NACS CSA 2026 - Shanghai
Myra Kressner and Eva and Roy Strasburger attended the NACS CSA 2026 conference in Shanghai China. The three-day conference (March 10-12, 2026) provided an overview of the convenience, fuel, and foodservice industry in Asia, generally, and China, specifically.
Shanghai is a vibrant city with a focus on luxury brands and goods. The takeaway from the three days of store tours was: coffee! The Shanghai coffee retailers showed that differentiation was the key when competing with six other coffee shops on the same block. Store design, ambiance, product assortment, and price points were all key to separating themselves from the other stores.
The extensive presentations painted a picture of the Chinese urban consumer wanting limited time offers, enjoying going to stores that are well curated to match their lifestyles, wanting everything digital (ordering in advance, payment, and the option to have it delivered), wanting to feel connected to the retailer through online and instore promotions, and wanting quality foodservice that changes during the day.
What surprised the VGN team was the lack of automation in the stores and little use of in-store technology other than pre-ordering and online payment programs.
Congratulations to the NACS CSA award winners: Sinopec Shanghai Petroleum No. 1 Gas Station – Store of the Year; GS Retail South Korea – Innovation of the Year; DFI 7-Eleven – Convenience Cares Award; and Stephane Coum, CEO–Food Group, Central Retail, at Central Food Retail Co. Ltd in Thailand – Industry Leader of the Year.
NACS CSA was a great way to see outside the box and our day-to-day retail experience as well as a great opportunity to meet leading retailers from Asia and exchange ideas.
Kinetic12
At the recent Kinetic12 LLC ‘s 2-day program on Collaborative Innovation for Convenience Foodservice, VGN and members of the Convenience Foodservice Vision Group (CFVG) took part in a panel, “Elevating the Consumer Experience.” Moderated by Myra Kressner and featuring CFVG members Barbara Kessler, Steve Skidds and Derek Thurston, the discussion focused on topics such as: balancing menu development with operational efficiency; the importance of new flavors and regional authenticity, as well as traditional comfort foods; the range of sensory factors that contribute to a positive or negative customer experience; and the role of nutritious mini-meals as snacks for cost conscious consumers, vs traditional chips or candy snacks.
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