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FUELLING UP WITH FOOD FOODSERVICE – FOOD ON THE GO A foodservice offering has the potential of increasing profit and creating a desirable destination for customers. Convenience World finds out what’s hot and what’s not. By Nicholas Rider. W hile it may have once been acceptable to serve fuel with a minimal selection of drinks and snacks, most customers today are wanting much more. As Mrs Mac’s Head of Distributors & Foodservice Sam Hewson says, with the lines blurring between convenience and more traditional foodservice outlets, consumers’ choice has increased and so have their expectations. TO PAGE 30 MAR/APR, 2021 CONVENIENCE WORLD 29