Commentary
In memory of Steve Epstein
by Roger Sharpe
Roger Sharpe reflects on his longtime friendship with Steve Epstein, the owner of the Broadway Arcade in New York City, who passed away recently.
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Are you offering online ordering? How to get started
by Richard Traylor — Writer, WebstaurantStore
Online ordering is a crucial business channel in light of the ongoing COVID-19 pandemic as businesses and customers want to order ahead and pickup.
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Pandemic reopenings may be premature; why self-service needs to step forward
by Elliot Maras — Editor, Kiosk Marketplace & Vending Times
Higher coronavirus hospitalizations in some states could get out of control unless robust tracing measures are deployed, and a slowdown in long awaited…
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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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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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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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