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Dairy Trends Look Promising for Vending Industry

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By , January 23, 2017 2:17 pm


Vending Industry Look Towards Dairy – Protein Drives Dairy Trends

This is a good article in a recent

Consumers globally purchase dairy items an average of three times per week, with higher frequencies in the Middle East and Asia Pacific regions. In comparison, the average American household purchased a dairy item slightly less often than once per week.

Most if not all of these findings can be applied in the vending industry

Other findings in the book’s “Dairy Sales and Retail Trends” chapter include:

  • Due to minimal food processing, fermented foods like yogurt and other cultured dairy products continue to capture consumer interest.
  • Indulgent dairy options are increasing with 20% of consumers citing indulgence as the top factor for purchasing a dairy drink or yogurt.
  • Protein continues to drive dairy product trends; from 2010–2014, new dairy product introductions globally featuring protein claims grew by a 29% annual growth rate.
  • “Consumer demand for protein and the health qualities that dairy products offer is contributing to an increasing variety of new flavors, tastes, and concepts,” said Jeremy Johnson, education director, IDDBA. “Dairy plays a key role in many shoppers’ nutritional and lifestyle needs, especially younger consumers. For example, we’re seeing an increase in yogurt and other dairy beverages, which really appeal to this demographic.”


Convenience Store Decisions Newsletter

Convenience Store Decisions sends out a robust daily eNewsletter filled with important c-store trends and marketplace insights. Find out what new products are launching, stay up-to-date with effective category management strategies, and gain access to c-store management & operations best practices.

Vending Operators need to follow Convenience Store Decisions, to stay up on what’s Hot and what’s Not.  What applies to Convenient Stores can easily apply to the Vending Industry.


Future of Convenience in the MOBILE Vending World

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By , January 23, 2017 6:38 am

VendaCarts, Mobile Automated Retail Pop-Up, can launch your vending business into the future.

The Future of Convenience,

Today in the MOBILE Vending World

It’s not enough to offer snacking-to-go in your vending equipment. Consumers are looking for the kind of convenience that fits their desire for a healthier lifestyle. That means the trusted brands they know and love. Give them the snacks that leave them satisfied, presented in a clean, modern design that reflects how they live their lives today. 13645344_1095200917183906_2561364152273597989_n

All the bells and whistles may attract attention but will it keep your customers coming back?

In this new era of getting what they want when they want it, it’s a staggering challenge but one that can easily be conquered with VendaCarts, Mobile Automated Retail Trailer.

VendaCarts offers solutions to your low crowds by offering mobility.  With a bank of 6 to 10 vending machines you can offer breakfast, snacks and dinner in one spot.

Think Grab-N-Go For 2017 Hot Trend in Vending

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By , January 20, 2017 9:11 am


Vending has a Hero – Grab-N-Go give your customer what they want, top quality, fast service and great taste.

Kiosk side items now available in the grab-and-go section thanks to state-of-the-art packaging.

By Erin Rigik Del Conte, Senior Editor

On Tuesday, Jan. 17, Rutter’s debuted a new hot grab-n-go pouch to put highly-craveable side items from its popular kiosk service at the fingertips of grab-and-go customers. The new offering will be available at 53 of Rutter’s 66 c-store locations.

Ryan Krebs, director of food service for Rutter’s told CSD that the growing customer demand for snacking items and the huge success of Rutter’s kiosk side items were factors in the decision to introduce an expanded grab-and-go selection.

The York, Pa.-based c-store chain partnered with packaging company Robbie Flexibles, headquarters in Lenexa, Kan., to create the new Rutter’s-branded, hot-hold bag, which is breathable, microwaveable, has a handle and holds heat extremely well.

“We’ll be offering over a dozen options, including chicken wings and tenders, short ribs, fries, mozzarella sticks, hashbrowns—the list goes on. In addition, we’ll provide a variety of grab-n-go dipping cups to choose from at no additional cost. Not only will this result in tremendous increased sales, it will provide the snacking options our customers seek without the kiosk wait,” said Krebs.

What’s more, the state-of-the-art design of the hot pouch holds the integrity and quality of products, which Krebs noted is something that many packaging options do not provide for hot-hold service.

Continue reading CStoreDecision     http://www.cstoredecisions.com/2017/01/17/rutters-expands-grab-go-selections-hot-pouch/#_

Rutter’s Expands Grab-And-Go Selections With Hot Pouch

Your Vending Product has the Power to Raise Productivity

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By , January 9, 2017 3:10 pm

Vending Operators have firm results that food in the workplace impacts productivity.

Stock the vending equipment with food that boost productivity, increase employee production by reducing junk.

Survey Finds Providing Food In The Workplace Positively Impacts Sales And Productivity

BOSTON–(BUSINESS WIRE)–Food can have a positive impact on many aspects of business, according to a recent survey of 1,025 office workers in the United States conducted by ezCater. Detailed findings of the survey were published today in a report titled, “Food in the Workplace: Surveying the Impact of Food on Sales, Productivity, and Culture.”

According to the research, a majority of workers agree that food makes it easier to close deals, keep customers and prospects happy, improve meeting attendance, save time, and attract talent. Additionally, nearly one-third of all office workers reported that their employer orders food for employees at least monthly, but nearly half said that vendors or partners never bring food to their office.

Key findings uncovered in the research include:

  • Workers overwhelmingly recognize that food contributes to positive experiences with customers and prospects.
  • 90% agree that food keeps customers and prospects happy; 80% agree that food makes it easier to secure a meeting; and nearly two-thirds (61%) agree that bringing food to a meeting makes it easier to close a deal.
  • Workers see a clear impact that food has on office productivity.
  • 76% of office workers said meetings are better attended when food is provided, and 66% said it saves time in their workday.
  • Food can be a deciding factor in attracting talent.
  • 67% of workers said they would choose a job at a company that provides free meals for employees over a job at a similar company that does not.



Hot Topics in Vending for 2017

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By , January 9, 2017 2:37 pm


qqqDo consumers want weight loss or nutrition or maybe energy or could it be junk?  What do they want in your vending equipment?

WASHINGTON, DC–(Marketwired – January 05, 2017) – Consumer interest in protein, sustainability, and functional foods, along with breakthrough technologies like CRISPR, are among 2017’s top U.S. food and nutrition trends, according to the International Food Information Council (IFIC) Foundation.

Drawing from its in-house survey research and health professional expertise, along with other data and observations, the IFIC Foundation has identified several hot topics for the New Year:

A Functional Place for Foods

Once a little-known concept among the public, functional foods — or foods with health benefits beyond basic nutrition — are becoming a subject of high interest and high demand.

The IFIC Foundation’s 2016 Food and Health Survey found that nearly half of consumers said that “weight loss/management” is a health benefit they are interested in getting from foods. About one-third of Americans listed “increased energy,” “cardiovascular health,” “healthy aging,” or “digestive health.”

In addition, Google cited “Food with a Function” as one of its top five food trends in 2016. Searches for functional foods and ingredients such as turmeric, jackfruit, and kefir were reported to have especially high volumes.

k4rdtgt00zv3swdlj73e8rak7myA “Healthy” Debate

Food labeling has been more broadly discussed and debated in the past several years, from organic certification and “absence labeling” to changes in Nutrition Facts labels. In 2017, the spotlight will shine on what qualifies a food to be marketed as “healthy.”

The U.S. Food and Drug Administration is currently working to redefine what qualifies as a “healthy” nutritional claim on package labels.

The 2016 Food and Health Survey found that for more than one-third of consumers, a “healthy” food is defined in part by what it does not contain rather than what it does contain. Check out below for the rest of the article


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