Five Ways Travel Centers Can Improve Their Fast and Fresh Food Offerings
Truck stops and travel centers should create a mix of grab-and-go, built-to-order and quick service options that can appeal to customers who are on the go.
Here are five ways to improve these offerings:
- Keep grab-and-go cases stocked with fresh options using production guides tied to daypart sales data to minimize waste.
- Offer a hot bar or kiosk-ordered hot meals with a fast order-to-pickup time, ideally three minutes or less.
- Design seating and layout to support speed, positioning grab-and-go near entrances and minimizing friction in the customer journey.
- Explore catering and delivery-to-truck models to grow food revenue without adding significant labor.
- Meet the needs of families and four-wheel traffic with amenities like outdoor seating, play areas, and pet-friendly stops that extend dwell time.
The NATSO Foundation’s Travel Center Foodservice Trends. The NATSO Foundation created a toolkit in collaboration with the NATSO Foundation’s 2026 Food and Beverage Steering Council to provide industry insights into successful food operations and best practices and serve as an inspiration as operations look for their next great idea in food service. It is available for $250 using the form below. Contact atoner@natso.com with questions.
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