Listen Now

We're back, and we're here to share our favorite convenience stores of 2022! We cover a full range of c-stores from the sleek and modern to the big and bold. There's even a store where customers drive their car inside. And in other news, we have a new co-host joining Al and Frank! Buckle up for an exciting year, because it's going to be a wild ride. 

Did you know there’s a gas station serving 81 flavors of slushies—and a variety of delicious nitro ice cream—from inside its convenience store? That's right. In this episode, EdgePetrol’s Mark Truman joins us from London and provides the inside scoop on what’s new and exciting in convenience retail "across the pond." You won’t want to miss it.   Topics Discussed: 08:30 - Mark explains what Yoh Burger is and why it’s one of the coolest burger concepts inside of a gas station 14:15 - What’s the attitude to “gas station food” in the UK?  18:15 - Why a c-store in Glasgow has become a destination for 81 creative, delicious slushies  24:15 - Why retailers need to sit somewhere “in the middle”  33:30 - How the industry is changing, and why it’s difficult for people currently running a profitable business to understand that they have a problem  39:20 - Why Mark’s team is a big fan of Stuckey’s  44:30 - Let’s be honest, we’re all Buc-ee’s fans  46:50 - The importance of becoming “iconic” 56:15 - Why “doing the same things” is the biggest mistake retailers can make right now  1:14:30 - Why Ireland is unique for convenience store food, and back to a story how Al became a Buc-ee’s fan

We're back! Our next batch of ten episodes focuses on the importance of differentiation, and we kick it off by speaking to fuels consultant and data scientist, Brandon Lawrence. Learn why COVID-19 was a "dress rehearsal," how fuel demand will face structural challenges, and why Brandon is a fan of Buc-ee's, Casey's, and a single-store operator in Arkansas called MuleKick.

To celebrate our tenth episode, we did something different. Al and Frank have a very open and honest conversation about everything from psychic gas station goats at a station in Wisconsin, the inside story behind Frank's "30 Days of Gas Station Food" experiment, Al and Frank's favorite convenience stores, the time Al brought a gas station pastry called a "Crack Stick" on a Sirius XM catholic radio show, the impact of COVID-19 and what it means for industry trends, and much more. We hope you enjoy this crazy conversation. Note: we recorded this a few weeks ago. We only mention it because we discuss a few COVID-19 topics that are time-sensitive. Post-production unfortunately fell behind due to a few personal issues. (Totally Frank’s fault. Blame him.)

What will the "new normal" look like after COVID-19, and how can convenience retailers become even more competitive in foodservice? Al and Frank talk with Jessica Williams, the founder and CEO of Food Forward Thinking LLC. Jessica discusses common foodservice failure modes, how to scale unique recipes, and shares insights from her experience working with some of the world's largest restaurant brands. 

The coronavirus pandemic has raised concerns about cleanliness at convenience stores. In this episode, Mike Zahajko of CAF Outdoor Cleaning shares tips, strategies, and other information that retailers should know.

In this episode, we talk with Ernie Harker about how he built the $3 billion Maverik brand. The conversation is full of practical advice for retailers of any size, and we also discuss personal branding, how to revitalize a dead brand, and why Ernie is not a fan of social media.  Note: this episode was recorded before the coronavirus pandemic began spreading across the United States. As such, there are some obvious topics that were not discussed. 

This episode comes to you from Berlin, Germany! We speak with Christian Warning: founder and managing director of The Retail Marketeers. This is a great discussion for anyone curious about the German fuel and c-store industry as well as today’s evolving retail environment. Note: this episode was recorded when co-host Frank Beard was in Berlin. Due to the time difference, Al Hebert was unable to call-in and join. Therefore, the introduction is longer than normal. The conversation with our guest begins shortly after the 35-minute mark. 

Angelle Cloud is a rising star in convenience retailing. She's a Registered Dietitian and the Director of Foodservice Compliance and Corporate RD at ShopRite—a popular chain of convenience stores in Louisiana. When we decided to launch this podcast, Angelle was one of the first guests we wanted to interview. We talk about boudin, how to build a destination foodservice program, alligator meat, and more. 

Lou Perrine’s Gas & Grocery has been a staple of Wisconsin’s Kenosha community since 1954. Since taking in 2008, Anthony Perrine has worked tirelessly to grow and differentiate the company. This episode is full of practical advice about branding, marketing, operations, and more, but we do discuss edgy topics. Use your headphones if you’re at work!

It's a new decade! Al and Frank reflect on retail's evolution in a conversation with fuel and c-store expert, Sam Herro. From defunct department stores to the Tesla Cybertruck, we cover a lot of ground.  For the past decade, Sam Herro has sought innovative ways to change the how, what, and where of fueling. In his most recent role as the Director of Fuel for Kum & Go, he did just that—leading the development of one of the nation’s largest retail portfolios of biofuel blends that included E15, E85, and biodiesel. Sam also served as a member of an innovation team dedicated to proposing new and forward-thinking ways for Kum & Go to maintain its position as one of the leading retailers in the United States.

We're going international! Al and Frank chat with Nic Moulis, director of FuelnGo in Australia. Nic has spent more than 25 years as an operator and commentator in the Australian petroleum industry. Starting work at the front counter of a service station and convenience store, Nic progressed to become the owner of a multi-site retail and petroleum wholesale jobber business. As CEO of the one of the industry’s leading associations (Australasian Convenience and Petroleum Marketers Association), he advised governments on the fuel industry—including appointments to Competition Reviews, Alternative Fuels Advisory Groups, and Fuel Consultative Committees. Nic continues to be called upon by Australian media outlets as an expert commentator on the petroleum industry. His knowledge has helped consumers and operators understand the market. Called on to speak at international conferences, Nic is recognized for his understanding of the Australasian Pacific fuel supply chain.

In our first episode, Al and Frank speak with Kent Couch. Dubbed "the convenience-store innovator of Bend, Oregon" by a 2016 article from The Atlantic, Kent Couch's Stop and Go Mini Mart is famous for offering dozens of beers, kombucha, and other beverages on tap. His beer cave resembles an actual cave, the restrooms are upscale, and his uniformed attendants greet customers by name. Couch is also a founder of the Growler Guys franchise. Currently, Growler Guys operates in five states. Couch also serves on the board of In Our Backyard—an organization dedicated to eradicating human trafficking.  A cluster balloon pioneer, Couch made international news beginning in 2007 for his attempts to fly a deck chair attached to hundreds of balloons. His final flight was in 2012.