OTPs Brace for More Change

A small footprint makes it easy to incorporate a pizza shoppe into almost any c-store. Courtesy: Mike Gunter

ADAPTABILITY DURING TOUGH TIMES

C-Store: Jet Food Stores Director of Food Operations: Matthew Turner Location: 54 Locations Across Georgia

RELIABLE FOODSERVICE MAKES LOCAL IMPACT

C-Store: Gunter Oil Owner: Mike Gunter Location: Birmingham, Alabama and Surrounding Areas Purchased as a new business venture, Jet Food Stores began as a 19-store chain and now operates at over 50 locations. “Drawing customers to our quality foodservice experience has been key to growing existing locations and entering new markets,” Turner says.

For Turner, the COVID-19 pandemic proved to be a unique time in which the company’s care for its customers shone through, from keeping operations as consistent as possible to continuing as a reliable source for a great meal.

Gunter has been in the convenience store business since 1991, beginning with one location in downtown Birmingham and now operating throughout the greater Birmingham area. Hunt Brothers Pizza has been a critical component of his success for most of that time with locations in ten stores (with plans to add another by the end of the year).

Uniquely, Hunt Brothers Pizza began in rural areas that could be considered food deserts and that trend continues today. “In a few of our locations, Hunt Brothers Pizza is the only real foodservice in the area,” Gunter says. “This helps us build strong ties as we have customers who come in weekly and even daily to grab breakfast, lunch or dinner. We build the relationships that are important for a locally owned and operated store.”

In addition to providing hot food options in areas where those are few and far between, involvement in the community has been a pillar for Hunt Brothers Pizza for years. “We get to know our community, support the local schools and first responder organizations, and we offer many locally made items,” Gunter says. “Our managers and cashiers know the regular customers by name.”

“We have removed nearly all other food options from our stores because none are as easy to manage or as profitable as Hunt Brothers Pizza,” Gunter recalls. This reliability, combined with a true value placed on supporting each store’s community engagement efforts, makes the Hunt Brothers Pizza branded program a great fit.

“Offering quality foodservice in towns that do not have much available to them has been great,” he says. “Our customers had a fresh, local option any time of day, especially during the COVID-19 pandemic.”

“The growth of the take-home business during COVID-19 was tremendous, and Hunt Brothers Pizza is one of the best programs to have in place for takeout,” he adds. “We had the chance to grow the evening daypart in stores that do not typically offer evening foodservice.”

Hunt Brothers Pizza also partnered with Jet to thank local law enforcement and healthcare workers in several communities. “We gave away free Hunk A Pizza® and whole pizzas as a thank you to those who served our communities tirelessly during the pandemic,” Turner recalls. “We look forward to impacting more communities in the future in the same way.”

PROGRESSING WITH THE INDUSTRY WHILE MAINTAINING GUIDING PRINCIPLES

C-Store: Friendly Express Owner: Gary Sellers Location: 35 Locations Across South Georgia

Celebrating its 32nd year in business, Friendly Express has partnered with Hunt Brothers Pizza since 1999 with its program in place in 19 locations. Sellers takes pride in maintaining a family-friendly atmosphere in his stores, which makes Hunt Brothers Pizza an ideal fi t based on their dedication to family values and guiding principles. With a focus on on-site foodservice, “we strive to say ahead of the industry and focus on technology,” Sellers says.

Partnering with a unique branded pizza program that continually adapts to the industry is key for Sellers, who believes that “foodservice will not only become a staple category in our industry, but it’ll be diffi cult to exist without it very soon.” This belief makes partnering with the industry’s leading program critical for keeping up with the latest trends and concerns.

For example, “Hunt Brothers Pizza is the perfect complement to a full-scale hot and cold deli because it focuses on the evening daypart and can also be the main program in smaller-scale foodservice programs,” Sellers says. This fl exibility represents an innovative approach to c-store foodservice founded in making the program easy to implement so it makes an impact fast.

UNPARALLELED SERVICE AND SUPPORT

Guided by their values and principles, Hunt Brothers Pizza has grown by focusing on being a blessing to each store. One main way this comes to life is through Account Managers who provide direct store delivery.

“Besides being great support on a daily basis, our Account Managers have always risen to the occasion,” says Ali, “even if they had to drive down to deliver some extra pizzas or come on Sunday to fi x equipment.”

“The Hunt Brothers team in our area runs a great, consistent operation and has been dedicated to growing our program,” adds Turner. “They assist with promotions, community engagement and problem solving when we run into issues.”

“Their support and help has certainly aided in the success we have enjoyed,” Sellers echoes. “They have been a real blessing to work with.”

For Harrill, it’s simple: “They look after us,” he says. “They’ll do anything for you.”

C-stores feature Hunk A Pizza® options as well as create-your-own whole pizzas. Courtesy: Gary Sellers

LOOKING AHEAD TO YEARS OF BUILDING PARTNERSHIPS

Without strong partnerships with customers, Hunt Brothers Pizza couldn’t have enjoyed the 30 years of growth we celebrate today. The company puts their customers fi rst because without customer dedication, growth would be hard to come by. “Something we’ve learned is to keep it simple,” Hunt says. “We understand convenience stores, and our products haven’t changed over time.”

From the moment the original Hunt brothers wanted to do things diff erently, an exciting new opportunity for c-store owners came to life. With 8,000 stores actively benefi ting from Hunt Brothers Pizza’s leadership in the industry many more are sure to follow, promoting the Hunt brothers’ original vision of being a blessing for years to come.

TXB

Is Putting Foodservice First

The company formerly known as Kwik Chek is working to transition all of its sites to the TXB brand while actively fi ghting the “gas station food” stigma by focusing on fresh, made-from-scratch foodservice o ers that go well beyond traditional c-store fare.

Brandon Frampton, TXB VP of Foodservice Operations

Isabelle Gustafson • Associate Editor

Spicewood, Texas-based Texas Born (TXB), with more than 47 stores in Texas and Oklahoma, began its transition from the Kwik Chek brand mid-pandemic and is working to update each of its sites, while also building new-to-industry stores.

What really sets this company apart is its deep commitment to quality foodservice, with a focus on freshness and local products.

TXB Vice President of Foodservice Operations Brandon Frampton spoke with CStore Decisions about the new brand and why foodservice is its “primary focus.” CStore Decisions (CSD): In what ways has TXB’s foodservice offer changed since converting from the Kwik Chek brand?

Brandon Frampton (BF): We have many excellent new food offerings, including our Texas Scorpion Bites made with spicy jalapeños, perfectly fried shrimp tacos and TXB Habanero Queso. While standout food offerings have always been a priority,

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with the TXB brand we are stepping it up from traditional cstore foods and focusing on fresh, made-from-scratch offerings that are restaurant-quality. For example, our steak strips are grilled fresh throughout the day, and we offer other fresh items like jumbo marinated tenders, blanched vegetables and our signature handmade salsa, to name a few. We are even offering artisan products like fine chocolates, gourmet cheeses, salamis and wine. Our products and ingredients are locally sourced in Texas when possible, and all our foods are non-GMO. In terms of overall quality, I like to say Kwik Chek was 2.0, but TXB is 5.0.

CSD: What are today’s consumers looking for from convenience foodservice? BF: These days, consumers are not only looking for convenience — they want quality, fresh ingredients in a clean, sanitary environment. That’s why TXB is installing hand-washing stations near the foodservice area for our guests in all of our new locations, allowing them to wash their hands before they shop without making a trip to the restroom, which works to decrease the spread of germs. We see more consumers looking to c-stores for regular meals, not just snacks while on a road trip, and they’re not willing to sacrifice their fresh, healthy options they’re used to at home. We’ve all heard the negative expression “gas station food.” At TXB, we are actively fighting this stereotype by having foodservice as our primary focus. We are constantly working to enhance the quality of our offerings for our guests, and that’s why we proudly offer a wide variety of healthy options, including takehome salad kits, veggies and fresh fruit, including blueberries, raspberries, grapes, oranges and many more. By not offering traditional gas station foods, we are catering to consumers’ wants. We also call our stores “markets” now to really drill the idea that we aren’t a typical gas station.

CSD: Which daypart is TXB’s busiest, and which holds the most growth potential? BF: Breakfast has always been strong for the convenience channel, and (that) rings true for TXB. We will continue to grow breakfast at a solid clip but feel the growth potential around the lunch daypart will yield the most gains.

First, with our menu-consolidation strategy centering on combos and ‘two-fers,’ this allows us to grow guest-check while providing value to our guests. Second, our packaging and portability now allows our guests to comfortably eat in their car, home, job site or office. Our open-faced taco combo meals have become a favorite with our guests based on the great taste and the portability.

CSD: What are some must-have pieces or types of equipment to make c-store foodservice successful in your opinion, and why? BF: Great question! We feel people make foodservice-buying decisions with their eyes. Therefore, the theater is a crucial piece of the experience, and we feel the food-line display case is the centerpiece. This is where we display our fresh fajitas, jumbo chicken tenders and scorpion bites. Second, the proper flat-top grill is another must-have piece. This allows cooking conditions to be optimal, providing a quality product, all while in the line-of-sight of our guest — again, the theater.

Lastly, but certainly not least, always purchase quality refrigeration/freezer equipment. This equipment provides the safety component and holds very expensive product that will be lost with a catastrophic failure.

CSD: What’s ahead for TXB’s foodservice? BF: We’re exploring mobile ordering and contactless payment as tools for improved foodservice. We are also looking into curbside, home delivery, ordering online and other forms of contactless payment, so guests can enjoy our fresh food offerings however they choose. We are excited to explore these payment options further, as it makes the guest’s experience easy and simple.

I believe the future looks bright for foodservice in the convenience field. I think companies are finally starting to take it seriously, and I cannot wait to see what the future brings! CSD