Revolutionizing Grab-and-Go: Kwik Trip’s Portable Packaging Innovation

 

Portability, packaging, and profits have a new champion in convenience store food innovation: Kwik Trip. Foodservice Solutions® Grocerant Guru® Steven Johnson declares, “Success leaves clues, and Kwik Trip’s commitment to expanding fresh fast-food portability with innovative packaging empowers consumer choice while driving the grocerant niche through mix-and-match meal component bundling.”

Fresh Food Discovery

Millennials and Gen Z, constantly in search of fresh food discovery, are embracing Kwik Trip’s latest Grab-and-Go innovations. Transparent, sustainable, and customer-centric, their new food packaging elevates the ‘better-for-you’ halo while bolstering the store’s reputation as a food destination. As Johnson explains, “Mix-and-match hot food meal component bundling is Kwik Trip’s way of answering the consumer demand for on-the-go convenience that fits seamlessly into evolving meal planning trends.”

Packaging Excellence

The state-of-the-art Kwik Trip Grab-and-Go container—a sleek, durable, resealable pouch—addresses the need for quality and sustainability. The packaging, which is oven and microwave safe, incorporates innovative features such as steam-venting perforations to maintain crispness, a heat-retaining inner layer, and clear sections for product visibility. Its sturdy design includes a comfortable handle for easy portability.

Kwik Trip’s Director of Food Innovation, stated, “Our new packaging redefines hot food portability. It’s a practical, environmentally thoughtful solution that ensures product integrity while offering convenience unmatched in the market today.” … “This innovation aligns perfectly with consumer trends for smaller meals and personalized meal planning.”

Driving Change with Fresh Offerings

The new packaging rollout introduces 15 new hot Grab-and-Go menu items, including spicy popcorn chicken, mac and cheese bites, sweet potato tots, cheddar-stuffed jalapeños, boneless barbecue wings, and bacon-wrapped shrimp. Customers can mix and match their favorites, enhancing customization opportunities for meals and snacks.

These fresh offerings target consumers’ growing preference for smaller, fresher, and more frequent eating occasions. … “We’re shifting customer perceptions—hot food at Kwik Trip isn’t just convenient; it’s elevated, quality dining you can take anywhere.”

The Four Reasons Kwik Trip Will Drive Incremental Customer Adoption

1.       Cutting-Edge Packaging Innovation: Kwik Trip’s Grab-and-Go pouches keep food fresh, crisp, and visually appealing while showcasing their brand, turning every product into a walking advertisement.

2.       Enhanced Menu Variety: The new lineup of 15 ready-to-eat items provides consumers with fresh, indulgent options that cater to all tastes.

3.       Sustainability Commitments: By adopting reusable and environmentally responsible materials, Kwik Trip meets the increasing consumer demand for green solutions.

4.       Convenience Redefined: By eliminating wait times while ensuring food quality, Kwik Trip’s packaging and food program guarantee an elevated customer experience that’s fast and fulfilling.

Empowering Growth and Innovation

Kwik Trip’s innovative approach demonstrates how portability, mix-and-match bundling, and quality packaging drive incremental sales and customer loyalty. Foodservice Solutions® specializes in helping brands like Kwik Trip identify and maximize opportunities in the grocerant niche—proving that portability and packaging are key pillars of future foodservice growth.

Don’t overreach. Are you ready for some fresh ideations? Do your food marketing ideations look more like yesterday than tomorrow? Interested in learning how Foodservice Solutions® can edify your retail food brand while creating a platform for consumer convenient meal participation, differentiation, and individualization? Email us at: Steve@FoodserviceSolutions.us or visit us on our social media sites by clicking the following links: Facebook, LinkedIn, or Twitter.

C-Stores Finding Success by Luring Fast-Food Customers to Boost Sales and Profits

 

Over the last decade, convenience stores (C-stores) have evolved into formidable competitors for fast-food restaurants. From KFC’s fried chicken to McDonald’s burgers, traditional fast-food chains are now facing stiff competition as C-stores leverage their strategic locations, evolving menus, and technology-driven operations to attract hungry consumers.

According to Steven Johnson the Grocerant Guru® at Tacoma, WA based Foodservice Solutions®, one stellar example is Kwik Trip, a family-owned C-store chain that has successfully used its fried chicken program to lure customers from fast-food giants, drive top-line sales, and significantly boost bottom-line profits, but that’s not the only example.

The 10-Year Trend: From Gas and Snacks to Full Meals

The shift in consumer preferences over the past decade has created fertile ground for C-stores to expand into the quick-service restaurant (QSR) arena. As early as 2013, C-stores began testing the waters of hot food service, seeing success with grab-and-go options like pizza and sandwiches. Over time, this evolved into comprehensive hot meal offerings that directly compete with fast-food chains. According to a report from NACS (National Association of Convenience Stores), prepared food sales at C-stores have grown steadily, becoming one of the top drivers of revenue, with hot food accounting for over 22% of in-store sales.

What distinguishes C-stores from traditional fast-food restaurants is the blend of convenience, speed, and variety. C-stores typically offer diverse meal options, from fresh salads to hearty comfort food, all in one location. The growth in this sector has led chains like Kwik Trip to aggressively expand their hot food offerings, including its now-famous fried chicken program, to tap into the demand for fresh, quality meals.

Kwik Trip's Fried Chicken Program: A C-Store Game Changer

In 2019, Kwik Trip launched its fried chicken program, offering a variety of options including tenders, crispy fried sandwiches, and whole roasted chickens. But it wasn’t just the menu that made the program a hit. Kwik Trip’s use of automation and technology, such as the Total Oil Management (TOM) system provided by Restaurant Technologies, has been crucial to ensuring product consistency and operational efficiency across its 725 locations that feature fried chicken.

One of the critical factors in Kwik Trip’s success has been its ability to manage the quality of its cooking oil. While fast-food giants like KFC and Popeyes rely on traditional oil management methods, Kwik Trip's TOM system fully automates oil filtration, recycling, and monitoring. By doing so, the company has managed to improve food quality while cutting costs on labor and oil usage. Not only does the TOM system increase the lifespan of the oil, but it also ensures that customers consistently receive a product that is never greasy or overcooked. These improvements, largely invisible to the customer, have been key to the program’s rapid growth.

Why Customers Are Flocking to C-Stores Over Fast Food

Several factors are contributing to the migration of fast-food customers to C-stores like Kwik Trip:

1.       Convenience and Speed: C-stores are designed for quick in-and-out service, a critical advantage over fast-food chains that often require drive-thru waits or dining-in experiences. Kwik Trip’s layout encourages a seamless experience where customers can quickly grab a hot meal, fuel, and essentials all in one stop.

2.       Quality and Freshness: Fresh, never frozen chicken has become a hallmark of Kwik Trip’s offering, distinguishing it from many fast-food competitors. This focus on freshness and quality resonates with health-conscious consumers who seek better alternatives to traditional fast-food fare.

3.       Technology and Efficiency: As seen with the TOM system, Kwik Trip has invested heavily in automation and training to ensure a superior product while keeping operational costs in check. This focus on tech-driven efficiencies has allowed C-stores to offer competitive pricing while maintaining high-quality standards.

Three Examples of C-Store Success in the Hot Food Arena

1.       Kwik Trip’s Fried Chicken: In just five years, Kwik Trip’s fried chicken program has become a cornerstone of its foodservice offerings. By expanding to 725 stores and leveraging oil automation technology, the company has managed to build a reputation for high-quality fried food while simultaneously reducing operational costs and increasing employee satisfaction. This has driven both top-line sales and bottom-line profits.

2.       Wawa’s Hoagie Expansion: Another C-store giant, Wawa, has seen massive success with its made-to-order hoagies. Wawa has invested in touch-screen ordering systems, allowing customers to customize their meals. Over the past decade, Wawa has reported that its foodservice sales, driven in large part by hoagies, have grown to account for more than 40% of its revenue.

3.       Casey’s General Store’s Pizza Program: Casey’s, another major player in the C-store market, has built a loyal following for its pizza, which is made fresh in-store. It’s now one of the top 10 pizza chains in the U.S. by number of locations. Casey’s success with pizza has been largely driven by its ability to replicate restaurant-quality food at C-store speed, contributing significantly to its profitability.

The Grocerant Guru’s Recommendations for Incremental Success

To sustain their competitive edge over fast-food chains, C-stores need to continue innovating and expanding their foodservice offerings. Here are three recommendations from the Grocerant Guru:

1.       Expand Meal Customization Options: C-stores should look to mirror the customization options seen at fast-food chains. Offering customizable meals via digital kiosks can enhance the customer experience and cater to individual preferences.

2.       Leverage Data Analytics: Data is critical in identifying trends and optimizing operations. As Kwik Trip has done with its TOM system, C-stores should continue to use data analytics to fine-tune recipes, track product quality, and manage costs.

3.       Focus on Sustainability: Consumers are increasingly concerned about sustainability. Kwik Trip’s oil recycling efforts are an excellent example of how C-stores can integrate eco-friendly practices into their operations. By embracing sustainable practices, C-stores can appeal to environmentally conscious customers and differentiate themselves from fast-food competitors.

Think About This: A Recipe for Continued Growth

The C-store landscape has changed dramatically over the past decade. With technology, operational efficiency, and a focus on quality, chains like Kwik Trip are successfully attracting customers who would otherwise visit fast-food restaurants. By capitalizing on the convenience factor, improving food quality, and using automation, C-stores are not just competing with but outperforming many traditional fast-food chains. The shift toward fresher, faster, and more tech-savvy operations is driving both top-line revenue and bottom-line profits, positioning C-stores as powerful players in the fast-casual food industry.

Don’t over reach. Are you ready for some fresh ideations? Do your food marketing ideations look more like yesterday than tomorrow? Interested in learning how Foodservice Solutions® can edify your retail food brand while creating a platform for consumer convenient meal participation, differentiation and individualization?  Email us at: Steve@FoodserviceSolutions.us or visit us on our social media sites by clicking the following links: Facebook,  LinkedIn, or Twitter

Kwik Trip’s Fried Chicken Contest will Drive Sales Here are Five Reasons Why

 

Steven Johnson Grocerant Guru® at Tacoma, WA based Foodservice Solutions® congratulates Kwik Trip on it fist-of-its-kind chicken sweepstakes, as he believes it will garner incremental sales. Here are five reasons why:

1.        Kwik Trip’s Fried Chicken is a consumer favorite.

2.      Global Chicken Consumption is Massive: Around 60 billion chickens are raised for meat each year worldwide, with over half originating in Asia. This makes chicken the most consumed meat globally, surpassing even pork and beef.

3.      Nutritional Value: Chicken is a good source of lean protein, containing around 31 grams per cooked breast. It's also relatively low in fat compared to other meats, especially when skinless and trimmed. Additionally, chicken offers various essential vitamins and minerals, including B vitamins, iron, and selenium.

4.      Ethical Considerations: Concerns surround the welfare of chickens raised in factory farms, often subjected to cramped living conditions and controversial practices like debeaking. Consumers increasingly seek alternatives from ethically sourced farms or adopt plant-based diets.

5.       Culinary Versatility: Chicken is a versatile ingredient, adapting to diverse culinary styles worldwide. From classic fried chicken in the US to butter chicken in India, to Japanese chicken teriyaki, its adaptability contributes to its widespread popularity.

Now about the Fried Chicken for Life Sweepstakes, Kwik Trip will offer Kwik Rewards members the opportunity to win fried chicken for life. Paige Geary, Kwik Trip social media supervisor, stated, "The Fried Chicken for Life Sweepstakes will be a big activation for us on our social media accounts these next few weeks," ... "To help jumpstart sweepstakes excitement, we sent our 100-plus brand ambassadors a care package which includes chicken leg keychains, bumper stickers and personalized disposable bibs."

The sweepstakes will officially end on April 8, after which one randomly selected guest will receive one eight-piece fried chicken meal per week, for life. More information about the sweepstakes, along with a full list of rules and restrictions, is available here. 

Now about the Chicken; Kwik Trip offers hand-breaded dark and white meat fried chicken, as well as tenders, roasted whole chicken, crispy fried chicken sandwiches and boneless wings. Each time a registered member purchases any of those products, they will earn sweepstakes entry to win a lifetime supply of the convenience retailer's fried chicken.

"Throughout the years we've given boats, RVs and trucks away, but this will be the first sweepstakes of its kind for us and we're going to have a lot of fun with it," said David Jackson, Kwik Trip director of loyalty and digital marketing.

La Crosse-based Kwik Trip is a family-owned convenience store chain which operates more than 870 locations. Stores in Wisconsin, Minnesota and Michigan operate under the Kwik Trip banner, while stores in Iowa, Illinois and South Dakota operate under the Kwik Star banner. 

Foodservice Solutions® specializes in outsourced business development. We can help you identify, quantify and qualify additional food retail segment opportunities or a new menu product segment and brand and menu integration strategy.  Foodservice Solutions® of Tacoma WA is the global leader in the Grocerant niche visit us on our social media sites by clicking one of the following links: Facebook,  LinkedIn, or Twitter

Kwik Trip Growth with a Focus on Hot Spot Food

 

Consumers want grocerant niche Ready-2-Eat and Heat-N-Eat fresh prepared food with full flavor, fresh, and fast according to Steven Johnson Grocerant Guru® at Tacoma, WA based Foodservice Solutions®.  Johnson stated, “In every sector of retail foodservice it is grocerant Ready-2-Eat and Heat-N-Eat that consumers are migrating too according to Nielsen and the team at Foodservice Solutions®.

Most regular readers of this blog know that a chain does not grow without picking up success clues along the way.  So, when Kwik Trip Inc. marked a milestone with the opening of the chain's 800th convenience store there was little doubt that they were picking up the right clues. 

Kwik Trip’s 800^th store is located on the crossroads interchange of Highways 53 and 35 in Holmen, Wis., showcases Kwik Trip's Generation 3 model, which incorporates an open market feel and softer colors. A large open area where guests enter the store invites them to browse all the retailer's proprietary food and beverage centers.

In case you did not know, Kwik Trip's roots go back to 1965 when the very first stores sold no fuel at all. They were converted and rebranded corner grocery stores. What made these stores successful was the innovation of owner Don Zietlow, who retired as president and CEO on Dec. 31 after 52 years leading the company. Zietlow used his personal experience in the grocery, supply chain and delivery arenas to bring fresh milk, bread, baked goods, produce and meat to guests at a reasonable price.

Fast forward to present day, and the design of the Generation 3 stores is very much a collaboration that involves every department at Kwik Trip — incorporating the success clues of the store engineering, retail, marketing, food safety and real estate teams.

In line with today’s consumer relevance, Kwik Trip’s Gen 3 model, if focused on fresh food fast.  It was the first of its kind to be built in the La Crosse area. Holmen is a short 15-minute commute from the company's headquarters and is one of the more rapidly growing areas of western Wisconsin.

In a news release, Kwik Trip stated, "La Crosse is home base for Kwik Trip with daily delivery routes from our central distribution center transported by our own Convenience Transportation LLC. This allows Kwik Trip stores to carry the freshest product possible,"... "Kwik Trip is widely recognized as one of the most vertically integrated c-store chains in the nation. Another of our ownership's visions is to keep growing the business so that when coworkers come to work at Kwik Trip, they have opportunities to advance and stay with the company from high-school age all the way to retirement."

This new store boasting 9,000 square feet, this Gen 3 store eclipses a typical Kwik Trip store by 2,000 square feet. The design allocates more square footage to the retailer's proprietary Hot Spot food program, which continues to drive foot traffic inside its stores since debuting 20 years ago. Kwik Trip also has invested heavily in its take-home meal program and its fried chicken program.

"Both have been a huge hit with today's lifestyles. People on the go want choices they can grab that taste great and that the entire family can enjoy.

So simply put, more food choices require a larger display area and a larger prep area. The kitchen prep area of Gen 3 stores has more room for fryers, ovens, dishwashers and storage, along with freezers and refrigeration for safe food-handling practices.

The PR went on to say; "People love the open feel of our Generation 3 stores that invites people to browse and grab a coffee, a bakery treat, a hot slice of pizza or sandwich, chicken tenders, and many other food items at an affordable price,"… "In today's inflationary economy, people are looking for a value. Kwik Trip can help the budget with limited-time offers on essential commodities such as eggs, bread, milk and produce."

See just what the right success clues can do. Today, Kwik Trip operates 840 stores across Wisconsin, Minnesota, Iowa and Michigan.

Success does leave clues. One clue that time and time again continues to resurface is “the consumer is dynamic not static”.  Regular readers of this blog know that is the common refrain of Steven Johnson, Grocerant Guru® at Tacoma, WA based Foodservice Solutions®.  Our Grocerant Guru® can help your company edify your brand with relevance.  Call 253-759-7869 for more information. 

Do you want a Larger Share of Stomach?

Meal Solutions Matter

Kwik Trip’s Corn Maze is Great Food Marketing

 

It seems to the team at Foodservice Solutions® that convenience stores are out marketing restaurants of late. Consider this, Kwik Trip Inc. is a-"mazing" consumers this fall with a Kwik Trip-themed corn maze.

The maze opened Sept. 10, at Stevens Point, Wis.-based Feltz's Dairy Store.  This year Feltz’s is welcoming customers to its annual corn maze, which features iconic Kwik Trip-themed paraphernalia carved into nearly 13 acres of corn, as reported Wisconsin Rapids Tribune.

Take a close look at the picture above from Feltz’s Dairy Store and you will see intertwined in the design are a Nature's Touch milk bottle, a Karuba coffee cup, a fuel pump and the classic Kwik Trip farewell line "See you next time!"

In case you did not know, each year, Feltz's Dairy Store partners with companies to feature Wisconsin brands in its corn maze, and this year it tapped La Crosse-based Kwik Trip because of the convenience store retailer's strong identity throughout the state and the excitement the company garners, according to the report.

In a Battle for Share of Stomach

Marketing Messaging Matters

Feltz's Dairy Store and Kwik Trip began working together on a rough draft of the corn maze design last fall.

Alta Bradford, Kwik Trip's brand and product design manager, stated, “designers, we naturally love to solve design challenges, and the bigger the better,"… who noted that the design team often gets requests to design in unusual media. The team has designed wraps for vehicles, Zambonis and a life-sized fiberglass cow, as well as designed a barn silo to look like a Karuba coffee cup.

Bradford continued, the design team brainstormed many different ideas and researched other corn mazes to see what was possible. Then it worked to refine the design, and designed additional materials like posters, T-shirts and more promotional items for the maze.

The team coordinated with Feltz's and tweaked the design to fit the field. Initial design work started in January and the corn was planted in May.

"We were pleasantly surprised at the amount of detail that is possible with corn and how much of our original design came through," Bradford said.

The maze runs through Oct. 29. Guests can wander through the maze from 10 a.m. to 5 p.m. Monday through Friday, 10 a.m. to 3 p.m. on Saturday and 10 a.m. to 2 p.m. on Sunday. The last tickets of the day will be sold about an hour before the maze closes each day.

According to the Feltz's Dairy Store website, the maze takes about 35 to 60 minutes to complete, but there are options to exit after about 20 minutes. In addition, there are seven scavenger hunt locations throughout the maze.

Yes, and there is more! From 6:15 p.m. to 10 p.m. on Oct. 21–29, the maze will transform into Feltz's Fear Farm, a haunted corn maze.

"The team is looking forward to making a field trip to the farm and experiencing the maze for ourselves," Bradford said. "Getting to see it and also see others enjoying it will be awesome."

Feltz Family Farms, a fifth-generation dairy farm, has been owned and operated by Ken and Jackie Feltz since it was purchased from Ken's parents in 1995. Their children Taryn, Jared and Jake, along with Jared's wife Jenna and Jake's wife Amanda, will carry the farm and dairy store into the sixth generation. In June 2017, the family opened Feltz's Dairy Store, which offers dairy products, agricultural items and local specialty goods.

Foodservice Solutions® specializes in outsourced business development. We can help you identify, quantify and qualify additional food retail segment opportunities or a new menu product segment and brand and menu integration strategy.  Foodservice Solutions® of Tacoma WA is the global leader in the Grocerant niche visit us on our social media sites by clicking one of the following links: Facebook,  LinkedIn, or Twitter