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Category Track Speaker &
Innovation Forum Speaker

Ben Lucky

Sr. Category Manager, Foodservice and Dispensed Beverages
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Company

Dash In

Culinary change agent, Menu innovator and Concept developer who takes a flavor forward approach in delivering readily executable, duplicable, fresh, and delicious foods to guests.  “Earning the guest’s trust, we earn their business and turn them into loyal fans.”

His primary focus now is to study food and business trends, then develop a consistent, flavorful and quality offer that appeals to the guests and delivers against Dash In values and the bottom line goals.

Ben developed a wide array of food and beverage concepts in Latin America for the ExxonMobil, On The Run brand after joining the C-store channel from the restaurant industry. He has created menus with craft dogs, fried chicken, pizza, smoothies, fresh bakery, gourmet coffee and Made to Order hot and cold subs.

In 2014, he won the FARE Culinary Competition, creating an “original, innovative on-the-go style meal”.  Later, in November 2016 he was recognized by CSP for having one of the “40 Great C-Store Menu Items” with his Calle Ocho Cuban Sandwich.  In 2018, when BP/ampm became the Best New Foodservice Offering award winner for the year as recognized by Convenience Store News, it was Ben who created the menu and offer as their R&D chef.

Now with Dash In, winner of the 2021 Best Foodservice Launch from Convenience Store Decisions, he continues to create delicious foodservice innovations.

A restaurant veteran as well as an Army veteran, Ben has been in both traditional and non-traditional foodservice for over 30 years as a manager, multi-unit manager, food salesperson, Executive Chef, R&D Chef, director and category manager.  He has worked in all countries in North and South America and is a Professional Chocolatier. At Dash In, he is proud to have created and now has an upscale quesadilla called the Stackadilla ™.  

Recently, (in 2020) Ben became a ‘Chicken Tender’.  He has 6 laying breakfast makers just in case the stores run out of proteins like they did in the early days of the pandemic.

50+Speakers
300+Attendees