Kosher Vending Industries

We are knowledgeable in the religious and secular regulatory laws regarding perishable foods. We manufacture and package our own food from our warehouse in Valley Cottage, NY. The products will be packaged and refrigerated in temperature controlled storage. The process in getting the product from the warehouse to the Kosher Cafés is as follows:

¨ We will ground ship products in dry ice or refrigerated trucks to machines for locations from Boston to Washington.

¨ Locations outside the area mentioned above will be shipped in dry ice by air to approved local kosher purveyors who can then restock machines. Only an approved Jewish person will be able to stock the machine.

¨ The Hot Choice™ fully automated vending machine created by KRH Thermal Inc. provides a freshly cooked hot meal in 90 seconds.

¨ Product is stored frozen until ready to cook, providing a long shelf life and eliminating spoilage.

The shelf life of a food can be defined as the time period within which the food is safe to consume and/or has an acceptable quality to consumers. Just like any other food, frozen foods deteriorate during storage by different modes or mechanisms. Microbes usually are not a problem since they cannot grow at freezing temperatures unless subjected to extensive temperature abuse above the freezing point. Enzymes are a big concern for frozen foods, which can cause flavor change (lipoxygenase) in non-blanched fruits and vegetables and accelerated deterioration reactions in meat and poultry (enzymes released from disrupted membranes during precooking).

Cell damage or protein and starch interactions during freezing cause drip and mushiness upon thawing. Discoloration could occur by nonenzymatic browning, bleaching, and freezer burn. Vitamin C loss is often a major concern for frozen vegetables. Physical changes, such as package ice formation, moisture loss, emulsion destabilization, recrystallization of sugars and ice of frozen desserts are often accelerated by fluctuating temperatures. For any specific frozen product, which mode determines its shelf life, depends on the product characteristics (raw materials, ingredients, formulation), pre-freezing treatment, freezing process, packaging film and processes, and of course storage conditions. All of the quality deterioration and potential hazards are usually exaggerated or complicated by a fluctuating time-temperature environment (e.g. freeze/thaw cycle) during storage. On the other hand, the shelf life of a frozen food can be extended through ingredient selection, process modification and change of package or storage conditions.

development and market practices. We will store our product below 0°F in moisture-proof, gas-impermeable plastic or freezer wrap. We will make sure to label and date frozen foods.

Frozen foods may be safe to eat if stored beyond the recommended storage time but quality may diminish. Sometimes consumers will overload a freezer and block the circulation of coolant throughout the freezer compartment. This will lower the efficiency of the freezer in keeping the food below 0°F. To ensure food stored in the refrigerator, freezer, or pantry is consumed within the expiration dates, we will practice FIFO (First-In-First-Out). When stocking food storage areas, we will place recently purchased items behind the existing food items. This will help ensure that we are consuming food prior to expiration date/spoilage.

Tacos, enchiladas, and burritos (frozen)			1 year
Onion rings (precooked, frozen)			1 year#
Pies and pastries, baked			1-2 months
Frozen potatoes			8 month
Cooked meat			2-3 months
Chicken Nuggets			6 months
Breaded Fish Sticks			6 months

¨ The system provides a consistent, high quality cooked product in compliance with dietary laws.

We created a Brand identity with the Hot Nosh™ Logo, an attractive package and label. We will build the brand in specific markets through a wide series of channels utilized by our constituents. Some of traditional channels will include trade shows, radio & local print media. We will conduct a press release and outreach program to all Jewish Newspapers, Synagogues, & Jewish Community Centers in a specific region. We will also establish a non-traditional social marketing program through the web.

We will identify large regional and national vending operators along with high volume locations as our primary targets. We will focus our efforts on the key decision makers at each company and show them how we can help them reach an untapped market. We will also focus on building our own portfolio of locations. Our pricing plan will vary for the same product in different areas. Schools and Hospitals will be priced less than Stadiums, Airports or Amusement Parks.

¨ •No one can compete with the combination of our experience in the kosher market and the convenience of this patented machine.

¨ •We produce, market and distribute our products into vending machines we have placed ourselves.