Gassy Foods: Thoughts on Convenience Store Dining | Phoenix New Times
Navigation

Gassy Foods: Thoughts on QuikTrip Chefs and the Evolution of Convenience Store Dining

Gas stations have gone from offering over-priced sundries to employing corporate chefs.
QuikTrip
Share this:
Carbonatix Pre-Player Loader

Audio By Carbonatix

I’m old enough to remember when convenience stores sold over-priced sundries, full-price cigarettes, and pulp fiction from a little wire rack. And that was about it. Sometimes there was a gas pump out front, and that felt like progress.

That gas pump must have done well for the handful of 7-Elevens and Circle Ks that risked it, because at some point the occasional petrol-and-air-pump kiosk in front of U-Totem became a full-on self-serve station, and the convenience market, formerly the entrƩe, became a side dish.

This, I would have told anyone who asked, wasn’t a terrible idea. It only increased the number of gas stations in town while also providing a clever excuse for purchasing a $7 bag of Jacked Ranch-Dipped Hot Wings Doritos (ā€œWell, I was there anyway, getting gas, so ... .ā€).

And then a few years ago the convenience store near my home began offering house-made burritos. I noticed because the line that formed each weekday outside the store was, one Tuesday, blocking my path to the gas pump. While I wasn’t looking, the quickie-mart warming oven full of wrinkled hot dogs and foil-wrapped ā€œhamburgersā€ had morphed into a full-on kitchen that produced, one of the people in the burrito line told me, some of the best machaca in all of Maricopa County.

I added this to my list of Things to Worry About Later, where it remained until last week, when I received a press release announcing that QuikTrip Corporate Chef Ryan Boone planned to unveil a new side dish.

click to enlarge
Well, is QuikTrip’s new mac and cheese was a snack, or a meal, or a snackle?
Robrt Pela
I knew QuikTrip; there was one in my neighborhood. And I suppose I could have guessed that they, an $11 billion company with more than 850 convenience markets in 11 states, had probably jumped on the faux restaurateur bandwagon.

But did I know that I lived in a world where gas stations employed corporate chefs? I did not. And now that sweet ignorance had been taken from me.

ā€œWe are so excited to introduce our delicious new mac and cheese to our customers and hope they enjoy our unique twist on this classic comfort food,ā€ the press release exclaimed.

There was more: ā€œQT Mac and Cheese provides versatility for customers who are seeking a snack or meal,ā€ the press release promised, ā€œproving to be one of the tastiest snackles.ā€ This was a phrase that led to me drinking rather a lot of scotch after I read it.

The next day, I telephoned QuikTrip’s Aisha Jefferson-Smith, the author of the press release, and asked when convenience stores had become restaurants.

ā€œFairly recently,ā€ she explained as I eyed a bottle of Glenlivet sitting on a shelf across the room. ā€œPeople want to get gas and do their banking and pick up a meal for the whole family, all in one place.ā€

I confided how the fact that convenience stores have corporate chefs who ā€œlaunch menusā€ was deeply troubling to me.

ā€œWell, our chef makes it possible for you to go beyond a grab-and-go bag of chips,ā€ Jefferson-Smith replied. ā€œThat’s why we came up with the word ā€˜snackle,’ which means our food can be a meal or a snack!ā€

I lunged for the bottle of scotch.

This new mac and cheese was special, Jefferson-Smith promised me. ā€œWe tried over a hundred recipes before we decided on this perfect one. It’s creamy and crunchy and it’s that classic, orange-colored elbow macaroni.ā€

I couldn’t help myself. I had to ask whether QuikTrip’s new mac and cheese was a snack, or a meal, or a snackle.

ā€œThere you go,ā€ she replied. ā€œNow you’re getting the picture.ā€

I didn’t want the picture. All at once, I wanted some ice cubes and a twist of lime.