Summer Travelers Want More Breakfast Occasions and Two-finger Snacks from C-Stores

With 29 percent of American consumers saying they will drive more in June as compared to the previous month (2017 NACS Consumer Fuels), and gas prices in the USA currently at the lowest level for the summertime since 2005, convenience stores are ready to welcome a wave of customers traveling near and far. In kicking off the summer season, Tyson Convenience has released results from a national consumer survey conducted with 1,000 adults aged 18 and over to help retailers understand which prepared foods customers prefer for making their trip more enjoyable, regardless of the distance.

“Busy summers and convenience stores go hand-in-hand for meals and snacks on-the-go,” said Rob Ramsey, senior manager of convenience channel marketing for Springdale, Arkansas-headquartered Tyson Foods. “Consumers use convenience stores as their summertime home to keep them refueled and not slow them down.”

Survey findings include:

  • The number one reason (51%) American adults purchase food at a convenience store is to satisfy a craving.
  • Americans love breakfast. Many (48%) would like to see a breakfast station serving waffles, biscuits, breakfast meats and baked goods at convenience stores.
  • Breakfast sandwiches are so popular that more than half of those surveyed (51%) would purchase one at their local convenience store if they wanted to have breakfast for dinner. On the other hand, pizza rose to the top of later-in-the-day prepared foods to cross over to breakfast, with 45% of Americans interested in eating pizza for breakfast.
  • People prefer to eat their snacks with two fingers (47%) while shying away from using any utensils.

“Hearing directly from consumers on what they want and expect from a convenience store can be invaluable for retailers, especially during the busy summer season,” Ramsey said. “These survey insights, like having breakfast offerings served all-day in unique, creative ways, give retailers feedback from consumers on how to merchandize prepared food offerings to attract consumers in the summer.”


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