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This research article identifies the factors most needed to establish customer-centricity (CC) that convenience food customers most enjoy. The study collected primary data from 216 customers in India. In the study, potential variables were identified by concurrent research articles. This study identifies the factors required for customer-centricity and arranges them in order of priority, so that retailers can use them without any complexity. To develop such a model, the study has used the AHP tool. The study has classified the criteria of customer centricity into criteria and sub-criteria categories. Expanded food counters, attractive deals and discounts, store reputations and customer-oriented operations make convenience food retailing the main criteria for customer-centricity, while ambient, innovation, effective CRM as sub-criteria for customer-centricity. This study suggests that for convenience food retailing, retailers need to further empower these factors. Further studies on un-packaged food articles can identify more areas of improvement in existing food retail operations.