CSP Daily News

Tuesday, March 15, 2005 VOLUME 5 ISSUE 51  


TECHNOLOGY
MasterCard, Visa Agree on RFID
Will share common contactless communications protocol
TOBACCO
Willful Infringement
Otamedia to pay PM USA $173 million for trademark infringement
PETROLEUM
Budget Trumps More Gas Pump Checkers
Granholm won’t hire more inspectors
FINANCIAL
Couche-Tard Splits
7-Eleven reviews, restates
SERVICES
C-Store Cleanup Call
Local group protests over “dirty” stores
MERCHANDISE
7-Eleven Supports USO, Troops
Campaign raises more than $1 million for service organization
PEOPLE
Star Gas CEO Resigns
Analyst seek answers, direction
DAILY DATA
Weekly Rack Prices
DTN Energy data for week ended March 11, 2005
Average U.S. Retail Gasoline Prices
EIA data, March 14, 2005
Average U.S. Retail Diesel Prices
EIA data, March 14, 2005

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GetGo Discount Garners Protest
Pittsburgh retailers group say Giant Eagle gas rewards program is below-cost selling

PITTSBURGH -- The Petroleum Retailers & Auto Repair Association of Pittsburgh has asked for a meeting with the Pennsylvania Attorney General’s Office over Giant Eagle Inc.’s fuelperks! program, reported the Associated Press.

Under the program, customers get a 10-cent-per-gallon discount on gasoline at GetGo convenience stores for every $50 they spend at Giant Eagle grocery stores. The group claims Pittsburgh-based Giant Eagle is illegally selling gasoline below cost, which violates the state’s Unfair Sales Act.

FULL STORY
 

Chefs & Chiefs
Butler: 7-Eleven, “fresh food” not oxymoron; Keyes: Convenience much more than beer, beef jerky

DALLAS -- “7-Eleven” and “chef” don’t necessarily sound like they go together. But they do. 7-Eleven Inc. is touting that it employs several corporate chefs, part of a fresh food product development team charged with turning consumers into believers in the “quality, flavor and value” of the expanded lineup of 7-Eleven fresh food items, the company said.

To expand its menu of fresh foods with new flavors and ingredients exclusive to 7-Eleven, the chefs follow dining and food trends in restaurants closely. Playing a key role in developing new flavors are Executive Chef Phil Butler, Product Development Chef Randal Shircel, Bakery Chef Jeff Schultz and Sous Chef Britain Smyth, all full-time employees who are part of the 7-Eleven fresh food research and development group headed by Kulsoom Klavon, director of product development.

FULL STORY
 

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