Blogs
Qualifying sales prospects more important post COVID-19; how to prepare
by Amanda Puppo — CEO, MarketReach Inc.
Companies that do their homework about their prospective customers before calling them usually have better results, but in an environment where businesses are…
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Why the post COVID-19 era will drive intelligent vending, micro markets and beyond
by Udi Wiesner
With post COVID-19 market trends emerging, including the desire for more healthy food, sanitary and public safety, we can expect major growth in the demand for…
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Talking With: Mike Maas, CEO, AMI Entertainment Network, on COVID-19 recovery
by Elliot Maras — Editor, Kiosk Marketplace & Vending Times
Vending Times caught up with Mike Maas, CEO of AMI Entertainment Network, one of the oldest and largest suppliers of jukeboxes, to get his take on how the…
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Now's the time to plan your family entertainment center reopening
by Sara Paz
The coronavirus will change the way we do business, the way family entertainment centers operate.
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Jackie Clark, former NAMA PR director, will be missed by all who knew her
by Elliot Maras — Editor, Kiosk Marketplace & Vending Times
Jackie Clark, 58, passed away yesterday, surrounded by family members, at her home in the greater Washington, D.C. area after a battle with cancer.
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Payment authentication standard spells change for vending and kiosks in Europe
by Paul Weston — Founder, KWP
The difficulty for vending and kiosk operators is that this new authentication standard introduces a layer of friction to transactions which for other…
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How to deploy contactless food delivery
by Richard Traylor — Writer, WebstaurantStore
The ongoing COVID-19 pandemic has convenience services operators innovating and adjusting as well as implementing new approaches to make food sales safe for…
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You got the PPP— so now what?
by Pat Shea — Editor, NetworldMedia
You're approved for a PPP loan, but now what do you need to do once you receive funding?
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Looking to start a food delivery service? Inhouse or third-party?
by Richard Traylor — Writer, WebstaurantStore
This is the second of a two-part series on how foodservice operators can put a delivery service in place.
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The demand for hand sanitation stations has arrived
In addition to dispensing hand sanitizer, a sanitation station can also provide antibacterial wipes and face masks. The importance of these basic sanitary…
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Should you expand into food delivery?
by Richard Traylor — Writer, WebstaurantStore
This is the first of a two-part series on how food truck operators can put a delivery service in place. For many right now it's helping keep the food truck…
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How to protect your family entertainment center and customers from COVID-19
by Sara Paz
Family entertainment centers can keep guests safe from COVID-19 by following some common sense practices, such as removing cash and card payment, requiring…
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5 considerations for vending and amusement operators’ COVID-19 recovery plans
by Sal Cifala — Owner, Digital Media Vending International LLC
With business largely on hold because of the coronavirus pandemic, now is a good time for vending and amusement machine operators to create recovery plans that…
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Stay in the game: Working together, the amusement industry will survive COVID-19
by Scott Sherrod — CEO, Intercard
Veteran amusement industry executive Scott Sherrod calls on all players to work together through the coronavirus criss and keep as normal a routine as…
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When it comes to COVID-19 it's essential to know who’s essential
by Pat Shea — Editor, NetworldMedia
The government has labeled several occupations and businesses as essential during the COVID-19 pandemic. ATM operators are faced with the unique problem of…
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The coronavirus is here; what is your contingency plan?
by Paul Schlossberg — president, dfw consulting
No matter what your company’s role is in the foodservice industry, there are serious risks and potential disruptions for every player in our industry on…
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Chocolate? Do you want some?
by Paul Schlossberg — president, dfw consulting
Every convenience services operator needs to be an expert of sorts on the products they sell. All it requires is keeping on eye of news relating to these…
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More competition for us – food halls. What’s a food hall?
by Paul Schlossberg — president, dfw consulting
Food halls are the next evolution of those mall-based food courts. You might describe it as a food court on steroids. Convenience service operators cannot…
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Keep an eye on the QSR menus
by Paul Schlossberg — president, dfw consulting
McDonald's, KFC and Taco Bell have more than 65,000 restaurant locations worldwide. They must appeal to uniquely different tastes and menu preferences across…
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Coca-Cola Reports Strong Fourth Quarter And Full Year 2019
by VT Staff
The Coca-Cola Co. reported another quarter of strong growth, along with achieving or exceeding all guidance for the full year 2019. The company continued to…
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