Konbini Strategy
Retail study tours, done the right way.
Custom study tours of U.S. convenience stores, specialty coffee shops, and grocers. Designed for organizations that want something unique.
Let’s plan a tour
Konbini Strategy
Custom study tours of U.S. convenience stores, specialty coffee shops, and grocers. Designed for organizations that want something unique.
Let’s plan a tour
Most study tours visit the same handful of companies—sometimes even the same cities and the same stores. The trouble is that once you’ve seen the same flagship locations from the same few companies, you start wondering what else is out there.
Having visited more than a few thousand convenience stores over the past decade, I know what’s worth seeing. I also understand how to route a tour through regions with the right density of stores and cross-channel competitors to make it worth the trip.
My approach is to immerse you in the local market as much as possible, giving you the full context for why a retailer is exceptional and why what they’re doing stands out. I work to explain local trends, culinary flavors, and the other details specific to a place, so you understand what you’re actually looking at. Tours are a mix of guided retailer visits and ordinary customer visits, and wherever possible I tap my network to bring along a local expert or two—so you have more people to ask questions of.
Most of my work has been with international groups who want to experience the U.S. over the course of several days to a full week, though I’ve also organized smaller study tours and worked with corporate groups here in the States.
For groups that want everything handled. That means retail locations, but also the decisions around restaurants, transportation, hotels, and more. I plan and run the entire experience.
For groups that want me to design and lead the retail portion of the tour but prefer to handle most or all of their own logistics. This is the most common arrangement—most groups make their own travel plans but still want advice on specific hotels and restaurants.
For groups that want me to fly in and join them on a tour to a specific location—assisting with organizing visits, but primarily there to provide context and guidance.
Dallas, Austin, Houston, and the areas in between are full of unique convenience retailers, specialty grocers, and several of the most notable third-wave coffee shops in the United States. The area also offers real diversity in store types, letting participants see everything from legacy brands to new upstarts and quirky, mega-sized roadside retailers between the cities.
My hometown is one of the most competitive c-store markets in the United States. Dominated by a handful of companies with minimal major-oil presence, it has several fascinating competitive dynamics to uncover and understand. Recent acquisitions and exits have also introduced a few new brands to a market that generally has intense loyalty to the existing players.
Depending on the route and length of the tour, Ohio, Tennessee, and parts of Kentucky are particularly notable for access to hyperlocal and regional chains that aren’t often encountered on other study tours. Certain cities are also seeing established super-regional brands expanding and rapidly building new stores, leading to interesting competitive dynamics.
This area is home to several emerging concepts from new and established brands, along with some that are investing heavily in foodservice. Boston also offers an excellent restaurant scene and a few particularly notable third-wave coffee shops. For international groups, it’s a great place to start if you’ve never visited.
Arguably the region of the United States with the strongest food culture, Louisiana is home to types of convenience stores you just won’t find anywhere else. Beyond a few larger chains, the region is full of small chains and independents who’ve invested heavily in foodservice—particularly Cajun food. Depending on the cities and routes, it’s a great way to get exposure to hyperlocal, entrepreneurial stories and learn about a unique style of food.
If you’ve made it this far, there’s a good chance you have something in mind that I might be able to help with. Reach out and start a conversation—I’d love to hear what you’re working on.
Let’s talk