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Travelers prefer to stay at green hotels. Major corporations such as Marriott, Hyatt, and Hilton & Starwood are looking for ways to integrate green into their hotels while conserving water and energy. Not only is the focus on going green going to impact the environment but also will impact the bottom line which is the dollars. This article shows how the Hyatt Regency McCormick Place in Chicago, Illinois has been able to go green to benefit both the company and the environment. The amount of items they are able to recycle is amazing; it is great that the company can also focus on the disposal of foods. As we continue to focus on the environment, more and more companies will continue to find ways to help reduce cost while protecting the environment. At the Walt Disney World Resort, guest can tour facilities and are educated on how the company impacts the environment through their recycling programs worldwide.

This article talks about the Hyatt Regency McCormick Place and the different steps they have taken to Go Green. They have significantly reduced their water and electricity consumption with the "When not in use, turn off the juice" project. Along with saving water and energy, they have also begun recycling. They recycle, paper, plastic, cardboard, light bulbs and the list goes on. They are also taking the time to educate their employees as well. "To encourage participation in programs such as 'When Not in Use, Turn Off the Juice,' employee awareness days are held. Compact fluorescent light bulbs are given to employees to help them save energy at home." The hotel has a green team who meet quarterly to continue growing in their sustainability initiatives. The Hyatt Regency McCormick Place is Green Key certified and has been recognized and awarded for their Green efforts.

Juice it Up's new CEO started right before the corona virus hit. And while at first that seemed to be a daunting task, her goals ended up aligning with the needs of this new era: get better technology. For a mostly franchised brand, Taylor new that getting this tech up and running was going to be difficult, but also that it was going to be necessary to the success of the company. The "brand didn't need to change it's business model because most of their business came from to go order already," but Taylor found the company to be seriously lacking in technology. Her goal: a mobile POS system that would offer menu information, nutritional elements, the ability to order ahead, leave a tip, and schedule a pick-up. What is unique about this app and this system, is that it is not through a third-party system, which is what most restaurants are currently using. It opens up the potential for more companies, specifically large brands, to begin to do a similar thing. This will be an incredible save for profit margins if it proves to be successful, as the current crisis of third-party delivery and POS systems is wreaking havoc on our nation's restaurants.

Point of sale typically refers to the software solution that is used at the point of purchase by the sales clerk. The advantages of having a point of sale solution is that it allows the store to simplify the checking process.  Not only does point of sale software simplify the entire process but also tracks it. Managers can log in and analyze sales, customers, and trends.  By using a point of sale software solution you will simplify your business operations, gather valuable data, and improve your flexibility. In the long run a point of sale solution should save you time, money and headaches.

I think this article goes along with our "Smartbar" discussion. The Smartbar may actually be useful in certain locations where a full time bartender may be too costly. There are obvious legal regulatory issues to contend, but at least some room for growth for the Smartbar. For other products like cupcakes, donuts or small bites, established restaurants are now tapping into the 24 hour convenience business model through the use of vending machines. I think this is a great idea for customers who want more variety than what we have been seeing at vending machines the past 10 or 20 years, which is potato chips, candy bars and nuts. For the company, this would give them more exposure and increased revenue stream at locations such as airports, hotels and hospitals where there is always people around. Some companies like Apple or Sony have been doing this for years. I can understand that they are selling a non-perishable good and the customer is ultimately only paying for the end product only. Restaurants are often involved with proving a level hospitality service as part of the product they sell and automation was not really in their best interest. But now with the explosion of Ipods and automated POS taking over the servers job, we may see more of these stand alone units serving customers. Overall, I think this is a business concept/technology that we are behind in. The article mentions that Japan has been using this concept to sell fresh food items and other items such clothing as well. From a business standpoint, given the increasing rise of competition, rent/property prices and variety of choices consumers have, these are some major recent factors which will propel this concept more.

This article talks about what is different between cloud POS and traditional POS. And what innovation about future POS is. The future POS is the system combine traditional and cloud POS, which decreases the risk of both negative sides.

Consumers generally say they want to buy products that are more environmentally sustainable or socially responsible.Effective societal marketing treats the social responsibility aspect as an extra benefit to choosing an already fine product. The company needs to give customers what they want either way by including healthier options.