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Know What’s Hot and What’s Not For Vending

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By , October 31, 2016 10:12 am

Convenience Store Decision says ” It’s not enough to have great-tasting offerings in today’s competitive3 marketplace.

It also takes savvy marketing to determine the difference between lackluster and stellar foodservice sales.

77% of Consumers have at least some idea of what they want to purchase.

43% make an impulse purchase once in store, buying something in addition to or as a replacement for what they had planned on purchasing.

Vending Machines can have promotional and product displays showcasing new products to help encourage those impulse purchases.


Signage and graphics around and above vending equipment will entice your customers.  Get as informed as they are,

know what’s new, and what’s not.

High Protein, Healthy Snacks On The Go With VendaCarts

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By , October 26, 2016 9:15 am

Factors Driving Millennials’ Snack Choices

CHICAGO—Millennials are a critical consumer group, and as they shift into new life stages, it’s important for food and beverage companies to stay on top of their changing needs and preferences, particularly in the areas of health and wellness, quality and value. Busy lifestyles means this generation is looking for on-the-go snacks that not only taste good, but meet their nutritional needs.


 Recently, Y-Pulse® and The Culinary Visions® Panel conducted a study with more than 1,000 consumers to better understand the factors that drive snack purchase decisions for consumers in different age groups and life stages. The study examined younger Millennials, ages 19-25, middle Millennials, ages 26-30 and older Millennials, ages 31-36.

Results reveal that overall, Millennial consumers do not care as much about defining an eating experience as a meal or snack as they do about satisfying their need to eat what they want, when and where they choose to eat it. And when it comes to choosing snacks 94% of Millennials consider freshness important or very important, followed by craving (89%), comfort (86%) and healthfulness (83%).



Healthy Snacking
But as Millennials up their snack count, they’re still staying health conscious. Euromonitor’s senior food analyst, Jared Koerten, has said that his research shows that Millennials are seeking out high-protein, healthy snacks with more regularity.

In a Y-Pulse and Culinary Visions Panel survey, 83% of Millennials considered healthiness important when picking a snack, while 94% felt freshness was important. When snacking, healthy choices are the choices Millennials make. Millennial parents are making the same health calls. In Mintel’s survey, 33% of Millennial parents made sure to give their kids only healthy snacks.

The Bottom Line
Millennials snack almost everywhere at almost all hours, but that doesn’t mean they’re not trying to seek out the healthiest treats they can when they do it. http://thegbrief.com/articles/millennials-are-a-generation-of-snackers-615

VendaCarts Mobile Snacking for Hungry Millennials On the GO

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By , October 26, 2016 9:00 am

We are a snacking nation, even though this chart is from 2014 you see how much snacking goes on.  Snacking means more business for your vending operation, now imagine having the means to take your vending machines anywhere and everywhere.  Millennials consume about 3 snacks a day.  Your VendaCarts mobile retail business brings snacks to them, on the go.  The are motivated by availability and Carts Blanche has the solution for hungry snackers.  lowering suspension photoFrom 4 to 8 vending machines per trailer you can offer snacking at its best.

Mintel’s recent snacking report can lift the vending industry spirits.  Now how to get snacking mobile –

Millennials see snacks as a necessary feature of their lives no matter where they are or what they’re doing.


Generation of Snackers
The numbers show that, while Boomers still spend more on candy and snacks than any other generation, Millennials are driving the growth of the sector. Millennials consume about three snacks a day on average, compared to 2.26 snacks per day for Gen Xers. According to research by Mintel, almost a quarter of Millennials, 24%, have at least four snacks a day.

This generation of snackers is also going to be motivated by where snacks are available, and they’re going to start expecting snacks wherever they are. For instance, a survey by Peapod.com and ORC International found that Millennials who work in offices that provide snacks are more likely to be happy, and that 83% of Millennialsconsider the availability of healthy snack options a “huge perk.”

Snacking Instead of Eating
Millennials are such hefty snackers that they tend to replace their meals with snacks much more than other generations. A Euromonitor survey found that 7.5% of Millennials (compared to 4.4% of Gen Xers) eat snacks for breakfast, while 16.6% of Generation Y eats snacks for lunch and 16.2% snack during dinner. Snacks aren’t just everywhere spatially for Millennials, they’re part of every part of the day, too.

Why do Millennials snack so much? In Mintel’s research, 39% of Millennials said they snacked for energy, 27% of Millennials snacked to relieve boredom, and 17% snacked when stressed. So the urge to snack is connected to a variety of emotions and needs for Millennials—they don’t just see it as something they want to do.

Mintel also found that Millennials are the generation most likely to use word of mouth in finding snacks, with 68% saying they’d seek out a snack recommended to them and 43% saying they’d go to a specific store to find a particular snack.


Strategy In Vending to Promote Product

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By , October 26, 2016 8:36 am

This article I recently read is also a good way to promote your vending business. Have you ever thought about collaborating with a  business to offer samples, free or discounted products from your vending machines as a thank you?

Vending industry can boost employee productivity just by offering the products they want and or need.  Samples can work to your benefit.

Happy Employees are Happy Customers


In marketing materials we often tout the idea of productivity associated with vending, office coffee service and micro market service. It’s an understandable connection. After all, when locations provide snacks, food and beverages to their employees, it allows them to eat on-site and therefore, not waste time (be unproductive) on traveling to get those essential meals and refreshments. However, is there data to prove this relationship? Turns out there is.

Benefits and happiness

I recently came across a study from October 2015 that shows that happy people are more productive. The study: Happiness and productivity: Understanding the happy-productive worker, reports that making people happy results in a measurable improvement in their productivity. The study used two different forms of happiness-inspiring events. One was a comedy video clip and the other was $2 worth of free food and beverages. While the second experiment was with a smaller sample size, the free refreshment actually increased productivity 20 percent, at least for the short-term. For those who were shown the comedy clip, productivity increased 10-12 percent over those who did the same tasks. Regardless of what inspired the happiness, the results were clear. The happier someone was, the more work they did.

But how do locations make employees happy? MetLife’s 13th Annual U.S. Employee Benefit Trends study talks about how the number of employee benefits offered at a company affects how much they like their place of work, which is certainly an aspect of happiness. The more benefits, the more positive employees are about their employer. Big benefits like insurance and compensation are important, but when employees could name more than 11 benefits they were offered, they were the most loyal and appreciative of their work. Benefits like breakroom refreshment, i.e. office coffee or free snacks, can really add up and are more affordable than other types of benefits, such as free daycare. MetLife also indicated that keeping employees was important to a large percentage of companies, 41.1 percent, as was increasing productivity, 35.1 percent.

Collaboration as a productivity tool

Google offers another productivity lesson related to refreshment. In an article titled The Real Reason Google Serves All That Free Food, the author argues that the free refreshments and other perks aren’t so much to keep employees at work, or even happy, but to increase collaboration. It’s this intercommunication between departments and people that leads to successful, and often monetarily profitable, innovations.
Productivity remains a buzzword with decision makers, but when you sit down to really go through the benefits of the services you offer and how it can benefit them, remember to expand the idea not only to keeping employees in the office, but making them happier and increasing collaboration. These have been shown to increase productivity and revenues and will impress your customers.

Eating Styles Differ Between Italians and Americans

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By , October 14, 2016 4:10 pm

Eating Styles Differ Between Italians and Americans

conagra-foodsEating is an experience for Italian consumers, and ConAgra Foods encourages Americans to try eating the Italian way.

October is National Pasta Month, and in celebration of the tasty holiday, Bertolli is encouraging Americans to “Mangia,” or “eat like Italians do.”

People think they need to travel thousands of miles for an authentic Italian meal, but the secret is just as much about how you eat, as what you eat. To coincide with the launch of Bertolli’s reformulated meals, featuring simpler ingredients and a more recipe-like ingredient list, the brand surveyed Italians and Americans to compare their beliefs, attitudes and perceptions surrounding food.

The difference is clear: in Italy, every meal is an experience:

  • Italians are over two times more likely to set the table and eat family-style and three times more likely to have wine with their meals than Americans.
  • When it comes to the food on their plates, Italians eat a lot more pasta. One-quarter of Italians eat pasta on a daily basis, compared to just two percent of Americans.

To help bring these findings to life, Bertolli is partnering with an Italian-American family that successfully blends the cultures and cuisines: Italian-born Giuliana Rancic and her husband Bill Rancic.

“After marrying Giuliana, I truly embraced Italian culture and eating has become an experience rather than a moment,” said Bill Rancic, restauranteur. “No matter how busy our schedules are, we always make it a priority to sit down as a family and Mangia.”

The couple will share their first-hand observations on the differences between Italian and American eating and share advice on bringing Mangia home:

  • Mangia is a philosophy and about taking time out from a busy day to enjoy a delicious meal. This can be done alone, or while connecting with family and friends. Creating a Mangia experience can be as simple as setting the table, lighting some candles and eating family-style.
  • If you want to spend a night at home, Bertolli provides a restaurant-quality meal. To personalize it, add a handful of red pepper flakes or chop some fresh basil. Better yet, buy a basil plant for your kitchen.

“Growing up in Naples, Mangia was one of the first words I ever heard and is a value I’ve embraced with my family,” said Giuliana Rancic, restauranteur and lifestyle expert. “To me, the spirit of Mangia is about sharing stories with family and friends over a great meal.”

Bertolli is proudly introducing a completely reformulated line of meals that feature a recipe-like, simple ingredient list and new packaging that offers a look inside the bag. In an effort to be even more transparent, Bertolli is going beyond simplifying its ingredients and adding a see-through window to the package to give people a sneak peek at what’s inside the bag – premium ingredients, like crushed tomatoes, authentic Italian cheeses and al dente pasta. The reformulated meals with new packaging will be available in retailers nationwide by the end of October, including a new Family-Size offering.

“The new Bertolli reformulated meals reflect the growing desire for convenient meals featuring high-quality ingredients and a cleaner ingredient label,” says David Koehler, associate brand manager, Bertolli meals. “We are passionate about providing simple ways to eat like Italians do, including crafting each meal from real, simple ingredients.”

African-American Buying Power Increases

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By , October 14, 2016 3:48 pm

 African-American Buying Power Increases

The number of affluent African-American households has risen drastically, increasing the buying power of the African-American demographic.

African-American Buying Power Increases

New research from Packaged Facts has revealed that African-American buying power has grown rapidly over the past five years.african-american-shopping-power

The new African-Americans: Demographic and Consumer Spending Trends, 10th Edition from Packaged Facts has revealed that African-American buying power has topped $1 trillion over the past five years. Packaged Facts has found that between 2010 and 2015 African-American buying power grew from $995 billion to $1.3 trillion for cumulative growth of 27%. Looking ahead, Packaged Facts forecasts cumulative growth of 16% between 2015-2020.

The rise of affluent households has helped bolster African-American buying power. Between 2005 and 2014 the number of African-American households with an income of $100,000 or more jumped 83%, from 1.1 million to around two million. Comparatively, the total number of American households in the $100,000+ income bracket grew only 53%. Likewise, the number of black households with incomes ranging between $75,000 and $100,000 increased by 25%. As the two-tier economy continues to reach into all demographic segments, it is likely that the buying power of affluent black households will continue to grow at a relatively rapid pace, finds Packaged Facts.

For the U.S. economy overall, the trickledown effect of this swelling prosperity has seen consumer expenditures by the average African-American household grow faster than consumer spending by other households (26% versus 23%). Dining out is one area where African-Americans are spending more of their money. Packaged Facts estimates that the amount black households spent in 2015 on food away from home was 14% higher than in 2012, while expenditures on food at home increased only 5%. Similarly, purchases on apparel, personal care products (especially fragrances), home furnishings, appliances (both major and minor), and home improvement/remodeling also boomed.

African-American consumers played a major role in the rush to auto dealers’ showrooms that occurred between 2012 and 2015. During this time period, spending by American consumers on automotive vehicles grew by $126 billion, or 36%.

Higher-income African-Americans outspend the total population on “future-oriented” expenditures such as life, endowment, annuity, and other personal insurance, as well as contributions to pensions and Social Security. Packaged Facts also found that higher-income black consumers present a major opportunity for financial firms. Over the past decade, the percent of higher-income African-American households holding nay form of financial investment has trended upward from 36% to 44%. ddd

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