The High Cost of Customer Acquisition: Food Marketing Realities Across Grocery, Restaurant, and C-store Channels

 

In today’s fragmented food marketplace, the cost of acquiring customers is rising while loyalty remains elusive. From grocery stores to restaurants to convenience stores, all foodservice channels are spending more to win customers who may never return. According to the latest Upside report, 72% of grocery revenue comes from uncommitted customers, yet half of new shoppers disappear after just one month. The reality: a visit does not equal loyalty.

Drawing from the Grocerant Guru’s® Price Value Service® Equilibrium, retailers must create a holistic brand experience that aligns price (affordability), value (perceived quality and relevance), and service (speed, convenience, digital accessibility) in order to reduce churn and elevate the return on every customer acquisition investment.

 

Grocery Channel: Churn Challenges in the Land of Choice

The Upside report, “Winning the Uncommitted Customer,” analyzed 75 million grocery transactions and found:

·       50% of new grocery shoppers do not return after 30 days.

·       Just 7% of grocery customers are fully loyal, contrary to grocers’ belief that 53% are committed.

·       Securing one extra trip per month from an uncommitted shopper can increase revenue by 84%.

·       Loyalty program users churn at 14%, compared to 31% for non-participants.

 Grocerant Guru® Insight: Grocery retailers often focus too heavily on price. But without balancing that with relevant value (meal solutions, time savings) and service (personalized offers, fast checkout), they fall short of the Price Value Service® Equilibrium—leading to high CAC and low return.

 

Restaurant Channel: Digital Dollars vs. Loyalty Realities

Restaurants, especially QSRs and fast casuals, are funneling increasing resources into customer acquisition:

·       CAC ranges from $5–$40, depending on format and media strategy.

·       Only 20–30% of first-time diners return, underscoring the retention issue.

·       Loyalty members visit twice as often, yet adoption remains under 40%.

·       App fatigue and platform overload are eroding digital loyalty gains.

Grocerant Guru® Insight: Restaurants that skew too heavily toward service (speed, digital delivery) without anchoring value (food quality, uniqueness) or price (perceived affordability) often see fleeting gains. Only equilibrium across all three pillars fosters sustainable loyalty and lowers CAC long-term.

 

C-store Channel: Impulse Without Insight?

Convenience stores enjoy high traffic, but the race to win repeat trips is increasingly complex:

·       CAC is low ($1–$5 per new customer), but basket sizes are smaller, and margins are tighter.

·       Fewer than 20% of visits are linked to loyalty programs, but users spend 33% more per visit.

·       The opportunity lies in pairing fuel rewards with fresh food solutions, a growing trend among c-store leaders.

 Grocerant Guru® Insight: C-stores thrive when they integrate price-sensitive promotions (fuel discounts), value-driven food offerings (ready-to-eat, fresh bundled meals), and service enhancements (mobile pay, pre-order). Aligning these delivers equilibrium that enhances profitability per visit and lifetime customer value.

 

Five Strategic Takeaways from the Grocerant Guru®

1.       Price Value Service Equilibrium Is Not Optional: Today’s customer isn’t choosing based on one factor—they are judging the complete value chain. Balance is mandatory to earn repeat business and reduce churn across all channels.

2.       Win the Second Visit, Not Just the First: Acquisition should be measured not by foot traffic alone, but by conversion to habitual usage. Each successive transaction builds toward brand embedment.

3.       Dynamic Personalization Is Loyalty 2.0: One-size-fits-all rewards don’t drive behavior. Brands need real-time personalization, powered by data, to maintain relevance and close the CAC-revenue gap.

4.       Channel Blending Boosts Retention: Grocery stores offering restaurant-quality prepared meals and c-stores offering family dinner bundles are living examples of the Grocerant trend—meeting customers where they are in their daypart decision journey.

5.       Remove Friction Everywhere: The best loyalty loop is the one that’s invisible. Frictionless technology, instant savings, and clear benefits create habitual return behavior—even for formerly uncommitted customers.

 

Think About This

As food inflation flattens and consumer mobility increases, retailers can no longer afford to overspend acquiring customers who vanish. The solution lies in executing the Grocerant Guru’s® Price Value Service Equilibrium—delivering the right product, at the right price, with seamless service at every turn. Whether you're a grocer, restaurateur, or c-store operator, sustainable success will go not to the biggest advertiser, but to the operator who wins the second, third, and fifteenth transaction.

Quote from the Grocerant Guru® Steven Johnson:
"The consumer today is dynamic, not static. Food retailers must stop measuring success by transaction counts and start focusing on transaction continuity. The Price Value Service® Equilibrium isn't a theory—it's the roadmap to sustainable brand growth in a world of uncommitted consumers."

Drive Sales. Boost Profits. Stay a Step Ahead.

The Foodservice Solutions® team is dedicated to helping you grow your top-line sales and bottom-line profits.

Are you looking a customer ahead? We have the strategies to get you there.

🌎 Visit GrocerantGuru.com
📩 Contact us: Steve@FoodserviceSolutions.us

McDonald’s Mondays: 10 Reasons This Should Be a Real Thing Soon

 

When you combine consumer craving for comfort food with the psychology of routine, you get an untapped goldmine: McDonald’s Mondays. According to Steven Johnson, the Grocerant Guru® at Tacoma, WA-based Foodservice Solutions®, brands that build ritualized eating habits create daily relevance that drives long-term success. Outside eyes can elevate inside results driving top-line sales and botton-line profits, Johnson ideation can do just that!

Why McDonald's Monday's

to Build a 

Larger Share of Stomach

Here’s why McDonald’s should own Mondays — and how it can win over customers one week at a time:

1. Start the Week with a Predictable Treat

Insight: Customers crave structure, especially at the start of the week. A familiar, affordable meal like a McChicken or Sausage McMuffin adds comfort and consistency.
Grocerant Guru® Tip: Repetition equals relevance. Offer bundled Monday deals that reward routine — think BOGO breakfast sandwiches or $5 combo meals.

2. Reignite Dine-Out Habits Post-Weekend

Insight: Consumer traffic dips on Mondays after a weekend of spending. A McDonald’s Monday promo reverses that trend.
Grocerant Guru® Tip: Drive top-line growth with limited-time meal components like Monday-only sauces, secret menu hacks, or collectible toys.

 

3. Anchor Daypart Promotions Around Breakfast

Insight: McDonald's dominates breakfast — but Monday is when people skip it most. That’s opportunity.
Grocerant Guru® Tip: Push "Desk to Drive-Thru" bundles like Egg McMuffin + Premium Roast Coffee for under $3. Add a digital receipt coupon for a lunch discount.

4. Create a Weekly Brand Ritual

Insight: Brand rituals like “Taco Tuesday” or “Pizza Friday” drive repeat behavior. McDonald’s owns the scale to own Mondays.
Grocerant Guru® Tip: Position it as “Your First Win of the Week.” Use in-app push alerts to offer early morning deals and encourage check-in behaviors.

 

5. Drive App Engagement Through Exclusivity

Insight: 74% of Gen Z and Millennials prefer ordering through apps — especially for exclusive offers.
Grocerant Guru® Tip: Launch a McDonald’s Monday "Scratch & Save" digital promo — unlock surprise discounts only through the app every Monday.

6. Turn Monday into a Social Media Movement

Insight: Consumers love alliteration and shareable rituals. #McDonaldsMondays can trend with little effort.
Grocerant Guru® Tip: Seed content with influencers showcasing meal deals, mood-boosting meals, and happy team lunches. Celebrate user-generated content.

 

7. Incentivize Groups and Office Orders

Insight: Office workers are more likely to order food at the beginning of the week when meal planning is low.
Grocerant Guru® Tip: Offer group ordering discounts — “Buy 4, get 1 free” bundles or team-size nugget deals. Add a catering-friendly breakfast tray.

8. Increase Cross-Daypart Sales

Insight: 62% of quick-service customers will revisit a brand twice in one day if incentivized.
Grocerant Guru® Tip: Print “Come Back Coupons” on Monday morning receipts valid for Monday dinner — meal continuity drives frequency and trust.

 

9. Test New Menu Items at Low-Risk Times

Insight: Monday provides a low-stakes window to trial new sauces, snack wraps, or bundling techniques.
Grocerant Guru® Tip: Use Mondays to spotlight global menu items or regional LTOs. Drive curiosity with statements like “Only on McDonald’s Monday.”

10. Boost Check Averages Through Bundled Meal Components

Insight: The grocerant strategy thrives on mix-and-match meal component bundling.
Grocerant Guru® Tip: Create McDonald’s Monday Bundles (entrée + drink + side) that allow customers to swap items — such as a Filet-O-Fish + apple slices + iced coffee — creating perceived value without deep discounting.

 

Think About This from the Grocerant Guru®:

“McDonald’s Mondays isn’t just a promotion — it’s a pathway to brand ritual, digital engagement, and frequency-driven success. In today’s convenience-centric food landscape, winning the week starts with winning Monday.” – Steven Johnson, Grocerant Guru®

Success Leaves Clues—Are You Ready to Find Yours?

One key insight that continues to drive success is this: "The consumer is dynamic, not static." This principle is the foundation of our work at Foodservice Solutions®, where Steven Johnson, the Grocerant Guru®, has been helping brands stay relevant in an ever-evolving market.

Want to strengthen your brand’s connection with today’s consumers? Let’s talk. Call 253-759-7869 for more information.

Stay Ahead of the Competition with Fresh Ideas

Is your food marketing keeping up with tomorrow’s trends—or stuck in yesterday’s playbook? If you're ready for fresh ideations that set your brand apart, we’re here to help.

At Foodservice Solutions®, we specialize in consumer-driven retail food strategies that enhance convenience, differentiation, and individualization—key factors in driving growth.

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Hot Dogs and the Fourth of July: A Culinary Tradition Woven into American History

 

Every Fourth of July, as the skies fill with fireworks and neighborhoods echo with patriotic music, millions of Americans gather to celebrate the nation’s independence. Amid the festivities, one item consistently sizzles at the center of the celebration: the humble hot dog. Far more than a simple snack, the hot dog has become a cultural and culinary symbol of American freedom, leisure, and togetherness.

A Brief History of Hot Dogs in America

The origins of the hot dog trace back to Europe, particularly to German immigrants who brought sausages and frankfurters to American shores in the 1800s. By the late 19th century, vendors in cities like New York were serving sausages in rolls, creating the handheld food we now call a hot dog. It was cheap, convenient, and delicious — perfect for the bustling urban working class.

As baseball grew into America’s pastime in the early 20th century, hot dogs became stadium staples. Their portability and low cost made them ideal for large events, including the nation's birthday. By the 1920s and 30s, Independence Day cookouts featuring hot dogs became a standard across American backyards, parks, and boardwalks.

Why Hot Dogs on the Fourth?

The association of hot dogs with the Fourth of July is as much about practicality as it is about symbolism. Historically, the Fourth is a celebration of community and casual summer festivity. With families gathering in large numbers outdoors, hot dogs — easy to grill, serve, and eat — became a natural fit.

They’re also emblematic of American melting-pot culture. As Steven Johnson, better known as The Grocerant Guru®, points out, “The hot dog is a canvas of cultural convergence. German in origin, American in popularity, and endlessly customizable — it represents the diverse flavors and backgrounds that define the modern grocerant and the American foodscape.”

Insights from The Grocerant Guru®

Johnson, a leading voice in food marketing and consumer trends, sees the hot dog not just as nostalgic Americana but as a dynamic player in the evolving food industry. According to him:

“The Fourth of July isn’t just a celebration of independence — it’s a showcase of food innovation, especially at the intersection of convenience and comfort. Hot dogs are no longer limited to mustard and ketchup. Today’s consumers expect gourmet toppings, ethnic fusions, plant-based alternatives, and even fully prepped grab-and-go options from grocerants, stadiums, and street carts.”

He emphasizes the role of hot dogs in the "grocerant" — a term he coined to describe the blending of grocery, restaurant, and convenience dining experiences. “Hot dogs are grocerant gold,” he says. “They sell because they connect emotionally. People aren’t just buying food — they’re buying memory, tradition, and a sense of celebration.”

Cultural Anchors and Competitive Eating

No look at hot dogs on the Fourth would be complete without a nod to the Nathan’s Famous Hot Dog Eating Contest, held every July 4th on Coney Island since 1916. What began as a small publicity stunt has grown into a televised spectacle watched by millions. Competitors scarf down dozens of hot dogs in minutes, transforming a casual food into a competitive sport — and reinforcing its connection to patriotic revelry.

Modern Takes on a Classic Staple

Today’s Fourth of July cookouts are increasingly inclusive. Alongside traditional beef hot dogs, consumers will find chicken, turkey, vegan, and kosher varieties. Toppings, too, have exploded in creativity, from Korean kimchi to Tex-Mex chili queso. This evolution reflects larger societal shifts in taste and dietary consciousness, yet the core ritual — grilling a hot dog and enjoying it with friends and family — remains unchanged.

As The Grocerant Guru® notes, “Even as food habits evolve, rituals persist. The hot dog on the Fourth is about more than food — it’s about identity, memory, and the uniquely American way of coming together.”

Think About This

The hot dog, especially on the Fourth of July, is more than a culinary staple — it’s a symbol of unity, simplicity, and shared history. Whether served in a paper tray at a street festival or carefully garnished at a gourmet picnic, it continues to capture the American spirit: diverse, adaptable, and joyfully communal.

So this Independence Day, as the grill heats up and the fireworks begin, remember that every bite of a hot dog is a bite into history — a delicious link between past and present, tradition and transformation.

Drive Sales. Boost Profits. Stay a Step Ahead.

The Foodservice Solutions® team is dedicated to helping you grow your top-line sales and bottom-line profits.

Are you looking a customer ahead? We have the strategies to get you there.

🌎 Visit GrocerantGuru.com
📩 Contact us: Steve@FoodserviceSolutions.us

Cleanliness: The Critical Driver of Foodservice Growth in Restaurants, C-Stores, Grocery Service Delis, and Retail Foodservice

 

In today’s hyper-competitive foodservice landscape, one factor stands out as the cornerstone of trust, customer loyalty, and long-term revenue: cleanliness according to Steven Johnson Grocerant Guru® at Tacoma, WA based Foodservice Solutions®.  Whether it’s a national restaurant chain, a local deli counter, a bustling C-store kitchen, or a high-traffic grocery deli, visible hygiene standards are now a top-tier driver of consumer choice.

According to research from Thinking Ahead TORK, cleanliness now outranks both food quality and price as a customer priority. In fact, 83% of C-store customers say cleanliness directly affects their purchasing decisions—and the same sentiment is echoed across restaurant reviews, online ratings, and return visits.

 

From Forecourt to Fork: Cleanliness Shapes Every Food Experience

As The Grocerant Guru®, I’ve long championed the rise of the grocerant—where grocery stores integrate restaurant-style food offerings—but cleanliness has become a broader customer expectation across every channel, including:

·       QSRs like Chick-fil-A, Chipotle, and Panera Bread, where open kitchens and visible prep areas highlight sanitation practices as part of the brand.

·       Fast casuals and independents, where online ratings often hinge on restroom conditions and table cleanliness as much as flavor.

·       C-stores like Wawa and Casey’s, which continue to redefine convenience with chef-prepared pizzas, hoagies, and breakfast bowls.

·       Grocery deli counters and food halls, where made-to-order meals mimic restaurant-style service.

If a customer walks into a restaurant and sees overflowing trash bins, sticky floors, or staff ignoring cross-contamination protocols, that meal—no matter how delicious—is unlikely to earn a repeat visit.

 

Clean Tables or Closed Tabs: Hygiene Drives Digital Reviews

In restaurants, cleanliness has a direct correlation with online reputation and consumer trust. According to a recent National Restaurant Association study, 65% of customers say a dirty restroom deters them from returning, and 56% will leave a negative review over hygiene concerns—even if the meal was satisfactory.

Cleanliness is no longer just a compliance box. It's part of the emotional value proposition that includes safety, hospitality, and pride of service. From McDonald’s emphasizing restroom inspections to Texas Roadhouse maintaining spotless peanut-shell-free floors, top-performing restaurants know that clean is visible—and it matters.

 

Retail Deli Expectations Are Now Restaurant-High

Grocers like Wegmans, Publix, and Hy-Vee have invested heavily in food halls and branded restaurant concepts within their stores, while independents have upgraded service deli departments with global flavors, rotisserie chickens, and freshly prepared entrées. But the line between restaurant expectations and retail foodservice has fully blurred according to Johnson.

Customers now ask:

·       “Would I trust this store to serve me dinner?”

·       “Is the food prepped in a clean, professional space like a restaurant?”

·       “Does this store offer the same hygiene standards as a standalone restaurant?”

From open prep stations at Whole Foods Market to sushi chefs at Fresh Thyme, the optics of sanitation are now a brand differentiator.

 

Visible Sanitation: A Front-of-House Necessity

In a post-COVID foodservice environment, customers are acutely aware of sanitation. According to the same TORK study, 76% of customers said visible sanitation efforts influence their purchase behavior.

This holds especially true in restaurants with high foot traffic or open dining rooms:

·       Seeing staff regularly sanitize tables or refill sanitizing stations instills confidence.

·       Watching kitchen staff follow gloving and handwashing protocols builds brand trust.

·       Noticing clean restrooms with stocked soap and touchless options enhances the overall experience.

Whether it’s the counter at Subway, the soda fountain at Buc-ee’s, or the tray return area at IKEA’s restaurant, these visible hygiene moments form lasting impressions.

 

Designing Hygiene for All: Cleanliness Meets Inclusion

Restaurants, C-stores, and grocers must understand that cleanliness is also about access and dignity. One-third of Americans face challenges in using public restrooms, often due to:

·       Loud hand dryers overwhelming neurodiverse customers.

·       Faucets or dispensers too difficult for seniors or those with arthritis.

·       Heavily perfumed soaps causing allergic reactions or sensory issues.

Cleanliness and inclusivity go hand-in-hand:

·       Use quiet paper towel dispensers instead of noisy dryers.

·       Install sensor-based, ADA-compliant fixtures.

·       Choose gentle, dermatologist-approved soaps.

·       Ensure high-frequency restroom checks during busy meal periods.

Restaurants like MOD Pizza, Panera Bread, and Shake Shack have received praise for maintaining clean, accessible facilities—because it’s part of a holistic hospitality strategy.

 

Clean is the New Cool

For restaurants, convenience stores, and grocery delis alike, cleanliness isn’t just expected—it’s the currency of credibility. Whether it’s a spicy chicken sandwich at Popeyes, a made-to-order breakfast burrito from Sheetz, or grilled salmon from a grocery store food bar, the environment around the food defines the perception of safety and quality.

Today’s customer is not just buying a meal—they’re buying peace of mind.

They want to know:

“Would I bring my family here?”
“Do I feel confident this food was made in a clean, cared-for place?”

And increasingly, the answer to those questions determines whether a business grows—or gets left behind.

Final Takeaway from The Grocerant Guru®

Whether you're running a standalone restaurant, a high-volume deli, or a modern C-store food hub, understand this: clean sells. It inspires trust. It increases dwell time. It lifts check averages. And it turns first-time visitors into brand advocates.

In the words of The Grocerant Guru®:

“Clean isn’t just a requirement—it’s a retail differentiator. It earns revenue, builds loyalty, and drives foodservice success across every channel.”

Elevate Your Brand with Expert Insights

For corporate presentations, regional chain strategies, educational forums, or keynote speaking, Steven Johnson, the Grocerant Guru®, delivers actionable insights that fuel success.

With deep experience in restaurant operations, brand positioning, and strategic consulting, Steven provides valuable takeaways that inspire and drive results.

💡 Visit GrocerantGuru.com or FoodserviceSolutions.US
📞 Call 1-253-759-7869