Refrigeration, one of the distinguishing and valuable features of micromarkets, raises safety issue for perishable foods. We’ve examined the growth potential of this innovative vending concept, as well as its benefits for both consumers and operators, but continuous temperature monitoring is imperative to safe and efficient deployment.
In our fast-paced world, it’s often more convenient to go to a local sub shop or restaurant instead of planning a sit-down meal at home or packing a lunch. According to a recent Zagat poll, respondents said they eat out an average of 4.5 times per week at the 600,000 restaurants in the United States.
Tech innovation is impacting everything today, and it’s an exciting time for convenience stores. From kiosks and micromarkets to “limited selection” and “hyper” formats, non-traditional C-Stores are the fastest growing segment in the market. These new arrangements offer consumers and vendors a host of benefits.
Micromarkets are a nationwide phenomenon that is reinventing our conventional models of convenience in the foodservice industry. While not radically different from previous vending models, micromarkets promise consumers more access to fresh food and beverages in workplaces and living environments, typically with limited vending options.
In our previous post about home delivery, we looked at some of the reasons for the growth of home delivery service and the common food safety challenges associated with it.
From voluntary standards such as ISO 22000 to mandatory regulations such as the Food Safety Modernization Act (FSMA), there’s no escaping food safety laws and guidelines. At the same time, today’s demanding consumer wants proof that the foods they purchase are free of pathogens. Therefore, transparency and traceability are a must for the food industry.
