Food offerings are a key differentiator, setting truck stops and travel centers apart from the competition and enticing drivers inside. More importantly, sales in food or snacks are significant profit drivers. A new study from NATSO Services found untapped potential for growing food and beverage sales from drivers who are already stopping.
Most drivers taking the survey—81%—said they’d gone inside a travel center but left without purchasing food or beverages in the past month. Gaining even incremental sales from this group could result in significant gains.
Jessica Williams, founder and CEO of Food Forward Thinking, joins the podcast to walk listeners through menu planning for travel centers.
She offers advice on:
What is usually missing at a travel center that drivers seek?
What should travel centers think about when planning their food offerings?
What food trends are “trending” right now?
With special guest:
Jessica Williams, Founder and CEO of Food Forward Thinking
Hosted by:
Amy Toner, Executive Director, NATSO Foundation
