Stafford Shurden is a trailblazer in the world of convenience store food reviews. Shurden has carved out a unique niche by exploring and critiquing the snacks, meals and hidden gems found in c-stores across the country. The restaurant owner, life-long farmer and retired justice court judge will speak at a Monday Education Session, “Transforming Your Menu Like a Restaurant,” where he will offer his advice for elevating your menu to meet the diverse needs of customers. (The Education Session starts at 1:15 in Ballroom A. Discover all Education Sessions here.)
With a keen sense of taste and a love for simple everyday foods, Shurden has developed a loyal following of food lovers who appreciate his honest, down-to-earth insights. Here, he shares some of the trends, favorites and advice about the world of grab-and-go cuisine.
Q: What new trends are you seeing in convenience store foods right now?
Made-to-order foods, aka short-order. I see more c-stores operating as quick service restaurants rather than the traditional hotbox. This is a huge trend and will continue to grow.
Q: Are there any regional trends in convenience store foods that you find interesting?
I am not sure about trends, but the offerings do vary by region. West Texas will have more tacos, Mississippi will have more soul food and south Louisiana will have the boudin and cracklins. I think it’s important for each owner to do what they are good at rather than try to follow a trend. People are much more savvy about food than they were 20 years ago. Food Network and the Travel Channel have exposed us all to the many possibilities of food. They will try new things if they are done well.
Q: How has the rise of health-conscious eating impacted what stores are offering?
I do see more fresh offerings. Mike's Food and Gas, even here in Mississippi where we rank last in health, has full, help-yourself salad bars. People care more about health and these options are very fast and popular.
Q: What is your all-time favorite convenience store food?
It will probably always be fried chicken. That is the perfect food—when done right. I could eat that stuff every day!
Q: Are there any surprising gems you’ve found that most people might overlook in a convenience store?
I find so many next-level hamburgers. I don't mean a frozen patty and cooked at 6 a.m. for the hotbox. I am talking house made-to-order burgers. NFA in Atlanta and the Blind Tiger in Pass Christian, Mississippi, are cooking up some of the best burgers on the planet. Not just gas stations—on the planet! And they are not the only ones.
Q: What’s your favorite road trip food?
(The food I find in) south Louisiana. It is decidedly not for everyone. The level of consistency in foodservice there is unmatched. Literally every c-store has great food if you like that style of cooking. It is kind of amazing. There should be a gas station trail there.
Q: Are there any foods that seem popular but you think are overrated?
Anything pre-made. Think egg rolls and pizza sticks. They sell and they are profitable, but they are not my thing personally. That being said, I think you have to offer quick fast foods, it is just not for me.
Interested in learning more about ways to optimize your foodservice? Check out other foodservice Education Sessions at the NACS Show, including “Winning the Dinner Daypart,” “Foodservice Failures That Lead to Innovation” and more.