Turn Your Foodservice Into a Growth Driver
Adding foodservice can be simple—growing profits should be too.
Oct 06, 2026 | 2 min read
This article is brought to you by Krispy Krunchy Chicken.
For convenience retailers, foodservice represents a significant opportunity to grow sales and profitability. In 2025, monthly foodservice sales accounted for 28.0% of in-store sales and generated $36,117 in gross profit per store, per month, according to the NACS State of the Industry Report® of 2025 Data. The category has the potential to drive dedicated trips, increase basket size and create stronger customer loyalty.
But launching a program is only the beginning of tapping into the category’s profit potential. According to Dave Yarbrough, key account manager at Krispy Krunchy Chicken®, the operators who achieve long-term success continually refine their programs, understand their numbers and create a culture that supports consistent execution.
Finding the Right Partner
Some operators hesitate to add foodservice because they already have a lot on their plates. Between juggling tight staffing schedules, operational complexity across the business, space constraints and other day-to-day demands, adding prepared food can feel like one more thing to manage. But finding the right partner can help ease the operational burden of implementing foodservice.
To get a foodservice program up and running, Yarbrough said Krispy Krunchy works with operators to tailor menus, product assortments, equipment and program scope to each location and its needs.
“Foodservice success isn’t about building the perfect program on day one. It’s about finding a model that is simple to execute, supported by ongoing training and designed to adapt to the realities of the store,” said Yarbrough. “Our business model is closely aligned with providing a very high level of ongoing support to our operators. We want to make sure they’re maximizing their sales, increasing profit and doing it in a way that makes it a seamless part of their operation.”
Continue reading more in the October 2026 issue of NACS Magazine article "Turn Your Foodservice Into a Growth Driver."
