RaceTrac Opens New Florida Travel Center

The retailer also deployed new food safety technology across 580 locations.

May 02, 2024

RaceTrac announced the opening of its newest travel center in Vero Beach, Florida. The large format store is located in the West Vero Corridor on Highway 60, near I-95.

The new location is over 8,000 square feet, with a large outdoor patio, front-canopy fueling stations, an extended canopy with additional lanes for high flow diesel with bulk DEF options, free Wi-Fi, and a large seating area.

Inside, RaceTrac offers a wide selection of on-the-go food and beverage options, including:

  • Grab-and-go pizza and sandwiches
  • Whole and cut fruit and salads
  • Classic c-store options including roller grill favorites like hotdogs and Tornados
  • Six blends of freshly ground coffee with creamers, sweeteners, and toppings
  • RaceTrac’s Swirl World frozen treat station with a variety of frozen yogurts and sorbets and toppings that include chocolates, candies, and nuts for added customization

RaceTrac also recently doubled down on its commitment to food safety, deploying an automated temperature monitoring solution from Disruptive Technologies across 580 locations. According to a press release, the project underscores “RaceTrac’s ongoing commitment to providing its guests with safe and fresh food while significantly increasing operational efficiency.”

“At RaceTrac, the safety of our guests and team members is our number one priority and aligns with our mission to make people’s lives simpler and more enjoyable,” said Chase Roth, special projects manager at RaceTrac.

Josh Tate, director of store operations, added, “We’re looking into different ways to use the data Disruptive Technologies provides to bring efficiency and insight to our operations. That could be predictive maintenance, identifying equipment anomalies, monitoring doors and windows or adding humidity data. The more data we have, the smarter we can be.”

For more on food safety, read “Food Safety Is a Shared Responsibility” from the January issue of NACS Magazine.