Employees spill the secrets that will transform you from Wawa novice to hoagie-ordering hero
1
/
11
There’s a secret menu hiding in plain sight
Here’s a Wawa secret that will make you feel like you’ve been inducted into an exclusive society: There’s a hidden menu, and it’s been right under your nose the whole time. When you’re ordering at the touchscreen kiosk, look for a tiny goose icon. Tap it, and you’ll unlock seasonal specials and limited-time menu items that aren’t advertised anywhere else in the store. It’s basically Wawa’s version of a speakeasy password, except instead of bathtub gin, you get exclusive breakfast bowls.
“My favorite tip is to try customizing one of your favorite meals or drinks with new ingredients,” Kates says. “We’re known for our built-to-order kiosks that allow you to customize your food and drinks with all kinds of ingredients.”
Think of that goose as your golden ticket to menu items your fellow customers don’t even know exist. You’ll feel smug. It’s delightful.
2
/
11
The fountain-drink lids are color coded
Ever grabbed the wrong lid for your fountain drink and had to sheepishly swap it out while everyone in line judges you silently? There’s an easier way, and it involves paying attention to something you’ve ignored roughly 10,000 times.
According to one Wawa employee on Reddit, the freestyle fountain-drink area uses a color-coding system that most customers never notice because they’re too busy contemplating whether they need a large or extra-large Diet Coke at 7 a.m. Yellow lids are for extra-large cups, blue lids are for large, and green lids are for small and medium sizes.
It’s so simple that you’ll be embarrassed you never figured it out before! Once you know this system, you’ll never fumble with ill-fitting lids again—and you’ll look like a Wawa savant to everyone in line behind you.
3
/
11
Wawa doesn’t actually make most of its food
This might shatter some illusions, and I apologize in advance, but that delicious mac and cheese you’ve been romanticizing? It’s Stouffer’s. Those chicken strips? Perdue. The crispy chicken patties are Tyson, and most of the soups come from Campbell’s—you know, the same soup you ignore in your own pantry.
As one customer-service supervisor explains with the patience of someone who’s had this conversation 4,000 times: “Most of our floor product is very obviously sourced, but the items in the deli/beverage area also come from companies that, for the most part, aren’t Wawa,” they note. Island Oasis and Minute Maid provide the smoothie bases, while various assorted vendors supply other faves.
This isn’t a bad thing! It means Wawa is partnering with established brands you already trust (and apparently taste better when assembled at a gas station). If you have quality concerns, let employees know so they can pass that information up the chain—but don’t expect them to be responsible for Campbell’s creative decisions.
4
/
11
Wawa has its own holiday
Mark your calendar for Hoagiefest, Wawa’s annual summer celebration of its signature sandwich. Think of it as the Super Bowl of hoagies, with loads of tie-dye and special promotions that make already affordable sandwiches even cheaper. Locals plan their summer eating schedules around it. If you’ve never experienced Hoagiefest, you haven’t truly experienced Wawa—and honestly, what have you even been doing with your life?
But that’s not the only festive event. Employees share that Wawa actually decorates for the holidays. We’re not talking about one sad inflatable Santa in the corner—these stores embrace the festive spirit with legitimate effort. Each store is different, but many employees take pride in making locations feel seasonal and welcoming, which is more than you can say for most gas stations.
5
/
11
The name Wawa has a surprising origin
Here’s a Wawa secret that explains why people are so obsessed: This isn’t some flash-in-the-pan convenience-store chain that showed up yesterday. Wawa has been part of American business for more than 200 years. The company started as an iron foundry in New Jersey in 1803—yes, you read that right, 1803, when Thomas Jefferson was president.
Toward the end of the 19th century, owner George Wood pivoted to dairy farming, and the family opened a milk processing plant in Wawa, Pennsylvania, in 1902. (That’s where the name comes from!) When home delivery of milk declined in the 1960s, George’s grandson Grahame Wood opened the first Wawa Food Market in 1964 as an outlet for their dairy products.
Fast-forward to today, and it has evolved into an empire that serves over 1 billion customers annually. Wawas brew more than 182 million cups of the chain’s award-winning coffee each year and build more than 183 million made-to-order hoagies and sandwiches annually. Those aren’t just impressive numbers—they’re proof that the cult following isn’t hype. When you’re making that many sandwiches a year, you’re doing something very, very right.
6
/
11
Meet Wawa’s newest cashier. (7912 Roosevelt Blvd, below Rhawn)
byu/FamilyDoubleDare inphiladelphia
The self-checkouts don’t take cash
Apparently this one has customers befuddled, even when it’s clearly laid out in advance, according to Wawa’s Reddit community. “Please read the signs,” says one employee. “Read that the self-checkout can’t take cash.”
It’s become such an issue that the self-checkout machines now show an acknowledgment screen that you must confirm before proceeding with your order. It’s like clicking “I agree” on terms and conditions, except these actually matter. Yet people still hit “yes” with the same mindless efficiency they use to close pop-up ads, then act shocked when they can’t pay with cash.
So don’t be That Guy. Reading takes two seconds; arguing with employees about your selective literacy takes much longer. This was the top tip I received from Wawa employees. So please, bring your card and pay attention to the signs.
7
/
11
The rewards card is actually worth it
You might be tempted to decline when cashiers ask if you have a rewards card with the same automatic “no thanks” you use for extended warranties and gym memberships, but employees say you’re basically throwing free money into the garbage.
“I know it’s annoying to be asked for a rewards card when you don’t have/want one, but they really are worth it,” says one customer-service supervisor. You can rack up points faster than you’d think and redeem them for free items through the app.
If you’re shopping at Wawa regularly anyway—and let’s be honest, if you live near one, you are—there’s no reason not to take advantage of the program. According to employees, people who scan their cards in person also tend to have fewer problems than those who order through mobile apps, which brings us to our next point.
8
/
11
Split up large orders for faster service
Got a huge catering order or feeding a crowd? Here’s an insider tip that will save you time and make kitchen employees love you instead of quietly curse your name: Split your order into multiple smaller orders of two or three items each.
Employees say it’s much easier to read short orders on their screens instead of having to print out and decipher a CVS-receipt-length order slip (which is necessary if you order for your entire office in one shot). Your food will be ready faster, and the kitchen staff won’t be overwhelmed by a massive ticket that makes them weep. Everyone wins! It’s a rare situation where doing more work actually creates less work. Who knew?
9
/
11
Order in person for more accuracy and better service
While Wawa’s 24/7 availability makes it perfect for mobile orders—especially if you work night shifts and have developed an unhealthy emotional dependence on 2 a.m. treats—employees caution that the mobile app is known to glitch. As one customer-service supervisor notes, people who order through the app or delivery services like DoorDash should expect more problems than those who order in person.
The app itself is efficient for placing orders, but things can go wrong between submission and pickup, like a game of telephone played with your lunch. Missing items are common (one employee reports someone stole an entire pizza, which is bold), and coordination between the app and store systems can be iffy. If you want the most reliable experience, order in person at the kiosk, where you can make eye contact with someone who’s accountable.
10
/
11
Less is more when it comes to toppings
Here’s a counterintuitive Wawa secret that goes against our “more is better” instincts: Don’t go crazy with the toppings on your sandwich. According to one employee, the harsh truth is that “the more toppings you order on your sandwich, the less you get because they all fall off when it’s too big and messy.”
Think about it—you’re ordering at the kiosk, feeling like a genius as you add every vegetable and condiment known to mankind, picturing the ultimate loaded masterpiece. But what you’re actually creating is a structural engineering disaster. When the sandwich is too stuffed, toppings cascade out the sides with every bite, ending up in the wrapper or on your lap instead of in your mouth.
If they can (and they have time), employees salvage your toppings by tucking everything into the paper before wrapping, but this just turns it into a burrito bomb. So be strategic with your toppings, choosing quality over quantity, and you’ll actually taste more of what you ordered.
11
/
11
The parking lot has rules (and they actually help)
There’s a lot of drama in Wawa parking lots and pump areas, but it doesn’t have to be this way. “Most Wawa parking lots have ‘One Way’ signs,” says a lead customer-service associate. “If more customers realized this, the traffic in a parking lot would be much better.”
In addition to going the correct direction, once you’ve finished pumping gas, move your car to a parking spot before you go inside to shop. It’s easy to forget when you’re already thinking about all the goodies waiting for you inside, but leaving your car there while you browse for snacks, order a smoothie and grab a lottery ticket creates a bottleneck that frustrates everyone. A quick move to a parking spot takes 30 seconds and makes the whole experience better for the next person.
About the experts
|
Why trust us
At Reader’s Digest, we’re committed to producing high-quality content by writers with expertise and experience in their field in consultation with relevant, qualified experts. We rely on reputable primary sources, including government and professional organizations and academic institutions as well as our writers’ personal experiences where appropriate. For this piece on Wawa secrets, Charlotte Hilton Andersen tapped her experience as a longtime journalist who often covers employee secrets and store quirks for Reader’s Digest. We verify all facts and data, back them with credible sourcing and revisit them over time to ensure they remain accurate and up to date. Read more about our team, our contributors and our editorial policies.
Sources:
