McLane Opens McLane Innovation Kitchen

The facility, located at McLane HQ in Texas, aims to be a ‘hub for development and innovation.’

May 15, 2024

McLane Company Inc., one of the nation’s largest distributors, announced the grand opening of its Innovation Kitchen at the company’s headquarters in Temple, Texas.

Designed for customers as a full-scale replica of a c-store, the “state-of-the-art space showcases how cutting-edge retail foodservice equipment and products seamlessly fit into various footprints and counter spaces while exploring the world of McLane Fresh, Emerging Brands and CVP private label brands,” according to a statement from McLane. From visualizing how a range of products and equipment integrates into their store layout and planograms to sampling products and exploring marketing materials, customers will gain insight into how McLane's offerings can elevate their retail product mix and boost the customer experience.

Beyond the showcase experience, the space will serve as a dedicated hub for development and innovation, allowing the McLane Fresh team to conceptualize and test new menu items that cater to evolving consumer trends and customer requests.

“We are excited to unveil the McLane Innovation Kitchen, a space that embodies our dedication to innovation, collaboration and a world-class customer experience,” said Vito Maurici, McLane customer experience officer. “Through this platform for product testing, creation, and display, we have the opportunity to engage with customers at every stage of their retail foodservice journey.”

The Innovation Kitchen provides a variety of offerings including Cupza!, McLane’s award-winning beverage line, Central Eats grab-and-go products for every daypart, Prendisimo pizza, and made-to-order options.

In October, McLane spoke with NACS Magazine about its evolving foodservice offer.

“It’s a constant conversation about food here,” said Jon Cox, president, retail foodservice. “We want programs that are easy to execute and offer an end-to-end solution. We vetted the entire process, from purchasing pieces of equipment to helping retailers market their program—and even guiding them through quality assurance and food safety.”

Keep reading “As Convenience Transforms, So Does McLane” in the October issue of NACS Magazine.