Buffeted by lockdowns, labor shortages, supply chain problems and escalating costs, the past five years have not been particularly kind to major fast-food brands. Many of the quick-service restaurant giants such as McDonald’s, Starbucks and KFC have experienced declines in customer traffic and, especially over the last six months, have watched their profit margins be impacted as a result. Consumers, especially those from lower-income demographics, seem to have lost the sense that fast food represented “good value.”
Apart from cost pressures and value perceptions, the quick service segment of the restaurant industry is also having to cope with quiet competition from another type of business – the convenience store
Of course, convenience stores have long sold ready-to-eat foods in the form of packaged sandwiches, soft drinks and roller-grilled hot dogs. But since the pandemic that industry has gotten serious about food service, with modern “C-store” layouts devoting space to a veritable food court of tasty options.
The convenience store industry, faced with declining gasoline sales thanks to the growing popularity of electric vehicles, has latched onto ready-to-eat food as the growth opportunity to pursue. Food service sales convenience stores currently represents about 30% of total stores sales and contribute generously to the bottom line. In contrast, just two decades ago food service sales were only about 12% of the industry’s total take at the cash register.
Unlike the quick service restaurant sector, convenience stores have continued to rack up year-over-year sales and customer count increases, most recently reporting a 2.4% growth in sales for 2024.
That’s a result any fast-food eatery would be glad to report.
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Side Dishes
In celebration of National Burger Month, on April 28 Red Robin Gourmet Burgers & Brews will be introducing several items to its menu.
A new Backyard BBQ Pork Burger will get its flavor profile from a topping of hickory-smoked pulled pork, barbecue sauce and hardwood-smoked bacon. Garnishes for the new burger include cheddar cheese, onion straws and more; a “bottomless” side will also be included.
Backyard BBQ Pork Nachos will feature Red Robin’s signature Yukon Chips topped with hickory-smoked pulled pork, a drizzle of beer cheese-bacon fondue, Whiskey River BBQ sauce and ranch dressing. Sliced jalapenos will serve as garnish.
Three special beverages – a Peach-Berry Freckled Lemonade in both nonalcoholic and vodka-spiked versions and a Peaches & Cream Milkshake – are also making a month-long appearance.
There are Red Robin locations at Holyoke Crossing in Holyoke, on Hazard Avenue in Enfield, and in Manchester, Conn.
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Massachusetts State Sen. Julian Cyr, a Democrat whose district includes part of Cape Cod and the Islands, has renewed his quest to end the Massachusetts ban on restaurant “happy hours.” As he did during the last Legislative session, Cyr is linking the existing happy hour ban to what he refers to as the Commonwealth’s “fun problem.”
Cyr believes that lifting the ban on discount drinks would not only be good for the restaurant business but would also remedy what he sees as a socializing shortfall in the Bay State. He contends that bringing back happy hours would make life more enjoyable for younger people and could even help keep them from moving out of state.
The current ban on happy hours dates back to 1984. Cyr’s assertion is that things have changed since then, thanks to the deterrent effect of tougher drunk driving laws and the widespread availability of ride-for-hire services.
When Cyr’s proposal was last before the Legislature, the Massachusetts Restaurant Association, which lobbies on behalf of the industry, actively opposed an end to the happy hour ban.
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All this week (until Sunday, April 27), the Friendly’s Restaurant at 54-56 Main Street in Florence is holding a grand reopening celebration. Newly redecorated and under new ownership, the Florence location is marking the change with a full week of special deals.
A weekday dine-in special is being offered from Monday, April 21 until Friday, April 25. Diners under the age of 12 can eat free from the kid’s menu with a qualifying purchase of an adult meal.
Over the weekend of April 26 and 27, there’s a carry-out treat being planned. Buy a single scoop cone or dish for carryout and get a second one free.
The above promotional deals are available at the Main Street, Florence location only. Contact the restaurant at 413-584-1772 for more details.
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Eat, Drink & Be Holyoke is being celebrated on May 1 at the Holyoke Senior Center on Pine Street.
Sponsored by the Holyoke Rotary Club, the event, which will run from 5:30-8:30 p.m., will feature food tastings from a number of Holyoke restaurants. Beverage samples will be provided by Quality Beverage of Chicopee; Wine Haus and Vineyard of Granby will conduct tastings.
Live music and a silent auction will also contribute to the evening’s fun.
Tickets for Eat, Drink & Be Holyoke are available at Eventbrite.com. Proceeds from the event will go towards supporting Rotary projects in Holyoke, South Hadley and Granby
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Abandoned Building Brewery of Easthampton is hosting a Maker’s Market on Sunday, April 27, from noon-5 p.m. The Market will be bringing together more than 25 local craft vendors while Vegan Pizza and a Provisions pop-up will be offering good things to eat.
Abandoned Building’s brewing efforts, which include IPAs, barrel-aged dark beers, and ales made in the Belgian style, will also be available.
To learn more about the Maker’s Market, contact Abandoned Building Brewery at 413-203-2537.
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Tutti Quanti, a Sturbridge-based market specializing in Italian food imports, is hosting a tasting on Tuesday, April 29, from 6:30-8 p.m.
Three new Italian wine varieties will be poured, and samples of cheese, pasta, and charcuterie also will be available.
Tickets for the tasing, which can be ordered at Eventbrite.com, are $15 plus a convenience fee.
Tutti Quanti answers at 774-241-0476.
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99 Restaurant & Pub locations across Western Massachusetts have introduced a spring season selection of menu add-ons.
These include Meatball & Moons, a small plate that incorporates two marinara-sauced meatballs garnished with mozzarella balls and a dollop of ricotta. Three entree selections – a Balsamic Bleu Cheese Ribeye Steak, pan-roasted Swordfish Steak and a Grilled Chicken Capri Salad – are also available.
99 is also bringing back its Colossal Lobster Roll in either a Connecticut-style format (hot and buttery) or filled with a mayonnaise-and-celery lobster salad. Either style of Lobster Roll comes with fries and coleslaw.
These limited-time items, along with several specialty cocktails, will be available through June 15.
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As part of CEO Brian Niccol’s program of returning Starbucks to its “warm and comfortable” roots, the coffee chain is updating its employee dress code in a manner that’s designed to emphasize the iconic green Starbucks apron.
Starting May 12, Starbucks baristas and counter people will have to adhere to a defined color palette that will incorporate black, company-logo tee shirts; black, long-sleeved shirts; and pants in black, denim blue or khaki.
The stated objective of the new dress code is to create a sense of familiarity across all of Starbucks’s North America locations.
Starbucks has also been re-engineering its operating procedures, recently announcing that it was working to shorten wait times. The new goal, according to company officials, is to fulfill drink orders, both in-store and drive-thru, in four minutes or less.
To help meet this target the chain has been working to reduce the operational complexity in its stores by streamlining the drink menu and bringing in outside consultants to suggest fixes that will expedite the flow of orders.
Hugh Robert is a faculty member in Holyoke Community College’s hospitality and culinary arts program and has nearly 50 years of restaurant and educational experience. Robert can be reached online at [email protected].
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