Altria and RJR’s Tobacco Rebate Programs are a huge success. We want to welcome all of the many new customers from coast-to-coast to the program!
The rebate program allows bigger profits in a very competitive tobacco market. The best news is that Insight Retail Software does ALL of the work for you. Once you sign up with your Altria and RJR reps we do the hard part.
More Americans will be spending the most amount ever to celebrate the luck of the Irish.
March 17, 2017
WASHINGTON – Today, more than 139 million Americans of all nationalities plan to celebrate St. Patrick’s Day, spending more than ever before on the holiday, according to the National Retail Federation’s annual survey. Spending for St. Patrick’s Day was expected to reach $5.3 billion, an all-time high in the survey’s 13-year history.
Consumers are expected to spend an average of $37.92 per person, up from last year’s $35.37 and a new record that tops the previous high of $36.52 set in 2015. The $5.3 billion total is up dramatically from last year’s $4.4 billion and tops the previous record of $4.8 billion set in 2014.
“Now that winter is almost behind us and with St. Patrick’s Day falling on a Friday, more Americans [will get] together to celebrate with friends and family,” NRF President and CEO Matthew Shay said, in a press release. “Retailers should expect a nice boost in sales as consumers purchase apparel, decorations, food and beverages to help make their celebrations special.”
According to the survey, 83% of celebrants will wear green to show their Irish pride, 31% plan to make a special dinner and 27% will head to a party at a bar or restaurant. The survey found that 52% of celebrants will purchase food, 41% beverages, 28% apparel or accessories, 22% decorations and 14% will buy candy.
“St. Patrick’s Day is a time for consumers of all ages to have fun and celebrate all things Irish whether it is attending a parade, cooking an Irish meal, or meeting friends at a bar or restaurant,” Prosper Insights Principal Analyst Pam Goodfellow said. “While more Americans are planning to celebrate the shamrock-filled day, expect millennials to take the lead among the festivities.”
Google Chrome is a great browser, but it’s not great to your laptop’s battery. The more tabs you have open, the quicker your computer will run out of juice (although at a certain point, one more tab won’t make a difference for your already tanked battery, as a WIRED writer found out during a 2013 test). Now, Google is trying to fix the problem. The new version of Chrome dramatically reduces the percentage of CPU (central processing unit) your computer uses while running a large number of tabs in the browser. The result? Greater battery life and faster performance, according to Ars Technica UK.
Previously, you could download an extension like One Tab, which collapses all your open tabs into a list of links to reduce memory usage, but sometimes, you just need to be able to toggle between tabs while the pages are still loaded—especially if you’re working on a research project.
Chrome 57 increases how much the browser throttles background tabs, meaning it limits the amount of CPU that the tab can use. After 10 seconds of being in the background (so not the tab you’re actively looking at), Chrome limits how much processing power a tab can use to about 1 percent of each processing core, improving battery life. However, this doesn’t apply to some types of web pages, like those playing music.
As Sebastian Anthony writes for Ars Technica:
The Chromium team says it’s seeing ’25 percent fewer busy background tabs’ with the new throttling mechanism in place. Anecdotally, after updating to Chrome 57 and with about 20 tabs open, my laptop feels a lot more responsive. Switching between tabs feels a little quicker, and there seems to be less input lag when typing or otherwise interacting with the browser. I haven’t tested battery life yet, but it wouldn’t surprise me if there’s a significant improvement.
By 2020, Google plans to completely suspend background tabs from updating, rather than letting them continue running and using up CPU, a move that will likely increase battery life significantly. For now, however, Google estimates that Chrome 57 has led to 25 percent fewer busy background tabs.
You can update your browser by going to “About Google Chrome” in your taskbar.
Sometimes it’s nice to step away from EMV and Blizzards and all things political to just smile. Perhaps have a Coke and a smile. This guy turned 11 yesterday and is in our circle of family operated business. He’s the smartest and kindest kid I know.
Last week we attended “The Really Big Expo” in Myrtle Beach, SC where there was much discussion about the growing and changing food service options in C-Stores. We attended NACS “Ideas 2 Go” program discussion which showcased emerging concepts that redefine convenience stores. Another huge topic of conversation is how the millennials are changing the way people eat and shop. Gone are the days of a dried hot dog spinning on a warmer as your only option. C-Stores are ‘destination spots’ – not just a place to fill your tank. Bigger selections and healthier options are becoming the norm.
If you’ve seen the 2013 NACS Ideas 2 Go program, then you’ll recognize many of the retailers the NY Times visited: Thai Pan, Flory’s and Seoul Food D.C. Each establishment was part of a segment on some of the best gourmet ethnic food found at a single-store operation, and the retailers behind these businesses that deliver exceptional food and innovative new ideas.
“Encouraged by the changing tastes of consumers and the potential for profit, a metamorphosis has taken place in at least 1,500 locations nationwide: at independent gas stations as well as those owned by oil giants like Shell and Exxon and convenience store chains like 7-Eleven,” writes the NY Times, adding that “fresh produce, elaborate sandwiches and even grilled tilapia and Korean bibimbap” are becoming more ubiquitous at the local convenience store.
These locations “are now cool to discover and tell others about,” Jeff Lenard, NACS vice president for strategic initiatives, told the news source. In fact, the industry has come a long way from food offers that merely served up punchlines for movies such as “National Lampoon’s Vacation,” where Chevy Chase laments, “I’m so hungry I could eat a sandwich from a gas station.”
“We definitely see, year after year, convenience stores presenting a competitive threat to quick-service outlets like McDonald’s,” Donna Hood Crecca, associate principal at Technomic, told the news source. Citing NACS State of the Industry data (newly released numbers will be presented next month at the State of the Industry Summit), in 2015, about 34% of in-store profits at convenience stores came from foodservice, up from 22% in 2010.
Larger convenience store chains, such as Sheetz, are adding drive-thrus and touchscreen ordering kiosks to accommodate their growing foodservice operations. The NY Times writes that there’s also “an increasing number of roving food trucks” at c-stores, such as Andrae’s Kitchen, in Walla Walla, Washington (hot dogs, hamburgers and sandwiches), and the Brew Pump, in Asheville, North Carolina (eight beers on tap, beer garden and sandwiches).
“Food industry analysts now consider convenience markets competition for some of the most powerful names in the restaurant industry,” writes the NY Times, adding that an estimated 10% of the 154,000-plus convenience stores across the country—a $575 billion industry—“could be described as food-forward.”
LEESBURG, Va. — Last summer, when two women were looking for a restaurant space in this Northern Virginia town of 48,000, one of the options held multiple enticements: It was affordable, it had a good location, the kitchen was fit for Asian cooking and it was in a gas station.
They signed on the dotted line and retained the name of the previous business, Thai Pan. Now, while the brick exterior is connected to a Liberty gas station and resembles a well-fortified bunker, the authentic Thai fare served in a charming dining room is drawing locals and adventuresome foodies from throughout the region.
“People come in here and say, ‘Wow, I never expected something like this,’” said Wilaivan Kammoongkun, one of the women behind the new Thai Pan.
The restaurant is part of a wave of gas stations and convenience stores capitalizing on a growing demand for fresh, healthful and convenient road food. Encouraged by the changing tastes of consumers and the potential for profit, a metamorphosis has taken place in at least 1,500 locations nationwide: at independent gas stations as well as those owned by oil giants like Shell and Exxon and convenience store chains like 7-Eleven.
As a result, roller-grilled hot dogs and little packaged cakes of indefinite shelf life are, in many places, giving way to fresh produce, elaborate sandwiches and even grilled tilapia and Korean bibimbap. Popular food trucks and food carts are adding to the variety, many setting up shop just feet from gas pumps to take advantage of a steady stream of customers.
The locations “are now cool to discover and tell others about,” said Jeff Lenard, vice president for strategic initiatives at the National Association of Convenience Stores.
It certainly hasn’t always been this way. In fact, convenience store food regularly stood in as a joke. In the 1983 film “National Lampoon’s Vacation,” a hapless dad behind the wheel of a station wagon, played by Chevy Chase, laments, “I’m so hungry I could eat a sandwich from a gas station.”
Major oil companies still tend to shy away from the complicated and risky food business. But in the early 2000s, when a long-term decline in revenue from food, gas, cigarettes and other products approached troublesome levels, many gas station and convenience store owners started to rethink their business models.
Now, an estimated 10 percent of the 154,000 convenience stores across the country — a $31 billion industry — could be described as food-forward, the National Association of Convenience Stores says.
The largest chain, 7-Eleven, with 10,900 stores in North America, has been polishing its game for more than a decade. Nearly all of its fresh food, heavy on fruits and vegetables, is prepared in regional commissaries.
The service station strategy appears to be working: In 2015, about 34 percent of in-store profits at convenience markets came from food and beverage service, up from 22 percent in 2010, according to the trade organization. Food industry analysts now consider convenience markets competition for some of the most powerful names in the restaurant industry.
“We definitely see, year after year, convenience stores presenting a competitive threat to quick-service outlets like McDonald’s,” said Donna Hood Crecca, associate principal at Technomic, a research company that follows the food industry.
Upgraded convenience stores are found across the country, especially on the East Coast and in the Midwest. Greater Dallas and the area around Harrisburg, Pa., are two hubs. The Tigris and Euphrates of the genre, though, might be the region in and around Washington. Here, one can feast on a variety of treats, including house-cured corned beef, Thai specialties, regional Mexican fare, homemade pizza, fried chicken and barbecue.
In 2012, Jon Rossler had the opportunity to permanently park a corned beef food truck at an Exxon station in Olney, Md., north of Washington.
The following year he moved inside, opening a spiffy 20-seat restaurant with faux brick walls, granite counters and large computer screen menus. Today, Corned Beef King goes through 150 pounds of corned beef and pastrami weekly, and 100 pounds of brisket. The business started with two employees; today there are 16.
“It’s wild,” Mr. Rossler said. “I think I may have gotten too big.”
Occupying part of an Exxon station in suburban Silver Spring, Md., is Seoul Food D.C., a cheerful, three-year-old art-festooned cafe serving gorgeous Korean dishes like bibimbap (sticky rice with vegetables, greens, a sunny-side-up egg and choice of protein) and the super bowl (rice, caramelized kimchi, spicy relish, two cheeses and Korean red sauce).
The experimentation also extends to the Hudson Valley town of Fishkill, N.Y., and the family enterprise Flory’s, which has four locations.
At first glance, especially at night, one of its stores — sleek and modern and large at 1,900 square feet — resembles a small casino with 14 gas pumps.
All food is made in-house: sandwiches, salads, soups and prepared meals. There is also a healthy fare section and make-your-own-milkshake machines. Two cooks toil in a small open kitchen preparing specialties like chili, lasagna, quesadillas, fried chicken and stuffed sole. Breakfast begins — with 16 types of coffee — at 4 a.m.
Jamy Flory, a co-owner and vice president of the enterprise, said the concept had succeeded beyond his most sanguine expectations. When he first opened, he said, the meat and cheese purveyor Boar’s Head was reluctant to be associated with a gas station. Flory’s is now a regular customer.
“We were apprehensive about doing this because we were not sure about customers wanting to eat in a convenience store,” Mr. Flory said.
Taking cues from fast-food restaurants, many convenience stores are also providing drive-through windows and ordering kiosks. Sheetz, a chain of 541 gas stations based in Pennsylvania, has a store near Harrisburg that welcomes customers to relax outside at umbrella-shaded tables that afford the exhilarating view of automobiles being topped off.
There is also an increasing number of roving food trucks at service stations, among them Andrae’s Kitchen, in Walla Walla, Wash., (hot dogs, hamburgers and sandwiches), and the Brew Pump, in Asheville, N.C. (eight beers on tap, beer garden and sandwiches).
“We want to be about good food but also about some fun,” said Mr. Flory, proudly showing a customer his arctic-themed “beer cave” with a giant simulated polar bear on top. (It’s where beer inventory is kept.) “People get a kick out of it, so why not?”
Criminals are migrating from brick-and-mortar retailers to online stores.
February 3, 2017
NEW YORK CITY – With more U.S. retailers adopting credit-card chip technology, thieves have begun to move from brick-and-mortar stores to online retailers, Bloomberg reports. Use of stolen card data to purchase goods via websites, mobile apps or call centers skyrocketed 40% in 2016, according to a new report from Javelin Strategy & Research.
“We are seeing more sophisticated types of fraud moving into the online environment,” said Erika Dietrich, global director of payments risk management at ACI Worldwide. A study released last summer found that one in three consumers worldwide has experienced card fraud.
By the end of 2016, nearly 1.81 million merchants in the United States could accept chip cards, a two-fold rise from 2015, according to Visa Inc. E-commerce retailers and financial firms will shell out $9.2 billion each year in fraud-reduction initiatives by 2020, a 30% jump from current levels, according to Juniper Research.
Worldwide, sales of merchandise purchased online is estimated to hit $27.7 trillion in 2020, up sharply from $22 trillion in 2016, according to eMarketer. This increased online shopping means thieves will have more opportunities to grab financial data or to place orders with stolen information. “Right now the environment is more challenging than it’s ever been,” said Al Pascual, research director and head of fraud and security at Javelin. “And things will get worse before they get better.”