NAMA pulls off another
successful OneShow
AMA's Vice President of Events LyNae Schleyer announced a
total attendance of 4,304 at the 2014 NAMA OneShow that
took place in Chicago, Ill., from April 9 to 11. Schleyer reported
that 1,426 total operators representing 574 companies participated
this year, slightly less than 2013's number. Learn more about the
2014 OneShow online at www.vendingmarketwatch.com/11434044.
N
Burdette Beckmann management team
members Mike Wein, (left), Lyndon
Breaux, Paul Van Vleck, Doug Schnurr,
Robert Taylor, Dave Jorgensen, Greg
White, Tom Ferraro, Lisa Mattias, Eric
King, Robert Mattias, John Platt, Ashley
Grater, Tom Jackson, Kevin Boland and
Sean Geaney, gather in Chicago, Ill., for
NAMA's OneShow.
Dave Wilcox (far left) and Paul Schindelar
(far right) of Mondelez International
present Mike Edwards with the 2013
Route Driver of the Year award. Edwards
of Greensboro Vending located in
Greensboro, N.C., was selected out of
over 100 nominees to win the award. He
was accompanied by his wife, Jennifer.
Read more about Edwards at www.
vendingmarketwatch.com/11317885.
Now that operators have made the
leap into micro markets, many are
curious to learn better ways to maximize
profitability within those markets. In the
OneShow session entitled "Maximizing
Profitability In A Micro Market," Avanti's
Jim Brinton and 365 Retail Markets' Joe
Hessling offered operators nearly a dozen
straightforward ways to succeed in a micro
market. To read the full story, visit www.
vendingmarketwatch.com/11431411.
Fitting together a select number of
well-priced products to return the best
profits is at the core of a vending or
micro market business. It requires
time, attention and data. With more
products than ever before, the task
has some operators struggling.
That's why Michael Kasavana, Ph.D.,
NAMA Endowed Professor, School of
Hospitality Business at Michigan State
University, introduced a redesigned
menu engineering model borrowed from
the foodservice sector, and tailored it to
the vending and micro market industry.
Kasavana presented the model, called
Product Intelligence, to attendees of
the NAMA OneShow session, "Product
Engineering: Pricing Drives Success" on
April 9. "Menu engineering, as a pricing
model, is the no. 1 selling pricing
model for restaurants. Through product
intelligence, it can be part of the
vending and micro market business,"
Kasavana told operators. For the full
story, visit www.vendingmarketwatch.
com/11430864.
BONUS CONTENT
on VendingMarketWatch.com
▶
VIDEO: 2014 NAMA OneShow
Attendee Refections
www.vendingmarketwatch.com/11416049
▶
BLOG: Multifaceted Operators
Need Multi-Purpose Equipment
www.vendingmarketwatch.com/11434062
26 Automatic Merchandiser VendingMarketWatch.com May 2014
N A M A O N E S H O W
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