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74 SEPTEMBER 2016 nacsonline.com

2 COUNTRIES, 10 STORESNACS Ideas 2 Go spans the globe and makes its 2016 debut at the NACS Show.

2 COUNTRIES, 10 STORES

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ApplegreenDublin, Ireland

“We’re food retailers that also sell fuel. …We try things and then we evolve.” —JOE BARRETT, CEO

Fuel CityDallas, Texas

“It’s a wow factor. When I did all of these unique features 16 years ago, I didn’t know if anybody would come. And when I opened up the store, I didn’t come here for two weeks! I just called and asked if anybody was coming. So it was a little nerve-wracking doing things out of the box like we did, but it all turned out well.” —JOHN BENDA, OWNER

I deas are everywhere, and no other retail channel shares more ideas than the conve-nience store industry.

This year, we traveled throughout the United States and abroad to uncover emerging retail concepts and bring convenience and fuel retailers a full plate of ideas, innovations and best practices for the latest installment of our popular video program. The 2016 edition of Ideas 2 Go highlights 10 stores, from Miami to St. Louis to Dublin, Ireland, and beyond—and NACS Show attendees will have the opportunity to learn about pioneering best

practices from these retailers during the event’s General Session on Thursday, October 20.

Since 1994, Ideas 2 Go has featured hundreds of interviews with retailers from nearly 40 states and six countries, showcasing the industry’s best practices to not only retailers but the community at large. Each year, a new Ideas 2 Go program makes its debut at the NACS Show. Search our collection of industry ideas by topic area, read related Ideas 2 Go articles from NACS Magazine and submit your own ideas for future consider-ation at nacsonline.com/ideas2go.

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High Country MarketRound Rock, Texas

“If you really just want to be out in one minute, you can still do it, but we’re hoping you won’t. We’re hoping you will come indoors and smell pizza, turkey—and you’ll stay.”—ZAHIR WALJI, OPERATOR

Kum & GoJohnston, Iowa

“We wanted the first ‘wow’ to be fresh. So you see produce, salads, made-to-order sandwiches. You see fresh-made pizza, even floral and baked goods. That was one of the things we wanted to stand out for customers as soon as they walked through the door.” —CHRIS JONES, SENIOR VICE PRESIDENT OF MARKETING

MaxolDublin, Ireland

“To do the same things isn’t going to give you a point of difference, and it isn’t going to make it interesting for your consumers. …What we’re trying to do here is showcase the best in foodservice.” —BRIAN DONALDSON, CEO

Mendez Fuel Miami, Florida

“My vision when I got into it was to first learn the industry. And then I started researching and finding that there was a missing piece to the convenience store aspect. I felt the healthy world was really missing.” —MICHAEL MENDEZ, OWNER

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Slovacek’s West, Texas

“As a travel center, a lot of people just get gas, go to the restroom and leave. But here if there’s not 85% or 90% of the people walking out with something, we think something’s wrong or [question] if we did something wrong. Everybody’s going to make a purchase, for the most part.” —RAY SLOVACEK JR., GENERAL MANAGER

Sprint Food Stores Inc./Metro MarketAugusta, Georgia

“If you’re in the foodservice business at all, whether it’s fresh fruit or whether it’s strictly foodservice, you have got to be prepared for waste. If you don’t have waste, you’re missing sales.” —ANNE GARLAND,

DIRECTOR OF FOODSERVICE

Throx Winchester, Virginia

“Am I convenience store? No, I would not describe us as a convenience store anymore. We are moving more into the restaurant arena with our large foodservice [offer], and we just happen to sell fuel.” —PAM THROCKMORTON, PRESIDENT

U-Gas Inc.St. Louis, Missouri

“I would say in the St. Louis area, we have one of the best foodservice programs in town.” —PERRY CHEATHAM,

CHIEF OPERATIONS OFFICER

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