OAKBROOK TERRACE, Ill. — Each issue of CSP magazine delivers a bevy of foodservice ideas, lessons and strategies in its CSP Kitchen section. The August issue revealed the results of a new convenience-store retailer study, best practices on offering gluten-free foods and a chef’s take on bringing fish and seafood to the c-store menu.

Read on for six of the biggest lessons from the issue, and follow the links to explore the articles themselves for even more big ideas.

1. Retailers have big growth expectations.

In a recent survey conducted by CSP and Product Evaluations Inc., c-store foodservice operators told us they expect their foodservice sales to grow by 17% in the coming year. That’s a lofty vision, and one we hope the industry meets. These high expectations come on the heels of operators enjoying an average reported growth of 15.4% last year. “Foodservice has become our new high-profit savior,” said one survey respondent. Hallelujah.

2. The bigger your program, the greater your growth.

In the CSP-Product Evaluations Survey, we also broke out those sales growth expectations by retailer type. We found that those with limited foodservice offerings had just 8% growth expectations. Compare that to moderate-commitment operators, who expect sales to grow 16.4% in the year to come, and high-commitment operators who have bold growth projections of 22.4%. The bottom line: Those who are investing are confident they’ll reap the rewards.

3. Scared of seafood? Reconsider.

Our resident chef and advice columnist Chris Koetke explored ways convenience stores can capitalize on the consumer demand for fish and seafood without outright asking for a safety and sanitation crisis. He recommends starting with cooked, peeled and frozen shrimp. Use them in a citrus-laden ceviche if you’re in a Hispanic market, or fry them for a po’boy—authentically made New Orleans-style or with your own regional riff. 

4. How do you sell gluten-free? Rely on others.

Think offering gluten-free items is reserved only for restaurants making intricate food from scratch? Major quick-service restaurants—pizza chains, no less—are proving otherwise. Pizza Hut has launched a completely gluten-free pizza and turned to suppliers to help deliver it. The crust comes par-baked and frozen from a manufacturer to avoid cross-contamination, and the sauce, cheese and pepperoni are also purchased from a certified gluten-free manufacturers. They are placed in a refrigerated “kit” that is isolated from other ingredients. The chain worked with the nonprofit Gluten Intolerance Group to build procedures and train staff. 

5. Yes, OK, size matters.

Attribute it to the growth of snacking or the shrinking of wallets: Consumers see value in a variety of portion sizes and price points for the same item; 45% of consumers who say they appreciate this menu strategy believe it creates a good value proposition, said Technomic. For you, it helps appeal to customers of various income levels and better cope with cost spikes. Consider how you can capitalize on this staggered strategy, such as a mini burger, a regular-sized burger and a deluxe option.

6. Clean labeling: is it coming for you?

McDonald’s, Chick-fil-A, Dunkin’ Donuts, Chipotle and Panera have all recently announced initiatives to make the ingredients in their food a little bit cleaner. Where do c-stores fall into this movement? Technomic data shows there is a demand for clean ingredients among restaurant patrons—and even a willingness to pay a little more for it. So consider what’s right for the guests you have today, and who you want to attract tomorrow.