Banana Vending Machine Wins Attention of Australian Consumers, Thomas Hoey Comments on Concept

    PHILADELPHIA, PA, August 09, 2013 /24-7PressRelease/ -- Thomas Hoey has seen a lot of unique innovations during his time in the banana industry as the owner of Long Island Banana Corp., but, according to him, packaging and selling the fruit in vending machines is not a business practice he witnesses on a daily basis. For Australian citizens, however, the delivery method may become more commonplace, as one recent article from the Australian Broadcasting Corporation announces the first banana vending machine to be placed in Brisbane.

The article explains, "A north Queensland banana grower is claiming a first for Australia, installing a vending machine for his fruit in the centre of Brisbane. The bananas are grown and packed in plastic...and then transported to Brisbane to be stocked in the machine in a food court...Mackays Bananas spokesman Daniel Mackay says the machine keeps the fruit at 12 degrees and it is checked and restocked daily...Rather than drop to the access hatch, the bananas are carried by an elevator to avoid bruising."

Thomas Hoey reports, "This is a really interesting take on the banana. While many people are used to seeing the fruit regularly available, putting it in a vending machine puts added appeal to it. It makes people think about whether or not they would want to buy some." While the success of the vending machine remains to be seen, one report from The Age states that some consumers consider it a "cool idea," so long as the bananas prove fresh upon delivery. Given the popularity of similar vending machines in Asia, Hoey suggests that the Banana Bar in Australia may catch on fairly quickly.

Although he commends the ingenuity behind the concept, Thomas Hoey suggests that there are some cons to the vending machine approach. He explains, "Buying bananas--or any type of produce--is a unique consumer experience, where a lot of senses are involved. Consumers buying bananas from a vending machine do not have the option to closely observe and select their produce. There is also an additional element of waste in the plastic packaging that may be a concern for some shoppers."

Regardless of any criticism, ABC notes that the company plans to expand this venture into a larger operation. The article states, "Mr. Mackay is hoping to eventually put other tropical fruit in machines at universities, hospitals, schools and other public places."

"While a banana vending machine may just be a gimmick, there are positive values to the concept that must not go unnoticed. For one, it highlights the importance of nutrition whereas vending machines with soda, chips or candy promote opposite values. For those that do not have time to make it to a market during a lunch break, the vending machine also poses a convenient, yet health option," Thomas Hoey concludes.

ABOUT:

Thomas Hoey is a proven business professional whose history extends from a long line of successful fruit merchants. Hoey is currently the owner of Long Island Banana Corp., which specializes in importing bananas--as well as a full of line of other produce items--from Central and South America to the New York metropolitan area. This company is known for ripening its produce directly at the Long Island Banana Corp. facility, thus guaranteeing that each piece of fruit is delicious and perfect, ready for the consumer to enjoy.

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Geoffrey Cambal Comments on Restaurant Turnoffs

    PHILADELPHIA, PA, July 24, 2013 /24-7PressRelease/ -- Chef and restaurateur Geoffrey Cambal owns a family-oriented Italian Restaurant in Tuscan, Arizona. As a restaurant owner, he is faced with a diversity of problems including staffing, selecting new dishes, and managing a business. But faced with all of this, he understands that the most difficult part of running a restaurant is creating an experience for customers.

A recent article on QSR Web outlines some of the biggest turnoffs clientele avoid restaurants for. Usually, and according to a study by Cintas Corporation, dirty and unkempt areas lead customers away more than subpar food.

"Food is one thing, the atmosphere another," Geoffrey Cambal says. "It's important to create a reputation in a restaurant that people share and recommend to friends. If a restaurant has a negative reputation -- lazy staff, for example, or even dirty floors -- the business will fail."

The number one thing noted in the article are a restaurant's floors. While the restaurant day runs for usually 18 hours, cleaning floors is a difficult task requiring customer interruption and possible safety risks. But, according to Cambal, having customers see staff cleaning is better than not doing it.

Grout lines, stains, missing tiles -- this all adds up in terms of customer retention. Restaurants need to develop floor cleaning programs that involve daily deep cleaning and scrubbing. Grease works its way in and makes floors slippery and lose color, but using mats and washable rugs restaurants can protect the floors without exposing them to dirt and grime.

Restroom cleanliness is another major factor when determining a restaurant's success.

"No restaurant owner wants to see customers 'hold it' because his or her restrooms are disgusting," Geoffrey Cambal says. "Empty toilet paper rolls, broken sinks, unhinged doors -- this all adds up in the customer's head. Owners need to maintain daily cleanliness checklists and use cleaning tools that do more than a mop can. Mops, while they help, usually just push dirt around."

Odors are important to control in restrooms, too. Consistent cleaning can cut back on unwanted smells and keep restroom facilities clean and usable.

Tables are another thing to take into account. Tables become dirty from constant wear and tear, leftover food particles, greasy hands, and spills. The article recommends having a designated porter whose job is to maintain front tables and spray them with disinfectant and clear dishes as soon as customers leave.

Unkempt staff, as well as dirty tables, are turnoffs for many restaurant goers. Staff need to maintain uniform and appear clean and well-mannered.

"Staff serve the food," the restaurateur says. "Why would someone want to be handed a dish by a dirty server? Owners need to create strict uniform policies and make sure they reflect the restaurant's message."

Kitchens, though usually not seen directly by guests, are potential dirt traps. Unclean kitchens are often created by overuse and neglect; Geoffrey Cambal recommends restaurant managers need to make sure the kitchen staff are maintaining clean work areas, mopping the floors, and limiting the amount of time food sits out.

ABOUT:

Geoffrey Cambal is a life-long chef and food enthusiast. After earning a degree in culinary arts in 2007, he went on to open his own restaurant in Tuscan, Arizona. He believes that cleanliness is just as important as good food and encourages fellow restaurant owners to make sanitation a top priority.

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