The future of food in convenience: robotics, real food, and the race for relevance
Convenience food is having a moment, and not the microwaved, mystery‑ingredient kind. From robotic kitchens to AI-powered vending machines, three industry trailblazers say we’re entering a new era where speed, quality, and authenticity finally sit at the same table.
Gathered at the NRF EXPO in New York, Harry Milloff, CEO of the Moseley Group, Jesper Østergaard, CEO of Reitan Convenience Denmark (7‑Eleven) and Bronx-born food innovator Jane Carroll, better known online as Jane Foodie, sat down with Dan Munford to map out the future of quick, healthy, delicious food. Their message? Technology is rewriting the rules, but consumer taste still rules the game.
Robots, AI, and the New Face of Convenience
Technology, once a backstage player, is now taking centre stage in the food convenience boom.
Jane Carroll is already considering deploying robotic arms and automated griddles to reproduce traditional cooking at scale, think five‑foot‑tall mechanical pots stirring stews that taste like home. “Consistency is everything,” she says. And robots don’t get tired.
Meanwhile, Jesper Østergaard, is pushing convenience culture forward in Denmark with vending machines that look more Tokyo than traditional 7‑Eleven. These aren’t snack dispensers; they serve fresh meals, baked goods, and barista‑quality coffee. At Copenhagen Airport, these next-gen units tripled daily turnover.
For Jane, vending is the next frontier. She envisions branded pop-up kiosks offering her flash-frozen meals, super‑clean, multicultural recipes inspired by her Bronx upbringing, available anywhere people are hungry and in a hurry.
Real Food, Fewer Additives, Faster Prep
If technology is the enabler, product quality is the battleground.
Jane Foodie’s meals are made from scratch, frozen at –40°C within minutes, and designed for quick, zero‑thaw heating. No additives, no preservatives, no culinary shortcuts. It’s the kind of product that lands equally well with busy parents and cash-strapped college students.
7‑Eleven Denmark, one of the highest‑performing 7‑Eleven markets globally for food per store, is following a similar path. Østergaard’s team is doubling down on private label meals, functional foods, and a near-obsessive focus on healthy options to satisfy Scandinavian diners, some of the world’s most health-conscious consumers.
When TikTok turns “Dubai chocolate” into a global craving, Denmark’s 7‑Eleven stores move fast and get it on shelves. Trend responsiveness is a competitive advantage, and today, it’s monitored in real time.
Waste Less, Feed More
One of the most striking themes, especially in an era of sustainability commitments, is waste reduction.
Carroll points out a staggering stat: 40% of food purchased in America ends up in the trash. Flash-freezing is her counterattack. Long shelf life. Locked-in nutrients. Zero spoilage. For operators fighting razor-thin margins, that’s not just sustainable, it’s survival.
Social Media: The New Food Court
Marketing has shifted from glossy campaigns to gritty authenticity.
TikTok and Instagram dictate menu trends, packaging, and even the visual design of food (“make the cheese pull longer”). Gen Z doesn’t want celebrity endorsements; they want real people with real stories.
Jane’s biggest viral hit? Her grandson eating vegetables. No lighting rig. No script. Just heart.
Retailers ignore this at their peril.
Big Brands vs. Small Upstarts
It’s an uneven but fascinating fight.
Startups like Jane Foodie can pivot instantly, building loyal followings on social without six‑figure budgets. But giants such as Marks & Spencer stay influential through relentless product innovation and large-scale quality control.
The winners will be those who combine speed with substance.
A Sector on the Edge of Reinvention
Food convenience is no longer a low-cost, low-quality category. It’s a laboratory for innovation, where automation meets artistry, where frozen means fresh, and where a vending machine can outperform a café.
As Milloff, Østergaard and Carroll make clear, the future belongs to operators who embrace tech, deliver real food, and speak the language of the next generation. And most importantly? Those who stay authentic.
Convenience food is growing up.. and it’s looking delicious.
