New strategies to help convenience stores reduce foodservice waste
Convenience stores are adopting innovative strategies to reduce foodservice waste while maintaining strong sales. Chains like Rutter’s and Kwik Trip are cross-utilizing ingredients—such as proteins, cheeses, and sauces—across multiple menu items to streamline inventory, reduce spoilage, and offer variety without overstocking. Forecasting tools, including hourly sales reports and focus-day ordering calculators, help these retailers manage production more precisely. They also train staff to respond to demand shifts and seasonal trends. Sustainability is a growing focus, with stores donating unsold but safe food to local food banks. Rutter’s leverages historical sales data and team training to minimize waste, while Kwik Trip partners with Feeding America to distribute leftovers and fine-tune future production. Dandy Mini Marts recently began working with the Southern Tier Food Bank to expand its impact. These efforts highlight how 0.C-stores are aligning foodservice operations with social responsibility, cost control, and customer satisfaction. Learn more about this plan.
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