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  • The Simmer Podcast—Maxx Freedman, Founder of Spice

    The Simmer Podcast—Maxx Freedman, Founder of Spice

    Remember when ghost kitchens were the future of food? Yeah, us too. But here’s the thing: while most of those virtual brands have quietly faded away, the need for a smart digital strategy hasn’t gone anywhere; it’s actually become more critical than ever.

    In this episode, Brandon and Kristen sit down with Maxx Freedman, founder of Spice, a growth and marketing agency that’s helping restaurants win in today’s digital landscape. Maxx pulls back the curtain on what restaurant owners are actually asking for right now (spoiler: it’s not what you think), what they really need to succeed, and how the game has completely changed since the ghost kitchen gold rush.

    Whether you’re in the industry or just fascinated by how restaurants survive and thrive, this conversation is packed with insights you won’t want to miss.

  • The 60-Second Welcome: First Impressions in the Kiosk Era

    The 60-Second Welcome: First Impressions in the Kiosk Era

    How to maintain hospitality when guests interact with a screen first

    The numbers tell a compelling story: 61% of consumers now want more kiosks in restaurants, up from just 36% two years ago. Kiosk-enabled locations report 30% higher average checks, 76% reduced wait times, and near-perfect order accuracy. By every operational metric, self-service ordering has delivered on its promise.

    But there’s a number that should give every operator pause: kiosk friendliness scores dropped from 78% to 66% in just one year. Guests are ordering more, waiting less—and feeling increasingly invisible.

    This is the fundamental tension of the kiosk era. Technology has solved for speed and efficiency. The challenge now is hospitality.

    The Seven-Second Truth

    Research consistently shows that guests form lasting impressions within seven seconds of entering a restaurant. Traditional service models were built around this reality—a host acknowledges you, makes eye contact, offers a greeting. That moment of human recognition signals: you matter here.

    Now picture the modern QSR lobby: a guest walks in, scans the room, sees a row of screens, and starts tapping. No acknowledgment. No “welcome.” Just a transaction waiting to happen.

    The kiosk has solved the operational problem of taking orders efficiently. It has not solved the hospitality problem of making guests feel seen. These are fundamentally different challenges—and operators who conflate them are watching their friendliness scores decline while their ticket averages climb.

    The industry is beginning to recognize this gap. As Panera’s CEO, Paul Carbone, recently acknowledged, the brand’s perception has been “eroded by taking staff out of the restaurant.” His solution: ensuring guests have the choice of human interaction, not being forced to use a kiosk because there’s no one available to help.

    The New Service Choreography

    McDonald’s offers a blueprint for rethinking front-of-house roles in the kiosk era. Their Guest Experience Leader position exists specifically to bridge the gap between digital efficiency and human hospitality.

    The role’s core responsibilities center on that critical first impression: greeting every guest upon arrival, serving as a “kiosk expert” who can guide unfamiliar users, and continuously checking in with guests throughout their visit. GELs are trained to be the “face of the restaurant”—hospitality ambassadors whose job is explicitly not taking orders.

    This reframing is crucial. The traditional cashier role bundled two distinct functions: order-taking (transactional) and guest acknowledgment (relational). Kiosks handle the first; someone must still own the second.

    Danny Meyer, whose Union Square Hospitality Group created Shake Shack, has long distinguished between “service” and “hospitality.” Service is the technical delivery of a product. Hospitality is how that delivery makes the recipient feel. Technology can improve service dramatically. Hospitality still requires the human touch.

    Positioning for the First Impression

    The physical layout of your kiosk zone directly shapes the guest experience. When kiosks cluster near the entrance with no staff presence, guests receive an implicit message: you’re on your own. When a team member is positioned to intercept arrivals before they reach the screens, the message changes entirely.

    Consider the “10-4 Rule” that many hospitality organizations teach: within ten feet, acknowledge every guest with eye contact and a smile; within four feet, add a verbal greeting. This standard applies regardless of whether guests are heading to a kiosk or a counter—but it requires intentional staff positioning to execute consistently.

    The goal isn’t to direct guests away from kiosks. Self-service ordering benefits guests who want speed and control over their experience. The goal is to ensure that the human moment happens before the digital moment. A simple “Welcome in! Let me know if you need any help with the kiosks” transforms the experience from a self-serve transaction to a welcomed visit.

    Some operators have found success with a dedicated “lobby ambassador” role during peak hours—a team member whose sole responsibility is greeting, assisting first-time kiosk users, and maintaining the energy of the dining room. This represents a genuine reallocation of labor, not an addition: staff previously stationed at registers can now focus entirely on hospitality.

    The Hybrid Service Model

    The most sophisticated operators are rejecting the false binary between kiosk-only and counter-only service. Instead, they’re building hybrid models that let guests choose their experience while ensuring human touchpoints throughout.

    This means maintaining visible counter service alongside kiosks, even if kiosk transactions are more profitable. When staff are visible and available, guests who prefer human interaction have that option—and guests who choose kiosks do so because it’s genuinely their preference, not their only choice.

    Shake Shack’s approach is instructive. Despite seeing 75% of in-store sales come through kiosks and digital channels in some locations, the brand maintains that “hospitality is at the center of everything we do.” Their kiosks supplement human interaction; they don’t supplant it.

    The data supports this balanced approach. According to research from Qualtrics, Counter service still outperforms kiosks on satisfaction (85% vs. declining scores for kiosks). The winning formula appears to be kiosks for those who want them, counters for those who don’t, and proactive hospitality for everyone.

    Practical Implementation

    For operators looking to improve their kiosk-era hospitality, several principles emerge from the research:

    Reframe the role, not the headcount. The opportunity isn’t reducing staff—it’s redeploying them from transactional to relational work. Team members freed from register duty can focus on greeting, table touches, and problem-solving.

    Own the first 60 seconds. Train staff to acknowledge every guest within 30 seconds of entry, even during rush periods. A brief “Welcome, we’ll be right with you” prevents the invisible-guest problem that erodes satisfaction.

    Position for interception. Place a team member between the entrance and the kiosk zone during peak hours. The physical layout should make human acknowledgment the first thing guests encounter, not the screens.

    Assist without hovering. First-time kiosk users benefit from available help; experienced users want autonomy. Train staff to read cues and offer assistance without creating awkward surveillance.

    Maintain the choice architecture. Keep counter service visible and staffed alongside kiosks. Guest preference should drive channel choice, not lack of alternatives.

    The Irreplaceable Restaurant

    The restaurant industry is entering what analysts call a new “innovation cycle”—one where the opportunity lies not in more automation, but in experiences that feel irreplaceable. Technology has solved for convenience. The differentiation now comes from hospitality, creativity, and human connection.

    Kiosks aren’t going away. Their operational benefits are too compelling, and guest demand continues to grow. But the operators who thrive will be those who recognize that kiosks solve one problem while creating another—and who invest in the human infrastructure to address both.

  • How C-Stores Are Redefining Quick Service in 2026

    How C-Stores Are Redefining Quick Service in 2026

    Walk into a modern convenience store today and you might find yourself ordering a made-to-order breakfast sandwich, customizing a fresh salad bowl, or grabbing a craft coffee that rivals your neighborhood café. This isn’t your grandfather’s gas station—it’s the front line of what industry observers are calling “the Foodvenience Revolution.”

    As convenience stores transform into modern retail powerhouses, they’re no longer simply located near gas pumps—they’re embedded in the rhythm of daily life. From fresh breakfast sandwiches to hot lunch options and locally inspired snack assortments, c-stores are stepping into territory once dominated exclusively by quick-service restaurants.

    The stakes are high. With transaction counts inside stores flat at best, according to NACS Research, operators must maximize revenue per visit while navigating labor shortages, rising operational costs, and intensifying competition from traditional restaurants fighting back with aggressive value propositions.

    But this challenge also represents an unprecedented opportunity. As QSR prices climb and consumers become more value-conscious, convenience stores are uniquely positioned to capture market share through strategic investments in foodservice, technology, and customer experience. Here are the defining trends reshaping the convenience retail landscape in 2026.

    C-Stores Now Own Breakfast, Challenging Traditional QSRs

    Perhaps the most transformative shift in convenience retail is the aggressive repositioning of c-stores as legitimate breakfast destinations. C-stores are stepping up their breakfast games, with major chains debuting breakfast lineups that could easily be mistaken for fast-casual restaurant offerings.

    7-Eleven’s recent breakfast launch exemplifies this evolution: pearl sugar-studded Belgian waffle breakfast sandwiches, Waffle Tots for $1, and El Gran Tocino Breakfast Tacos demonstrate the sophistication level c-stores are achieving. At breakfast, consumers typically want speed, predictability, and value—attributes that play directly to convenience stores’ core strengths.

    The demand is substantial and growing. Research shows that 66% of customers wish they could get made-to-order food from a convenience store, with Gen Z showing a particularly strong appetite for this option at 72%. The global breakfast food market’s growth from $210 billion in 2026 to $255 billion by 2030 creates a massive opportunity for operators who can execute well.

    The Technology Enabler

    Self-service kiosks serve as the critical technology enabling breakfast program scalability. These systems manage morning rush complexity while maintaining the speed customers demand, allowing limited staff to focus on food preparation and quality control rather than order-taking. For operators, kiosks solve the dual challenge of labor efficiency and order accuracy during peak periods.

    “In convenience stores, reliability is the top priority. Many locations operate 24/7 and experience sustained, high-traffic usage, which places significant wear on hardware,” explains Jared Epstein, Account Executive at Frank Mayer. “We’re seeing strong demand for both self-checkout and self-order kiosks as C-stores expand foodservice offerings. In many cases, they’re starting to resemble QSR environments – something that’s obvious when you look at brands like Wawa, where speed, consistency, and uptime are critical.”

    Extended breakfast hours allow c-stores to capture late-morning and “second breakfast” occasions that traditional restaurants often miss, with some locations serving breakfast items well into the afternoon—a flexibility impossible for labor-constrained QSRs with fixed daypart transitions.

    AI-Driven Operations Transform Back-of-House Efficiency

    After showing initial hesitancy with artificial intelligence, convenience retailers are now embracing c-store-specific AI technologies rather than generic solutions that could work across any industry. The focus is on practical applications that directly impact profitability and operational efficiency.

    Computer Vision for Waste Reduction

    Stinker Stores’ February 2025 implementation of AI-powered camera vision to monitor roller grills represents the new generation of foodservice optimization. The system records which items sell and when, using that data to create actionable plans that improve sales while reducing waste—a critical capability given the slim margins in prepared food programs.

    “AI is at the top of the list, especially the evolving data infrastructure and governance requirements that come with deploying AI platforms effectively,” notes Tom Colbert, VP of IT at Kwik Trip, in discussing what retail technology trends to watch in 2026.

    Predictive Analytics for Inventory Management

    Leading c-stores are using predictive analytics and store-level retail data to determine which fresh offerings to prepare each morning, implement dynamic pricing to optimize margin while reducing waste, and maintain real-time inventory visibility to ensure product availability. This operational intelligence transforms fresh food programs from money-losing gambles into profitable differentiators.

    Customer Tracking and Experience Optimization

    Some operators are implementing AI-driven customer tracking systems that monitor movement patterns throughout the store. “There are systems using AI that allow store operators to track customer movements in the store and locate the most traveled paths throughout the store,” explains Mike Gilligan, president of Gilligan’s Retail. “With this information, we can tailor our product offering depending on where the customer shops.”

    Retail Media Networks Are The New Revenue Frontier

    Retail media networks represent perhaps the most significant untapped revenue opportunity for convenience retailers in 2026. RMNs are projected to generate $89 billion by 2026, up from $46 billion in 2023, yet convenience stores have lagged behind other retail segments in developing these high-margin advertising businesses.

    The C-Store Advantage for Retail Media

    Convenience stores present unique characteristics that make them excellent candidates for highly effective RMNs, particularly in physical stores. C-store sales are driven by impulse, immediate-consumption purchases where shoppers are looking for inspiration during the shopping trip. This creates prime opportunities for point-of-decision advertising.

    Several major chains have launched successful retail media programs:

    • 7-Eleven’s Gulp Media Network focuses on “immediate consumption purchase occasions” with coast-to-coast reach
    • Casey’s expanded partnership with GSTV adds video content to fuel dispensers at 2,900 stores across 19 states
    • Love’s Travel Stops launched its retail media platform serving ads on fuel pumps and in-store digital screens across 660+ locations
    • Wiegel’s Milk Crate Retail Media Network offers ad inventory across apps, websites, video, and social media
    • EG America’s retail media network, using digital screens and loyalty data, has delivered “meaningful sales lift” for CPG partners

    Early results validate the model. Products advertised through c-store retail media see average sales lifts of 5-9% during campaigns, with one 7-Eleven Slurpee promotion raising unit sales by 11% during activation.

    The Infrastructure Investment

    “I expect launches in 2026 to more than double what we saw in 2025,” predicts Matt Riezman, partner at NexChapter. “What’s particularly interesting is how this is forcing c-store retailers to professionalize their marketing operations almost overnight. They’re hiring talent from consumer packaged goods and traditional retail, building out ad tech stacks and fundamentally rethinking their relationships with suppliers.”

    Dover Fueling Solutions’ launch of 4Court Media represents the next evolution, allowing c-store chains to integrate their own promotional content alongside national ads on fuel dispenser screens. The company’s research shows retailers plan to significantly increase investment in promotion and advertising technology (36%) and digital signage (34%) over the next two years.

    Third Place Positioning with Premium Environments

    Convenience stores are becoming more than places to shop—they’re becoming places to stay. An increasing number of retailers are introducing café-style seating, curated product assortments, and enhanced store designs that make the environment feel more intentional and community-driven.

    The European Model Comes to America

    Retailers such as Shell Café and Rusty Lantern are setting the pace with formats that look and feel more like boutique cafes than traditional gas stations. Rutter’s 1747 store features multiple screens, sports tickers, and a full bar, exemplifying how c-stores may fill the growing need for third places in 2026.

    This strategy particularly resonates with younger shoppers who see retail spaces as extensions of their lifestyle. They want environments that reflect their values and offer more than transactional utility. The investment in ambiance, comfortable seating, premium WiFi, and work-friendly environments positions c-stores as community gathering spaces beyond fuel stops.

    The Business Model Evolution

    This “third place” strategy allows c-stores to capture different dayparts and occasions:

    • Morning coffee meetings
    • Remote workers seeking afternoon workspaces
    • Evening social gatherings
    • Study sessions for students

    Each represents an occasion that traditional convenience stores rarely captured. The investment in environment and amenities is justified by higher average transaction values and increased visit frequency from customers who view the location as a destination rather than just a pit stop.

    EV Charging Infrastructure Reshapes Store Design and Economics

    The proliferation of electric vehicle charging stations is fundamentally changing convenience store customer behavior, facility design, and revenue models. Extended dwell times of 20-30 minutes during charging sessions create both challenges and opportunities for operators.

    From Quick Stop to Destination Visit

    Traditional c-store visits average 3-5 minutes. EV charging extends this to 20-30 minutes, requiring completely different facility design and service models. Leading operators are responding with:

    • Premium food offerings designed specifically for charging customers with time to enjoy a meal
    • Digital ordering integration, allowing customers to place orders from their vehicles for pickup
    • Comfortable seating areas with power outlets, WiFi, and work-friendly environments
    • Entertainment options, including gaming areas, premium coffee bars, and retail boutiques

    The key insight is designing the experience around the customer’s need state during the charging period rather than optimizing for speed-of-service. This fundamentally different approach requires new facility layouts, staffing models, and product mix strategies.

    The Revenue Opportunity

    While fuel margins provide baseline profitability, the real opportunity with EV charging comes from maximizing in-store purchases during extended dwell times. Operators who successfully convert charging customers into foodservice customers can achieve significantly higher per-visit revenue than traditional fuel transactions.

    Self-Checkout and Cashierless Technology Scale Rapidly

    Self-checkout transactions are expected to make up nearly 40% of all retail transactions globally by 2026, driven by consumer demand for speed and control. But c-stores are pushing beyond traditional self-checkout toward fully cashierless shopping experiences.

    Just Walk Out Technology Goes Mainstream

    Reitan Convenience Estonia’s R-Kiosk locations exemplify where the technology is headed. Customers enter using a bank card or mobile app, grab what they need, and walk out—no checkout lines, no waiting. Behind the scenes, AI-powered sensors and cameras track product movements in real time, automatically updating each shopper’s virtual cart.

    “Innovation touches every part of the retail experience, even if customers only see a fraction of what’s happening behind the scenes,” says Tiia Ilves, CEO of Reitan Convenience Estonia. “Technology helps us create a more intuitive shopping journey. But it also means keeping both staff and customers informed and comfortable with these new tools.”

    Smart Shelves and Inventory Intelligence

    According to McKinsey research, retailers using smart shelf technology can reduce out-of-stock rates by up to 30% and cut manual inventory checks by nearly 40%. In stores where customers expect to grab what they need and go immediately, these improvements directly impact revenue.

    Smart shelves automatically flag when items are running low or misplaced, helping staff keep shelves filled without constant manual checks—particularly critical for fast-moving essentials like bottled drinks, snacks, and ready-to-eat meals. Some retailers are tapping into behavioral data captured by shelf sensors to understand what draws attention, what gets picked up and put back, and using these insights to optimize product placement and pricing strategies.

    Age Verification Automation

    As self-checkout expands, age verification for restricted items becomes critical. Advanced systems can flag suspicious IDs, maintain audit trails for regulatory compliance, and integrate with existing POS and inventory platforms. Biometric and ID scanning reduce both labor requirements and compliance risk.

    Labor Optimization Through Strategic Technology Investment

    Finding and retaining good employees remains one of the biggest operational challenges in the convenience space, with labor costs rising, turnover remaining high, and customers expecting consistent service regardless of staffing levels.

    The Foodservice Hiring Challenge

    As c-stores invest heavily in foodservice to compete with QSRs, they face a critical challenge: “Training somebody just to do the register—which I’m not really a proponent of—is relatively easy. Training someone to work in a QSR is a lot harder,” notes retail consultant Jeff Keune.

    The focus on foodservice quality forces operators to change hiring and training practices. Although seeking more food-qualified workers narrows the talent pool, it can improve retention by attracting employees seeking skills development and career progression rather than just temporary work.

    Technology as Labor Multiplier

    Rather than replacing workers, successful c-store technology deployments multiply worker effectiveness. Solutions that integrate into existing operations without requiring additional headcount, extensive training, or new point-of-sale systems drive revenue growth without increasing operating costs.

    Examples include:

    • AI-powered scheduling systems that optimize shift coverage based on predicted demand
    • Automated inventory tracking that reduces time spent on manual counts
    • Self-service kiosks that allow staff to focus on food preparation and customer service
    • Computer vision systems that monitor equipment performance and flag maintenance needs

    The Cultural Imperative

    Keune emphasizes that QSRs often have stronger employee cultures than convenience retailers because restaurants prioritize employees over growth initiatives or product launches. “Make sure that [employees] are set up for success, because that’s the key, as much as anything else,” he advises. “Set up for success and then recognize and compensate for jobs well done.”

    Technomic’s 2026 Foodservice Trends Forecast predicts labor challenges will intensify as policy, economic, lifestyle, and demographic factors conspire to reduce the available pool. U.S. labor participation among 16-19 year-olds has declined from 53% in 1994 to 37% in 2024, with forecasts showing a further drop to 35% by 2034.

    Digital Visibility and Personalized Promotions Drive Traffic

    Today’s customers plan every stop on their phones—checking prices, looking for deals, and comparing locations before they ever get in the car. Retailers that meet customers in these digital moments are winning transactions competitors never see.

    The Shift to Intentional Shopping

    One of the biggest changes in consumer behavior is the shift from impulse-driven convenience store visits to intentional, planned trips. Customers are shopping strategically, making deliberate choices about where to spend money based on value perception, available promotions, and overall offering quality. This means a store’s digital visibility and value communication matter more than location alone. 

    Loyalty Programs as Revenue Drivers

    Loyalty members visit more frequently and spend more per visit, while providing valuable customer data that enables targeted marketing. Digital loyalty programs allow operators to:

    • Track purchase history and preferences at the individual level
    • Deliver personalized promotions based on buying patterns
    • Test and optimize promotional strategies in real-time
    • Measure campaign effectiveness with precision
    • Build direct communication channels with customers

    Retail Media Integration

    The most sophisticated operators are integrating loyalty data with retail media networks, creating closed-loop attribution that demonstrates promotional ROI to CPG brand partners. This data-driven approach transforms convenience stores from simple product distributors into strategic marketing partners capable of driving measurable results for suppliers.

    The Path Forward: Operational Excellence at Scale

    The convenience stores thriving in 2026 share common characteristics that transcend any single trend or technology:

    1. Data-Driven Decision Making
    Leaders are using predictive analytics, computer vision, and AI-powered systems to make smarter operational decisions. They understand local demand patterns, optimize inventory in real-time, and adjust strategies based on measured results rather than intuition.

    2. Customer-Centric Technology
    Technology investments are guided by customer needs rather than industry hype. Self-checkout, mobile ordering, and digital loyalty programs are deployed because customers demand them and because they demonstrably improve experience and profitability—not because they’re trendy.

    3. Foodservice as Core Strategy
    The most successful operators have moved beyond viewing foodservice as a nice-to-have add-on. Foodservice is now a primary draw that generates 27.7% of in-store sales and nearly 40% of gross margin, making it one of the most important profit drivers for the channel.

    4. Revenue Diversification
    Rather than relying solely on fuel margins, leaders are building multiple revenue streams through foodservice, retail media networks, EV charging, and premium merchandise programs. This diversification provides resilience against volatility in any single category.

    5. Operational Discipline
    Excellence in execution separates winners from losers. This means maintaining consistent food quality, ensuring equipment uptime, managing labor efficiently, controlling inventory waste, and delivering reliable customer experiences across all dayparts and locations.

    The Technology Partner Imperative

    For convenience store technology providers, this environment presents a significant opportunity. Solutions that work seamlessly across multiple foodservice formats, adapt to each operator’s unique requirements, deliver measurable ROI through increased check sizes and improved accuracy, and integrate smoothly with existing systems will be essential partners for operators navigating this transformation.

    The technology that wins won’t be the flashiest or most futuristic—it will be the solutions that solve real operational problems, work within operators’ existing infrastructure, and deliver results from day one. As c-stores continue blurring the lines with traditional restaurants, the ordering and payment technologies that enable efficient, accurate, and profitable foodservice operations will become increasingly critical.

    Key Data Points

    Foodservice Revenue Performance:

    • Foodservice accounts for 27.7% of in-store c-store sales and 38.6% of in-store gross margin (Restaurant Business)
    • Products advertised through retail media networks see 5-9% sales lift during campaigns (C-Store Dive)
    • 66% of customers want made-to-order food from convenience stores, with 72% of that demand coming from Gen Z (CStore Decisions)

    Consumer Behavior & Technology:

    • Self-checkout transactions expected to reach 40% of all retail transactions globally by 2026 (LS Retail)
    • Global breakfast food market valued at $210 billion in 2026, growing to $255 billion by 2030 (Tastewise)
    • Transaction counts inside c-stores remain flat, driving focus on per-visit revenue optimization (C-Store Dive)

    Retail Media Networks:

    • Retail media networks projected to generate $89 billion by 2026, up from $46 billion in 2023 (Convenience Store News)
    • Dynamic planograms deliver 12-20% category sales uplift (CSP Daily News)
    • Retail media ad spending to hit $106 billion globally by 2027 (Gable)
  • 2026 Restaurant & Retail Trends: What’s Next for Fast Casual, QSR, and C-Stores

    2026 Restaurant & Retail Trends: What’s Next for Fast Casual, QSR, and C-Stores

    The American foodservice landscape is experiencing a period of unprecedented transformation as technology adoption, labor pressures, and evolving consumer expectations converge to reshape how we eat out. From quick-service restaurants deploying AI-powered drive-thrus to convenience stores positioning themselves as legitimate breakfast destinations, the traditional boundaries between dining segments are blurring faster than ever before.

    As we move through 2026, restaurant operators face a market defined by cautious consumers, intense value competition, and the imperative to do more with less. Traffic growth is expected to remain below 1 percent this year, forcing brands to compete for market share rather than rely on overall industry expansion. At the same time, pricing across segments has converged around the critical $10-$12 threshold, creating fierce competition between fast casual, QSR, and even casual dining concepts.

    The winners in this environment will be operators who successfully balance technology investment with operational excellence, labor optimization with elevated guest experiences, and value pricing with quality perception. Here’s what’s shaping each major segment in 2026.

    Fast Casual Trends

    Hybrid Dining Models Blur the Line Between Fast Casual and Full Service

    Fast casual restaurants are increasingly adopting elements traditionally associated with full-service dining as they seek to justify premium price points and differentiate from value-focused competitors. This includes table service options with QR code ordering, premium beverage programs featuring craft cocktails and curated wine selections, and extended daypart offerings that allow them to compete with traditional restaurants during breakfast and late-night hours.

    However, this evolution comes with challenges. Fast casual traffic slowed from 3.3% growth in December 2024 to just 1.7% in October 2025, with consumers increasingly questioning the value proposition of $15-$20 entrees. Leading brands are responding by emphasizing experience over pure convenience. The most successful concepts are creating “third place” environments with comfortable seating, WiFi access, and work-friendly amenities that justify higher price points through enhanced ambiance rather than just food quality.

    AI-Powered Kitchen Operations Optimize Labor

    With labor remaining one of the industry’s most persistent challenges, fast casual operators are turning to artificial intelligence to streamline back-of-house operations. Roughly one-third of restaurant operators in 2026 already use AI technologies, while nearly half plan to adopt them in the near term, focusing on predictive inventory management, automated prep scheduling based on demand forecasting, and intelligent kitchen display systems with AI-powered routing.

    These investments are paying off. AI automation can trim 15-50% of labor hours in targeted workflows, according to data from successful implementations. The technology allows restaurants to predict demand patterns, optimize staffing levels, and reduce waste—all critical capabilities in an environment where margins are under constant pressure. Kitchen display systems enhanced with AI can now route orders to specific stations based on real-time capacity, crew skill levels, and equipment availability, significantly improving throughput during peak periods.

    Sustainability Moves from Marketing to Operations

    Environmental initiatives are shifting from customer-facing marketing messages to core operational practices. Fast casual brands, which have historically positioned themselves as more environmentally conscious than traditional QSRs, are now implementing zero-waste kitchen initiatives, renewable energy installations, and sourcing strategies that prioritize local suppliers as standard practice rather than premium positioning.

    This operational focus on sustainability serves dual purposes: it reduces costs through waste reduction and energy efficiency while meeting consumer expectations for environmental responsibility. The key difference from previous “green” initiatives is that sustainability is now embedded in operations rather than marketed as a premium feature. Brands are finding that customers increasingly expect sustainable practices as table stakes rather than differentiated benefits worth paying extra for.

    Loyalty Programs Become Revenue Centers

    Fast casual operators are transforming loyalty programs from customer retention tools into significant revenue drivers. Subscription-style loyalty programs are lowering marketing expenses while increasing visit frequency, with some major chains reporting that loyalty members account for more than half of total sales.

    The evolution includes tiered membership structures with exclusive menu access, early access to limited-time offers, and personalized pricing based on individual purchase patterns. Data-driven personalization allows brands to deliver hyper-personalized guest experiences that drive both frequency and average check. The most sophisticated programs use AI to predict when individual customers are most likely to visit and what offers will drive incremental purchases, transforming loyalty from a defensive retention tool to an offensive growth driver.

    For instance, the hardware enabling this personalization, such as self-service kiosks, is becoming increasingly sophisticated. 

    “When tied to loyalty programs, facial recognition or visual identification can have returning customers opt-in to receive customized menus, preferred item shortcuts, or targeted promotions the moment they approach the kiosk,” notes Jared Epstein, Account Executive at Frank Mayer – Kiosks and Displays.

    QSR Trends

    Drive-Thru 2.0: Multi-Channel Order Fulfillment

    Quick-service restaurants are fundamentally reimagining the drive-thru as an omnichannel fulfillment center rather than a single-purpose service lane. Drive-thru and delivery channels now account for over 70% of revenue at leading QSR brands, driving massive investments in dedicated mobile order pickup lanes, AI voice ordering systems, and outdoor kiosk ordering with curbside pickup options.

    The technology transformation is particularly evident in voice AI adoption. Voice ordering is crossing a critical threshold in 2026, moving from experimental technology to essential infrastructure, with pizza and high-volume takeout categories already seeing 26%+ phone revenue increases. New drive-thru designs feature dual lanes with separate routing for mobile orders versus traditional ordering, cutting transaction times to under 90 seconds while increasing throughput by up to 18% in pilot markets.

    Operators are also rethinking store layouts, dedicating just 25% of floor space to seating while investing in walk-up windows and curbside pickup infrastructure that maximizes revenue per square foot without expanding the building footprint.

    Premium Menu Stratification

    QSR brands are breaking away from traditional value-focused positioning by introducing elevated ingredients, limited-time collaborations with celebrity chefs and brands, and tiered pricing structures featuring “signature” product lines. Burger King’s partnerships with entertainment properties like SpongeBob demonstrate how major chains are using branded collaborations to create buzz and justify premium pricing.

    This trend reflects QSRs’ attempt to compete with fast casual concepts on quality while maintaining speed advantages. Chains are developing dual-tier menus with both value-priced basics and premium offerings that allow customers to trade up when they’re willing to spend more. The key is maintaining the operational simplicity and speed that define quick service while incorporating ingredients and preparations traditionally associated with higher-end concepts.

    Ghost Kitchens Come In-House

    Rather than ceding delivery-only concepts to third-party ghost kitchen operators, QSR brands are launching their own virtual concepts from existing locations. This allows chains to maximize utilization of their kitchen capacity, particularly during off-peak hours, while testing new menu concepts with minimal capital investment.

    The strategy includes dual-brand operations in single footprints and daypart-specific brands that optimize kitchen use throughout the day—breakfast concepts that transition to lunch and dinner offerings in the same space. By controlling the virtual brand experience in-house, QSRs maintain quality standards and capture margin that would otherwise go to third-party kitchen operators.

    Labor Technology Goes Beyond POS

    The highest-impact investments for 2026 will be those that simplify, strengthen, and scale operations, with technology extending far beyond traditional point-of-sale systems. Automated beverage stations and robotic fry cooks are moving from pilot programs to scaled deployment, while employee scheduling AI optimizes shift coverage based on predicted demand patterns.

    Cross-training support tools help crew members quickly learn new stations, improving operational flexibility in an environment where 80% annual restaurant turnover makes it impossible to reliably staff all positions. IoT-enabled equipment monitoring tracks fryer oil quality, refrigerator compressor performance, and other indicators that allow predictive maintenance rather than reactive repairs. These technologies collectively reduce labor requirements while improving consistency and reducing downtime.

    C-Store Trends

    C-store with a sunset

    Breakfast as a Destination Daypart

    Perhaps no trend is more transformative for convenience stores than their aggressive positioning as breakfast competitors to traditional QSRs. C-stores are stepping up their breakfast game, with chains like 7-Eleven debuting breakfast lineups featuring pearl sugar-studded Belgian waffle sandwiches, breakfast tacos, and other offerings that could be right at home in fast casual restaurants.

    At breakfast, consumers typically want speed, predictability and value—all attributes convenience stores are known for. Full-service restaurant concepts within c-store footprints now feature made-to-order breakfast sandwiches, premium coffee bars that rival specialty cafes, and bakery programs with fresh pastries.

    The technology enabler making this possible is self-service kiosks, which manage morning rush complexity while maintaining the speed customers expect from convenience stores. 66% of customers wish they could get made-to-order food from a convenience store, with Gen Z showing particularly strong demand. Extended breakfast hours capture late-morning and “second breakfast” occasions that traditional restaurants often miss, with some locations serving breakfast items well into the afternoon.

    For convenience stores, kiosk hardware faces unique operational demands. “In convenience stores, reliability is the top priority. Many locations operate 24/7 and experience sustained, high-traffic usage, which places significant wear on hardware,” explains Epstein. “We’re seeing strong demand for both self-checkout and self-order kiosks as C-stores expand foodservice offerings. In many cases, they’re starting to resemble QSR environments—something that’s obvious when you look at brands like Wawa, where speed, consistency, and uptime are critical.”

    Fresh Food Programs Mature Into Core Business

    Foodservice is no longer just an add-on; it is a primary draw for modern convenience stores. Retailers are moving beyond grab-and-go prepared foods to offer chef-driven concepts with in-house food preparation capabilities, including bakeries and full kitchens. Foodservice sales made up 27.7% of in-store sales at convenience stores in 2024 and 38.6% of in-store gross margin, making it one of the most important profit drivers for the channel.

    Leading c-store operators are developing proprietary menu items that create brand differentiation rather than relying solely on branded food partners. This requires understanding local taste preferences, predicting demand patterns, managing inventory with precision to minimize waste, ensuring food safety compliance, and maintaining quality standards across multiple locations—operational challenges that mirror full-service restaurant operations.

    EV Charging Stations Reshape Store Design

    The proliferation of electric vehicle charging infrastructure is fundamentally changing convenience store customer behavior and facility design. Extended dwell times of 20-30 minutes during charging sessions require enhanced amenities beyond traditional grab-and-go offerings. Operators are responding with premium food offerings designed specifically for charging customers, digital ordering integration that allows customers to place orders from their vehicles, and comfortable seating areas with WiFi and work-friendly environments.

    This shift creates opportunities to increase average transaction values by offering customers more sophisticated food and beverage options during what would otherwise be idle time. The key is designing the experience around the customer’s need state during the charging period rather than the traditional quick-in-and-out convenience store visit.

    Third Place Positioning with Indoor Dining

    Following the lead of successful European c-store chains, American convenience stores are investing in comfortable seating, premium WiFi, and work-friendly environments that position them as community gathering spaces beyond transactional fuel stops. Coffee shop ambiance competing directly with enterprise coffee chains includes specialty coffee programs, pastry cases, and environments designed for lingering rather than rushing.

    This “third place” strategy—creating spaces that serve as social hubs between home and work—allows c-stores to capture different day parts and occasions. Morning coffee meetings, remote workers seeking afternoon workspaces, and evening social gatherings all represent new occasions that traditional convenience stores rarely captured. The investment in environment and amenities is justified by higher average transaction values and increased visit frequency from customers who view the location as a destination rather than just a pit stop.

    Age Verification Technology for Alcohol & Tobacco

    Regulatory compliance is driving rapid adoption of age verification technology at self-checkout, including biometric and ID scanning systems that automate compliance while reducing liability and theft. As self-checkout expands throughout convenience stores, operators need solutions built for the unique challenges of convenience retail, like age verification for restricted items, alongside lottery ticket management and fuel pump integration.

    These systems reduce both labor requirements and compliance risk by automating a process that previously required employee intervention at every transaction involving age-restricted products. Advanced systems can flag suspicious IDs, maintain audit trails for regulatory compliance, and integrate with existing POS and inventory management platforms.

    Payment Technology Gets an Upgrade

    Payment technology at kiosks is also evolving rapidly. “We’re seeing the emergence of ‘payment-on-glass’ solutions, where the touchscreen itself functions as the payment device, embedding NFC tap-to-pay directly into the display,” notes Epstein. “These technologies have the potential to reduce hardware complexity, speed up transactions, and simplify kiosk layouts.” Biometric payment options, including palm-based authentication similar to implementations at Whole Foods, are also gaining traction as operators seek to reduce friction in the checkout process.

    The Convergence: Technology, Value, and the Blurring of Segment Lines

    Three common threads connect these trends across all segments: aggressive technology investment, relentless labor optimization, and unwavering focus on elevated customer experiences that justify pricing in a value-focused market.

    Self-service technology serves as a critical connector across fast casual, QSR, and convenience stores. 61% of diners now want more kiosks in restaurants, while studies show order sizes increase 15-30% when customers use self-ordering interfaces. This technology simultaneously addresses labor shortages, improves order accuracy, and drives incremental revenue through strategic upselling prompts—making it one of the highest-ROI investments operators can make.

    For restaurant technology providers like Bite, this environment presents a significant opportunity. Solutions that work seamlessly across multiple formats—from fast casual to QSR to convenience stores—that adapt to each segment’s unique operational requirements, and that deliver measurable ROI through increased check sizes, improved accuracy, and optimized labor deployment will be essential partners for operators navigating this complex landscape. The technology that wins in 2026 won’t be the flashiest or most futuristic—it will be the solutions that solve real operational problems, integrate smoothly with existing systems, and deliver results from day one.

    Key Data Points

    Market Size & Growth Projections:

    • U.S. QSR Market: Projected to reach $491.65 billion in 2026, growing to $789.65 billion by 2031 at a 9.94% CAGR (Mordor Intelligence)
    • Global QSR Market: Expected to reach $1.16 trillion in 2026, expanding to $1.74 trillion by 2031 at 8.41% CAGR (Mordor Intelligence)
    • U.S. Fast Casual Market: Projected to reach $115.5 billion by 2026, growing by $84.5 billion through 2029 at 13.7% CAGR (Technavio)
    • Global Breakfast Food Market: Valued at $210 billion in 2026, projected to reach $255 billion by 2030 (Tastewise)

    Technology Adoption:

    • AI Investment: 38.75% of restaurant executives already investing in AI/ML, with nearly 48% planning adoption soon (Modern Restaurant Management)
    • Kiosk Preference: 61% of diners want more kiosks in restaurants, up from 36% two years ago; 72% now comfortable using kiosks (EZ-Chow)
    • Digital Ordering: Voice AI and self-service kiosks expected to become industry standard in 2026 (QSR Web)
    • Restaurant POS Market: Expected to exceed $62.67 billion in 2026, expanding at 9.5% CAGR through 2035 (Restolabs)

    Consumer Behavior:

    • Traffic Growth: Less than 1% traffic growth anticipated for 2026, making market share capture critical (Restaurant Dive)
    • Value Focus: Pricing convergence around $10-$12 creating intense competition across segments (Restaurant Dive)
    • Off-Premise Dining: Drive-thru and delivery channels now account for over 70% of revenue at leading QSR brands (Mordor Intelligence)

    C-Store Food Service:

    • Foodservice Revenue: Made up 27.7% of in-store sales and 38.6% of in-store gross margin at c-stores in 2024 (Restaurant Business)
    • Made-to-Order Demand: 66% of customers wish they could get MTO food from a convenience store, with 72% of those being Gen Z (CStore Decisions)
  • How Bite’s Agility and Partnership Approach Drove a Kiosk Switch for Tiki Taco

    How Bite’s Agility and Partnership Approach Drove a Kiosk Switch for Tiki Taco

    How Bite’s Agility and Partnership Approach Drove a Kiosk Switch for Tiki Taco

    Overview

    Tiki Taco is a growing fast-casual Mexican restaurant concept operating 5 locations, specializing in fresh, à la carte tacos and authentic Mexican cuisine. Tiki Taco has built its guest experience around order optionality—offering multiple ways to order, including self-service kiosks, online ordering, third-party delivery, walk-up windows, and traditional counter service with full-service bars.

    Business Name: Tiki Taco

    Interviewee: Eric Knott, CEO of Tiki Taco

    No. of Locations: 5

    No. of Locations Using Bite: Deployed in all locations

    The Challenge

    Finding a Kiosk Partner That Moves at Restaurant Speed

    When Eric Knott, CEO of Tiki Taco, needed kiosk technology that could keep pace with his operational demands, he turned to a solution he’d tested before while at a previous company. After experiencing frustration with a competitor’s slow response times and rigid customer service at his previous concept, Eric gave Bite a second chance at Tiki Taco. The result? A partnership built on speed, collaboration, and measurable performance that now powers all 5 Tiki Taco locations.

    Eric’s kiosk journey began four years ago at PDQ, where he served as COO, overseeing technology initiatives. Looking to implement self-service ordering, he piloted both Bite and a competitor simultaneously. At the time, the competitor had a head start, having already been live in two locations for several months before Bite’s pilot began.

    “I felt like they [both kiosk brands] basically did the same thing, and I was getting very similar results,” Eric recalls.

    With limited time to evaluate and the competitor’s established presence, he initially chose to roll out the competitor’s solution across PDQ.

    But as time went on, cracks began to show. Eric encountered recurring issues with uptime and connectivity. More concerning was the competitor’s response when he requested product enhancements: delays, roadmap discussions, and a general sense that his needs weren’t a priority.

    When Eric transitioned to Tiki Taco, he decided to run the pilot again—this time with a fresh perspective.

    The Solution

    The Turning Point: “One Week” vs. “Three Months”

    At Tiki Taco, the stakes were different. Unlike PDQ’s pre-packaged combo meals, Tiki Taco operates entirely à la carte. When guests ordered together at a kiosk, the kitchen tickets provided no way to identify which tacos belonged to whom.

    “People would come in—let’s say you and a friend come in and we order from the kiosk,” Eric explains. “I would come to the table to service the guest and have to auction off six, seven, eight, ten tacos. Operationally, it was a nightmare.”

    This wasn’t just an inconvenience—it was a fundamental operational problem that needed solving immediately.

    Eric reached out to both kiosk providers with the same request: enable group ordering functionality so the system could differentiate between individual orders within a single transaction.

    The competitor’s response: “Give us 8 to 12 weeks, and we’ll put it into the development plan.”

    Bite’s response: “We’ll get this out to you in a week.”

    Bite delivered on that promise. Within seven days, Tiki Taco had a working solution to its group ordering challenge.

    “For a small brand with very few units, Bite was willing to help me out with an enhancement that wasn’t currently in its system. That was leaps and bounds above the other kiosk provider.”

    The Results

    The Numbers: Performance That Speaks for Itself

    Reliability With 99.99% Uptime

    • 22k transactions with only 2 failed orders, all of which were internet-related issues*
    • Competitor’s uptime at previous concept: “definitely less”

    Revenue Driver & Quick ROI

    • Increased Revenue: $52K+ additional revenue generated from upsells and recommendations*
    • Check average uplift: $1.93 higher on kiosks vs cashier*
    • Total Monthly Sales Lift Per Store: $1,389
    • ROI: 3-month payback period per kiosk and $16K+ additional annual profit per store*

    Higher Performance Vs. Competitor

    • Increased upsell percentages
    • Better utilization rates
    • Higher liquor sales through intelligent AI recommendations

    *Data date range: January 1st 2025 — October 31st 2025 across 4 active kiosks

    The Difference

    Beyond Speed: A Partnership Philosophy

    The difference wasn’t just in product agility—it was in approach.

    Competitor: Frequent runarounds and flat “no” responses to enhancement requests.

    Bite: Collaborative problem-solving, even when immediate solutions weren’t available.

    “Working with Bite is like, ‘Let’s talk through this and see if there’s something within the product today that might work for you right now. And then we’ll get working on a solution that works best for you.’”

    White Glove Deployment: Setting the Standard from Day One

    Bite’s hands-on approach set the tone from day one. Bite’s deployment specialist arrived on-site with installers, had locations up and running in 45 minutes, then stayed 5-7 hours to ensure smooth operations.

    “That kind of white-glove treatment is hard to come by. Nowadays, many service providers want to provide remote support. It’s so refreshing to get somebody on site.”

  • Restaurant Tech Trends Podcast—Brandon Barton, CEO @ Bite

    Restaurant Tech Trends Podcast—Brandon Barton, CEO @ Bite

    Excerpt from YouTube: On today’s Restaurant Tech Trends, I sat down with Brandon Barton, CEO of Bite. Brandon’s bar-none one of the most experienced voices in restaurant kiosks and in-store digital ordering. He’s been in restaurant tech for 20+ years and has had a front-row seat as kiosks shifted from “nice to have” to mission-critical infrastructure across both QSR and fast casual. This conversation goes well beyond surface-level kiosk hype.

    WATCH AND LEARN

    • Why kiosks drive ~20% higher check averages when personalization and upsells are done right (and where brands go wrong)
    • Why “anti-hospitality” is the wrong framing for kiosks and how choice (cashier + kiosk) is what guests actually want
    • How Bite thinks about kiosk UX differently than mobile or web, down to finger usage and screen real estate
    • Why voice AI on kiosks isn’t a guest or brand priority yet
    • The biggest reason kiosk pilots fail (hint: it’s not the hardware)

    PLUS: Secret menus, Shaq at Big Chicken, why pop-ups should be banned forever, and Brandon’s unfiltered take on POS complexity and integrations.

    This is a must-listen for anyone building in the in-store ordering space.

  • The Simmer Podcast—Welcome, 2026!

    The Simmer Podcast—Welcome, 2026!

    In this special edition of The Simmer, Kristen and Brandon talk through that viral Reddit delivery post (and its aftermath), look back on what they got wrong (and right!) about 2025, and offer a few thoughts on the year ahead.

  • The Simmer Podcast—Jill Adams, Chief Marketing Officer, El Pollo Loco

    The Simmer Podcast—Jill Adams, Chief Marketing Officer, El Pollo Loco

    It’s a good time to be a chicken chain. New concepts are taking off and legacy brands, like the 50-year-old El Pollo Loco, are poised for serious growth. The fire-grilled chicken brand, currently open in eight states, is planning a larger expansion. In this episode, Jill Adams, the brand’s chief marketer, talks customer expectations, AI for better and more efficient marketing efforts, and why she’s optimistic restaurants will have a good 2026.

  • C-Stores Are Winning Breakfast From QSRs: Here’s How Kiosks Scale the Opportunity

    C-Stores Are Winning Breakfast From QSRs: Here’s How Kiosks Scale the Opportunity

    The convenience store (c-store) industry is experiencing a breakfast boom that’s reshaping the competitive landscape. Morning meal traffic to food-forward convenience stores climbed 9% in the three months ended in July, while visits to fast-food chains rose just 1% in the same period—a dramatic shift that signals c-stores are winning the battle for America’s most important meal.

    This breakfast surge comes at a critical time for the industry. Foodservice rose to nearly 29% of in-store revenues and 40% of gross profits in 2024, helping offset declining cigarette and fuel sales. But capturing this opportunity requires more than just adding breakfast sandwiches to the menu. It demands operational excellence during the most challenging hours of the day.

    Enter self-service kiosks—technology that’s becoming essential for c-stores looking to capitalize on breakfast demand while navigating persistent labor constraints and heightened consumer expectations.

    Key Data Points

    Why Breakfast Is the New Frontier for Convenience Retail

    The morning daypart has become a strategic battleground for c-stores, driven by fundamental shifts in how Americans start their day. People are increasingly consuming breakfast foods later in the day, with many eating multiple times during the morning due to increased commuting and time-crunched schedules.

    This “all-day breakfast” phenomenon expands the opportunity beyond traditional morning rush hours. Most customers visit the gas pump during morning and evening rush hours, on their way to and from work, presenting the perfect opportunity for c-stores to sell them breakfast or dinner.

    The competition is fierce. C-stores aren’t just competing with each other—they’re going head-to-head with QSR giants like McDonald’s, Starbucks, and Dunkin’. Chicken breakfast sandwiches have become popular as convenience stores try to pull traffic away from quick-service restaurants. But c-stores face a unique challenge that QSRs don’t: managing breakfast service alongside fuel operations, lottery sales, and merchandise during peak traffic periods. 

    Convenience stores see peak traffic during morning commute hours from 6-9 AM and the lunch rush from 11:30 AM to 1 PM. During these windows, every second counts for time-pressed commuters.

    Self-Service Technology Solves the Morning Rush Challenge

    Self-service kiosks address the core operational pain points that c-stores face during breakfast hours, transforming how they serve customers without requiring dramatic increases in labor.

    Speed and Throughput

    When morning customers are rushing to work, wait times become make-or-break decisions. Self-service kiosks in quick-service restaurants reduce total order time by nearly 40%, encompassing everything from when customers begin ordering to when items are ready for pickup.

    This speed advantage is critical for c-stores. If the line to order from a cashier is longer than 5 people, 75% of customers would choose to order from a self-service kiosk, and if the line is 10 people long, 91% say they would rather order from a kiosk. For c-stores competing with drive-thru QSRs, this efficiency can mean the difference between capturing or losing a customer.

    Order Accuracy

    Complex breakfast orders—customized sandwiches, specific coffee modifications, dietary preferences—create opportunities for miscommunication when relayed verbally to staff. Self-service kiosks eliminate this friction by putting control directly in customers’ hands.

    Self-service technology contributes to a 99.7% order accuracy rate, reducing wait times and improving guest satisfaction. When customers input their own orders, they see exactly what they’re getting, reducing remakes and food waste while improving satisfaction.

    Labor Optimization

    The breakfast rush creates a staffing dilemma: c-stores need maximum coverage during a narrow window, but can’t justify keeping extra staff on payroll all day. Kiosks provide a solution by handling order-taking automatically.

    This doesn’t eliminate the need for staff—it reallocates them to higher-value tasks. During busy breakfast periods, employees can focus on food preparation, maintaining quality standards, and providing service where it matters most, rather than standing at registers taking orders.

    Upselling and Revenue Growth

    Perhaps the most compelling business case for kiosks comes from their impact on average order values. Implementing self-service kiosks can lead to a 10% to 30% increase in average order value in quick-service restaurants.

    Original Chopshop found that customers spent more per order when using a kiosk, resulting in a 15% increase in average check size—a massive bump to their bottom line. 

    Kiosks never forget to suggest add-ons. They consistently prompt customers to upgrade to hash browns, add a second breakfast sandwich, or try a specialty coffee drink—upselling opportunities that busy staff might miss during rush periods.

    Meeting Consumer Demand for Personalized Breakfast

    Today’s breakfast customers expect customization. For instance, Wawa invites customers to create their own hot or iced lattes using its touch ordering screen, enabling shoppers to control the ingredients that go in their drinks, with options including flavors like coconut, pumpkin, or toasted marshmallow, and toppings such as drizzle, graham crackers, or Crème Brulée sprinkles.

    This level of customization poses challenges at the counter, where staff must remember numerous options and input complex orders correctly. Kiosk interfaces excel at managing this complexity through intuitive visual menus.

    Customers can browse breakfast sandwich ingredients, explore premium coffee modifications, and build exactly what they want—all at their own pace. The visual presentation showcases premium ingredients and limited-time offerings more effectively than verbal descriptions, naturally encouraging customers to try new items.

    Kiosks also integrate seamlessly with loyalty programs such as Punchh and Thanx, remembering customer preferences and offering personalized recommendations based on purchase history. This creates a more tailored experience that keeps customers coming back.

    Integration with Existing Systems

    Bite’s kiosk solutions are designed to work within c-stores’ existing technology infrastructure rather than requiring complete system replacements. The kiosks integrate with established POS platforms, ensuring that breakfast orders flow seamlessly to kitchen displays and receipt printers while maintaining consistency with other ordering channels.

    This integration approach allows c-stores to add self-service capabilities without disrupting operations or losing the technology investments they’ve already made. Orders placed at kiosks sync in real-time with inventory systems, loyalty platforms, and reporting dashboards—providing operators with unified visibility across all channels.

    The Path Forward for C-Store Breakfast

    The convenience store breakfast opportunity is real and growing, but winning requires both menu innovation and operational excellence. The industry’s overall foodservice sales reached $121 billion in 2024, demonstrating the scale of opportunity available to operators who get it right.

    Self-service kiosks provide the speed, accuracy, and customization capabilities that modern breakfast customers expect. But more importantly, they enable c-stores to differentiate themselves from QSR competitors rather than simply mimicking them. As Japanese convenience stores have proven, the winning strategy isn’t copying fast food—it’s offering fresh, quality food designed for everyday consumption. Kiosks make this operationally feasible by handling complex customization and high-volume ordering while staff focus on food quality and preparation.

    As breakfast competition intensifies and consumer expectations continue to rise, technology investment is becoming less optional and more essential. C-stores that embrace self-service solutions position themselves to capture more of the breakfast daypart while building the operational foundation for long-term growth.

  • The Simmer Podcast—Avi Goren, Co-founder and CEO, Marqii

    The Simmer Podcast—Avi Goren, Co-founder and CEO, Marqii

    It’s been almost a decade since Avi Goren launched Marqii to help restaurants get found on the internet. That challenge remains, but search and discovery methods and technology have changed… a lot. In this episode, we talk about discovery in the age of generative AI and the continued challenge of reputation management for restaurants.