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6 Common Foodservice Program Hang-Ups (and How to Turn Things Around)

Running a foodservice program in a busy convenience store isn’t always easy. You’re managing staff, juggling customers, watching inventory—and trying to turn a profit while doing it all. When your foodservice program isn’t performing the way you hoped, it’s not just frustrating—it’s costing you money.

Maybe you’ve noticed pizza sales aren’t what they used to be. Or your warmer sits half empty while customers walk by. Maybe you’re tossing out more product than you’re selling. Whatever the symptoms, there’s usually a clear cause—and a clear fix.

Here’s the good news: most underperforming programs can be turned around with just a few smart changes. Here are the most common pitfalls we see, along with simple fixes to get your pizza program back on track and bringing in steady sales.

Hang-Up #1: Inconsistent Execution

Maybe your pizza is hot and fresh one day… and cold and unappetizing the next. Maybe your team doesn’t always follow the build and bake instructions, or the warmer goes empty just as the lunch crowd rolls in. These may seem like small details, but consistency is everything in foodservice.

Why it Hurts:
When customers don’t know what to expect, they stop coming back. Hit-or-miss product quality, prep, or availability hurts your reputation and leads to lost sales. A few negative experiences (even one cold Hunk!) can turn a regular into a no-show.

Let’s Fix it:

• Use checklists to reinforce key prep and restock tasks during each shift.
• Ask your TBHC Delivers Account Manager for simple in-store tools that help your team stay consistent.
• Keep warmers stocked and rotated during peak hours—this one step makes a huge difference.
• Make build and bake instructions easy to reference by keeping them near prep tables.

Hang-Up #2: Poor Warmer Setup or Usage

The warmer is a major sales driver—but only if it’s doing its job. If your warmer is hidden behind the counter, surrounded by clutter, or half-empty, customers won’t even notice it.

Why it Hurts:
If customers can’t see your product—or it doesn’t look hot, fresh, and appealing—they won’t stop to buy it. The warmer can and should do the selling for you. And that only works if it’s clean, well-stocked, and well-placed.

Let’s Fix it:

• Move your warmer to a high-traffic, eye-level spot near the register or main entry.
• Use POP signage to clearly show what’s in the warmer and how much it costs.
• Wipe it down daily. A clean, full, well-lit warmer builds trust and appetite.
• Keep clutter away from the warmer. Pizza should be front and center.

Hang-Up #3: Skipping Suggestions

You’ve got great products—pizza, wings, WingBites®, drinks, and more—but are your employees talking about them? If not, you’re leaving money on the table.

Why it Hurts:
Without a nudge, many customers won’t think to grab a second item or try something new. That means lower tickets and fewer repeat sales. In a high-traffic environment, every upsell opportunity counts.

Let’s Fix it:

• Train employees to make simple suggestions during checkout.
• Use “Would you like to add a drink or side today?” as a go-to prompt.
• Offer bundles or meal deals, and reinforce them with signage.
• Rotate add-on suggestions by daypart or product availability.

Hang-Up #4: Not Using Build-To and Waste Charts

Do you ever run out of pizza at 11 a.m.? Or toss out leftovers at the end of the day? If so, your production plan needs adjusting.

Why it Hurts:
Overproduction = wasted food. Underproduction = missed sales. Either way, you’re losing money. And without tracking sales trends, it’s hard to know what’s really working.

Let’s Fix it:

• Use the Build-To and Sales & Waste charts available on the Pizza Portal.
• Review real sales data and adjust your prep schedule accordingly.
• Let your Account Manager help you plan ahead for special events, weather changes, or seasonal shifts.
• Track repeat patterns over time and prep accordingly.

Hang-Up #5: Ho-hum Marketing and Visibility

Even the best pizza won’t sell if customers don’t know it’s there. Many underperforming programs fall short of their goals simply because they don’t get noticed. Use POP signs, daily samples, and friendly upsells to keep your pizza front and center. When people see it, they buy it.

Why it Hurts:
Your store may have a full warmer and great food—but without promotion, customers don’t see it when they’re walking in or driving by. If the pizza blends into the background, your customers won’t make it part of their daily habits.

Let’s Fix it:

• Use POP signage outside the store and near the pumps.
• Display eye-catching signs at the door and register.
• Promote daily or weekly deals with window clings, toppers, or social media.
• Order FREE marketing materials through your Account manager and check out the Pizza Portal of downloadable marketing and tips to pump up your marketing game.

Hang-Up #6: No Ownership or Accountability

If everyone’s responsible for the pizza program, then no one is. Without a clear point person each shift, key tasks—like stocking, prepping, or tracking hold times—can get missed.

Why it Hurts:
Without oversight, standards drop and small issues pile up into bigger problems. Warmers get ignored, signage gets outdated, and pizza sits past its hold time.

Let’s Fix it:

• Assign one person per shift to “own” foodservice—stocking, cleaning, checking the warmer, etc. Having a “point person” keeps things consistent, reduces waste, and makes it easier to partner with your Account Manager for support and training
• Reinforce that foodservice is an important revenue stream, not just an extra chore.
• Ask your Account Manager for tools and training to build staff ownership and pride in the pizza program.
• Recognize team members who go above and beyond.

FAQ

Q: What if I’m already short-staffed—can I really turn things around?
A: Yes! Most of these fixes don’t take extra people, just small tweaks to how your team works together. TBHC Delivers is here to help you streamline tasks and simplify routines.

Q: What if my store layout is part of the problem?
A: Your Account Manager can help you rethink product placement, warmer location, and signage based on your store’s flow and customer behavior. We’ve seen it all—and we know what works.

Q: How can I tell which part of my program has issues?
A: Start by reviewing your sales reports, waste logs, and Build-To charts. If you’re not sure where the drop-off is happening, your Account Manager can walk through your store with you and help identify problem areas.

Q: Is it worth fixing a slow foodservice program, or should I give up?
A: It’s absolutely worth fixing. Small improvements can lead to big changes over time. With support from TBHC Delivers and consistent execution, even low-performing programs can become top sellers.

Closing: Let’s Fix It Together

A low-performing foodservice program isn’t a failure, it’s a chance to improve. Most of the time, it’s not about doing more. It’s about doing the right things, consistently. That’s where TBHC Delivers comes in. We don’t just drop off product—we partner with you to make sure your pizza program is a profit driver, not a pain point.

Talk to your Account Manager today for hands-on help troubleshooting what’s holding your program back. Together, we’ll turn problems into profits—one Hunk at a time.