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

Sponsored Content
fish tacos

From High Liner Foods.

Younger consumers are driving an increased focus on sustainability, and more consumers overall are demanding a wider variety of seafood on menus. With shifting interest in seafood, operators need to be familiar with the seafood consumer—who they are, what they’re looking for and when they eat it—to more effectively boost interest in seafood dishes.

Understand consumer habits

Technomic’s 2017 Center of the Plate: Seafood & Vegetarian report finds that 65% of consumers eat seafood at least occasionally (once every 90 days or more), either as an...

Industry News & Opinion

The Missouri House of Representatives has initially approved a bill that would enable students with dietary issues to forgo mandatory meal plans at public colleges and universities, U.S. News reports.

Approved Tuesday, the bill would grant students with medical documentation of food sensitivities, food allergies or medical dietary issues the right to opt out of meal plans.

Supporters of the bill say it will allow students to not have to pay for food they can’t safely eat, while opponents say that the bill will negatively impact schools financially. According to legislative...

Industry News & Opinion

A study released by Sodexo indicates that gender-balanced management improves team performance.

The 2018 study is an expansion of a previous Sodexo study that launched in 2014. The expanded study analyzed 50,000 managers in all levels of management from 70 entities around the world over five years.

The study found that teams managed by 40% to 60% women had better employee and client retention, saw fewer workplace accidents and increased their operating margins and employee engagement.

Industry News & Opinion

Rick Farmer, executive chef for St. Jude Children’s Research Hospital in Memphis, Tenn., and Stephanie Powers, executive chef of Spring Harbor, a retirement community in Columbus, Ga., were crowned the winners of MenuDirections’ 2018 Culinary Competition.

Split into teams of two, chefs had 60 minutes to prepare and plate their own entrees using a preselected basket of ingredients such as beans, mushrooms and orange sauce. Each dish was judged on its presentation, taste and creativity.

The winning dish was orange glazed pork with a black bean and wild mushroom cake topped...

FSD Resources