Issue link: http://osercommunicationsgroup.uberflip.com/i/738474
Convenience Retailer Show Daily Thursday, October 20, 2016 1 2 WELCOME TO A GREAT CUP OF COFFEE IN YOUR C-STORE Cafection Enterprises knows the impor- tance of a great cup of coffee. It under- stands the allure of finally finding that proper coffee and how that can change buying habits. How does it know? After over 20 years in the business of making commercial coffee machines, Cafection Enterprises is somewhat an expert in the field. It has seen the happy faces and heard, "Wow this is amazing!" many many times. When you look at what's in your store, are you satisfied with your coffee quality? A machine like the Venti-4 is the proper choice for any convenience and grocery store location. It makes coffee the right way. Beans are ground for each cup and the magic takes place in a French press, delivering anywhere from six ounces to 24 ounces. In 40 seconds, your client will have that smile, the wow, and you know what? He'll be back! He'll be back because of the coffee. Oh, but wait, there's more. While he is waiting for that magnificent cup of coffee, he will be watching the touchscreen play your marketing video message. Maybe that message is, "Don't forget a muffin!" and wow, the machine just printed a coupon for a muffin!? Yes! Not only will they be back in your store because the coffee tastes great, but you will increase the sales of muffins or any- thing else you would like to promote. Talk to Cafection Enterprises about getting a no-obligation demo machine for your store. It can help you build a cof- fee program that is exclu- sive to your needs. It can brand and cus- tomize the machines to your needs, as well. A Venti-4 from Cafection Enterprises is the right step in making your coffee the talk of the town. For more information, visit booth #5860, call 800.561.6162 or go to www.cafection.com. KRISPY KRUNCHY EXPANDS INTO NEW MARKETS In the last year, Krispy Krunchy Chicken has broken new ground with the opening of its international division. It currently has three locations in Malaysia with more to come in Costa Rica, Mexico, Samoa, Jordan, Israel and Qatar. Krispy Krunchy has also opened over 400 locations so far this year, mak- ing its expansion to over 2,100 locations in 39 states, now from sea to shining sea. Currently the company is growing at a rate of over 10 stores per week. Rave reviews explain why this pro- gram has attracted national and interna- tional attention. The "Best of New Orleans Restaurant Review" in Gambit was clear in its assessment of the chick- en, describing it as "scrumptious," and "exceedingly moist and deep-down sea- soned." Krispy Krunchy's "secret recipe" was conjured by Neal Onebane who began experimenting with seasoning and breading in the 1980s. "In the beginning, we mixed the marinade and breading by hand. I delivered the product to a handful of stores in south Louisiana. The retailers would marinade their own chicken at every location." It is now flavor-injected by Tyson Foods who delivers "fresh, never frozen" chicken and tenders packed in vacuum-sealed bags to distrib- utors nationwide. C. H. Guenther (Pioneer) blends the breading and makes Krispy Krunchy's honey butter and blue- berry biscuits. These and all other propri- etary items are distributed primarily by SYSCO and other broadline distributors throughout the country. Onebane is clear on the reason for the company's success. "We have learned that the true measure of a successful brand is the sustainability. Krispy Krunchy achieves this with ongoing training, expansion of the menu and a strong branded image." "Critical to our suc- cess is a complete on-site training program," said Dan Shapiro, Executive Vice President. Initially, Krispy Krunchy provides every location with a one- week intensive in-store training for all foodservice employees. The training includes, among other things: placing the initial order, packaging and storing (conducted by a Serv Safe certified trainer), equipment preparation, cleaning and maintenance, complete cooking instructions, food case merchandising and installation of menu systems with state-of-the-art graphics. Also, it provides menu analysis, cost and profit profiles and in-depth inventory control for maximizing profitability. It is also rolling out an online training pro- gram for operators with new employees. Beyond serving a superior quality product, Krispy Krunchy creates a national brand image without the costs. "Our locations pay no franchise fees, royalty or the advertising costs of tradi- tional franchises," said Shapiro. "We also enhance the strength of the brand by utilizing the state- of-the art graphics, technol- ogy and communications." Several years ago, Krispy Krunchy expanded from the original menu, which focused on lunch with chicken, tenders, fries and a handful of sides and added a new brand – Sunrise Breakfast – to its offer- ing. This was in response to the rapid growth of the breakfast daypart in C- stores. The menu includes self-serve breakfast sandwiches, fresh baked blue- berry and honey butter biscuits, empanadas and more. The company continued its expan- sion of the lunch and dinner menu, adding mac-n-cheese and mashed pota- toes, "which are not only delicious, but exceptionally easy to prepare," said Onebane. "Sales of our side items are off to a great start. For more information on Krispy Krunchy, go to www.krispykrunchy.com or stop by booth #7001. CUSANO'S BAKERY: A HISTORY OF FAMILY TRADITION Pride in delivering quality bread to its customers has been a tradition at Cusano's Bakery for more than 100 years. In the early 1900s, the family's great-great-grandparents came from Sicily, bringing their European baking recipes and traditions to New York City. Michael and Rosalie baked bread daily, and their sons delivered the loaves by horse and wagon. After baking in New York for more than a half century, the family brought their traditions to Florida. Since 1966, Cusano's Bakery has carried the same pride in delivering quality bread, daily, to its customers. The sounds of clanking horseshoes on cobble- stone streets may be gone, but the Greco fam- ily tradition of baking fresh, artisan breads lives on after five generations. With the construction of a new 275,000 square foot bakery plant in Florida, completed and open for business, the family tradi- tion lives on. The Cusano's Bakery state-of-the-art manufacturing facility will produce all natural artisan breads and rolls, boules, ciabatta breads, baguettes, break- fast breads, holiday breads, French breads, Italian breads, whole wheat, whole grain and multigrain breads, assort- ed dinner rolls, hamburger rolls, hot dog rolls, hoagie and sub rolls, Kaiser rolls, Pullman breads, sliced 3/8 or 5/8 sliced for Texas Toast and two-pound free form artisan breads in multiple flavor profiles. UNIQUE ENERGY DRINK CHANGES EXPECTATIONS Chris Cook, Founder and Chief Executive Officer of Unique Energy Drink has put a "Unique" twist on the market. The inspiration for Unique Energy came from his personal experi- ence with negative side effects through the consumption of an energy drink. Out of frustration, he began researching why energy drinks tend to have such negative effects. He found that virtually all energy drinks are made with the same ingredients: guarana, taurine, niacin, yohimbe, ginseng and very high doses of vitamin B, of which all can produce a very negative physiological effect. At that point, his research changed into a search for an ingredient that provides cognitive stimulation rather than the physical over-stimula- tion of most other energy drinks. He came across Red Reishi mush- room. In his experiments, he found sig- nificant focus and alertness as the effect. Reishi has also been found to lower blood pressure. When combined with caffeine, Cook found the energy curve to be much smoother, generating a sustain- able "feel-good," without jitters, anxiety or a dramatic crash. Cook's next hurdle was perfecting the flavor. He was determined to con- struct a clean-palate flavor without a lin- gering aftertaste. After many months of experimenting with virtually every flavor, he developed a fruity blend that makes for an enjoyable experience and no aftertaste. He says the result is that he's created the world's best energy drink. "The function- ality is what energy drinks are supposed to be and the flavor is amazing," Cook contends. In 2017, Cook plans on adding a 12- ounce Slim to the lineup and may add an additional flavor. Cook says he is also targeting a much broader demographic than most within the energy drink market. He's focused on 18 to 49-year-olds with like values – commitment, health-conscious, hardworking strivers – achievers who always push for the best. He says the value-add for customers is bringing the only truly differentiated product within the energy drink market. "It's a stand- alone," he says, as he's spared no expense on ingre- dients, flavor or packaging in order to attract its consumers from first glance to the finish of a can. Unique is not only taking market share, but adding to it through bringing people back who steered away from ener- gy drinks because they believe they're bad for them. It's an amazing phenome- non. For more information, stop by booth #640, go to www.uniquenergy.com or call 818.280.6327.