As supermarkets ramp up their prepared-foods assortments, they find themselves increasingly competing against not only restaurants but also another segment that has long been a rival for a share of consumers’ foodservice dollars — the convenience store.
The c-store industry overall has long fought against its stereotypical image as a purveyor of low-quality food, and many chains have achieved considerable success, often by emphasizing freshly made or made-to-order sandwich
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