Abstract: A catering box with active climate control is configured to transport “delicate” foods, such as grilled cheese sandwiches, hot dogs, and hamburgers, without inducing substantial sogginess in the bread of those food items. The catering box includes a heat mass configured to retain heat generated by a hot plate and to then radiate that heat, during transport, after the hot plate has been disconnected from a power source. In addition, the catering box includes an exhaust fan that actively controls internal specific humidity levels in order to prevent moisture from settling within the bread of stored food items. A microcontroller within the catering box monitors temperature and absolute humidity levels, computes the current specific humidity level, and then selectively engages or disengages the exhaust fan in response. With his approach, the catering box may limit the degree to which humidity settles within the bread of delicate food items stored within.

Abstract: The disclosure provides techniques for adjusting in-store media according to customer preferences. A customer's presence or purchase is detected at an establishment, and a system at the establishment retrieves information on media preferences of the customer. A media backend then matches the customer preferences to media items (music tracks, images, videos, etc.), and the matching media items are played, displayed, or broadcast at the establishment. If multiple customers are present at the establishment or make orders, the media backend may order media items that match the customers' preferences in first-served order, or based on a ranking of the customers relative to each other or on the content of the media items themselves.

Abstract: Techniques for securely managing user-specific benefits. An authentication server receives a request for a user-identification code from a computing device. The authentication server generates the user-identification code. The authentication server also generates an expiration date associated with the user-identification code. The authentication server transmits the user-identification code and the expiration date to the computing device. The authentication server also validates the user-identification code received from a code scanning system.

Abstract: A chain of establishments provides an online ordering system that allows a customer to order virtual items or services from an online menu. When an order is placed, the customer receives an order code that may then be verified at one of many establishment locations at one of many times to initiate order fulfillment. When the order code is verified at a particular restaurant, a point-of-service (POS) system maps the virtual items associated with the order to actual, in-stock items or services that are available at the particular establishment. The order may then be fulfilled and provided to the customer. One advantage of the disclosed technique is that the customer may pickup the order from any desired establishment location, and is not required to select a particular location when the order is placed. Consequently, the customer is provided with streamlined and flexible order placement and fulfillment experience.