Topics: Marketing & Retail

Bucky's #342 Makes a Splash in the Truckstop World

For five decades, Buchanan Energy has been offering the traveling public gasoline, convenience and a car wash. Steve Buchanan started the business in 1980 with a store in Omaha, Nebraska, where the company is headquartered and grew the business to today’s triple digit number of gas stations. They recently took the leap to the diesel side, buying and razing the former Wiedmaier’s Truck Stop in St. Joseph, Missouri, to create a brand-new Bucky's #342. Located just off Interstate 29, the location boasts a 11,500-square-foot store, a CAT Scale, B Fresh Café and car wash. The location also has 20 gasoline pumps and five diesel pumps. More

Appeal to Your Truckstop Customers From Abroad

Appeal to Your Truckstop Customers From Abroad Members Only Join or Login

As ethnic populations continue to grow, demand for cultural foods at truckstops will continue to increase. More

Ideas for Private Labeling at Your Truckstop [Infographic]

Opportunities to private label products exist throughout a truckstop and travel plaza. More

Build Effective Displays at Your Truckstop [Infographic]

Build Effective Displays at Your Truckstop [Infographic]

The right displays at your truckstop can drive retail sales, create convenience and contribute to a location's atmosphere. More

How to Create an Apparel Program at Your Truckstop Members Only Join or Login

Apparel is a category that does well in truckstops and travel plazas if operators understand who their customers are and purchase and present merchandise in the right way. “A strong apparel program is an opportunity to increase profits,” said Darren Schulte, vice president of membership for NATSO. “When done correctly in our industry, apparel can have margins of 50 to 100 percent profit depending on what types of products you’re selling and what you buy.” More

Six Ways to Set Your Truckstop Apart Using Today’s Food Trends Members Only Join or Login

Food sales continue to be a hot area for truckstops and travel plazas, and a lot of operators are turning to food service to drive incremental sales and profitability. Consumer demand is proving that not only is there is a place for food service within retail operations but also that it can drive inside traffic. “The ultimate challenge for truckstop operators and convenience-store operators, is elevating their food and creating a point of difference,” said David Henkes, advisory group senior principal at Technomic, a consulting firm that specializes in food service. “You have to think about who you are appealing to and how you’re driving them into the store. If you’re really focused on making your location a destination or bringing local consumers in as well as the truck drivers or travelers, then you have to do something different.” Stop Watch sat down with Henkes, to learn more about the food service industry and how operators can use food to differentiate themselves. Henkes shared five tips operators can embrace to set themselves apart with today’s food trends. More

Boost Truckstop Sales with Today's Hot Categories Members Only Join or Login

Although there is no magic bullet for winning customers and increasing each transaction, truckstop and travel plaza operators said they are seeing tremendous success in certain categories, but what is hot today isn’t always what has sold in the past. More

Truckstop Amenities: What to Add and What to Reconsider [Infographic]

Truckstop amenities are changing. More

Truckstop Operators Use Varied Food and Offerings to Appeal to Travelers and Locals

Wendi Powell, co-owner of Big Boys Truck Stop in Kenley, North Carolina, knows that travel centers need to be all things to all people, and she tries to create solutions that appeal to all types of customers, whether they are locals, the traveling public or professional drivers. “The more creatively we can make the mix work, the better for us,” Powell said. Although convenience and time are always important, local customers love favorites while travelers like experiences. “It's my goal to create a mix,” Powell said. At Busy Bee, a regional chain of travel centers in Florida, local customers are in the store weekly and form close relationships with the locations and teams. “We see them coming in to not only to fill up their cars, but also meet daily/weekly needs from grocery items to our locally made cakes,” said Elizabeth Waring, president of Busy Bee. “However, with our traveling guests the needs slightly vary. When they stop in at our facility, they are there to fill a more immediate need. We have tried to build those relationships so that as they travel they look to us first to fill that—or empty that.” More

Truckstop Floor Layout Best Practices [Infographic]

Creating the right flow through a truckstop and travel plaza can draw customers deeper into the location and help increase sales. More

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