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Welcome to the Bureau of Services for Blind Persons (BSBP) Business Enterprise Program Quarterly Newsletter - Breaking Barriers! Each quarter this newsletter will include the information you need to be successful in your business.
Breaking Barriers may include recipes, tips and tools, ServSafe information, Operator due dates, articles about your peers and other topics which may be interest to you in your business or as an operator.
Click on a link below to jump down to the article within this newsletter.
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Monthly Categorized Inventories
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7th of each month
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Annual Itemized Inventory
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January 31
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Annual Sales Tax Payment Verification
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March 1
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Annual Income Verification
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May 15
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Refund Log
*Highway Vendors Only*
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First Quarter: April 25
Second Quarter: July 25
Third Quarter: October 25
Fourth Quarter: January 25
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Vending Facility Monthly Report (VFMR): 15th of each month
Set-a-Side Fee (SAF): Postmarked by the 25th of each month
This section shares information regarding purchasing parts and supplies for your USI Vending equipment, including frozen food, snack, and coffee machines. These items include air filters, coffee filters, and water filters for your vending machines. Also listed are part numbers, cost, contact information and even recommended replacements schedules.
Replacement Part Information:
Air Filters
Supplier: Vendnet
Size:12.50”x25.00”
SKU: 4218114.12
Cost: $58.34
Quantity: 12 Count
Contact:
Web Address: www.vendnetusa.com
Phone Number: 515-875-4218
Recommended Replacement Schedule:
USI Frozen Food Machine: Monthly
USI Snack Machine: Three Months
Coffee Filter
Supplier: Vendnet
SKU: 4215265.001
Cost: $17.45
Quantity: 1
Contact:
Web Address: www.vendnetusa.com
Phone Number: 515-875-4218
Recommended Replacement Schedule:
Every Three-Six Months
Water Filter
Supplier: Vendnet
SKU: 4217655
Cost: $237.17
Quantity: 1
Contact:
Web Address: www.vendnetusa.com
Phone Number: 515-875-4218
Please note: You may be able to purchase the Mavea Purity C150 filter on Amazon for $125.00 each.
Recommended Replacement Schedule:
Annually
Replacement Schedule Note: Water filters may need to be replaced two to three times per year depending on water hardness and number of cups of coffee sold.
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The sometimes hard to pronounce bright green bean is basking in the “Limelight." This colorful, fresh salad can be the reason for desiring to eat your veggies. If making it into an entrée simply add Tuna, Chicken, Tofu, Tempeh or hard-boiled eggs. As presented, this is dairy free, gluten free (check labels on sauces you buy), low sodium, vegan and high fiber. If you must substitute ingredients, the dish is still amazing; it might even help use up leftovers!
Ingredients:
2 each 4 oz packages mushroom blend, chop coarsely
2 TBS extra virgin olive oil
½ tsp coarse ground sea salt
¼ tsp ground black pepper
1 each 16 oz package of frozen shelled edamame, thawed
2 cups fresh or frozen corn kernels
1 cup dried cranberries
½ cup roasted red peppers, diced
Dressing:
2 TBS Thai Sweet Chili Sauce (In the salad dressing isle of grocery stores)
1/8 tsp Tai Red curry Paste (In the salad dressing isle of grocery stores)
2 TBS Mirin (In the Asian or International Isle of grocery stores)
1 ½ TBS sesame oil
Procedure:
Heat sesame oil in a skillet over medium to high heat. Add the mushrooms, salt and pepper. Cook until the mushrooms release their liquid, roughly 8 minutes. Place edamame and corn in a large serving bowl. Add hot cooked mushrooms, cranberries and bell peppers.
Make the dressing by whisking together all ingredients. Pour over the bowl of combined ingredients. Season to your taste. Chill or eat right away.
By Erin Koch, Promotional Agent; courtesy of Whole Foods Market
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There are nine major allergens according to the Food and Drug Administration. A food allergen is protein that may cause an allergic reaction. The immune system mistakenly identifies the protein as a threat and attacks it. The following reactions may include wheezing, difficulty breathing, hives, rashes, itching, tingling in mouth, swelling of tongue and throat, abdominal cramps, diarrhea, drop in blood pressure, and loss of consciousness. Reactions can vary. Some cases may be mild where others may cause a life-threatening allergic reaction called anaphylaxis.
Please understand that cooking food does not eliminate food proteins. This is why avoiding cross-contact is very important because allergen proteins can transfer onto other foods. If cross-contact occurs with a special allergen food order the food must be thrown out. We can avoid cross-contact by reviewing ingredients, receiving and storing items correctly, clean and sanitize surfaces, utensils and equipment, use separate utensils and equipment for special orders, washing hands along with changing gloves, and preparing the allergen special order correctly.
The Major Nine Food Allergens
- Milk
- Wheat
- Peanuts
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Soybeans (Soy)
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Fish (Tuna & Cod)
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Tree Nuts (Almonds & Pine Nuts)
- Eggs
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Crustation Shellfish (Crab, Lobster & Shrimp)
- Sesame
Source: 1986-2026 National Restaurant Association Educational Foundation: ServSafe Manager 9th Edition, pages (43-47).
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A Strong Presence with a Heart for Helping Others
This month, we are excited to spotlight Rita Garcia-Taylor, whose journey to BSBP is as inspiring as the energy she brings to her role. Rita holds a B.A. in Individual Studies with a focus in Psychology from Eastern Michigan University (EMU). While completing her degree online, with the support of grant funding, she discovered her passion for understanding people and supporting equitable systems - interests that align strongly with her work today. At BEP the social, environmental and biological elements come into play when working diligently for our community of operators.
At BSBP, Rita has been especially struck by how deeply DEI values are woven into the work. She sees the commitment not just in policy but in the day‑to‑day actions of operators and staff. As BEP secretary, she’s proud to support the bureau’s mission and is eager to keep growing in her role. She has already tackled updating contracts for each operator and checking audit documents.
Rita credits the two women who shaped her early life as her strongest mentors: her grandmothers. Grandma Garcia dedicated 40 years to the post office and raising a family, always making time for her grandchildren. Her Nona, who came to the U.S. from Roccaraso, Italy, worked in the service industry and modeled unwavering customer service and resilience while also raising a family. Rita’s grounded presence, work ethic and compassion clearly reflect their influence.
When asked what her younger self would say about her today, Rita laughed and said her eight‑year‑old self would insist she take better care of her body after years spent working in manufacturing and an impressive 17‑year run in full‑contact medieval Larping (Live Action Role Play). Larping is a medieval game, improvisational theater and combat simulation where actors wear armor, carry a shield, dawn a helmet and yield weapons. Some focus more on the characters while others are more about combat. She’s earned a list of battle scars, from a torn ACL to a cracked clavicle, and broken fingers.
Rita decided to listen to her eight-year-old wisdom for someone starting to feel their injuries! But her future self? Eighty‑year‑old Rita would advise different wisdoms. Don’t wait for others to say “YES” before doing something outlandish or experiential, and don’t ever fear failure. “Failure,” she would say hypothetically, “is one of the best types of accomplishment.”
Rita describes herself as a bold but introverted person. Someone with a strong personality who also values quiet, reflective spaces and small side projects that let her recharge. She also comes from a uniquely timed family: she has four sisters, three of whom are spaced exactly three years and three months apart—March, April and May. Thanks to her mother’s impeccable planning, I’d say three is this family’s lucky number.
If given the chance to share a meal with anyone, Rita would choose Charlotte Brontë (April 21, 1816 – March 31, 1855), a writer and poet of Jane Eyre who defied her era by placing strong, unconventional women as heroines at the center of her stories. Rita would serve homemade manicotti. She’d also love another dinner with her Grandma Garcia, complete with scratch‑made lumpy mashed potatoes (Betty’s famous recipe) and meatloaf. The two would share a long dinner filled with conversations, just like when she was a little girl.
What she hopes coworkers and operators know about her is simple:
“I have a strong presence, but I’m very easy to talk to. Ask me anything.
I’ll help however I can, or I’ll find the answer. I want to
keep learning, and I want to lift others up.”
Outside of work, Rita is hands‑on and always creating. She’s currently building an extended floating deck on her home and hopes to spend more time at the lake this year, taking a deep breath and enjoying the outdoors. She’s also a devoted dog mom to Atlas, an eight‑year‑old shepherd mix, and Helios, a two‑year‑old Rottweiler mix. Both of whom she lovingly describes as “the dog versions of small children,” constantly wondering, “Are we there yet?” or demanding all her attention.
Rita brings sincerity, strength, and curiosity to everything she does. We’re grateful to have her as part of the BSBP team.
By Erin Koch, Promotional Agent
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The following letter comes from the book, Suite Talk: A Guide to Business Excellence. Dan Burdakin is the author of this wonderful book and has served over 30 years in senior hotel management and is a very well-known leader in the hospitality industry. He has been involved in opening different hotels across the United States, as well as conducting numerous training seminars and meetings. A 1981 graduate of Michigan State University, The School of Hospitality Business, Dan most recently worked as President with PMG Hotels where they started with 32 hotels and grew the company to 160 hotels. One of PMG brands was Jameson Inns and Suites that won the 2012 J.D. Power Award for Economy Hotels. Hopefully the letter below gives you a different perspective on customer service.
*Please note this article was previously published in Snack Bites Quarterly Volume 1, Issue 3: Summer/Fall 2009 edition.
“I’m a nice customer. You all know me. I’m the one who never complains, no matter what kind of service I get.
I’ll go into a restaurant and sit quietly while the waiters and waitresses gossip and never bother to ask if anyone has taken my order. Sometimes a party that comes in after I did get their order first, but I don’t complain. I just wait.
And when I go to a store to buy something, I don’t throw my weight around. I try to be thoughtful of the other person. If a snooty salesperson gets upset because I want to look at several things before making up my mind, I’m just as polite as I can be. I don’t believe rudeness in return is the answer.
The other day I stopped at a full-service gas station and waited for almost five minutes before the attendant took care of me. And when he did, he spilled gas and wiped the windshield with an oily rag. But did I complain about the service? Of course, not.
I never kick. I never nag. I never criticize. And I wouldn’t dream about making a scene in public places. I think that is uncalled for. No, I’m the nice customer. And I’ll tell you who else I am. I am the customer who never comes back.”
Source: Dan Burdakin, Suite Talk: A Guide to Business Excellence, pg. 30, Copyright 2003, Lead Goose Publishing Company.
The National Automatic Merchandising Association (NAMA) Conference was held in Los Angeles, CA on April 21 - 24 and I was one of the few fortunate enough to attend and represent Michigan’s BEP. This event brought together over 5,000 operators, suppliers and industry professionals to explore the latest innovations in vending, coffee and unattended retail. I returned with renewed motivation for our field of business and would like to share my experience.
The show was immense with over 400 exhibitors, holding more than 70 educational sessions, and special attractions showcasing the future of vending business technologies, such as micro-market set-ups and advanced self-serve kiosks. It really opened my eyes to the potential in this industry. There are so many options with varied technologies, one could take this business in many directions. Individual creativity for special markets is a new potential that many may have never considered.
It’s common sense to stock your machines with products that sell. Selling space is valuable and you don’t want to waste it on products that don’t move. As you keep track of what sells and what doesn’t, one thing suggested at the conference is to branch off specific brands that do sell. For example, Hershey’s candy bars sell well, so try branching off with their other products such as Hershey’s Cookies and Cream, or Hershey’s Stars and Stripes. This means paying close attention to inventory and adjusting as needed to make the most out of selling space.
The most exciting thing about the show was the variety of available vending machine options and locations. We think of vending machines in typical places, such as highways or in hotels and usually those are stocked with drinks and snacks. You may not be aware of what you can do in this business! Expand your mind for a moment and think outside of the box (because that’s what I had to do at the show). Imagine stocking vending machines with specific items for a specific audience. For example, stocking a vending machine with laundry detergent, dryer sheets or even medicine; and the audience - perhaps an apartment complex. What if we put tools in the machines near an automotive plant? Or medical supplies in a hospital or nursing care facility? How about fidget toys or blind boxes in machines? Each of these is a new thought about what and where we can put vending machines. The options are endless and with new, innovative vending machines available, the sky is the limit.
Attending shows like this rejuvenates the mind and makes you realize how many others are doing this same job in many ways. I’m convinced after speaking to other attendees that we are in a resilient business with so much potential and we must remember that initial excitement when we first started, bring that back with fresh ideas and re-energize our business. Remember why you started this. Everyone’s “why” will vary, but most come down to wanting a better life for yourself and your family and wanting to provide good service to your customers who have now become a normal part of your life. By meeting needs preemptively, we end up building better relationships with those around us. When your customers can count on coming to your stocked vending machines, full of the things they’ve come to expect, they will continue to be your customer. It’s even more fun when you can surprise your customers with something new and exciting.
I was able to bring back a few items from the show to share with my colleagues. What I hope I brought back and can share with you, is inspiration and excitement about what we do!
By: Amanda Lockwood, Promotional Agent
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The purpose of the Business Enterprise Program (BEP) of the (Michigan) Bureau of Services for Blind Persons is to provide individuals who are blind and visually impaired with opportunities for employment, to increase the economic opportunities available to people who are blind and visually impaired, and to increase awareness and encourage
the pursuit of these opportunities.
These opportunities are provided through the establishment of businesses managed by
a person who is blind. The role of the BEP is to guide and assist the operator in
achieving upward mobility.
LEO is an equal opportunity employer/program.
Auxiliary aids, services and other reasonable accommodations are available upon request to individuals with disabilities.
Bureau of Services for Blind Persons
Business Enterprise Program
Labor and Economic Opportunity
702 West Kalamazoo Street
P.O. Box 30652
Lansing, MI 48909
Voice (toll-free) 1-800-292-4200
www.michigan.gov/bsbp | www.michigan.gov/leo
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