By Leah Ash

It’s no surprise that coffee is a popular item in c-stores. “What has surprised me the most recently is the amount of cold coffee and how quickly it’s catching up to hot coffee,” said Farley Kaiser, senior director, culinary and innovation, The McLane Company, at the company’s annual expo McLane Engage in July.

A driving force in this shift to cold coffee is that younger generations—Millennials and Gen Z—are leaning into cold energy, including both iced coffee and energy drinks. The next generation, Gen Alpha, is also going to prefer a different form of energy than hot coffee.

"Based on the data we’re seeing, by the time Gen Alpha turns 18, many may prefer cold brew and beverages over traditional hot coffee, having grown up with different energy habits,” said Jon Cox, vice president of retail foodservice, McLane.

Cox advised that c-store operators should lean into being “fast followers” of trends. He said retailers should watch what QSRs and pop-up coffee shops are offering. “This is out there. Operators need to be in the cold coffee game. They need to be in the creamer game. They need to be in the flavor shot game,” he said.

Another trend in foodservice highlighted at the event is that consumers want customization. Craig Fishburn, global head of sales for New Zealand-based beverage syrup company Shott Beverages, said: “It’s a great way for c-stores to keep your customer coming back … The people that come to your c-stores want innovation. They want what’s on trend.”

Offering customization in beverages, and in other aspects of foodservice like prepared food, can also help c-stores offer trending options quickly. “So, mango pineapple becomes a trend. You can work with your beverage partner and they can help you create a fruit additive that you can add to your tea and lemonade,” Cox added.

When the product is no longer trending, operators can easily swap out the syrup on the beverage bar for a new, on-trend option. The same idea applies to adding new sauces to prepared food. The flexibility allows them to stay current with evolving consumer preferences and experiment with LTOs that keep the menu fresh and engaging.

Better-for-you is another growing trend, said experts at McLane. “A lot of functional ingredients have made their way from supplements to health and beauty to food, and now it's merging over into beverage as well,” Kaiser said.

Cox advised that retailers should move strategically in the better-for-you foodservice space. “As an operator, you don’t necessarily have to start with plant-based chicken nuggets but could consider offering salads or cut fruit.”

At the upcoming 2025 NACS Show in Chicago October 14-17, NACS is hosting a variety of education sessions focusing on foodservice, including “Hot Today, Gone Tomorrow? Navigating Flavor Trends,” where experts will discuss the process of identifying a hot flavor, developing it and then deciding whether it has the potential for long-term success.