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To celebrate National BBQ Month, OLM Food Solutions is excited to introduce a bold lineup of Hot Stuff Kitchen® BBQ Wrap’r LTOs, bringing craveable barbecue flavors to the convenience channel just in time for peak outdoor‑eating season. Launching later this month (May 2026), the new HSK BBQ Wrap’rs combine snackable convenience with globally inspired flavor, designed for today’s on‑the‑go consumer and built for easy execution behind the counter. The lineup includes: Korean BBQ Chicken Wrap’r

According to recent reporting, the foodservice landscape is becoming more fragmented than ever. As restaurant loyalty continues to erode, grocery and convenience stores are gaining dining occasions once dominated by fast‑food and fast‑casual brands. With budgets tightening, consumers are prioritizing food quality, convenience, and speed, and they’re willing to switch brands quickly when the experience no longer feels worth it. For operators across channels, this shift presents both challenge and opportunity. Here are three key

For many foodservice operators, summer is a fundamentally different operating season. Recent industry analysis highlights how summer traffic patterns, menu preferences, and operational pressures shift all at once, forcing operators to balance speed, simplicity, and relevance during one of the most important revenue windows of the year. Guests gravitate toward lighter, more portable options, expect faster service during peak periods, and respond strongly to seasonal cues that signal freshness and ease. For operators across segments,

Limited‑time offers have become far more than seasonal menu add‑ons. Across foodservice, operators are using LTOs as a strategic tool to drive trial, spark excitement, and keep menus feeling dynamic, without adding long‑term complexity. When planned intentionally, LTOs can support growth, test new ideas, and give customers a reason to come back again and again. Here are three ways operators across segments can think differently about LTOs today: 1. Use LTOs to invite trial without

Chicken continues to dominate c‑store foodservice, and the numbers prove it. According to Datassential, limited‑service retailers sold $52 billion worth of chicken in Q4 2025, and U.S. consumers ate an average of 103 pounds of chicken last year. With chicken driving both cravings and traffic, it’s no surprise that retailers are experimenting with new ways to structure low‑cost meal deals that appeal to value‑focused shoppers. What’s especially interesting isn’t just what they’re offering, it’s how

Recent Datassential insights highlight seven foodservice segments driving growth across c-stores right now. What connects them? Each one translates seamlessly into high-quality, craveable, operationally reliable grab-and-go formats. Here’s how operators can tap into the momentum: 𝟭. 𝗛𝗮𝗻𝗱𝗵𝗲𝗹𝗱 𝗙𝗹𝗮𝘃𝗼𝗿 𝗕𝘂𝗶𝗹𝗱𝗲𝗿𝘀Burritos continue to dominate, with 83% of consumers expressing strong interest. They deliver portability, value, and customization.Try: Offer tightly wrapped, consistent builds that hold up in hot or cold cases. Keep a reliable protein core and rotate bold