How to Conduct Business Planning Through Co-Branding by Marilyn Odesser-Torpey

The article addresses the challenges of starting a proprietary program and suggests a more cost-effective way to enter the foodservice arena.

“Adding a foodservice concept may be a proven way to bolster a c-store’s bottom line, but only if it’s the right program operated the right way,” said Rob Gallo, senior principal consultant for Impact 21 Group, a Lexington, Ky.-based consulting firm. 
“The right program,” Gallo said, “is one that fits the stores’ customer demographic and marketplace competitive profile as well as the retailer’s capabilities and long-term goals.”
Read more in the full article How to Conduct Business Planning Through Co-Branding at