ATM

“Reverse ATM’s” Turn Cash Into Cards

As stores and restaurants attempt to go cashless, they’re installing “reverse ATMs” that dispense stored-value cards in exchange for cash.

Why it matters: More businesses are eschewing cash — a trend post pandemic — but US states and cities are passing laws banning them from doing so, in deference to people who don’t have bank accounts or credit cards.

  • Handling cash is also a hassle for retailers, with theft and constant runs to the bank.

Driving the news: Reverse ATMs — also known as cash-to-card kiosks — are quickly being installed in all manner of venues that want to go cashless without flouting the law or turning away the “unbanked,” who represent 4.5% of Americans, per the FDIC.

  • Amusement parks, casinos and sports stadiums are taking the lead.
  • Reverse ATMs have been installed at most Major League Baseball and National Football League ballparks, plus cashless attractions.
  • “Cash digitization” is the term that’s catching on for converting cash to electronic currency — which is increasingly necessary as transit systems and other public accommodations also go cashless.

What they’re saying: “Cash carries a lot of friction, right?” says Naushervan Beg, a partner and business development executive at Wavetec, a Toronto-based company that sells reverse ATMs under the brand name Azimut.

  • “Many venues are willing to pay for the machines because for them, the bigger pain point is taking the cash.”

How it works: To use a reverse ATM, a customer feeds cash into a machine and gets a prepaid plastic card in return.

  • Most of the machines don’t charge fees to buy the card, though some do (typically $5).
  • While some cards are venue-specific, generally you get a Visa or Mastercard that may or may not be reloadable.

Yes, but: Some of the cards carry “dormancy fees” such as a $3.95 charge if the card isn’t used for more than three months — and it may be hard to use up the balance if only a small amount is left.

The big picture: Cities including New York, Washington, D.C., San Francisco, and Philadelphia require merchants to accept cash — as do states such as New Jersey and Colorado — largely because of the potential harm to consumers who don’t carry plastic.

  • The rate of “unbanked” households is highest among communities of colour, lower-income earners, and those with disabilities, according to the FDIC.

Between the lines: Reverse ATMs have to be fast and easy to use, particularly at movie theatres, ballgames, and other places where people go for a defined period of time.

  • “If I tell you your cash is no longer good and you have to go to the machine and convert it to cards, the experience has to be good,” states Beg.
  • By the numbers: A reverse ATM from Wavetec starts at $6,000 — plus extra for servicing the machine, which includes removing the cash and replenishing the cards.
  • Merchants can defer costs by running advertisements on the screens.

What’s next: People without bank accounts have been adapting to mobile payment apps, which could mean that reverse ATMs are a bridge technology — or one that will soon be used to load a digital wallet.

  • As things progress, “it might not be a physical card” that you receive at a reverse ATM, Beg says. “You can have a virtual card on your smartphone.”

A large number of retailers and hospitality operators in the UK are also cashless, so it will be interesting if they stick to that policy or provide a bridge to consumers who want to pay cash, as I know operators do have an attrition challenge currently due to the policy, and that leakage is not acceptable when every consumer is “Gold dust”.

 

HotDog

Fast Food, Fast Charging

Several major fast food and convenience store chains have recently announced a big push into EV charging, a trend that could accelerate efforts to expand the USA’s embryonic charging infrastructure.

Why it matters: Automakers are finally getting serious about electrification — yet many would-be EV buyers want more assurances they’ll be able to find chargers when they need them.

Driving the news: Convenience store chain 7-Eleven recently launched its own EV fast-charging network, called 7-charge.

  • The network has chargers across Florida, Texas, Colorado, and California so far, with plans to expand into Canada as well.
  • Users will be charged based on the energy they consume or the time they spend charging, depending on local regulations.
  • 7Charge is compatible with a wide array of EVs — even Tesla’s, though they’ll need an adapter.

Catch up quick: Fast food giant Subway last month announced long-term plans to build car charging oasis’s replete with green spaces, playgrounds and more.

More immediately, Subway is working with franchise owners to install stand-alone fast-chargers at various locations.

  • One major Taco Bell franchisee, meanwhile, is rolling out EV chargers at more than 100 of its California restaurants, USA Today reports.

The intrigue: In a press release, 7-Eleven touted its potential to address the charging gap.

  • “7-Eleven will have the ability to grow its network to match consumer demand and make EV charging available to neighbourhoods that have, until now, lacked access,” reads the release.

Be smart: Stores that install EV chargers will likely make a decent return on charging fees, just like gas stations take a cut when you fill up your tank.

  • And, even with the latest fast-charging technology, topping off an EV takes time — turning drivers into a captive audience for food, drinks, and other goodies as they juice up their cars.
  • Those bonus sales could give stores an extra incentive to add chargers.

Yes, but: Franchise chains have only so much control over what individual owners choose to do, potentially limiting their ability to become major players in EV charging overnight.

  • Still, if some owners make a handsome profit from EV charging, their peers may follow suit.

The bottom line: As the Biden administration pours billions into incentives for expanding the charging infrastructure, will we see the UK follow suit anytime soon?

 

food trends

America’s New Favourite Foods

Latin American and Tex-Mex foods are supplanting Italian dishes as Americans’ go-to favourite cuisine.

Why it matters: The dramatic rise in the U.S. Latino population is reshaping the national palate — and sending restaurant operators south of the border (or thereabouts) to freshen up their menus.

Driving the news: analysis by Datassential of the 4,500 new menu items released at major restaurant chains last year found that Americans are craving cheesy, spicy foods with Latin-inspired ingredients and preparations.

  • The 10 fastest-growing items on U.S. menus include birria (a Mexican meat stew), chicken taco salad, and dishes made with Tajin, a seasoning of Chile peppers, lime, and sea salt.
  • The #1 menu addition? Ranch Water, a summery cocktail of tequila, lime and Topo Chico sparkling water.
  • Tequila is poised to overtake vodka as the country’s top-selling spirit, while margaritas have become the most popular cocktail.

What they’re saying: “When we work with [restaurant] clients, if they’re going to ask about what flavours to put on the menu, it’s probably going to be Latin,” says Mike Kostyo, the “trendologist” at Datassential who analysed 2022’s menus.

  • “And if it’s not that, it’s probably going to be Asian.”

The big picture: For the longest time, Italian food was America’s favourite — bring on the pizza and pasta!

  • Then came the millennials, “the first generation to actually prefer Mexican cuisine over Italian cuisine,” Kostyo says.
  • Now comes Gen Z, “the first generation to prefer both Mexican and Chinese cuisine over Italian cuisine.”

Where it stands: Demographic changes — which translate to shifts in childhood favourites and adult preferences — are reflected in our evolving appetites.

  • “The things that young people are growing up with as the norm are so different from 20-30 years ago,” Kostyo says.

How it works: Datassential maintains a database of 40,000 food and drink items at big restaurant chains and asks consumers to rate the new additions based on the menu description, picture, and price.

  • Consumers score the dishes in categories like “uniqueness” and whether they would order them.
  • Restaurateurs use the scores to “concept test” new dishes or revamp-tired offerings.

🌮 What we like: The dishes ranking highest in consumer appeal included a number of “limited time offers,” such as the Barbacoa Quesadilla Benedict from breakfast/lunch chain First Watch and the Orange chicken sandwich Bao from Panda Express.

Weirdness works: There’s heightened demand for oddball flavour combinations and sweet-and-salty mashups, driven in part by younger consumers seeking novelty.

  • Ghost peppers are all the rage — jalapeños are now considered a bit of a yawn.
  • The apotheosis of the trends? Baskin-Robbins’ Spicy & Spooky ice cream — a limited-time flavour made with ghost pepper, white and dark chocolate, and blood orange flakes, and released before Halloween.

The bottom line: The Latin and Tex-Mex food boom is everywhere you look — and, given that such dishes produce high profit margins for restaurants, very likely to stick around.

It’s only a matter of time before we start to see the creep onto the UK high street brands with some of these crowd-pleasing trend dishes.

I can’t see Tequila taking over from Vodka anytime soon in the UK but there is no question that post pandemic the UK’s appetite for Agave spirits has exploded in short serves and cocktails.

Las Vegas tour

The Alchemy Of A Study Tour.

Progressive entrepreneurs, operators and brand teams have been conducting research trips (sometimes covertly and sometimes not) for years, so that’s not news. The process is a fundamental reference point for development investment, market mapping and competitor analysis, which as a result can highlight your operational advantages or competitive weaknesses.
 
These trips can be both a sobering and an enlightening journey of discovery, but they are always an invaluable health check on just how relevant you really are to your target consumer, and how close, or not, you are to delivering an elevated guest experience.
 
More often, they are conducted within the UK and focus on metropolitan cities, which does provide marginal benefits depending on your style of operation. But equally, it does continue to provide a stimulus for continual brand iteration, or the quest for the “holy grail” of optimised operational delivery and service standards. Operational teams can inevitably focus on “known knowns”, whose sample point of reference might be a well-trodden path that represents neither challenge nor innovation.
 
A study tour, on the flip side of the coin, is a treasure trove of “unknown knowns”. The alchemy is a cocktail of inspiring operations, and key insight from influential operators and industry disruptors, coupled with an innate knowledge of the chosen destination, which is always an international location.
 
I have recently returned from hosting such a tour in Las Vegas, where over the course of three days, the group of 30 attendees gained access to more than 45 different operations across every sub-sector of the hospitality landscape. In three food halls alone, we were presented to 36 different vendors, all with a compelling back story. We also visited three very different nightclubs to look and review production and content; and “day clubs” to experience high volume, high energy atmosphere and optimised guest spend per head through elevated delivery styles.
 
The group were delivered a masterclass on the casino model of old to the current day, covering brands that operate under licence, joint venture and owner-operated models. There were also a good number of speakeasies, some with superb entertainment behind improbable exteriors; a doughnut stand, a barber shop, a fast food joint, a fire exit and a “secret pizza” operation with no signage doing incredible sales with very long lines daily.
 
There was also the awe-inspiring sportsbooks (sports bars to you and me), on a scale that has to be seen to be believed. Add in vibe restaurants, a supper club in the most decadent environment, bars, a brewpub, experiential venues on another level of imagination, rooftop bars and the biggest buffet in the world. Not only was the itinerary ambitious, it was inspiring – no matter what corner of the hospitality sector you operate within.
 
The insights we were shared were invaluable, and the access to both front and back of house during peak trading was unprecedented, and I’m sure at times somewhat overwhelming for the attendees. It is well documented that the hospitality sector is a strong community. That community comes together on a global scale on a study tour, and our colleagues in Las Vegas welcomed us with open arms.
 
International travel can be inspiring. Add in the recipe of the most desirable operations with incredible insights from industry titans, and you have the incredible alchemy of a study tour. I have been delivering international incentive programmes and study tours for more than two decades, and I always return to the UK inspired by the experience and ready to implement the fruits of my labour.