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Entrepreneurs Create the Water Fountain of the Future – EVIVE STATION

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By , May 29, 2015 11:07 am

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Next Generation Technology by Pittsburgh Entrepreneur

TOM PETRINI Founder & VP of Sales

Watch “Evive Station “How To” updated web video” by Jeff Zoet Visuals: https://vimeo.com/108506560

http://evivestation.com/

REALTIME CONNECTIVITY

REMOTE MONITORING

PROVIDES A CONVENIENT WAY TO CLEAN AND FILL YOUR WATER BOTTLE WHILE ON THE GO

  https://vimeo.com/108506560 Evive has enlisted Flextronics — an electronics manufacturing services provider which counts Cisco Systems, Eastman Kodak, HP, Motorola, Dell, Oracle, and more as customers — to produce its kiosks. The startup has also raised $2 million in seed funding to get the ball rolling, and is currently in the process of closing a much larger Series A to help it expand to universities across the country. http://www.vendingmarketwatch.com/video/12046793/new-pending-content

TACO BELL RESPONDS TO CONSUMERS CALL FOR ACTION

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By , May 27, 2015 12:46 pm

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Consumers do have a voice.

Taco Bell To Remove Artificial Ingredients Due To Consumer Demand

Consumers are asking for more natural foods with fewer artificial ingredients, and Taco Bell has announced plans to do just that. Taco Bell Corp.announced in a release that it will remove all artificial colors and flavors from the majority of its items, in addition to certain additives, added trans fats, palm oil and high-fructose corn syrup. These changes are scheduled to be completed by the end of the year.

Taco Bell is one of the first quick serve restaurants to make dramatic menu changes based on the changing consumer, but it won’t be the last. According to an earlier report, already two out of three consumers (67%) favor foods with fewer and simpler ingredients, while roughly the same percentage take nutritional content statements, ingredient-free statements, and statements about health benefits into consideration when buying packaged foods and beverages.   http://www.vendingmarketwatch.com/news/12077456/taco-bell-to-remove-artificial-ingredients-due-to-consumer-demand?utm_source=VMW+Today&utm_medium=email&utm_campaign=AUTM150520002

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NPD Group Reports Five Consumer Trends Shaping The Food And Foodservice Industries

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By , May 27, 2015 9:32 am

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Five Consumer Trends Shaping The Food And Foodservice Industries

Chicago (PRWEB) May 07, 2015 – Sluggish restaurant traffic growth and stalled sales in the center aisles at grocery stores are evidence that U.S. consumers’ eating behaviors are evolving. The growing influence of Hispanics, Millennials going through life stages, aging Baby Boomers, smaller households, and the need for fresh and non-processed foods are among the factors driving the shift in what and how consumers eat, reports The NPD Group, a leading global information company.

NPD-logo-334x223The NPD Group, which has been continually tracking for over three decades all aspects of how consumers eat in- and away-from-home, finds that among the changes in demographics and behaviors driving the evolution in eating behaviors are:

  • Hispanics– The U.S. Hispanic population is growing exponentially compared to non-Hispanics. In 2014 U.S. Hispanics grew restaurant visits while non-Hispanic visits declined. In-home the Hispanic population combined with their adherence to dining traditions is beginning to influence national consumption patterns. Fresh and from scratch are the most common food forms during Hispanic meal preparation. Stove top preparation dominates Hispanic meals more than non-Hispanic meals due to the types of dishes being prepared.
  • Millennials– In 2015 the Millennial generation is projected to surpass the Baby Boom generation as the nation’s largest living generation, according to the U.S. Census Bureau population projections. Based on its sheer size, as Millennials go so goes the food and foodservice industries. Millennials are driving changes in this country’s eating behaviors with their approach to food choice and preparation. They like fresh, less processed food, which has played out in their preference for fast casual restaurants that offer freshly prepared foods and shopping the perimeter of grocery storesasual restaurants that offer freshly prepared foods and shopping the perimeter of grocery stores where fresh and non-packaged foods can be found. This generation is in a life stage when they would, historically, visit restaurants more often than other age groups, but in recent years they have cut back to the point where 50+ year-olds go out more often than Millennials do. In addition, 65 percent of U.S. Hispanics, a growing population base, are Millennials or younger.
  • Aging Boomers– The Baby Boomer generation is aging, considering retirement, becoming empty nesters, and developing health ailments, all of which are typically associated with major changes in the way we approach food and beverage consumption. While shrinking in size, this generation is still too large to ignore especially given their expected lifestyle changes. This group will be less driven by the latest fad and more by what they need to sustain their health and lifestyles. Foods that are healthful, such as high in whole grains, protein, and calcium, or low in saturated fat, cholesterol, and sodium. Boomers’ restaurant visits have surpassed those of younger adults, who have cut back on visits over the past several years.
  • Smaller Households– Consumption behaviors in the U.S. have become less household-oriented and more individualized than previous generations and now over 50 percent of eating and beverage occasions happen when consumers are alone. Also contributing to consumers dining alone is that 27 percent of all households now consist of just one person — the highest level in U.S. history, according to the U.S. Census Bureau.
  • Fresh– From 2003 to 2013, consumption of fresh foods — fruits, vegetables, meat, poultry, fish, and eggs — grew by 20 percent to over 100 billion eatings and it’s the youngest generations, Generation Z and Millennials driving the trend. In addition to eating more fresh foods, Generation Z and Millennial consumers are also interested in eating more organic foods. In terms of foodservice visits, Millennials prefer fresh ingredients and freshly prepared items – key differentiators among many fast casual vs. traditional quick service restaurant formats. An aspect of freshly prepared that suits Millennials are menu components that are made to order or that can be customized.
  • Aging Boomers– The Baby Boomer generation is aging, considering retirement, becoming empty nesters, and developing health ailments, all of which are typically associated with major changes in the way we approach food and beverage consumption. While shrinking in size, this generation is still too large to ignore especially given their expected lifestyle changes. This group will be less driven by the latest fad and more by what they need to sustain their health and lifestyles. Foods that are healthful, such as high in whole grains, protein, and calcium, or low in saturated fat, cholesterol, and sodium. Boomers’ restaurant visits have surpassed those of younger adults, who have cut back on visits over the past several years.
  • Smaller Households– Consumption behaviors in the U.S. have become less household-oriented and more individualized than previous generations and now over 50 percent of eating and beverage occasions happen when consumers are alone. Also contributing to consumers dining alone is that 27 percent of all households now consist of just one person — the highest level in U.S. history, according to the U.S. Census Bureau.
  • Fresh– From 2003 to 2013, consumption of fresh foods — fruits, vegetables, meat, poultry, fish, and eggs — grew by 20 percent to over 100 billion eatings and it’s the youngest generations, Generation Z and Millennials driving the trend. In addition to eating more fresh foods, Generation Z and Millennial consumers are also interested in eating more organic foods. In terms of foodservice visits, Millennials prefer fresh ingredients and freshly prepared items – key differentiators among many fast casual vs. traditional quick service restaurant formats. An aspect of freshly prepared that suits Millennials are menu components that are made to order or that can be customized.

“Visits to U.S. restaurants are forecast to grow less than one percent a year over the next decade, slower than the 1.1 percent a year growth in the country’s population,” says Bonnie Riggs, NPD restaurant industry analyst. “A greater share of visits will source to those 50 years and older in 2019, but as consumers age they become less frequent restaurant users. This means the restaurant industry will have heavier dependence on lighter buyers.”“Macro food and beverage consumption behaviors are slow to shift akin to the movement of the continental plates. If you sit and stare at the plates along a fault line you’re not going to observe any discernible difference from one moment to the next,” says Darren Seifer, NPD food and beverage industry analyst. “However, if you put a stake in the ground on both sides and return some time later you will see that a small but definite movement occurred. Food manufacturers, foodservice operators, and retailers need to be aware of these slow changes in behaviors or they will be caught off guard.“

About The NPD Group
The NPD Group provides market information and business solutions that drive better decision-making and better results. The world’s leading brands rely on us to help them get the right products in the right places for the right people. Practice areas include automotive, beauty, consumer electronics, entertainment, fashion, food / foodservice, home, luxury, mobile, office supplies, sports, technology, toys, and video games. For more information, visit npd.com and npdgroupblog.com. Follow us on Twitter: @npdgroup.

 

Land of the Free, Home of the Brave

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By , May 22, 2015 3:26 pm

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Enjoy a safe Memorial Day and remember we are the Land of the Free

and the Home of the Brave, Carts Blanche, LLC

These fallen heroes represent the character of a nation who has a long history of patriotism and honor – and a nation who has fought many battles to keep our country free from threats of terror.

Michael N. Castle

Read more at http://www.brainyquote.com/quotes/quotes/m/michaelnc236041.html#KCV28xyQaicMRZVz.99

FIRST EVER – Monthly Sales at Restaurants Exceed Grocery Stores

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By , May 22, 2015 1:24 pm

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imageshhhWASHINGTON, May 13, 2015 /PRNewswire/ — Monthly sales at restaurants exceeded grocery stores sales for the first time on record, the National Restaurant Association noted today.

In his latest Economist’s Notebook commentary, the National Restaurant Association’s Chief Economist Bruce Grindy breaks down industry sales trends:

For the first time on record in December, monthly sales at restaurants exceeded grocery stores sales, according to data from the U.S. Census Bureau.  This development was hinted at through preliminary data releases in recent months, but was officially confirmed by today’s annual benchmark of Census data.

The gap between monthly grocery store sales and restaurant sales started gradually shrinking in 2010 – a trend that was partially due to the increase in consumers buying their groceries at big box stores.

There has been a dramatic shift toward restaurants that occurred in the last 10 months. In June 2014, grocery store sales exceeded restaurant sales by $1.6 billion.  By April 2015, the gap had essentially reversed, with restaurant sales moving out in front by $1.5 billion.

In fact, the $3.1 billion sales shift registered during the last 10 months is nearly as much as occurred during the previous 4.5 years.

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Growing Consumer Confidence Boosting Restaurant Frequency

Overall, 33 percent of adults surveyed say they are patronizing restaurants more often now than they were one year ago. Within this group, the most common reason given is that they feel more confident in their financial situation – mentioned by 63 percent of consumers who are using restaurants more frequently.

Fifty-six percent of consumers say they increased frequency because gas prices are lower, while 46 percent say it’s because their household income went up.  Three in 10 consumers say they are using restaurants more often because they got a new job or because their home or investments are worth more.

Editor’s Note: 63% of consumers noted that one reason they could eat out more was that they “were more confident in their financial situation.” Operators have noted that when consumers have a higher amount of disposable income, they also tend to frequent the vending machine more as well. VMW’s Operator Confidence Index (OCI) found this quarter that the stable job growth and additional disposable income promises to lead to higher sales for vending operators. http://www.vendingmarketwatch.com/news/12074288/restaurant-sales-surpassed-grocery-store-sales-for-the-first-time

NAMA’s Key 2014 Highlights for Vending Industry

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By , May 20, 2015 10:59 am

NAMA’s key 2014 highlights for the vending industry can be seen at Vending Marketwatch or following link below.

http://www.vendingmarketwatch.com/news/12075625/nama-releases-2014-highlights-video?utm_source=VMW+Today&utm_medium=email&utm_campaign=AUTM150513002

 

Key 2014 highlights include:

  • Favorable outcomes for the industry in the areas of Calorie Disclosure and the Metallic Content of Coins through fostering relationships with legislators, industry partners and influencers
  • The launch of FitPick 2.0 and recognition of NAMA as a leader and credible voice on nutrition issues
  • New educational offerings including a technology summit – Tech Talks
  • NAMA Foundation-supported research on topics including industry scope and size, taxes, micro markets and the annual Operating Ratio Report
  • Increased growth and involvement of NAMA’s Emerging Leaders Network (ELN) in industry events

To view the highlights video and the 2014 Results Report, please visit: http://www.vending.org/2014-year-end-report

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SINGLE SERVE COFFEE MAKES NRN’S TOP 10 TRENDS

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By , May 20, 2015 10:45 am

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COFFEE TOP 10 CULINARY TRENDS BY NRN

This is part of NRN’s special coverage of the 2015 NRA Show, being held in Chicago, May 16-19. Visit NRN.com for the latest coverage from the show, plus follow us on Twitter and Facebook.

Here’s a breakdown of some of the top culinary trends found on the show floor. Single-serve items, adult juices and sodas, and improved gluten-free products were among the notable offerings at the show.

Photos: Bret Thorn

Contact Bret Thorn at bret.thorn@penton.com
Follow him on Twitter: @foodwriterdiary

Distinctive coffee and single-serve offerings made the list of Nation’s Restaurant News’ (NRN) report on ten top trends appearing at the National Restaurant Association’s annual show being held in Chicago, IL, May 16 to 19. NRN reports that single-serve options were promoted as waste-reducing solutions. Meanwhile, distinctive coffee options such as cold-brew coffee offerings are emerging in popularity. Other trends include GMO-free, value-added gyros, hemp, mead, gluten-free, frozen products, adult juices, waters and sodas and new types of seafood.

Breakfast Contenders Put Your Gloves on and Come Out Fighting

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By , May 19, 2015 3:27 pm

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Why Let Someone Else Get Your Bucks!

Breakfast foods are on the rise for popularity and leading breakfast providers are scrambling to get the customers.

Vending operators have an advantage by offering a large variety of healthy options, or traditional favorites.  Get those machines stocked and get the word out.

The fight for the consumer breakfast dollar continues among QSRs and is heightened as more of these fast food chain restaurants add breakfast items. Adweek reports  that McDonald’s and Taco Bell have been joined by Dunkin’ Donuts, Carl’s Jr. & Hardee’s and Starbucks in the so called “breakfast wars.”

Starbucks reported a massive growth in its breakfast sandwich, which saw a 35 percent year-over-year growth in Q2 2015 financial results. Meanwhile Carl’s Jr. and Hardee’s introduced its Mile High Bacon, Egg & Cheese Biscuit last month and Dunkin’ Donuts and McDonald’s have added more “healthy-conscious” items to their breakfast line up. Breakfast menus will only continue to expand, the source reports, as the battle to dominate breakfast continues.                                                                                                           Photo Source “Fast Company”

ARAMARK Award-winning Food Service Provider Growth Continues

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By , May 15, 2015 1:00 pm

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PHILADELPHIA, May 13, 2015 /PRNewswire/ — Aramark (NYSE: ARMK), the $15 billion global provider of award-winning food service provider, facilities management, and uniforms, today reported Second Quarter fiscal 2015 results with continued sales growth and margin expansion leading to 28% adjusted earnings per share growth.

Q2 HIGHLIGHTS

  • Sales of $3.6 billion, 6% organic growth vs. prior year, approximately 2% attributable to calendar shift
  • Segment organic sales increases: FSS NA 7%, FSS Intl 6%, Uniforms 4%;
  • Adjusted operating income $213 million, 11% growth vs. prior year, approximately 4% attributable to calendar shift. U.S. GAAP operating income of $155 million;
  • Adjusted Operating Margin Expanded 20 Basis Points;
  • Adjusted Earnings per Share of $0.37, growth of 28% vs. prior year, $0.02 attributable to calendar shift. U.S. GAAP earnings per share of $0.24;
  • 2015 Adjusted Earnings per Share outlook on constant-currency basis remains unchanged.

SECOND QUARTER EARNINGS SUMMARY
Adjusted net income was $91 million or $0.37 per share, versus adjusted net income of $71 million or $0.29 per share in the second quarter of 2014.  The diluted weighted average share count in the Second Quarter of fiscal 2015 was 246.0 million shares vs. 243.4 million in the prior year period.  Adjusted net income and adjusted EPS both experienced double digit percentage increases vs. the prior year period.

On a U.S. GAAP basis, sales were $3.6 billion, operating income was $155 million, net income attributable to Aramark stockholders was $60 million and diluted earnings per share were $0.24.  The company’s calculations of organic sales growth, adjusted operating income and adjusted net income adjusts for changes in currency translation rates.  The significant strengthening of the U.S. dollar versus the prior year period decreased sales by approximately $125 million, operating income by $7 million and net income by $5 million ($0.02 in earnings per share) in the quarter.  A reconciliation of as reported U.S. GAAP financial measures to adjusted financial measures, including changes in currency translation rates is presented below.  See “Non-GAAP Measures.”

http://www.vendingmarketwatch.com/news/12073768/aramark-reports-second-quarter-2015-results?utm_source=VMW+Today&utm_medium=email&utm_campaign=AUTM150507002

Pharmabox Newest Self Serve Pharmacy Vending Machine

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By , May 15, 2015 12:06 pm

PHARMABOX – VENDING MACHINE IN A BOX

 

Pharmabox_1_554cd1cce7748PHARMABOX –

Newest Self Serve Pharmacy – Vending Machine

PHARMABOX’s vending machines use an innovative display approach that allows for easy adjustment of each product’s shape, size, and height, resulting in an efficient display of products. Our efficient display system enables us to offer the public any product regardless of its shape or size. PHARMABOX machines are manually recharged quickly and easily.

With our easy, advanced system, we can offer the public any product regardless of shape or size. Thanks to this innovative technology our machines can store 1500-2100 products simultaneously regardless of their presentation, whether boxes, envelopes, bags, bottles, containers, or blister packs.

The Pharmabox system is designed to be placed anywhere people live, work, play or congregate, including airports, business centers, transportation hubs, apartment complexes, colleges and dormitories, fitness centers, hospitals, sports stadiums, and retail stores. 

http://www.vendingmarketwatch.com/news/12072323/pharmabox-introduces-bold-new-automated-retailing-system?utm_source=VMW+Today&utm_medium=email&utm_campaign=AUTM150502002

 

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