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April is National Stress Awareness month. It’s also spring, which means trees are budding, flowers are blooming, and the grass is turning green. The signs of new growth in Quincy will soon bring vibrant colors and sweet smells to delight in.

Spending time enjoying nature, whether inside or out, is a healthy activity for Quincy employees. Research has shown that “Being in nature, or even viewing scenes of nature, reduces anger, fear, and stress and increases pleasant feelings.”

Enjoying nature is just one of the many different things that can be done to help reduce stress and create a calmer state of mind. The key is remembering what works and what doesn’t. Below are six suggestions that everyone should consider.

Diet: Eat plenty of fruits and vegetables, whole grains and lean sources of protein, and drink lots of hydrating beverages. Not only will you have more energy, but you’ll be able to deal with what the day brings more easily.

Exercise: Keep moving even if it’s only going for a walk or taking a yoga class online. Regular physical activity is necessary to maintain a healthy body, but it can also help relax the muscles and improve one’s mood. 

Sleep: Getting enough sleep while feeling stressed out can be hard, but not getting enough can make it even tougher. Try to develop a healthy bedtime routine that encourages relaxation and includes turning off electronics at least 30 minutes before bed and spending some time reading or meditating.

Feelings: Whether it’s talking with a trusted friend or family member or writing everything out, expressing what is causing stress is a great way to problem solve and let the brain know that you’ve got this.

Planning and Priorities:  Take some time to think about what is important. From there, set some short-term goals. They might include planning ahead, getting organized or a list of healthy snacks to enjoy. Either way creating order out of what feels chaotic helps the brain to relax.

And finally, smile, laugh and have some fun. Whether it’s a new hobby or an old one, a funny movie or just being silly with family or coworkers, each of these activities is great for one’s mood and overall health.

While we may not be able to help Quincy essential employees exercise or get more sleep, we are here to provide refreshments including healthy snacks and beverages, fresh food and coffee service to their break rooms. Continuing to offer these services to essential employees will help them stay on-site during their workday and keep their focus on their responsibilities. For more information about our current services, please call Foley FoodService at 781.551.0711.

Did you know that the majority of U.S. coffee drinkers do not drink their coffee black? According to the most recent National Coffee Association’s National Coffee Drinking Trends (NCDT) report, 68 percent of coffee drinkers add some type of non-dairy or dairy product to their coffee, and about 50 percent add a sweetener.

 Coffee & Sugar Trends

• Dairy and Non-Dairy Additives
  • 35% of coffee drinkers add a non-dairy creamer (or coffee whitener, as it is known in some regions)
  • 14% of coffee drinkers use half and half
  • 13% of coffee drinkers prefer whole milk
  • 5% of coffee drinkers enjoy a non-dairy milk alternative
• Coffee Flavoring Preferences
  • 21% of coffee drinkers prefer the flavor to be in a powder or liquid creamer
  • 5% of coffee drinkers would rather add the flavoring by itself
• Demand for “clean label” creamers or creamers made from natural ingredients including plant-based creamers has surpassed demand for “traditional” flavored creamers
• Increased Demand for Sweeteners
  • 38% of coffee drinkers use sugar
  • 12% of coffee drinkers prefer artificial sweeteners
    

With an increase in the type and number of potential options that can be used to change the flavor or sweetness of a cup of black coffee, it is important to take the time to understand your employees’ preferences. If their preferences aren’t available, they are likely to go offsite to find that “perfect” beverage.  

Cafe-Style Coffee Service

Offering cafe-style office coffee service in the office break room is a cost-effective way to help encourage South Shore employees to stay onsite when they want a cup of coffee. To make sure everyone is able to customize their coffee, consider offering a mixture of the following products in the office break room:

• non-dairy creamer (or coffee whitener): a plain or flavored liquid or granular substance added to coffee, tea or hot chocolate
• half-and-half: contains equal parts of whole milk and light cream, and has 10 to 12 percent fat content (more fat than milk, but less fat than cream)
• milk: cow’s milk that has been fortified with vitamins A and D, and is available as whole milk (~3.5% fat), 2% reduced-fat milk, 1% low-fat milk, and fat-free or skim milk
• non-dairy “milk” options: almond milk, rice milk, soy milk, etc.
• sugar: granulated or “regular” sugar, cane sugar, organic sugar, etc.
• artificial sweeteners: aspartame, saccharin, sucralose, etc.

Which items do your South Shore employees request the most? Are they available? Whether your current coffee service needs a tune-up or you want to create the ultimate break room by adding cafe-style coffee service, Foley FoodService can help. For more information, contact us at 781.551.0711.

When it’s a micro-market!

At first glance, a Cape Cod consumer might see a micro-market and think it is just a decorated space with vending machines, but that is not the case. A micro-market is a cafe-style break room that offers a wide variety of healthy fresh foods as well as snacks and beverages. Not only is it a place to grab a bite to eat, but it is also a relaxing environment to catch up with colleagues during the workday. The micro-market experience is not the only thing that separates a micro-market from a vending machine. How the micro-market is run behind the scenes is a key differentiator.

Since the vending industry’s inception, vending operators have developed multiple best practices that are used to help drive success including inventory placement, tracking, and analysis. Successful micro-markets have caused operators to realize that what it takes to create a successful micro-market is quite different from a successful vending situation. Two important areas to consider are product placement and the size of the SKU (Stock Keeping Unit) count.

Product Placement

Location, location, location isn’t only a phrase used in real estate. It also influences how a Cape Cod consumer sees products in a vending machine and how that same consumer makes a decision about which product to purchase. To cause an individual to look at all of the products in the vending machine, snacks are placed in strategic spots by color. Items in micro-markets, on the other hand, should be placed in a way that is similar to a convenience store—top sellers placed high and low, and promotional products placed at eye level. Grouping like items, such as healthy snacks, together is also recommended so consumers know where to find them.

SKU Counts

Generically, a SKU is a unique number assigned to a product that identifies the price, product options, and manufacturer. SKUs help a retailer track inventory, perform stock-takes, identify shrinkage, replenish inventory, and identify profits. Vending operators traditionally kept small SKU counts and worked toward eliminating unnecessary SKUs. Micro-markets, on the other hand, require larger SKU counts to be able to offer Cape Cod consumers different choices in flavor, size, texture, type, etc. Micro-market operators, for example, have been able to determine that fresh food is in demand by tracking SKU counts. Results from a recent survey support those observations as more than 25% of micro-market sales are from fresh food.

Both the behind the scenes’ activities and the consumer’s’ experience with a micro-market are very different when compared to the same activities and experiences with a vending machine. The micro-market experience is about more than what is placed where; it’s the ultimate employee perk. The micro-market is a unique break room created for your employees to enjoy a healthy snack or freshly prepared meal any time of day. Addressing food preferences, diet restrictions, and requested food selections are just a few of the ways that Foley FoodService tailors the micro-market to your organization’s needs.

For more information about the benefits of a micro-market or how to transform your Cape Cod office break room into the ultimate break room, call us at 781.551.0711.

With the number of Woonsocket individuals who have to navigate life without gluten because of an illness like Celiac Disease, it is helpful to know that gluten-free foods are now more readily available. A recent report from Research and Markets, Gluten-Free Foods in the U.S. 6th Edition, projected that sales of gluten-free foods in the following categories—Salty Snacks, Crackers, Fresh Bread, Pasta, Cold (ready-to-eat) Cereal, Baking Mixes, Cookies, Flour, and Frozen Bread/Dough—are expected to grow to more than $2 billion by 2020. That is a lot of gluten-free food and snacks.

So, what exactly is gluten? The Celiac Disease Foundation defines gluten as “a general name for the proteins found in wheat (wheatberries, durum, emmer, semolina, spelt, farina, farro, graham, KAMUT® khorasan wheat and einkorn), rye, barley, and triticale – a cross between wheat and rye.” Gluten behaves as the glue that holds food together. Several different categories of ingredients such as fruit, vegetables, and protein do not naturally have gluten. Creating snacks and other grain-based products requires additional knowledge about how each gluten-free ingredient works as the many of the frequently used grains contain gluten.

There are, however, many plant-based gluten-free ingredient options that are now being used to create healthy, tasty, and filling snacks. The following are a few that Woonsocket employees might be familiar with:

Researchers from Gluten-Free Foods in the U.S., 6th Edition found that “pulse-based [ingredients] are particularly valuable in improving the nutrient quality of gluten-free products, as they are richer in fiber, protein, and micronutrients than GF [gluten-free] staples rice and tapioca flour. The appeal of ancient and sprouted grains is much like that of pulses. For food processors [or manufacturers], these ingredients provide whole food, plant-based protein sources that enhance appearance, deliver unique tastes and textures, pack a nutritional wallop, and invite variety and innovation.”

With such a wide variety of ingredients and the different ways that they can be used, the availability of tasty gluten-free snacks in Woonsocket has grown to include many different salty and sweet snack choices. Gluten-free salty snacks often include rice and corn puffs flavored with aged cheddar or popped potato chips with barbecue flavoring. Sweet treats vary from cookies made with rice or oat flour to gluten-free Greek yogurt with a wide variety of fruit choices.

Have you considered offering both gluten-free and traditional snacks and beverages in your office break room? Foley FoodService offers both traditional options as well as products that are gluten-free for those who need gluten-free choices. We can also help you determine the best mix of choices to offer in your office break room. For more information, contact Foley FoodService at 781.551.0711.

“There will be exponential growth in mobile payments in the U.S. over the next five years.”  

– “The Mobile World of Retail,” a BRP Special Report

In the almost three years since Apple Pay was launched, the ability to make a mobile payment with a smartphone has become just one of several ways that a mobile device can impact the shopping experience for today’s consumers. BRP Consulting recently determined five key ways that mobile devices are impacting the retail experience: customer identification, customer engagement, associate training and task management, mobile POS, and mobile payment. For Warwick vending and micro-market providers, the ability to make a mobile payment is something that cannot be ignored.

According to The Pew Charitable Trusts’ May 2016 report, 55% of the United States’ population was mobile payment users. 72% of those users fell into the Millennial or Gen X generations. While Millennials and Gen Xers enjoy the rewards, discounts, alerts, and electronic receipts that mobile payment solutions offer, they, 74% of Millennials and 70% of Gen Xers, are also very concerned about the risk of identity theft and loss of funds that might come with using mobile payment options. This block to using mobile payments results from a lack of understanding if mobile payments are faster, safer, or easier to use than traditional payment methods.

For mobile payments to be successful in the long run, there must be additional Warwick consumer education about:

• the length and ease of a transaction using a mobile device as compared to a traditional transaction
• how loyalty rewards programs can be tied to a mobile wallet, and how that can improve the overall shopping experience   
• the enhanced security features and faster checkout that mobile wallets offer

Consumer education about using mobile payment systems does not need to be long and drawn out. A recent USA Technologies study found “that call-to-action messages [on vending machines] underscoring speed, convenience and security of Apple Pay can act as an electronic gateway for consumers to learn about and use the mobile wallets already installed on their phones.” Not only did this information educate consumers, but it also increased mobile payment usage by 135.2% and increased overall sales by 36.5%.  Knowledge really does make a difference.

Offering Warwick employees the option of using mobile payments to purchase a healthy snack or beverage in the office break room not only educates them about mobile payments, but it also gives them an alternative way to purchase a much-needed meal,  snack, or beverage. Taking a break to stay hydrated or eat something supports their physical and mental health, and in the long run, helps your bottom line. To learn more about mobile payments, and how our vending and micro-market services can benefit your organization, call Foley FoodService at 781.551.0711.  

Have you noticed that coffee has had a makeover? Kyra Auffermann, National Coffee Association communications and content manager, described it best when she wrote,

“Coffee” used to be associated with a traditional percolated brew, consumed at home at the breakfast table. Now the perception of coffee has expanded to include an afternoon nitro cold brew while working at a café, or a bottle from a vending machine in the train station after work.

And the makeover has definitely had a positive impact. 62 percent of Americans now drink coffee on a daily basis—up from 57 percent in 2016. How that coffee is prepared at home, and the types of coffee consumers drink have also changed.   

Single-Cup Brewing

The introduction of single-cup brewing systems has impacted how consumers prepare their coffee at home and in the office break room. Not only have single-cup brewing systems had a 500 percent growth rate since 2012 but 33 percent of U.S. households now own one. The flexibility of the single-cup brewing system takes into account individual preferences when compared to traditional drip brewers and allows users to enjoy all types of coffee as well as tea and hot cocoa; a bonus at any Providence workplace.

Gourmet Coffee

The classification, gourmet coffee, covers many different types of coffee beverages and represents 59 percent of coffee consumed daily; a 13 percent increase since 2012. Gourmet coffee offers consumers a way to experience new flavors and preparation methods. While there isn’t a specific definition for gourmet coffee, for a beverage to be called gourmet coffee, it must meet several criteria. Gourmet coffee…

• is “specialty coffee” consumed any time of the day
• is often not made at home
• must meet a higher level of quality
• is more expensive than traditional coffee as consumers are willing to pay more for better drinks
• includes non-espresso based beverages such as cold brew, nitro coffee, and frozen blended coffee

And it’s not just one segment of the population that is requesting gourmet coffee beverages. In fact, individuals between 40 and 59 years of age had a 16 percent increase in daily consumption followed by 10 percent for those 60+ and 9 percent for 25 to 39-year-olds. With the increase in coffee consumption at all times of the day, it isn’t surprising that research has found that coffee service at work is a benefit that Providence employees value.

Does your coffee service match what your employees are looking for—individual gourmet choices? We can help you meet those needs by developing a plan for new coffee service or upgrading your current break room. Contact Foley FoodService at 781.551.0711 to make the next step.

Do you remember learning about the 3 R’s of recycling – reduce, reuse, and recycle? Bevi, the “eco-friendly, many flavored, healthy water cooler that never runs out,” can help you with two of them as well as provide you with a delicious beverage. What’s Bevi you ask? Bevi is a free-standing water cooler where everyone can fill their own water bottle or glass with filtered, flat or carbonated, and flavored or plain water. It’s your choice.

Reduce and Reuse

So, how does Bevi help Taunton consumers with reducing and reusing? Using Bevi can help reduce the carbon footprint by reducing the number of plastic bottles that are manufactured and by dramatically decreasing the amount of energy needed for transporting filled beverage bottles. Out of the 50 million barrels of oil that are used worldwide to make plastic bottles, the United States (U.S.) uses 17 million of them. By asking users to reuse their own bottles, Bevi uses 0 barrels of oil. The Bevi machine also helps to reduce the amount of water that is wasted with manufacturing bottled water as 3 bottles worth of water are wasted in the manufacturing of 1 bottle of water. Lastly, Bevi helps to reduce the number of bottles that end up in the landfill. Each year 41 billion bottles end up in a landfill in the U.S. Using one Bevi machine can eliminate approximately 35,000 of those bottles.

Helping Humans

Bevi is great for the humans that use it too. The activated carbon filtration system provides pure, great-tasting water by removing sediment, chemicals, pesticides, and the byproducts of chlorination. It’s now up to you to determine what type of water you’d like—flat or carbonated. You can enjoy either one plain or with an added flavor. The flavors available include a wide range of choices including unsweetened Peach, unsweetened Lemon, unsweetened Cucumber, naturally sweetened Orange Mango, naturally sweetened Blackberry Lime and more.

But those who consume the water aren’t the only ones that a Bevi can help. The Bevi machine comes with an internet connection and proactive monitoring. You don’t need to monitor flavor usage or filter status. Bevi does that for you and lets us know when we need to make a flavor delivery or change a filter. Of course, you can always contact us if you would like to try a new flavor or change one out. 

Other Benefits

In addition to creating a greener workplace and reducing waste in Taunton, the Bevi is a unique office perk to offer your employees. Not only does using Bevi encourage the healthy habit of drinking more water and consuming low-sugar beverages, but employees are more likely to take a stress-reducing break while getting that beverage. Creating an environment that helps employees focus on healthy habits and stress reduction can both positively influence employee health and increase office productivity. While some organizations choose to offer nap rooms, game rooms, or gym memberships, don’t forget to add healthy snacks and beverages to your list of office perks. Top off your micro-market break room with a Bevi, and you’re on your way to creating an inviting and stress-reducing space.

Do you need more details about adding Bevi to your office Taunton breakroom? Contact Foley FoodService at 781.551.0711 for more information.

Coffee seems to be transforming its reputation. It’s no longer seen as the harmful beverage it once was. Just this year, the International Journal of Cancer published the results of a study examining “the effect of Italian-style coffee consumption on prostate cancer risk” in almost 7,000 men in the Molise region of Italy (Pounis, et al., 2017, p. 72). The researchers determined that the men who consumed more than three cups of Italian-style coffee per day had a 53 percent lower risk of developing prostate cancer than those who drank zero to two cups per day. That is great news!

But, wait a minute—what is Italian-style coffee? Is it the same as American coffee? Turns out, it isn’t. Italian-style coffee is prepared in high-pressure hot water (over 1600 degrees Fahrenheit) without using filters. Most Norwood employees know it as espresso, not coffee.

This isn’t to say that coffee doesn’t have any health benefits. In fact, the results of two studies that were published in 2016 show that coffee does more than offer an energy boost and decrease the likelihood of developing type 2 diabetes, Parkinson’s disease, and dementia. The International Agency for Research on Cancer determined, after reviewing 1000 previously completed studies, that coffee cannot be classified as a cause of cancer anymore. At the same time, a different group of researchers was performing a comprehensive analysis of the relationship between coffee and different cancer types. They found that coffee intake was associated with reduced risk of oral, pharynx, liver, colon, prostate, endometrial cancer, and melanoma. More good news.

There is one concern, however, that researchers discovered while studying coffee. Drinking hot or very hot beverages, whether coffee, tea, or something else, can contribute to an increased risk of esophageal cancer or cancer of the esophagus when compared to lower temperature beverages. To help avoid that, remember to give your coffee a few minutes to cool before drinking it. Norwood consumers also have a variety of cold beverages such as Bevi, iced tea, or bottled water to choose from if they are looking for something at a lower temperature.

With such a variety of benefits and coffee’s improved reputation, it’s time to consider either updating your current Norwood office coffee service or offering a new benefit to your employees—the gourmet coffeehouse experience in your break room. Uniquely sourced and locally roasted beans are the foundation for a great cup of coffee and a relaxing mid-afternoon break. To learn more, contact Foley FoodService at 781.551.0711 for more information.

Reference:
Pounis, G., Tabolacci, C., Costanzo, S., Cordella, M., Bonaccio, M., Rago, L., D’Arcangelo, D., Castelnuovo, A. F., Gaetano, G., Donati, M. B., Iacoviello, L., & Facchiano, F. (2017). Reduction by coffee consumption of prostate cancer risk: Evidence from the Moli-sani cohort and cellular models. International Journal of Cancer, 141(1), 72–82. DOI: 10.1002/ijc.30720

How do snacks fit into your day? Do they replace a meal or help you survive until your next one? Or, maybe they’re an energy boost? What about a reward or something to satisfy a craving? You aren’t alone if your snacks function as just one of those, or if they are all three at the same time. According to Tamara Barnett, VP of strategic insights for Bellevue, Wash.-based Hartman Group, “How we go about planning, acquiring and consuming food has been disrupted, and the result has been the displacement of meals and variations in when, how and what gets consumed.”

To help the Attleboro consumer adjust to these changes and see value in a snack or beverage, it is important to understand what the three primary snack needs are.

Snacking for Nourishment

• helps to meet daily caloric needs and to stay hydrated
• keeps energy levels stable and up
• helps to manage health and diet
• stops hunger between meals
• examples: yogurt, granola bars, whole fruits and vegetables, water, and smoothies

Snacking for Optimization

• helps to meet mental and physical performance goals
• offers an energy boost
• helps with recovery after exertion (loss of nutrients, fluids & energy levels)
• increases mental focus
• examples: coffee, whole fruits, popcorn, nuts, and higher protein bars or smoothies

Snacking for Pleasure

• offers comfort and stops cravings, at least momentarily
• can be either an indulgence or a reward
• creates a time to eat different flavors and textures
• is an opportunity to discover and try new foods
• examples: cookies, candy, chips, wasabi peas, salted nuts, and flavored milk

Each of these snack needs can function independently or in combination with each other. In most situations, the Attleboro consumer unconsciously requires that the snack be pleasurable even if the primary goal is nourishment or optimization.

Understanding the different snack needs of your employees is important as snack consumption in the workplace is up 10 percentage points to 16% compared to five years ago. 16% of the individuals looking for a snack find it at work (cafeteria or catering) and another 14% find their snacks in vending machines. One way to increase those numbers and have a positive impact on your employees is to reconsider the types of healthy snacks and beverages offered in your office break room. Barnett suggests optimizing break room layouts and product assortments to inspire snacking occasions and to meet your employees’ needs. Not only is it good for your employees’ health and well-being, but it’s also good for company morale and productivity.

To learn more about the wide variety of food, snacks, and beverages we offer and our vending options including traditional vending, pantry service, and micro-markets, contact Foley FoodService at 781.551.0711.

In Gulfport, Mississippi, high school students in the National Technical Honor Society built a vending machine that, from a distance, appears to be a normal vending machine. After taking a closer look, however, it is clear that this vending machine is unique and special. It is an older vending machine that has been turned into a solar-powered vending machine that dispenses free personal hygiene products to the homeless in the community.

While researching project ideas for a device that blended STEAM (science, technology, engineering, arts, and mathematics) research with a community need, the students realized that there was a gap between when shelters and soup kitchens were open, and when homeless individuals needed help. To fill that need, they took an item that had a specific purpose, was no longer being used, and melded it into something new to meet a current need. Their approach is not new and can be adopted by anyone including New Bedford organizations that need to change up their office break room to provide important benefits for their employees.

The older office break room or office kitchen, as it was known, is usually an unloved space located in an out-of-the-way location. Often it included poor lighting, a basic table and chairs, minimal amenities, and a traditional vending machine. Employees, especially Millennials, are looking for something different and have changed the way office break rooms are viewed. They are now seen as an important space that should inspire creativity and productivity, provide a spot to relax and interact with coworkers, and enjoy a meal or healthy snack.

To encourage your New Bedford employees to stay on site to enjoy that meal or snack, consider offering pantry service, specialty coffee service, or an onsite micro-market as a benefit in your office break room. Below are a few important points to know about each option.

Pantry Service

• Employees pay part of none of the cost for beverages, snacks, or meals while they are at work
• Pantry service’s perceived value by employees is higher than the actual cost to the employer
• Employees are less likely to leave the office for a meal or break, which can increase overall productivity

Specialty Coffee Service

• Many specialty coffee services use sourced coffee beans and locally roasted coffees creating a unique coffee experience
• In addition to specialty hot coffees, many vendors now offer cold brew coffees as well
• Encourages employees to enjoy a well-made cup of joe without leaving the office

Micro-Markets

• Offer employees a wide range of healthy snacks, beverages, and meal options
• Use self-checkout kiosks so employees can access healthy choices at any time of the day and don’t have to worry about potential problems with a vending machine
• Help employers attract and retain employees (it’s an awesome benefit!) and decrease expenses related to other types of food service

Have you considered adding one of these great benefits to your New Bedford office break room? We’d love to help you determine which one fits your needs best. If you already offer specialty coffee service or a micro-market and are looking to change-up your offerings, we can help you with that too. Contact Foley FoodService at 781.551.0711 to learn more.