Sponsored By

7-Eleven expands snacks with potato tots7-Eleven expands snacks with potato tots

C-store touts condiment-toppings bar

Ron Ruggless, Senior Editor

March 16, 2018

1 Min Read
7-Eleven
7-Eleven Inc.

7-Eleven Inc. has rolled out potato tots and is promoting the new hot snack offering with its distinctive condiment and toppings bar.

“Condiments used to top nachos and Big Bite hot dogs also provide a delicious and easy way to customize 7‑Eleven tots,” the Irving, Texas-based convenience store chain said. 

“Tots are hot,” said Robin Murphy, 7‑Eleven director of fresh food, in a statement. “They’re served up on appetizer menus at trendy bars and restaurants. You can even find tots and topping bars at weddings.

“7‑Eleven has its own version of a tot bar for customers to create their own favorite tasty tot concoction,” Murphy said. “We encourage culinary creativity.” 

Stores generally offer between six and 10 topping choices in addition to mustard and ketchup. Toppings vary by 7-Eleven unit, with such options chili sauce, melted cheese, pico de gallo, diced onion, sliced jalapeno peppers, green relish and pickles. Ranch dressing is also available. 

7‑Eleven Tots, which the company says are made from Idaho and Oregon potatoes, are priced at $1 for a small order of 10 tots and at $2 for a large order of 25.

“The new potato tots are great as a hot side to a grilled Big Bite hot dog, cheeseburger, breakfast sandwich or to eat alone as a snack at any time of day,” Murphy said.

For a limited time, 7-Eleven is offering 400 loyalty bonus points in its 7Rewards program for members who buy any hot sandwich with a side of tots.

7‑Eleven Inc. owns, franchises and licenses more than 65,000 stores in 18 nations, with 11,600 of those in the United States and Canada.

Contact Ron Ruggless at [email protected]

Follow him on Twitter: @RonRuggless

About the Author

Ron Ruggless

Senior Editor, Nation’s Restaurant News / Restaurant Hospitality

Ron Ruggless serves as a senior editor for Informa Connect’s Nation’s Restaurant News (NRN.com) and Restaurant Hospitality (Restaurant-Hospitality.com) online and print platforms. He joined NRN in 1992 after working 10 years in various roles at the Dallas Times Herald newspaper, including restaurant critic, assistant business editor, food editor and lifestyle editor. He also edited several printings of the Zagat Dining Guide for Dallas-Fort Worth, and his articles and photographs have appeared in Food & Wine, Food Network and Self magazines. 

Ron Ruggless’ areas of expertise include foodservice mergers, acquisitions, operations, supply chain, research and development and marketing. 

Ron Ruggless is a frequent moderator and panelist at industry events ranging from the Multi-Unit Foodservice Operators (MUFSO) conference to RestaurantSpaces, the Council of Hospitality and Restaurant Trainers, the National Restaurant Association’s Marketing Executives Group, local restaurant associations and the Horeca Professional Expo in Madrid, Spain.

Ron Ruggless’ experience:

Regional and Senior Editor, Informa Connect’s Nation’s Restaurant News and Restaurant Hospitality (1992 to present)

Features Editor – Dallas Times Herald (1989-1991)

Restaurant Critic and Food Editor – Dallas Times Herald (1987-1988)

Editing Roles – Dallas Times Herald (1982-1987)

Editing Roles – Charlotte (N.C.) Observer (1980-1982)

Editing Roles – Omaha (Neb.) World-Herald (1978-1980)

Email: [email protected]

Social media:

Twitter@RonRuggless

LinkedIn: www.linkedin.com/in/ronruggless

Instagram: @RonRuggless

TikTok: @RonRuggless

 

Subscribe Nation's Restaurant News Newsletters
Get the latest breaking news in the industry, analysis, research, recipes, consumer trends, the latest products and more.