Designing a Store with Foodservice in Mind

Is a commissary right for your business? Hear two contrasting perspectives on the commissary model on the operational advantages and the potential challenges. From building consistency, efficiency and scale to introducing complexity, this candid discussion will offer a framework for evaluating whether a commissary aligns with your foodservice strategy and growth plans—or not.

Cumberland Farms, Inc.

Nathan Bartlett

Director of Culinary Center Operations

Convenience foodservice and beverages are being reshaped by economic pressure, changing routines, health-driven behaviors, and evolving consumer expectations. In 2027, successful offerings will balance familiarity with discovery, indulgence with value, and function with enjoyment. This session explores the forces influencing food and beverage decisions, from global flavors and snack-first eating to protein, functional benefits, moderation, and customizable drinks. Using a research-driven foresight approach, attendees will learn which trends have staying power versus short-term hype, why they

Culinary Tides, Inc.

Suzy Badaracco

President

Industry experts will identify the top safe food handling risks and share a practical “playbook” of resources and operational guidance designed specifically for smaller operators. From training and procedures to daily execution and accountability, participants will gain actionable takeaways strengthening food safety across their organization.

Casey's General Stores, Inc.

Amy Costello

Sr. Director - Food Safety & Quality Assurance

Cumberland Farms, Inc.

Jeremy Zenlea

Vice President, Health and Safety