Soda Fountain Dispensers Get a Facelift

 

Link to Medill article published May 24, 2011

Coca-Cola Co. and PepsiCo Inc. bring their fountain dispensers to the digital age.

It is like an i-Pod married to a fountain dispenser. That's what consumers at the National Restaurant Association Hotel-Motel Show at the McCormick Place were saying about Coca-Cola Co.'s new vending machines.

The new Freestyle self-serve soda fountain offers hundreds of Coca-Cola beverage options, including 96 caffeine-free, 72 with low or no calories, 52 non-carbonated and 82 beverages that are exclusive to Freestyle. The unit uses an interactive touchscreen interface and allows people to use credit or debit cards. There is no upfront cost to install the machine, but there is a small monthly fee.

The new technology offers features that make daily maintenance easier for business owners, according to the company. The machine tracks consumer behavior through the BevLogic reporting system.

Jeff Drake, co-founder and president of Go Roma has had the Freestyle fountain dispensers in four of his six Chicago locations since November 2010. He says the BevLogic system helps the managers with inventory management based on calculations of previous history.

Coca-Cola promises a 10 to 15 percent increase in beverage sales for businesses that upgrade.

“Since installation, our sales in beverages sold per entrée increased about 15 percent,” attested Drake. “There has been a lot of positive feedback. It has been interesting to see how different age groups and demographics respond. I was afraid that the older generations would be turned off by the technology. But people are pleased by the variety.” 

Dr. Pepper lover Sophia Dimapoulos agreed that the machine is very user friendly. “I am just floored how the new model integrates our futuristic society,” she said.

“It’s like sliced bread for the beverage industry,” raved consumer Dianne Samartizis. “It really tapped into the right market.”

This month marks the 125thanniversary of the soda giant, and it has stepped up to the occasion, introducing 19 new products. They have been available at more than 400 outlets in 25 markets across the U.S. since May 8. A few of the new products include Coke with lime, Barq’s vanilla and Hi-C raspberry lime. “Thinking of new ways to please guests and help operators deliver a better beverage experience is at the very essence of who we are as The Coca Cola Company,” said Gene Farrell, vice president of Coca-Cola Freestyle, Coca-Cola Refreshments USA. “Coca-Cola Freestyle’s 125 brands honor a 125-year legacy of creative development and give you a glimpse of where we’re headed in the future.”

Passersby were able to interact with the new dispenser and taste the new products at the NRA, the restaurant and hospitality industry’s most comprehensive trade show, at McCormick Place May 21 through 24. The convention attracts about 60,000 visitors to the city of Chicago, as well as 1,700 displays that unveil new products.

Coca-Cola is not the only soda company to take fountain dispensers into the digital age.

PepsiCo Inc. announced its Social Vending System in April. Using the touchscreen interface, customers can purchase a soda for a friend from across the country. The machine sends a text message with a unique code that the recipient can use at the nearest Social Vending System. There is also an option to further personalize the gift with a short video recorded right at the machine.

“Our vision is to use innovative technology to empower consumers and create new ways for them to engage with our brands, their social networks and each other at the point of purchase,” said Mikel Durham, chief innovation officer at PepsiCo Foodservice. “Social Vending extends our consumers’ social networks beyond the confines of their own devices and transforms a static, transaction-oriented experience into something fun and exciting they’ll want to return to, again and again.”

Wine Consumption Reveals Slowly Rebounding Economy

edu/chicago/news.aspx?id=186340

A better glass of wine a day could keep another recession away.

This was hands down one of my favorite articles to write so far. I feel like my background in wine and education at Medill finally came together in harmony for the first time. It is also my official second by-line!

Summary: Some people use the U.S. gross domestic product to gauge the health of the economy. But wine consumption trends may be a more appropriate indicator of people's spending habits. People are starting to spend more on wine, industry experts say, but rising gasoline prices are slowing the economic rebound. Industry experts, such as Rachael Lowe from Trump Hotel and Chris Pawlisz from Table Fiftey-Two, share their insight.

Calorie Counts Gobble Up Downtown Chicago

Just a few blocks away from Protein Bar, Hannah's Bretzel serves up fresh ingredients and provides calorie counts on its menu.

http://news.medill.northwestern.edu/chicago/news.aspx?id=185825&terms=amy%20payne

Startup Quick-serve Restaurant, Already Profitable, Sets Downtown Expansion

(Image provided by Protein Bar)

http://news.medill.northwestern.edu/chicago/news.aspx?id=184843&terms=amy%20payne

McDonald's is McHiring 50,000 employees in one day

http://news.medill.northwestern.edu/chicago/news.aspx?id=184205&terms=amy%20payne

Turkey Day Indulgence

Thanksgiving is a time to be thankful for what we have and celebrate with our loved ones. Having missed most holidays due to the glorious hours of the restaurant industry, it was especially hard for me this year being my first time missing it in another city. Then I realized I was missing the point: Thanksgiving is about making new friends and family, just like our ancestors did when they first commenced this tradition. Which is precisely what we did ...

It was a brisk Chicago day outside, yet filled with warm laughter, food and wine...well the wine wasn't exactly served warm, it was just right. Here are some of the wines we shared with our delicious Thanksgiving spread; Godmé Champagne, a magnum of Bruno Paillard, Marcel Deiss Riesling, a magnum of Chateau de Beaucastel rouge, Chateau de Beaucastel blanc, Marcel Deiss Schoenenbourg Alsacian Grand Cru Edelzwicker, Vincent Girardin Savigny les Beaune 1er Cru Les Vergelesses, Marcel Deiss Altenburg de Burgheim, and last, but certainly not least, Wegeler Estate Berkasteler Doctor Kabinett Riesling.

The star of the show for most of us was the Beaucastel Rouge, which complimented nearly every dish. Perhaps it was the allure of the magnum, they say bigger is better after all. The Beaucastel Blanc was my secret indulgence that I went back for seconds...twice. It was highly aromatic with a perfumy nose, bright acidity to cut through the fatty dishes and a finish that made this wino go back for more. It was perfect on its own yet a friendly pairing with all dishes. A close second for me was the Marcel Deiss Schoenenbourg Alsacian Grand Cru Edelzwicker. It showed aromas of baked apple pie, macerated pineapples, canned peaches, lychee's and Grandma's baking spices. The hue was a golden yellow and the palate was off dry with a leesie quality that made for a perfect pairing. Like frosting on a cake, the wine was a better compliment to the food then on its own. Then again, I have never been much of a frosting kind of girl.

Although the day started as a blur of dissappointment being 1728.69 miles away from 'home' and family, the day ended with a smile. They say home is where the heart is and this heart has learned to appreciate where I am; making new friends, establishing my own family, tasting new wine and creating new memories. In the end, it was a very happy Thanksgiving indeed.

Turkey Day Wine Pairings

It is that time of year...the holidays have snuck up on us again. Being new to Chicago, I am learning new traditions. Yesternight, we experienced the Festival of Lights for the first time. Let me paint the picture for you...people crowded in the streets waiting in anticipation to see Mickey Mouse, bundled up in many layers (you can see your breath it is so cold), fighting to get front row seats to the show, children screaming, most of which are on their parents shoulders, ambulances driving through the crowd every half hour, stepping over piles of horse manure. Every 10 minutes, a float would come by with a Disney character and the crowds would scream. Ending the spectacle with fireworks, officially announcing "let the shopping begin!"

Before the Black Friday and battle over who gets this years hot trend first commences, a pleasant holiday called Thanksgiving must pass. It is one of my favorite holidays because the sole purpose is to be thankful for what we have, express gratitude, and enjoy each others company. It does not revolve around the practice of giving, or in most cases taking, gifts. Even though we know that our stomach is the size of our fist, we manage to fit 2 or sometimes 3 platefuls of food in our bellies. Then wonder why we feel tired and blame it on the amino acid L-triptothen. Also blaming the lack of self control on adding a winter coat of fat layer to protect us from the cold. Before the fun begins, we must ask the most important questions of all... what wine pairs best with the Thanksgiving feast?

From the mouth of Terry Theise himself,

I’d suggest one of two things, and both together if you can manage it. First, the Champagne shouldn’t be too dry, and second, it should be mostly Pinot Noir. A great option (if you can find it) is Vilmart Cuvée Rubis (Rosé) or even harder to find, the vintage version of it. But really any Vilmart will work, as this vintner is sensible as regards dosage. His NV Grand Cellier has 12 grams/liter, and if I had to pick a single wine from my portfolio for that meal, this is the one. However, the best possible option is German Riesling with a certain sweetness. We ourselves will have a Pfalz wine, probably with 10-15 years bottle age, of Spätlese or even Auslese ripeness.

There you have it, ladies and gentleman, a perfect pairing! I remember the first time I tried Turkey with a Spätlese Riesling, it was life changing! We called it Mission Gobel Gobel. From the back of the employee entrance, we spotted it, a left over perfectly good turkey that was going to waste. As one of us watched the halls for security and loitering guests, the other went in for the goods. Moments later, we triumphed, glaoting over our turkey as it was being carved. Then we tasted it, a perfectly seasoned piece of turkey with a Donnhoff Spätlese Riesling, the usual suspect, to wash it down. It reminded me of the first time I had popcorn and chocolate together, an unlikely match, but as they say...opposites attract. After all these years of being fooled into thinking Pinot Noir was the ultimate wine for the Thanksgiving experience, I was missing out.

May your Thanksgiving be filled with loved ones, Turkey and Riesling and plenty of it!