Why Restaurants Should Worry: C-Stores Are Now Disrupting the Meal Business

 

In 2025, the meal battlefield is no longer limited to restaurants. Today’s convenience stores (C-stores) are lean, fast, and fiercely food-forward, taking direct aim at restaurants' core customers—especially Millennials and Gen Z, who prioritize portability, value, and better-for-you choices.

“They’re not just selling fuel—they’re fueling America with fast, fresh, flavor-forward food that’s hand-held and hassle-free,”
—Steven Johnson, Grocerant Guru®, Foodservice Solutions®

 

Charting the Shift: C-Stores Gain Foodservice Ground

🔺 Menu Price Inflation Since 2021

Since 2021:

·       Restaurant menu prices have climbed +24.5%, according to the Bureau of Labor Statistics.

·       C-store prepared meal prices have risen only +12.8%—offering a distinct value advantage.

Foodservice Sales Growth (Annual % Increase)

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In 2025:

·       C-store foodservice sales are up +9.7%

·       Restaurant foodservice sales are nearly flat at +4.1%

C-stores are now growing more than 2x faster than restaurants when it comes to prepared foods.

 

The New Twist: C-Stores as Fast-Food Disruptors

C-stores aren't copying fast food—they're outmaneuvering it by:

1. Owning the Impulse Meal

·       62% of C-store customers now report buying a full meal 3x per week, up from 39% in 2019 (NACS, 2025).

·       C-stores dominate breakfast, lunch, and snack occasions, filling the void for workers, students, and delivery drivers.

2. Winning on Speed + Value

·       A chicken biscuit combo costs $3.49 at a top Midwest C-store chain.

·       A comparable meal at a fast-food brand? $5.99–$7.29.

·       C-stores win on time saved and dollars kept.

3. Fueling Healthier Preferences

Better-for-you is no longer optional. It's central to growth:

2025 Top-Selling Health-Forward Food Items:

·       Chicken sandwiches & tenders: +12.6% YoY

·       Breakfast biscuit sandwiches: +9.2%

·       Grab-and-go protein packs: +15.1%

·       Hot handheld burritos: +10.4%

2025 Functional Beverage Growth:

·       Enhanced waters: +18.4%

·       Low-cal cold brews & teas: +13.3%

·       Immunity drinks: +22.1%

·       Protein smoothies: +14.8%

 

Tech-Fueled Meal Conversions

C-stores are succeeding because they’ve removed friction from the food journey:

·       68% offer mobile pre-order or scan-and-go

·       53% bundle snacks and drinks with meals using kiosk-based promotions

·       44% are experimenting with AI suggestive selling at checkout

Compare that to the fragmented digital experience many restaurant chains still offer. The faster, cleaner, and smarter the order process, the more likely today’s consumer is to convert.

 

C-Stores Have Learned the Grocerant Lesson

"They’re building menus that travel well, price well, and taste great with minimal prep time. That’s a Grocerant 101 playbook."
—Steven Johnson, Grocerant Guru®

They’ve bundled value, beverage, and flavor into one-stop, anytime destinations. And the numbers show it’s working:

·       70% of Gen Z now say they’d rather grab a fast meal from a modernized C-store than a drive-thru.

·       51% trust a top C-store chain more than a QSR for a "fast, fresh lunch.” (Datassential, 2025)

 

3 Action Steps for Restaurant Operators in 2025

1.       Simplify to Amplify: Reimagine menus for portability, 2-hand eating, and 7-minute prep time.

2.       Reclaim Value with Freshness: Position clean labels, protein-rich snacks, and fresh pairings—don't just discount.

3.       Match Convenience Tech: If C-stores can make meal assembly, payment, and delivery easy—so can you.

 

Think About This

C-stores are feeding today’s time-starved, app-first, health-aware consumer better than ever before. Restaurants can no longer afford to overlook them. It’s time to stop ignoring the competition and start learning from it.

Want help building your next portable powerhouse or optimizing your fresh-forward menu mix?

🔗 Visit: www.FoodserviceSolutions.us
📧 Contact: Steve@FoodserviceSolutions.us

Success leaves clues—follow the ones pointing toward continued meal migration.

Takeout Is Now the Centerpiece of Family Dinner: A 30-Year Evolution from the Grocerant Guru®

 

There was a time when family dinner meant a home-cooked meal around a kitchen table—pot roast, mashed potatoes, and maybe a Jell-O mold for dessert. In the 1960s and 70s, frozen TV dinners marked the first shift from scratch cooking to convenience. By the 1980s and 90s, drive-thru culture made fast food a fixture in the family dinner rotation. But by the early 2000s, restaurant dining became aspirational—eating out replaced cooking as the center of social connection.

Then came 2008’s recession, which sparked the first big reset. Families started tightening budgets, rediscovering home meals—but not from scratch. Prepared foods from grocery stores and club formats surged. Fast forward to 2020: the COVID-19 pandemic fast-tracked everything. Overnight, dining rooms closed, apps exploded, ghost kitchens were born, and takeout became not just a habit—but a lifestyle according to Steven Johnson Grocerant Guru® at Tacoma, WA based Foodservice Solutions®.

Today, in 2025, we’ve entered a new era—where takeout is the family dinner table.

 

Fresh 2024–2025 Food Facts: The Family Meal Redefined

·       74.3% of weekday dinners are now consumed at home—but not cooked at home (NPD/CREST, May 2025).

·       72% of Gen Z and Millennials regularly buy dinner from a restaurant or C-store and eat it at home (Technomic, Q2 2025).

·       Takeout meals from grocery delis, C-stores, and QSRs grew 21.5% year-over-year in Q1 2025 (IRI, FMI).

·       Heat-N-Eat and Ready-2-Eat meals now account for over $52 billion annually in U.S. consumer spending (NielsenIQ, 2025).

·       70% of consumers say they’re more likely to order takeout if the packaging supports reheating or portability (IFMA Packaging Insights, 2024).

“Convenience once meant drive-thru—today, it means frictionless access, tech integration, and food that feels fresh-made and globally flavorful. That’s the grocerant difference,” says Steven Johnson, Grocerant Guru® at Foodservice Solutions®.

 

From Dining Room to Living Room: The 65-Inch HDTV Syndrome

Johnson calls this phenomenon the “65-Inch HDTV Syndrome.” Consumers want food that fits their lifestyle—meals that are flavorful, fast, and function as social glue for families gathered around screens instead of tables.

“Whether it’s takeout Thai curry from a convenience store, sushi from a Kroger deli, or a customizable bowl from Chipotle, consumers now expect food to be restaurant-quality, health-conscious, portable, and perfectly plated for Instagram or Netflix nights,” Johnson explains.

 

From Sunday Roasts to Streaming Suppers: The 3-Stage Shift

Let’s look at how family dinner has transformed:

Era	Meal Behavior	Key Driver
1960s–1980s	Home-cooked from scratch	Tradition & gender norms
1990s–2010s	Dining out as an experience	Economic expansion, dual incomes
2020–2025	Takeout as the primary meal source	Tech, time scarcity, value alignment

What used to be a “special treat” is now daily routine. Today’s consumers are looking for dinner without the labor, decisions without the stress, and meals that match their values—health, budget, sustainability, and taste.

 

Takeout Isn’t Just a Trend—It’s a Transformation

·       Average spend per restaurant meal: $18.32

·       Average spend for a grocery-prepared or C-store meal: $12.40

·       78% of families with kids under 14 say they’re replacing restaurant visits with takeout from retail or QSRs

·       31% of consumers say they’re reducing restaurant spending by substituting with grocerant meals (IRI, 2025)

And while fast casual once ruled the lunch crowd, it’s now losing ground:

·       Fast food is preferred over fast casual for lunch by 38% to 29% (AlixPartners, 2025)

·       Speed, price, and portability are driving consumer decisions—not ambiance or dine-in design

 

The Grocerant Guru’s Five Must-Know Takeout Trends for 2025

1.       “Family Bundles Are the New Value Meals”
Mix-and-match meal solutions are the new way to feed the whole house without breaking the bank.

2.       “Visual Flavor Is Digital Flavor”
If it doesn’t pop in the app or look good in a clamshell, it won’t sell. Consumers eat with their eyes—especially online.

3.       “Dinner Decisions Happen at 4 PM”
64% of consumers still don’t know what’s for dinner at 4 PM. Real-time deals, app alerts, and predictive bundles close the gap.

4.       “Comfort + Culture = Craveable”
Tikka wraps, elote mac & cheese, Korean BBQ flatbreads—familiar forms with global flavors are the fastest-growing SKUs.

5.       “Tech Makes Takeout Seamless”
Voice ordering, AI menu personalization, digital-only coupons, and loyalty subscriptions turn casual buyers into repeat diners.

 

From Grocery Deli to Center Stage: Takeout’s Time Has Come

From Blue Apron’s stumble to the rise of grocerant-ready meals in Walmart, Aldi, and Circle K, the path forward is clear: Consumers want fully prepared food that is easy, fast, and sharable—without needing to cook or clean.

The future of family meals is not about cooking—it’s about curation.

Ready to Be the Brand That’s on the Table?

Since 1991, Foodservice Solutions® has helped food brands, C-stores, restaurant chains, and grocery delis evolve from operators to meal solution providers.

If your brand still looks like it’s serving 2010-style experiences, it’s time to rethink, retool, and re-engage.

Call: 253-759-7869
Email: Steve@FoodserviceSolutions.us
Visit: www.FoodserviceSolutions.us

 

Takeout is no longer the side dish.
It’s the centerpiece of the American dinner table.
The only question is—will your brand be there?

Is it Time for you

to Build a Larger 

Share of Stomach

2025 Foodservice Outlook: Why "Looking Outside the Box" Is Now a Business Imperative

 

While regular readers of this blog already know that Steven Johnson Grocerant Guru® at Tacoma, WA based Foodservice Solutions® has been championing the grocerant niche since 1991, the momentum we’re seeing today is unprecedented. Back then, he was helping legacy brands build non-traditional business alliances, testing fresh formats, and experimenting with mix-and-match meal solutions. Today, that same disruptive spirit is reshaping how and where consumers get their meals—and if your brand isn’t looking outside the box, it might already be trapped inside yesterday.

Is Your Brand Generating New Electricity? Let’s get to the heart of the matter:

What’s your brand’s “new electricity”?

 

If your brand still relies on traditional dine-in, heavy overhead, or menu items that aren’t portable, customizable, or tech-enabled, it’s time for a Grocerant ScoreCard, a Program Assessment, or at the very least—fresh outside eyes.

Today’s new electricity isn’t just about new food items. It’s about platforms, partnerships, and distribution models that bring relevant, consumer-centric value.

 

2024–2025 Food Facts: Consumer Behavior Is Moving Fast

Here are some hard truths from recent industry reports and Foodservice Solutions® proprietary tracking:

68.4% of all restaurant orders in 2024 were consumed off-premise. (NPD/CREST)

72% of Gen Z and Millennials say they prefer ordering meals from apps versus in-store.

Fresh-Ready and Heat-N-Eat sales grew 18% year-over-year across C-stores, grocery deli, and retail prepared meals.

Convenience is the #1 driver of food purchase decisions for the sixth year in a row.

Digital touchpoints drive 38–52% of total QSR and fast casual sales, depending on brand maturity.

What’s changed? Consumers trust technology. They value portability, transparency, time savings, and flavor-forward food that aligns with their values—whether that’s health, sustainability, or budget.

 

New Electricity: It's More Than Food, It’s an Ecosystem

 

In my mind’s eye, the "new electricity" must fuel top-line sales and bottom-line profits while being efficient, scalable, and hyper-relevant to today’s consumer lifestyles.

That includes:

Fresh, convenient food (Ready-2-Eat, Heat-N-Eat)

Autonomous delivery systems (like drone drop or robotic sidewalk delivery)

Urban micro-farming partnerships (hyper-local seafood and produce)

Digital hand-held marketing and AI-enhanced personalization

Cashless, cashier-less retail environments (ex: Amazon Go, Circle K autonomous pods)

Smart packaging that supports traceability, reheating, and branding

Better-for-you food positioning using familiar formats (chicken bowls, veggie tacos, global sauces)

Just like Costco’s $1.50 hot dog combo still drives foot traffic or Panera’s coffee subscription created new daily rituals, every brand needs a magnet product or platform that’s both relevant and revenue-generating.

 

It’s Time for New Strategic Alliances

Think of it this way: You’re no longer just in the foodservice business. You’re in the food accessibility business. And in 2025, accessibility is about convenience, consistency, customization, and community.

Does your brand have a third-party ghost kitchen partner?
Do you offer bundled meals via grocery partners like Kroger Boost or Amazon Fresh?
Are you building your brand into new daily rituals via technology, subscriptions, or meal planning tools?

The future of food retailing is blended. Restaurants, C-stores, grocery delis, third-party aggregators, and non-traditional channels are all playing on the same field. Brands that thrive will be those that collaborate across sectors—not compete in silos.

 

Five Forward-Looking Insights from the Grocerant Guru® for 2025 and Beyond

Here are five critical insights for those looking to grow through the grocerant niche:

“Portability is Profitability”

Products that travel well, reheat easily, and are visually appealing on a screen win in digital-first marketplaces. This includes bowls, handhelds, and bundled meal solutions with beverages and sides.

“AI Is the New Assistant Manager”

Whether it’s smart inventory tools, dynamic menu pricing, or personalized marketing prompts, AI will become essential at the unit level—not just the corporate office.

“Touchless Is Timeless”

The pandemic normalized it, and now it's a standard. From autonomous stores to voice-activated ordering, convenience without contact will become a competitive requirement.

“Meal Component Bundling Drives Daypart Expansion”

Think beyond lunch and dinner. Smart bundling (entrée + beverage + snack) lets you tap into afternoon slump, breakfast-on-the-go, and late-night cravings with minimal menu investment.

“Familiar Flavors Will Globalize”

Rather than launching unfamiliar dishes, winning grocerants will apply global spice profiles and sauces to familiar formats (like quesadillas, wings, meatballs, noodles). Think Korean BBQ wings or Tikka tacos.

 

Success Does Leave Clues—Are You Reading Them?

At Foodservice Solutions®, we’ve spent over three decades helping brands evolve from good to great by embracing the grocerant mindset: blending quality, convenience, technology, and customer understanding.

If your brand looks more like 2005 than 2025, it’s time for a change.

Let us help you identify, quantify, and qualify new customer-facing food opportunities.

Call: 253-759-7869
Email: Steve@FoodserviceSolutions.us
Visit: www.FoodserviceSolutions.us

 

Your customers have evolved. Has your brand?