DALLAS - New foodservice products such as chicken empanadas, mini beef tacos and beer-infused brats may be coming to 7-Eleven stores in the near future, but the Dallas-based c-store chain isn??t alone in the quest for new and innovative menu items.

The Dallas Morning News reported that as c-stores continue to expand their fresh food offers, "they will be seeking a fresh crop of foodies to help them think and act more like restaurateurs." In fact, many are chosen from a talent pool that typically applies to restaurant chains.

"I think historically, people that were in foodservice stayed in foodservice and people who were in retail stayed in retail. But the lines are very blurred these days," Kelly Buckley, vice-president of fresh foods innovation for 7-Eleven, told the newspaper, adding, "Everybody??s playing in everybody else??s area now. I don??t think there are classical silos in place any longer."

According to the National Restaurant Association, the U.S. foodservice industry will add 1.3 million new jobs in the next 10 years, which includes convenience stores.

For convenience and fuel retailers, foodservice is a fast-growing category. Jesus Delgado-Jenkins, senior vice-president of merchandising for 7-Eleven, told the newspaper that up to 25% of the space in a typical 7-Eleven is dedicated to fresh and hot foods, up from about 15% just 10 years ago.

Coupled with a growing category like foodservice is a need for more expertise. Programs like NACS CAFÉ help retailers create a culture of foodservice by offering resources and education for building an effective and profitable foodservice program.

"A lot of people who came into the c-store foodservice side have come from the (fast-food restaurant) side or from fast-casual," Nancy Caldarola, education director for NACS CAFÉ, told the newspaper, adding, "We want to find the right people who want to come in and help us create a hospitality environment??We would love to see restaurant people join us."

And while many savvy retailers have honed their foodservice skills over the years, some consumers may initially scoff at the notion of eating fresh food sold in a c-store.

Jeff Lenard, NACS vice-president of industry advocacy, noted that politicians routinely refer to neighborhoods with only convenience stores as "food deserts." But chains such as 7-Eleven are changing this perception by investing in both the "better than restaurant quality" of their products and their foodservice talent pool.

"Look at something as simple as the roller grill," Lenard told the newspaper, adding, "Some stores may incent managers based on how little waste there is. But that could lead to a manager putting less food on the grill...or leaving it on too long...and losing sales opportunities. So having a foodservice person on staff is critical."

Upcoming NACS CAFÉ Courses
Two more NACS CAFÉ courses will be offered this year at Atlanta's Georgia World Congress Center (home of previous NACS Shows) in the Georgia State University Hospitality Learning Center: August 19 to 22 and December 2 to 5.

Here are three reasons why NACS CAFÉ is an essential tool for your foodservice development:

1. Achieve the Certified Convenience Foodservice Manager (CCFM) designation, which is recognized as one of the most comprehensive and meaningful designations in the foodservice industry. Obtaining the CCFM designation shows your commitment to continuous professional development in the convenience foodservice.
2. Stay ahead of the competition by receiving education, ideas, information and solutions that will help your company build a profitable foodservice program.
3. Increase your foodservice expertise, credibility and sales to achieve long-term success.

Hear from NACS CAFÉ Education Director Nancy Caldarola on how this program can benefit your operation.

Register today by contacting Jenn Makarsky, NACS programming and education manager.