plans to move grab-and-go items out of its foodservice operations and into a campus convenience store that is opening this fall.

FoodService Director - C-storesOn the rise: This follows the success of two c-stores that opened this past school year. “Sales are continuing to rise,” says Kim Ball, director of the new stores. “We’re capturing sales we weren’t before.”
The new store will reside in the Student Union building, which is being renovated and doubled in size. The third location will be the biggest, at 1,200 square feet, and will have two cash registers, two employees and one person to stock the shelves.

The first store, Coyote Express at Jack Brown, replaced vending machines and a food cart. The 253-square-foot unit offers salads, microwaveable foods such as burritos, soups and frozen yogurt, and non-food items like books and pens. It generated sales of $106,285 in the first nine months, with a check average of $1.98.

In November the university opened Coyote Express in the form of a 705-square-foot portable trailer outside an academic building. Sales were $101,243 for the first seven months and the check average runs $2.40. “This location has the opportunity to pull from other buildings,” says Ball. Customer counts range from 500 to 600 per day. Products include frozen foods.

See you at C3: Last spring, Aramark’s C3 Express, a “mini-convenience store” format, opened at Central Michigan University in Mount Pleasant. It replaced a food cart and averaged $1,000 in daily sales, from about 500 transactions, near the end of last semester. That’s an increase in sales of 60% over the cart’s volume.

“We had outgrown the cart,” says Paul Kramer, Aramark’s district manager. “As our product mix grew it wa not as aesthetically pleasing as we would have liked.

The new operation stocks top-sellers such as bottled beverages, packaged snacks and gum, sundries and grab-and-go items delivered from a central kitchen. It also has a self-serve coffee counter featuring Java City coffee. Fastest-moving items are bottled drinks and C3 Express grab-and-go items: salads, sandwiches and fruit.

More From FoodService Director

Industry News & Opinion

Labor secretary nominee Andy Puzder has officially bowed out of consideration for the cabinet position, according to the Associated Press .

Puzder, CEO of CKE Restaurants—the parent company of Hardee’s and Carl’s Jr.—was tired of being under fire for hiring an undocumented immigrant as a nanny and being accused 26 years ago of physically abusing his wife, an unnamed source told CBS News . The agency reported that Puzder was unlikely to show for the start of his confirmation hearings tomorrow.

Puzder has also been attacked by organized labor for comments suggesting that...

Industry News & Opinion

Risley Dining Room at Cornell University in Ithaca, N.Y., has just become 100 percent gluten-free, 14850.com reports.

For the past two years, the university has slowly phased out gluten in the dining hall’s menu by eliminating it in its stir fries, biscuits and brownies.

Instead of offering gluten-free versions of typical college fare, including pizza and pasta, the dining service team aimed for more sophisticated restaurant-style items.

Along with being gluten-free, Risley is also peanut free and tree-nut free.

The dining room is the second college eatery...

Industry News & Opinion

James Madison University in Harrisonburg, Va., recently hosted a weeklong program called Weigh the Waste, which aimed to show students how much food gets wasted in dining halls, The Breeze reports.

Throughout the week, students placed food they were about to throw away on a scale located near the trash bins at one of their dining halls. At the end of the week, the school tallied the waste and saw that 817 pounds of food had been wasted.

School officials hope that the annual program, which it’s hosted since 2015, will remind dining hall patrons to only take as much food as...

Industry News & Opinion

The University of Maryland will begin offering weekly specials at all of its dining halls this semester, The Diamond Back reports.

The weekday specials will allow Dining Services to offer past menu items that students miss as well as new dishes students have been requesting, according to a spokesperson.

Students can find out which specials are being offered each week via dining hall table tents as well as through Dining Services’ social media. During select weeks, the specials may reflect a particular theme, such as Taste of the South.

Read the full story via...

FSD Resources