Convenience retail has become one of the most resilient and adaptive parts of the grocery and fuel landscape. Across New Zealand and Australia, dairies, corner stores, and petrol forecourts now play a central role in how people shop day to day. For many consumers, these outlets are no longer just backup options for forgotten milk or late-night snacks; they have become reliable neighbourhood stops for food-to-go, fresh coffee, and essential groceries.
Dairies and small-format convenience stores have evolved to match changing lifestyles.
They trade on proximity and speed, serving customers who want to shop locally and avoid the time and effort of larger supermarkets. Many now feature fresh bakery lines, barista coffee, and ready-to-eat meals, catering to morning commuters and busy families alike. The modern convenience store has become part of the daily rhythm, a quick, friendly, and familiar stop rather than a last resort.
At the same time, the traditional forecourt is transforming in its own way. Some are becoming full-service convenience hubs, combining foodservice, grocery top-ups, and barista coffee with fuel or EV charging. Others are moving in the opposite direction, running as unmanned, fuelonly operations supported by smart vending technology. Both models are shaped by the same goal: to capture convenience spend while managing the cost and complexity of staffing.
This divide, between fullservice and fully automated, reflects where the wider
convenience market is heading. As consumer expectations rise and technology advances, convenience retail is no longer defined by location alone but by how efficiently and intelligently it serves the customer. Whether it’s a local dairy, a branded convenience chain, or a modern forecourt, the most successful operators are those that make shopping fast, frictionless, and available at any hour.
With automation, digital payments, and data-driven retail shaping the next phase of growth, forecourts and dairies are both redefining what “convenience” really means; blending community connection, speed, and smart retail design into a model that fits how people now live, drive, and shop. n
ATTENTION GROCERY SUPPLIERS
Tania Walters | Publisher
HelloFresh Guilty Of Misleading Subscriptions
HelloFresh New Zealand has been fined NZD 845,000 for misleading consumers, in breach of the Fair Trading Act.
Everyday Rewards x ANZ
ANZ has announced a new loyalty partnership with Everyday Rewards.
Lidl Rolls Out Integrated Payment Feature
Lidl has taken another major step in transforming its in-store checkout experience with the launch of Lidl Pay.
Delivery With Morrisons Now
Morrisons has announced the launch of a new speedy delivery service offering fresh food fast, delivered in as little as one hour.
CONVENIENCE&oil
Making Loyalty Timely & Personal
Z Energy wanted to move away from involvement in a third-party scheme and create a programme they owned entirely, giving them direct access to their customer data and greater control over how they used it.
Together, with Eagle Eye, they built a flexible platform in just nine months, slotting it into their existing tech. It gave the Z team the ability to launch and tweak personalised offers in real time, without needing developers in the loop.
“It’s made them much faster and more nimble,” said Jonathan Reeve, Regional Director, Eagle Eye ANZ.
“The consumer response has been really positive. Engagement shot up, with loyalty scan rates growing tenfold, and Z saw a big lift in new customers in the first few months. It’s clear that people value a programme that’s simple, rewarding, and fits naturally into their routine.”
Reeve added that loyalty programmes can nudge people to see the service station as more than just a place to fill up. By rewarding things like food, coffee, and even EV charging, customers start to think of it as a one-stop shop, leading to more visits, bigger baskets, and a more convenient experience overall.
“Fuel margins are slim, but coffee and
food have much healthier margins. When those items are tied into rewards, they turn what could be a quick stop for fuel into a repeat visit for a meal or a snack, too.”
Personalisation has become a prominent theme, too, with Reeve highlighting that, instead of the same offers for everyone, retailers have been using their own customer data to make offers more relevant.
Another trend has been retailers working with suppliers to co-fund campaigns, which helps launch new products and share the cost.
“Z Rewards has shown that for mediumsized businesses, there’s an alternative to relying on shared programmes like Flybuys NZ or not having a program at all. I think it shows that brands can explore running their own loyalty schemes to build direct, one-toone connections with their customers.”
Looking ahead, Reeve mentioned that AI will make loyalty more predictive. Instead of reacting to what customers did last week, it can anticipate what they’ll want next. For example: sending someone a coffee offer on a cold morning or highlighting EV charging when their battery is running low. n
Jonathan Reeve Regional Director Eagle Eye ANZ
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CONVENIENCE&oil
Always A Good Time
The Goodtime Pie Co. has been “crazy about pies” since 1978. From day one, the business has been about good Kiwi food, good people, and good yarns.
Rebecca White from The Goodtime Pie Co. said that passion has not faded, and the team still gets a buzz from making something that puts a smile on someone’s face and fills their belly.
“Nearly five decades on, it’s still the same recipe, just with a few more ovens and a lot more stainless steel,” said White.
“We like to think of our pie ranges like a proper Kiwi family, each with its own personality and place at the table. From everyday heroes in forecourts to the gourmet show-offs in the café range, every tier has been made for how and where Kiwis eat.”
White added that the bakers have been ‘absolute legends’ who know their craft, and every range has its own recipe for success: the pastry, the filling, the feel. The key has been to nail the details while staying true to the roots, with different flavours, but the same Goodtime heartbeat.
“We keep it simple; if we wouldn’t eat it ourselves, it doesn’t go out the door.”
As tastes evolve, the business has continued to listen to what its customers crave, watch the trends, and ask the big question: would this make a bloody good pie?
When it comes to the classics, the business treads carefully as they shouldn’t be messed with, but when the time’s right, they’re not afraid to shake things up and give Kiwis something new to fall in love with.
The “Better for You Drinks” range has been an interesting complement to the pie cabinet, offering great taste and total satisfaction.
“It’s gone down a treat too, turns out people love a drink that can keep up with a pie without weighing them down.”
White highlighted that Kiwis have become more adventurous, but they still want honest food made right. She has observed a shift toward smarter choices, more protein, better ingredients, global flavours with a local twist.
“We’ll keep evolving with that, but never at the expense of what makes a pie a pie.”
Forecourts and convenience stores have been crucial to the Kiwi pie category. White added that they were the heartbeat of the pie world, where cravings hit and comfort food delivers.
The forecourt and convenience partners are part of the Goodtime family, helping the business get hot, flaky, honest food into hungry hands right when it’s needed. It’s a partnership built on trust, consistency, and a shared love of seeing customers walk out happy.
Whether you’re grabbing breakfast on the go, fuelling up between jobs, or taking a well-earned lunch break, there’s a Goodtime pie built for that moment. n
No Kai Like A Maketu Pie: Kiwi Icon Makes Comeback
Maketu Pies, the must-try Kiwi classic, is set to reclaim its rightful place in the hearts, minds and stomachs of New Zealanders this summer.
Made right next to the sandy shores of the seaside village it’s named after, the 43-yearold Maketū Pies is deeply rooted in the heritage and spirit of the local community.
“Anyone who has been there already knows Maketū is a special place, made even more so by the fact that it was the landing place of the Te Arawa Waka many centuries ago. This heritage is part of every single pie we make, right here in Maketū, from our handmade pastry, through to our iconic flavours that use locally-sourced ingredients,” said Maketū Pies General Manager, Craig Williams.
“Everything about us speaks to this special place, its people, and history. We are proud to be the custodians of this amazing New Zealand icon, and to spread that legacy across the motu, through pies in corner dairies, petrol stations and supermarkets. And now, after more than five years of changes and challenges, the much-loved Maketū Pie is poised for a powerful comeback.”
Maketū Pies is now owned by Montana Group, New Zealand’s largest privately owned catering and food service business. The combined team has spent the past nine months focusing on resetting the pie operations and taking the recipes back to their high-quality origins.
“No authentic Kiwi experience, be it summertime roadies, Saturday sports, or days out with family, is complete without a Maketū Pie. This iconic symbol of Kiwi culture is back and better than ever – there’s simply no kai like a Maketū Pie. We’ve had an incredible team of people working on our revival, including some of our longserving Maketū Pies whānau, as well as the wider Montana Culinary Team.”
After months of trials and testing, the collab team has refined the recipes for some of the long-time favourites, including Mince & Cheese, Butter Chicken and the bestselling Smoked Fish pies.
Williams added that with a range of 13 classic pies and rolls to choose from, there is still something for every customer, whether it’s the classic Mince & Cheese, Potato Top or Whopper Sausage Roll.
He was especially excited about the reimagined Butter Chicken and Smoked Fish pie recipes as they’re already a massive hit with the team.
The Maketū Pies brand itself also has a fresh new look, with improved wrapping and new cultural designs, while the shelf-ready packaging has also been upgraded, making it even easier to stock and sell the range.
“But of course, the iconic red, blue and yellow colours remain – you cannot miss them in a pie warmer or a chiller.”
The individual pie packaging has also had some structural improvements, so they stand up to the pie warmer and in the hand, while the addition of microscopic perforations helps keep the heated product fresh and delicious, while maintaining the crunch of its famous pastry.
“If you’re thinking about becoming a Maketū Pies stockist, or coming back to our pies, it couldn’t be easier. Simply visit the Maketū Pies website and click the ‘stock our pies’ tab,” Williams added.
“We’ve spent months breathing new life back into Maketū Pies, just in time for summer. Our priority is delivering quality products and bringing back the high-quality pies Kiwis have always known and loved.”
The full range is available through Maketū Pies directly, through Upstock, or from your preferred wholesaler. Contact your local Bidfood or Service Foods branch to find out more. n
AIN’T NO KAI LIKE A MAKETŪ PIE.
Available direct from Maketū (Chilled or Frozen), on Upstock, or from your preferred wholesaler.
Ensure your pie warmers are summer-ready today.
150 Years Of Kiwi Timeless Treats
As one of New Zealand’s oldest confectionery brands, Mayceys is synonymous with Kiwi favourites for more than a century. Its recipes and traditions have been passed down through generations of confectioners, creating true masterpieces that are as much a part of our culture as they are of our childhood memories.
Crafted using the finest ingredients for a superior confectionery experience, Mayceys Lollies have distinctive flavours and textures that taste just like they did a century ago.
“As we honour our heritage and look to the future, we strive to lead the industry with products that bring joy and wellness to every generation,” said Cathy Phillips, Business Development Manager, Mayceys Confectionery Ltd.
“From our family-owned origins to our new capabilities, we continue to create the lollies Kiwis love, using resourceful thinking, local pride, and the finest ingredients to ensure every bite is as memorable as the last."
Mayceys, being a heritage brand, stayed true to its classic range, with its Pink Smokers, Gloharts, and Crocodiles, a fixture of corner stores for generations. That familiarity is part of its magic.
The brand has continued to offer a more mindful pack size, which Phillips described as a more responsible serving option, a move that aligns with growing consumer awareness around sugar intake and overall health.
At Mayceys, nostalgia is a strength, connecting generations through the shared joy of classic Kiwi confectionery.
At the same time, Phillips recognised the importance of evolving to stay relevant to new consumers, not only by maintaining the trusted quality and flavours people
remember, but also by introducing modern twists, whether that’s through new flavour profiles, better-for-you formulations, now explored at the new R&D Lab at the new factory in East Tamaki.
Being a family-owned, New Zealand-made brand is at the heart of Mayceys’ identity and has played a key role in building loyalty with both retailers and consumers. For customers, it represents trust, quality, and a connection to local tradition as they know they’re enjoying products crafted with care right here in New Zealand.
For retailers, it reinforces reliability and authenticity, and the local production allowed the company to respond quickly to market needs, maintain high-quality
From our familyowned origins to our new capabilities, we continue to create the lollies Kiwis love, using resourceful thinking, local pride, and the finest ingredients to ensure every bite is as memorable as the last.
standards, and support the New Zealand economy. This combination of heritage, quality, and local focus creates a sense of pride and loyalty that keeps customers coming back and retailers confident in stocking Mayceys' products.
“Our goal is to honour the tradition and craftsmanship that built Mayceys’ reputation, while continuing to innovate so the next generation can create their own sweet memories with our products,” she said.
With innovation on the horizon, Phillips hints at some exciting new formats and flavours launching next year. Recently, Mayceys introduced three new SKUs in its Kurols range - Kurols Dual Action with Manuka Honey Liquid centres: Throat
& Nose, Throat & Chest and Throat & Immune. Available at local supermarkets, Chemist Warehouse and pharmacies, they mark the perfect union of wellness and indulgence. n
New Zealand’s Top Importer of Trendy Treats
Further Link is the go-to distributor for modern, viral, and fast-moving Asian products in New Zealand.
Founded in 2022, we specialise in importing high-demand, trend-driven products that speak to the evolving tastes of today’s consumers—especially younger Kiwis and Asian communities seeking what’s new, authentic, and exciting.
Snacking is on the rise, so smaller ice cream and dessert options that are convenient for on-the-go have become appealing.
Innova’s Innovation in Desserts & Ice Cream – Global report identified the key areas to watch when analysing trends in desserts and ice cream: indulgence and nostalgia, tradition and wellness, eco-friendly packaging, sensory inclusions, and diverse flavours.
Nostalgia & Affordability
Ice cream brands can win over consumers by fusing affordability, indulgence, and nostalgia. Affordability is a key theme today. Ice cream trends show that consumers are likely to welcome products that are both high in quality and priced well.
One way to stand out is to feature nostalgic flavours in a contemporary product and tell the story behind it. Gen Z and Millennials want new experiences, but some also are eating less ice cream for health reasons. These new ice cream experiences can take the form of variety and novelty, in a way that is high-quality, indulgent, and affordable. Consumers globally hold high values for affordable, accessible food, so they are likely to be sensitive to affordability. A winning combination could be a highquality, affordable ice cream, accessible through a brand that can compete with supermarket value offerings.
Emotions matter too. Desserts and ice cream can bring joy and nostalgia, especially if flavours are familiar and traditional. Storytelling that evokes childhood memories will appeal emotionally.
Tradition, Texture, Wellness
Desserts and ice cream with bold and global yet traditional flavours attract consumers. This applies to plant-based desserts and ice cream, too, with consumers expecting rich texture, familiar flavours, comfort, and real, authentic ingredients. Creamy textures and honest ingredients can satisfy the consumer of plant-based ice cream and desserts. On the wellness side, consumer trends research conducted by Innova Market Insights shows growing interest in gut health. An indulgent product enriched with probiotics for gut health could be appealing, as digestive and gut health is the topmost desired benefit of functional food and beverage products.
Dessert trends highlight how global flavours add depth, with products that communicate both heritage and uniqueness.
Communicate Benefits
Through Packaging
Ice cream and dessert packaging delivers the product, keeps it fresh, and can have an eco appeal. Packaging must be designed to protect texture and maintain overall quality.
Innovative functional features like domed lids and insulation protect conventional or e-commerce ice cream or desserts during transportation and boost their shelf appeal. Packaging must help ensure product quality throughout the transportation process.
Packaging that is compostable, recyclable, or reusable will resonate with consumers as being sustainable. Compartmentalised packaging, such as dome lids, multiple compartments, and anti-condensation features, is well-suited to ice creams and desserts with multiple layers and textures, helping protect their crunch and swirls.
Ice cream trends show that such packaging communicates quality and sensory appeal and can justify premium positioning.
Sensory Satisfaction
Consumer trends research shows that consumers want indulgence through real, functional, and sensory ingredients such as real fruit chunks, fruit purees, botanicals, and crunchy inclusions.
Some ice cream and dessert products enhance texture and multisensory appeal with playful additions such as chewy jellies, crispy layers, and crunchy toppings. Ice cream and dessert brands can appeal to consumer emotions and meet their changing expectations by offering betterfor-you indulgent additions alongside satisfying textures.
One area of interest to consumers is sugar reduction, with large numbers reporting in consumer trends research that they are actively limiting their sugar intake. Also, many consumers worldwide report that they prefer desserts and ice cream with health benefits, such as added protein and fibre.
Brands that enhance textures in ways that excite and delight consumers can strengthen their emotional ties and create impressions that go beyond the indulgence of ice cream or dessert.
Flavourful Journey
The modern-day consumer with the modern-day palate enjoys journeys through flavour. Consumer flavour preferences in desserts and ice cream are evolving, calling for products that add excitement to the familiar. One way to achieve this is with contemporary twists that refresh classic flavours, for example, tropical vanilla instead of traditional vanilla, or burnt caramel instead of traditional caramel, elevating the ice cream or dessert.
Botanicals or tea flavour notes in ice cream and dessert can deepen the flavour and bring sophistication to a product. Consumer trends research conducted by Innova shows that many consumers want new experiences in taste and flavour and could be excited and engaged emotionally by bold flavour combinations and new taste discoveries.
Brands have numerous opportunities to strengthen their position in ice cream and desserts. Consumers want to balance wellness with indulgence, so brands can add health benefits, reduce sugar, or swap for plant-based ingredients. Functional ingredients such as adaptogens, probiotics, and sleep supporters can fuse health with indulgence.
Technology, including analytics and AI, can help personalise and individualise desserts and ice cream, tailoring them to the consumer. Packaging protects products, their quality, and their distinguishing features. Next-generation insulation and temperature protection packaging can help ensure freshness and maintain texture.
Clean label ingredients, processing, and label language support transparency and authenticity. Modern twists on familiar flavours appeal to changing consumer tastes. Ice cream and dessert trends highlight that brands can seek unique flavour and texture pairings to make products memorable. n
Korea’s Favourite Ice Creams At Anuga 2025
Binggrae participated in Anuga 2025 as part of its strategy to strengthen its foothold in the European market.
The company introduced its brand to global industry professionals and consumers through product sampling and on-site promotions, highlighting its signature Korean ice cream offerings.
At this year’s event, Binggrae showcased six flavours of its beloved Melona ice bars (Melon, Mango, Coconut, Banana, Purple Yam (Ube), and Strawberry and one variety of Samanco (Red Bean), aiming to appeal to diverse palates with its unique, refreshing flavours.
Since 2024, Binggrae has been selling Melona through Albert Heijn, a major
Dutch supermarket chain. The brand has also seen strong performance in leading Asian supermarket chains across Europe, including Go Asia in Germany, Amazing Oriental in the Netherlands, and Oseyo in the United Kingdom.
Building on this momentum, Binggrae has recently expanded into new retailers such as Netto in Germany and Carrefour in Poland, further accelerating its European growth.
Moving forward, the company plans to broaden its product lineup, centred on Melona and Samanco, and expand its distribution network to reach more consumers across Europe. n
Binggrae SAMANCO
Samanco, launched in 1991, is a frozen dessert sandwich that has become one of Binggrae’s longstanding bestsellers. Inspired by bung-eo-ppang, a popular Korean winter snack shaped like a fish, Samanco features a crispy wafer shell filled with vanilla ice cream and sweet red bean syrup. The name “Samanco” is derived from a Korean phrase meaning “cheap and plentiful,” reflecting its value and appeal.
Currently, Samanco holds the top market share in Korea’s ice cream sandwich category. From its debut, the product drew attention for its creative and distinctive design. It remains especially popular during the winter season, as indoor heating has become common and ice cream is now enjoyed as a
year-round dessert. With its red bean filling and nostalgic pastry-like structure, Samanco has continued to win the hearts of Korean consumers for over 30 years.
Samanco’s popularity is also growing overseas. In Southeast Asian markets such as
Vietnam and the Philippines, the product has gained attention for its unique fishshaped design, which stands out in regions where such shapes are uncommon in frozen desserts. This has driven a steady increase in international sales.
Binggrae MELONA
Melona, launched in 1992, is a melon-flavored ice cream bar that has become one of Binggrae’s signature products. Known for its light green rectangular shape and chewy texture, Melona has earned enduring popularity among consumers.
Melona was the first product in South Korea to feature melon—a fruit considered a luxury at the time—as its main flavor.
Binggrae began developing the product by focusing on melons available in the domestic market, as well as the Koreanfavored oriental melon (chamoe). After several months of development, the company succeeded in recreating the rich, fresh flavor of melon and the smooth texture of its flesh, resulting in the birth of Melona.
Today, Melona is sold in more than 30
countries around the world. Its refreshing melon taste and unique chewy texture have drawn enthusiastic responses from international consumers, who find it both novel and appealing. To cater to regional preferences and tastes, Binggrae has expanded the Melona lineup to include a variety of flavors such as mango, strawberry, banana, coconut, purple yam(ube), and pistachio.
Tip Top Celebrates 90 Sweet Years
This October, Kiwi ice cream favourite Tip Top celebrated 90 years of serving little moments of ice cream happiness to New Zealand.
From a humble Wellington milk bar in 1935 to its national presence today, Tip Top has successfully navigated the years by manufacturing delicious sweet treats, continually delivering innovation, and in doing so, creating many happy memories across New Zealand and around the world.
Tip Top CEO Ben Schurr said the enduring presence of Tip Top across New Zealand won't be lost on many people.
"So many of us will remember the happy feeling of enjoying an ice cream on a hot summer’s day, very likely eating a Trumpet, a Choc Bar, a Jelly Tip, or even just a scoop of creamy Tip Top hokey pokey,” said Schurr.
"Ice cream is a big part of who we are as a nation - we're globally recognised as consuming the most ice cream per person in the world. And Tip Top continues to play a big part in that, bringing delicious, quality ice cream products to New Zealanders for 90 years.”
On 10 October 1935, Albert Hayman and Leonard Malaghan opened their first Tip Top Milk Bar on Manners Street in Wellington. While the exact origins of the name vary, a widely accepted story is that "Tip Top" was inspired by overhearing diners in Wellington describe their meals as "tip top."
A successful and indeed, tip-top venture, the duo soon opened a second shop on Lambton Quay, and by the end of 1937, there were six Tip Top Milk Bars across central Wellington.
The company's Auckland presence was established in 1938 with the opening of a Tip Top Milk Bar at 53 Queen Street and an Epsom factory, both managed by Hayman. By the 1940s, Tip Top ice cream volumes had skyrocketed as home freezers became more common, alongside a rapidly growing demand for quality ice cream among Kiwi consumers.
In 1962, Tip Top cemented its future with the opening of a state-of-the-art factory in Mount Wellington. Costing NZD 700,000, the factory was the largest and most advanced ice cream production facility in the Southern Hemisphere at the time. ThenPrime Minister Keith Holyoake attended the opening ceremony.
Overlooking the Southern Motorway, the 20-acre plot quickly became an Auckland landmark, known to many as "Tip Top Corner," or affectionately as "Jip Jop Corner" by children who misread the distinctive cursive 'T' in the iconic logo.
Tip Top Corner would symbolise the start of the holidays for many Aucklanders as families drove South past the iconic factory. Today, Tip Top remains New Zealand’s favourite ice cream company, renowned for its delicious frozen treats. To celebrate the mighty 90, Tip Top has brought back a cult summer favourite – the Toppa.
As Tip Top looks back on 90 years of history, it is not only celebrating a business milestone, but also its role in creating many sweet and happy memories for generations of New Zealanders. n
Woolworths Lifts The Lid On New ‘Iconic’ Ice Cream Range
Woolworths has unveiled a brand new range of ice creams inspired by some of Australia’s most loved bakery treats and desserts.
Woolworths expected its new nostalgic ice cream flavours to be a hit with shoppers as the weather warms up. The supermarket already sells over nine million tubs and multipacks of ice cream every month.
The collection of one-litre ice cream tubs includes:
• Woolworths Mud Cake Ice Cream: A rich chocolate ice cream featuring real chunks of the iconic Woolies Chocolate Mud Cake, swirled with an indulgent chocolate fudge ripple.
• Woolworths Lamington Ice Cream: A classic combination of raspberry ripple, coconut, and cocoa in a creamy ice cream base.
• Woolworths Pavlova Ice Cream: A celebration of the Aussie classic, this ice cream features a white chocolate flavour, meringue pieces and passionfruit and mango ripple.
"When you think about some of the most popular Aussie desserts and treats - our famous mud cake, lamingtons and pavlovas are definitely up there. By mixing these iconic flavours with ice cream, we’re hoping to bring a sweet treat for everyone to enjoy as we head into summer,” said Madeleine Tapley, Woolworths’ Product Developer for Freezer (or ‘CIO’ - Chief Ice cream Officer).
“As well as leaning into these classic flavours, we decided to blend in some trendy flavour profiles like passionfruit to add another layer of flair and excitement. We've poured a lot of care into crafting this range so every scoop captures that perfect balance of taste and texture."
The new Woolworths bakery-inspired ice creams are made with fresh Australian dairy and are now available in 1L tubs across Woolworths Supermarkets and Metro stores. n
SMOOTH VANILLA FLAVOURED ICE CREAM COVERED IN A STRAWBERRY WATER ICE SHELL.
Magnum Begins New Chapter In Manufacturing
The Magnum Ice Cream Company has announced the completion of a major AUD 35 million transformation of its Minto facility in South-West Sydney.
The upgraded Minto ice cream facility marked a significant milestone for the company and the local Campbelltown community. It will support innovation and growth, strengthening Australia’s food manufacturing sector and boosting productivity at the site, as part of the company's global supply chain transformation program.
The transformation includes new automation and advanced manufacturing technologies, which are already improving overall production output, safety, and operational efficiency.
The factory’s support office has also been completely refurbished, with state-of-the-art amenities and a design inspired by classic Streets ice cream parlours.
The Minto facility has been producing ice creams Australians know and love for over 20 years. Today, it makes nearly three million ice cream servings every day, responsible for approximately 63 percent
of all ice creams sold by The Magnum Ice Cream Company across Australia and New Zealand each year.
Reflecting on the role the investments have had in helping the team achieve record results, Waqas Zaheer, Head of Manufacturing ANZ at The Magnum Ice Cream Company, said it was a proud moment for everyone in Minto.
“We’ve worked hard to streamline this site, which is now recognised as a top performer in our category for supply chain and customer service. In the past two and a half years, we have doubled the factory's efficiency while also maintaining zero waste to landfill and reducing overall waste by around 72 per cent since 2022," said Zaheer.
Scott Mingl, General Manager ANZ at The Magnum Ice Cream Company, added that the investment reflected the company’s long-term commitment to local manufacturing and innovation.
"This is a major step forward for our business. We’re proud to be backed by a local
factory, a passionate R&D team and an agile end-to-end supply chain," said Mingl.
"This investment positions us to disrupt the ice cream market and deliver new innovations at speed. Our focus is to grow the business to become the best ice cream company in Australia and New Zealand and a key manufacturer of ice creams loved across the country."
The Magnum Ice Cream Company employs more than 400 people across the Minto factory, office and broader operations. More than half of the factory's raw materials are locally sourced.
In 2024, The Magnum Ice Cream Company launched ten new ice creams into the Australian market, made possible by the team of ice cream wizards and local production capability in Minto.
The investment signals a strong future for the Minto facility and for Australian food manufacturing, helping spread joy across Australia through delicious, iconic ice creams. n
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An ongoing key strategic focus for Ampol has been the investment in its retail convenience network through shop-offer segmentation.
The piloted rollout of premium sites continues to progress, with a focus on in-store experiences and key categories such as hot beverages, heated food, bakery, and ‘graband-go’ opportunities underpinning the execution.
Ampol’s focus on retail store segmentation and innovation has been framed with customer centricity at its core. Key to maintaining this connection is having offers that resonate with customers, differentiate in the market, and compete effectively.
A commitment to delivering accessible value via promotions and innovation has
also been a focus across our Foodary retail convenience network.
“We have commenced complementing our Crave ’n Save monthly propositions with limited-time value deals and day-of-week promotions to drive further engagement,” said an Ampol spokesperson.
“Our expansion into quick service restaurants (QSR) continues to support the business’s non-fuel growth strategy. Foodservice remains an area of focus as we explore offering both ‘grab-and-go’ and ‘cook-to-order’ hot kitchen meal deals.”
Ampol’s focus remains on its Boost Juice operations, of which it has become the largest franchisee in Australia, and Hungry Jack’s
QSR operations. The business also envisions that the AmpCharge electric vehicle public charging network may provide an avenue for QSR growth, with customers spending longer at sites while they charge.
The next phase of Ampol’s highway site investment, the redevelopment of the M4 Eastern Creek Eastbound and Westbound sites in New South Wales, has been progressing well. The redeveloped highway sites are strategically located for commuter and long-distance travel and have set a new standard for long-haul drivers and passengers alike, allowing them to refuel and reenergise in the comfort of Ampol’s modernised facilities. n
APCO Expands With Anderson’s
APCO has always aimed to be more than just a place to fill up with fuel. This transformation has been driven by changing customer expectations about convenience, quality, and choice, all in one stop.
By expanding its convenience offerings and integrating supermarket-style selections, APCO can meet the needs of busy shoppers while creating a more engaging retail experience.
“It’s about convenience, quality, and making every visit worthwhile. Being open 24/7, 365 days a year is core to who we are,” said Jess Guareschi, Strategic Partnerships & Event Lead, APCO Service Stations Pty. Ltd.
“It allows us to serve our customers whenever they need us, whether it’s an early morning coffee, a late-night snack, or emergency groceries. Reliability and accessibility are key to convenience, and this model reinforces APCO as a trusted, go-to destination.”
Fresh sandwiches, wraps, pies, and bakery items have been consistently popular at APCO sites, while demand for salads, fruit packs, and plant-based options has been increasing.
“We balance the classics our customers love,
with healthier choices, ensuring everyone can find something they enjoy, whether they’re after a treat or a nutritious option.”
At the same time, Guareschi noted that barista-made coffee sets APCO apart.
“It’s not just about caffeine; it’s about providing a moment of enjoyment on a busy day.”
Being recognised with awards has also highlighted APCO’s commitment to quality, and customers have noticed the difference. It’s one of the most loved parts of the APCO experience and keeps people coming back.
All services at APCO have been tailored to local needs. High-traffic sites might focus more on coffee, ready-to-eat meals, and grocery essentials, whereas regional or highway locations may also offer expanded fuel options, car washes, and larger fresh food ranges. Guareschi said it was about understanding the community and serving them best.
APCO also focuses on ambience, layout,
and service. Comfortable seating, clear displays, and friendly staff make shopping relaxed and enjoyable.
APCO’s recent rollout of its own Anderson’s Supermarkets has represented a significant evolution of the brand.
Guareschi said that Anderson’s has allowed the brand to offer customers a fresh, broader grocery range, from pantry staples to fresh produce, while maintaining the convenience shoppers expect.
She added that the products are competitively priced with those of the major supermarkets, so that customers can enjoy quality and value in one stop.
“It’s a great way to combine the variety of a supermarket with the speed and accessibility of a service station, making APCO a true one-stop shop for busy lives.”
Upcoming initiatives for APCO include enhancing its fresh food and coffee offerings, exploring tech-driven convenience, as well as growing its network and improving existing sites. n
Evolving Energy Needs
Mobil Oil New Zealand (Mobil) has committed to growing its convenience retail offering in a way that complements its core fuel business. It has optimised its footprint and evolved its store formats, including introducing unattended sites where appropriate.
These sites provide a quick and easy option to fuel up while on the go and continue to offer the same high-quality Mobil Synergy Fuels, specially designed to help improve fuel economy and enhance engine performance compared to ordinary unadditised fuel.
They also enable fast, secure payments 24/7, with Pay at Pump already familiar to many Mobil customers, along with the added convenience of Pay in Car through the Mobil App.
“Only a select few sites are being converted, bringing Mobil in line with other fuel retailers across New Zealand who operate unattended stations. In future, associated retail stores may be refurbished for other retail opportunities,” said Wayne Ellary, Chair of Mobil Oil New Zealand.
“We are evolving and keeping up with changes in the market, but our commitment to accessibility and service remains strong. We see real value in our convenience stores and believe they play an important role in our overall customer experience, providing appealing snacks, drinks, and everyday essentials for busy drivers on the go.”
Ellary added that the business has also leveraged its retail footprint with digital displays and targeted marketing to engage customers more effectively. The Mobil Smiles Driver Rewards loyalty programme has been a key part of this strategy, rewarding customers for both fuel and shop purchases.
Mobil Smiles members using the Mobil App receive personalised promotions and can easily track and redeem their rewards. They can even use Smiles points for car washes at participating sites.
“Technology allows us to be more efficient, but more importantly, it helps us connect with our customers in more ways.”
At the same time, its premium fuel offerings, including Mobil Supreme+ 98, have remained major drivers of site traffic. With Mobil Synergy Fuel Technology, the business has positioned itself to meet New Zealand’s evolving energy needs while continuing to deliver value today.
Alongside fuel, food and specialty beverages have become increasingly crucial to Mobil customers.
“New Zealand is famed for its love of coffee, so across the country, Mobil baristas
are stepping up to the challenge, competing with some of the country’s best cafés. But great coffee is only the start.”
For every specialty drink (coffees, iced drinks, and others made onsite) sold, ten cents is donated to KidsCan. This partnership began in 2018, helping fund early childhood centres that provide daily lunches, clothing, shoes, and essential health products for preschoolers across New Zealand.
Ellary added that the rise of independent suppliers has been another point of difference, with a focus on premium ingredients and curated selections that reflect changing tastes.
Over the next few years, Mobil will continue to support New Zealand’s evolving energy needs while refining its own retail formats, introducing smarter layouts and unattended models where appropriate. Consistent, high-quality, and sustainable car wash facilities will also continue to operate across its network.
“We’re excited about the potential for new offers and will continue developing our trusted partnerships to bring fresh experiences to our customers.” n
A Community Hub
Convenience retail has become a key part of the Challenge experience and looks quite different today than it did a decade ago.
Joann Deane, store owner of Challenge Omokoroa, said that for many customers, the site has become more than just a fuel stop; it is now a quick, reliable place open 7 days a week to grab essentials.
“We are forever changing our retail offering to meet demand. It’s about making life easier, whether you're a regular local or just passing through. Each Challenge is owner-operated, so each site tailors their retail offer to suit its own customer base,” said Deane.
“Grab-and-go is what we do. Most customers are on the move and want fast, fresh and easy-to-grab food and coffee. That said, we have a welcoming space to sit down
in-store, with free Wi-Fi, and we often double as a meeting point.”
Deane highlighted that the Omokoroa site has a majority of return customers, with regional and travelling customers accounting for a small percentage of trade, which heavily influences the retail offering.
She mentioned that hot food, drinks, and coffee have been the biggest drawcards for the store, especially for tradies and regular clients en route to work and school dropoff. Lollies, snacks and real fruit ice creams have been other popular categories, along with oil top-up packs, bait and tackle.
However, the biggest growth space has been health and wellness products, including protein powders, collagen
powders, creatine, health bars and betterfor-you drinks.
“Customers want convenient food that still supports their lifestyle goals. Expanding in that space is a huge opportunity. Appbased ordering and loyalty rewards can help us build stronger connections with customers,” she added.
“Working in a service station isn’t as easy as it sounds. It's fast-paced, takes vigilance, initiative and a passion for customer service. We couldn’t do it without our awesome team, as they know the locals, are flexible, and work hard to keep everything running smoothly. Good systems and strong teamwork make it possible to deliver all these services under one roof.” n
35 Years
Of Night’n Day
From a single store in Dunedin in the 1980s to a nationwide network stretching from Whangarei to Invercargill, Night ‘n Day has spent 35 years reshaping New Zealand’s convenience sector.
According to Matthew Lane, General Manager at Night ‘n Day Foodstores, reaching 50 stores (now 54) marked a significant milestone for the business. The journey has been defined by more than just expansion; it has been about challenging perceptions of what a convenience store can be.
What sets Night ‘n Day apart has been its commitment to innovation. From the beginning, the brand has led the way in introducing new concepts to the market, even ideas that others found too difficult. This willingness to evolve built the foundation of Night ‘n Day’s continued success over the years.
Lane said that at the heart of the business have been its three core pillars: barista-made coffee, an extensive food-to-go range, and the iconic milkbar. These were carefully developed to meet shifting consumer expectations, with quality and freshness being non-negotiable.
“Consumers nowadays want café-like quality from their local c-store. Their tastes have evolved rapidly, and Night ‘n Day has responded by diversifying its offer.”
Beyond its core pillars, Lane said that the company has also seen growth in beverages, shakes, and grocery lines. Health-conscious
customers have also been looking for familiar categories with a healthier twist.
He added that categories like energy drinks, functional health beverages, and “better-for-you” options, led by brands such as Musashi and Celsius, have now become central to the convenience landscape.
“Shoppers are increasingly timepoor, favouring quick, local trips over supermarket runs. This shift has elevated the role of c-stores, which now offer far more than just scan and go.”
While Night ‘n Day has become a household name in the South Island, the brand has been trying to build the same level of trust and recognition in the North Island.
At the same time, the response has been encouraging as Lane mentioned that Night ‘n Day Taradale Road, the Napier store, rebuilt after a devastating fire, had received strong community support. He said that despite economic, political, and environmental turbulence, Night ‘n Day saw opportunities where others might see challenges.
Looking ahead, the brand will continue to focus on sustainable growth, identifying the right locations, building community partnerships, and continually refreshing its offerings, even after 35 years. n
Fresh Food, Fast Fuel
Z Energy has continued to look at how it can best meet its customers’ needs, and with a highly mobile population, these needs continue to change.
The business has been continually adapting its convenience retail range based on customer insights and feedback, which helps develop product pipelines and everything else that comes to life in stores, from the retail teams to partnerships and offerings.
“We know customers will always love our delicious Z pies, and that offer will always exist. Z’s retail strategy is to meet changing customer trends and demand by expanding ‘Food for Now’ and ‘Food to Go,’” said Z’s Head of Retail, Aaron Brooker.
“Expansion and growth for us look like evolution in the freshly prepared on-site offers, alongside more ‘meal solutions’ in our grocery range. We will approach this through a segmented offer across our network, where it fits from a customer perspective.”
Brooker added that barista-made drinks have become part of the top-up grocery offer, as customers, more than ever, look for value underpinned by quality in the food and beverage space, both inside and outside of the fuel channel.
Another key opportunity for Z has been its collaborations with beloved Kiwi brands, such as the opening of the first Cookie Time ‘Bake & Shake’ store at Z Sawyers Arms, which offers the famous Cookie Time ‘Freak Shakes’ and hot cookies.
“We also have more collaborations with iconic New Zealand brands coming to life across our Z food and beverage offer soon; stay tuned for these.”
The recent launch of U-GO - a low-cost, self-service fuel station network - reflects a clear opportunity to evolve Z’s offerings in response to diverse customer needs.
The Z-branded network will continue to remain strong, with both Z and U-GO delivering distinct value propositions tailored to different customer segments.
A current store refresh programme is underway at Z to modernise the look and feel of many Z sites. It will also build flexibility into the design and layout of stores, enabling them to adapt to customers' changing needs easily.
“We aim to be the go-to destination for New Zealanders and their different customer missions. We want Kiwis to know they can stop at a Z site at any time and get what they want and need, for fun, work, travel, or home, with a range of high-quality options, from freshly prepared on-site food and beverages and top-up groceries, through to the packaged classics they already know and love.” n
Are You Prioritising Non-Food? You Should Be
Standing out and gaining share in the grocery retail market has never been tougher, and yet most companies are ignoring a key strategic growth driver that’s already in their stores.
It’s time for grocery retailers to rethink non-food and treat it for what it is: a strategic imperative.
The Overlooked Growth Driver
It’s easy to understand why non-food isn’t an intuitive priority for grocery retailers; in fact, the clue is in the name. Food is the core business and the primary reason shoppers visit grocery stores. Furthermore, categories like fresh food and food-to-go offer good margins, create a more sensorial customer experience, and drive frequent visits.
But prioritising food above all comes at a cost: non-food categories are often overlooked, under-funded, and afforded a marginal footprint, leading to an offer that feels tacked on instead of complementary.
The result is unrealised growth potential which businesses cannot afford in today’s highly competitive market.
Rising To The Competition
Shoppers value the convenience of picking up everyday essentials in a single trip, but quality matters: they expect non-food categories to deliver relevance, value and inspiration.
Non-food specialists, discounters, and online retailers are raising the bar in these areas, offering sharper ranges, lower prices, greater product focus, better variety, and more convenience. These advances are shifting expectations of what great looks like - and the bad news is shoppers don’t lower their expectations for non-food in grocery stores.
Consequently, retailers failing to live up to standards are risking a negative form of differentiation where their offer contrasts poorly with others. And the contrast will grow starker as non-food competitors continue to enhance, innovate, and diversify.
A Platform For Future Performance
Strategically driven, thoughtfully executed non-food categories can deliver a range of benefits to grocery retailers, starting with enhanced margins. Non-food products typically deliver stronger profit margins, helping to balance lower-margin grocery
lines and boosting overall store profitability. A strong non-food offer also deepens engagement and prompts broader missions, encouraging shoppers to explore and buy across departments, thus increasing basket size and trip value.
At the same time, it signals convenience, breadth and competitiveness, reinforcing the store’s reputation as a one-stop shop.
It can also strengthen differentiation if retailers provide products and experiences that offer value beyond price, such as unique collaborations and seasonal events.
Take Action
The good news is it’s in the power of grocery retailers to enable their future success and hold off the competition. It just requires a change in approach. Try looking to other sectors for inspiration, like how leading businesses in fashion, health and beauty, and technology create in-store experiences.
You will also find inspiration and actionable insights in our new Retail Analysis report, ‘Winning in non-food’. It takes a deeper dive into this topic, revealing what a strong non-food offer looks like, how the future of non-food could unfold, how retailers can navigate challenges and opportunities, and best practice from specialists in various markets.
Red Flags That Turn Shoppers Away
Convenience stores are no longer just a pit stop for fuel and snacks. What was once a quick stop for snacks and fuel is now becoming a direct competitor to fastfood chains, offering fresh meals, premium coffee and budget-friendly bundles.
But according to new research from Logile, a leading provider of operational and food safety solutions for retailers, 79 percent of Americans surveyed worry about food contamination or spoilage when shopping at convenience stores, and scepticism often outweighs appetite.
The 2025 Logile Convenience Store Food Quality & Safety Report, conducted via the third-party platform Pollfish, gathered insights from 1,000 U.S. adults to uncover the red flags, trust-building signals, and operational gaps that determine whether customers walk away or walk out with a purchase.
Key findings from the report include:
The “think twice” list runs long: 85 percent of respondents say they wouldn’t buy sushi from a “gas station” or convenience store. Packaged salads (41 percent), pre-cut fruit (40 percent), hotcase burritos (39 percent), and roller-grill hot dogs (36 percent) are also high on the “think twice” list.
Cleanliness is a make-or-break factor: 77 percent say food that’s been sitting out too long is a dealbreaker, and 59 percent won’t touch anything if the prep area looks dirty. More than half (56 percent) have walked away from a purchase after seeing an unclean machine or service station.
Trust still trails restaurants: Nearly threequarters (74 percent) say they trust gas station or convenience store food safety less than restaurant food safety, and only 9 percent feel highly confident eating food from a gas station or convenience store.
Consumers find bites are getting better: 53 percent of consumers said food has gotten better in recent years, yet only 10 percent report consistently positive experiences.
Shoppers want visible proof: 67 percent want to see signs that food is freshly made, 62 percent look for overall cleanliness, and 54 percent check packaging for freshness or prep-time labels. 33 percent said they’d be more likely to buy if cleaning or food rotation schedules were visible in-store.
Another 40 percent say tech-enabled safety systems would boost their trust, but only if they see clear signs the store is following procedure.
“In today’s competitive foodservice landscape, empowering frontline c-store workers to deliver confidence at every touchpoint isn’t just operationally smart. It’s essential to growing long-term trust and loyalty,” said Purna Mishra, Founder and CEO, Logile.
“That’s why it’s critical to equip associates with the processes and systems they need to maintain rigorous food safety protocols, consistent delivery of quality fresh foods, and a clean, well-maintained environment. With tools like automated temperature
monitoring, real-time task alerts, cleaning checklists and fresh item inventory insights, associates become the driving force behind a safer, smarter and superior in-store experience."
This survey’s findings revealed a promising path forward. While some scepticism about convenience store food persists, many consumers are curious and open to changing their shopping habits. Shoppers are clear about what earns their trust, from fresh, high-quality food to clean environments and clear safety cues.
For convenience retailers, that trustbuilding process starts at the front line. The associates who stock the shelves, prep the food, and interact with customers have the greatest influence on whether shoppers feel safe making a purchase.
Equipping these teams with the right real-time data insights, task automation, and food safety management tools ensures that quality and safety standards are consistently met and clearly communicated to customers. n
From Gas To Gourmet
Convenience stores have long been viewed as places for impulse buys and fuel fill-ups. But that outdated perception is rapidly changing.
NielsenIQ’s annual C360 Conference showcased how c-stores have evolved into modern retail powerhouses globally, becoming essential destinations for meal occasions, on-the-go wellness, and even social gatherings.
For CPG brands, this isn’t just a retail channel to monitor. It is a space where innovation, speed to shelf, and cultural relevance converge. This is the moment to reimagine what convenience retail can do for your growth strategy.
The Evolution of the C-Store: From Gas to Gourmet
Convenience stores offer high foot traffic, fast sales velocity, and the ability to test new concepts quickly. With 96 percent of U.S. shoppers visiting a c-store at least twice in 2024, the opportunity for
brand visibility and trial is immense.
Over the last decade, the convenience channel has undergone a quiet but profound transformation. Convenience stores are increasingly being used as “proximity retailers,” serving as accessible options for consumers who value time and ease above all. They are no longer simply located near gas pumps and are embedded in the rhythm of daily life.
This evolution is especially visible in the rise of foodservice. Once a fringe offering, foodservice has become a top six category within the channel. From fresh breakfast sandwiches to hot lunch options and locally inspired snack assortments, c-stores are stepping into the territory once dominated by quick-service restaurants. Brands that once viewed c-stores as limited in scope now need to consider them as platforms for innovation and full-meal solutions.
Trends Fueling the Future of Convenience
1. Bites & Delights
Foodservice is no longer just an add-on; it is a primary draw. Retailers investing in made-to-order meals, elevated grab-and-go options, and premium snack assortments are seeing significant returns in both foot traffic and customer loyalty.
As quality improves, so does the shopper’s perception of the entire store experience. Many c-stores now offer breakfast, lunch, and dinner options that rival fast-casual restaurants in flavour and variety. The key for brands is to align with these elevated expectations.
Consumers are willing to spend more on food from a convenience store when it meets their standards for freshness and quality. This is especially true in urban and
suburban markets where convenience is tied closely to meal decisions. Partnering with retailers to offer exclusive foodservice items or quick-prep meal kits could unlock new growth for CPG brands looking to stand out in this evolving environment.
2. The Vibe Spot
An increasing number of retailers are introducing café-style seating, curated product assortments, and enhanced store designs that make the environment feel more intentional and community-driven. These are not just aesthetic upgrades; they are strategic moves to reposition the c-store as a space for connection, relaxation, and discovery. This change is particularly resonant with younger shoppers, who are more likely to see retail spaces as extensions of their lifestyle. They want environments that reflect their values and offer more than transactional utility. For brands, this means the in-store experience matters more than ever. Engaging displays, localised assortments, and products that fit seamlessly into a “vibe-first” environment will have a distinct advantage in attracting and retaining this new generation of convenience shoppers.
3. Beyond the Brew Beverage innovation is booming in the convenience channel, and the alcohol aisle is no exception. Traditional beer sales are now being outpaced by alternative offerings such as canned cocktails, low-ABV wines, hard seltzers, and even cannabis-infused beverages in legal markets. Consumers are eager to explore new formats that are portable, flavourful, and aligned with evolving lifestyles. Convenience stores offer the perfect testing ground for these innovations due to their grab-and-go nature and quick inventory turnover.
4. Level Up
Energy drinks have surpassed soft drinks in many convenience retail environments, with growth being fueled not only by legacy brands but by new entrants offering differentiated benefits. Functional beverages featuring nootropics, adaptogens, or electrolytes are capturing attention and expanding shelf space.
This trend reflects a broader shift in consumer behaviour, where wellness and performance are prioritised in everyday choices. As shoppers make convenience stores part of their routine, they are looking for beverages that meet specific needs without sacrificing taste or portability.
5. Thrive Mode
Health and wellness are no longer niche concerns in convenience retail; they are key purchase drivers, particularly among Gen Z and Millennial shoppers. These consumers expect c-stores to carry products that support their well-being, whether that means low-sugar snacks, plant-based options, immune-boosting supplements, or tobacco-free alternatives. Brands that can deliver better-for-you options in small, portable formats are well-positioned to succeed in this environment.
Winning in the New Convenience Landscape
Succeeding in convenience today requires more than just placement; it requires purpose. Brands must rethink their product formats, packaging, and promotional strategies to fit within smaller store footprints and faster purchase cycles. Portable, resealable, and single-serve items are ideal, but that doesn’t mean compromising on quality or innovation. Shoppers want premium experiences in a compact form, and they expect brands to deliver without friction.
Collaboration with retailers is another critical lever. From limited-time exclusives to regionally tailored launches, co-creation can drive excitement and urgency.
Brands should also lean into data to better understand shopper missions, whether that means a morning caffeine run, an afternoon snack break, or a wellness-focused trip. The c-store is no longer just a channel; it is a proving ground for relevance, agility, and growth. n
