But with aggressive expansion plans, 7-Elevens across the U.S. might soon look a little more like those here. --- Everyone has their favorite 7-Eleven food: For one friend, whose first job out of college was stocking cigars at 7-Eleven, it’s the shrimp pork hash that reminds her of her childhood manapua truck. For another, it’s the fried chicken musubi, his energy bar for a paddle run. A farmer’s guilty pleasure is the ingeniously cellophane-sheathed tuna sushi that you roll in the still-crisp nori. And of course, there’s the ever popular Spam musubi—7-Eleven Hawai‘i sells 14,000 every day, requiring a pallet’s worth (2,000 cans) of Spam. For me, it’s the lup cheong manapua, warm from the steam case, the Chinese salami wrapped up in the dough equivalent of a puffer jacket. 7-Eleven Hawai‘i feels like one of those brands in Hawai‘i, like McDonald’s and Longs Drugs, that gets us. You won’t find our level of affection for 7-Eleven on the Mainland, just as you won’t find lau lau and kālua pig, recently spotted at the Second Avenue location in Kaimukī (the first 7-Eleven in Hawai‘i when it opened in 1978) and others. […] Franchisees manage the majority of Mainland 7-Eleven stores. In Hawai‘i, all are owned by 7-Eleven Hawai‘i, which reports directly to Japan. But that doesn’t mean every store stocks the same items: Each outpost is responsible for its own daily ordering, to better adapt to its customers. Roadwork outside the Waipahu location meant the store manager there had to order larger bentos and more drinks to keep up with construction workers’ appetites. And when schools closed last March, 7-Elevens saw a drop in musubi sales as students stopped coming into the stores every morning.