fig1 is a general block diagram of one of many possible embodiments . an improved system can employ the smartphones , tablets , and other devices that many customers have long carried , and with which they frequently interact . an “ app ” for such devices ( the indicated “ vep app ” 8 ) can be provided , and for many purposes . functions of the app can be performed within the smartphone , tablet , or other device and / or by interaction with resources elsewhere ( such as “ in the cloud ”). a retail establishment has premises on which orders are prepared and supplied . the premises (“ store ”) has at least one known point of sale terminal 6 , which may be interfaced to a local server . connections are provided to enterprise resources both on premises and , often , off premises ( e . g ., enterprise cloud 1 ) that maintain customer records ( for example , accounts ) and aggregate sales , inventory , and other data for various purposes . operating software and related data files can be integrated into general purpose resources used for ordering and billing and / or separately , such as illustrated kernel 5 and cloud 3 . such premises often offer wifi capability 6 made available for the customer &# 39 ; s convenience . such premises often include known detection resources 7 for customer and / or billing related data , such as magnetic card stripe or “ smartcard ” readers and bar code readers for upc labeling of product and customer identifying data displayed on the customer &# 39 ; s smartphone or other device and used to debit a customer account in the known fashion . one such function , now available using both general purpose mapping software and as a feature in some brand / chain specific apps , allows the user to find nearby brand establishments / outlets and navigate to them , if not also determine whether a given location will be open for business . it is a characteristic of food and beverage purchases that , in most cases , a given individual is likely to order the same food or beverage with the same preparation ( or from among a limited number of alternatives ); even more so in a given season / temperature range . however , the customer will not get their desired food beverage , of the desired type , and in the desired size and variation ( s ) in its preparation , without a complete verbal specification of it ; one understood correctly by the order - taker and passed accurately down the line to other parties in the preparation process . different brands / enterprises may have different terms for sizes and products ( e . g ., tall versus small , vente versus large ). and , being familiar - looking alternatives in foreign travel , such outlets will attract tourists and other foreigners who might not be fluent in the local language , much less the “ beverage dialect ” of ordering a global brand in the local language . one aspect of the invention to improve the speed and accuracy of orders , including repetitive orders , for all concerned . the application 8 can include a function for specifying a beverage by size , temperature , and type ; including by known interface techniques like scroll wheels and auto - complete . a sample screen is presented as fig7 . field 101 allows specifying beverage size . field 102 beverage type . this both requires and facilitates a complete specification of the beverage ( or other product ) in a form appropriate to the product language used by a brand . the beverage specification can then be used for the next purchase , as well as being retained for future reference / use . with identification of a customer , all orders can be factored into analysis of the customer &# 39 ; s behavior patterns , regardless of whether they are entered via the application 8 , or by more conventional means , such as prior art verbal specification to a store associate via a point of sale terminal . over time , an application can learn a customer &# 39 ; s preferences by their ordering history as well as its relation to month , day , time of day , location , and weather / temperature , and to present or previous activity ( for example , inferring that the subject is driving by means of gps data including its rate of change ). for example , an iced drink would lead as the first suggested “ usual ” where temperature , ordering history and patterns suggest it would be the most likely choice . such behavior projection 20 can include factors like day and time 21 , season 22 , location 23 , and weather 24 . a prompt to nearby outlets for the chain can be different based on whether the user was on foot or driving , and ( again based on history or a map search ) their likely route . techniques for the aggregation and analysis of customer ordering and preferences are known . fig2 is a flowchart illustrating one possible approach to the development of a customer &# 39 ; s order . all such figures and example screens are for illustrative purposes and should not be understood as limiting the invention as claimed . relevant factors to the likelihood of customer interest in a prompted purchase can be projected from such geographic location 12 ( from device gps or other source ); proximity 13 to a premises and / or travel via a historic , planned , or projected route or to a destination in such proximity ; day of week and / or time of day 14 are among those that can be factored into a prospect that a customer might be receptive to the suggestion of food and / or drink . upon such determination ( which can employ software either local to the customer &# 39 ; s device and / or at another location ), the customer can be presented with a prompt 15 suggesting such food or beverage . an example 100 such prompt screen is provided as fig7 . the most likely beverage size and type ( along with previously specified preparation data ), based on analysis , can be offered to the customer in the fields 101 and 102 , and the customer can sequence to other choices , including by sorted probability . where a typical order includes multiple items , the “ package ” can be displayed with the option of editing . a menu button 103 allows specification 27 of a new food and / or beverage from the range of possible offerings . an assent button 105 accepts the choice displayed . a customer can initiate the preparation of an order themselves 16 , by accessing the app in their device . assent 29 to the proffered most likely selection ; the choice of another selection ; and / or the amendment of additional selections results in a specification 30 of the desired product ( s ). a customer might order beverages and other products for their own consumption and / or for one or more friend , relative , or co - worker . the example prompt screen of fig7 includes an invitations button 104 . fig3 is an example flowchart of soliciting , collecting , and aggregating orders from other parties . the invitation 32 , if agreed to by the customer , leads to reference to a listing 38 of other parties appropriate in the context 37 , which can include factors that identify , for example , whether the customer is or will be in the same location , such as an office or home , as well as , by consulting with personal devices associated with defined parties whether they are , in fact , in proximity — or will be at the projected time that an order is completed . on specifying a beverage , an app can assume that a specified beverage is for the device &# 39 ; s owner , but provide for the entry of another &# 39 ; s name , where that product specification is for another person . often , that other person will already be listed as a contact in a device &# 39 ; s other applications , so that the drink specification can be linked to or associated with that other person &# 39 ; s contact information , such that entry of a person &# 39 ; s name or nickname in the app will auto - complete it and pull in their “ usual ” as the default order ( subject to change ). personal preferences can be shared with other persons in the transfer of contact information between apps . the “ polling ” function 41 in the example relates to communication with the other parties defined as appropriate , including by triggering the same or another app on their devices , testing their interest in food or beverage and confirming or providing for entry of their selection . the results 43 of such polling 41 are aggregated with the customer &# 39 ; s own base order 31 to produce a combined order . orders can be forwarded from one to another person for their purchase on behalf of a device owner by app - to - app communication . orders entered by multiple customers can be aggregated for pickup by one party ; that party having their own order ( or not ), as well as for delivery by the outlet or a third party . a system can provide “ ordering circles ”: friends , family , coworkers for whom the user can purchase products . by entry and / or past transactions , the system can create groups of individuals for whom , at a given time and place , a user might order . an app can be used to trigger a poll of those listed in a group that is either chosen by the user or deemed appropriate by the user &# 39 ; s context ( location , destination , activity , day , time of day to determine whether they have an interest in product ( s ) and if so , whether their “ usual ” and / or another selection . by consent , gps information can determine whether , in fact , the persons in a group are in the geographic area associated with a group ( or specified ) ( for example , in the office during a workday ). if they are not ( and purchasing for them not practical ) they can be informed of the polling / offer ( in the event that they might be approaching the location , or simply to acknowledge / thank the user for their offer ). fig8 is an illustrative example of a polling screen 110 in app 8 . names for the parties defined as appropriate are listed ( e . g ., 112 ) and available for editing . indicator 113 shows whether communication has been established with the other party &# 39 ; s device . indicator 114 whether a party has accepted the invitation and made a specification of the product ( s ) desired . such “ circles ” can be used for social media purposes and as part of rewards programs , including ties to factors including the size and frequency of purchases , for example , providing discounts or free product . benefits are achieved in providing , for example , refreshments to meetings and other efforts by multiple persons . an identifying code can be assigned to the order . each person attending simply enters the order code in their copy of the app and they are aggregated for pickup or delivery . invitations / authorizations can be distributed to persons and limits set on their purchases , and / or personal or different business accounts specified for their orders . use of the app allows the user to specify a beverage ( and / or other choices ) off the store / outlet premises , and prior to arrival , minimizing the total time required on premises . specifications can be entered without requiring current access to the internet . the ability to order a “ usual ” without the reentry of its specification is afforded . there are many methods by which an order specification can be communicated with an outlet . for example , such outlets / establishments generally have wifi systems , many available for use by customers . and a customer &# 39 ; s wifi - enabled device is alert to its local wifi “ environment ” for potential connections . some such wifi connections are public , requiring only their selection and a login accepting the terms of use . one annoyance is that the customer &# 39 ; s use of their smartphone or other device might be interrupted when it “ sees ” the outlet &# 39 ; s wifi system , as well as those of others . in any event , the customer can be required to accept the terms of the outlet &# 39 ; s login screen , although the same customer has always logged in at the same brand &# 39 ; s outlets , if not at the current one . some establishments , to prevent “ internet loitering ” by non - customers provide daily log - in keys to those making a purchase , for example by printing it on the pos register receipt , which limits wifi use to after the receipt is received and the access code on it is found and entered . preferably , the application ( or a feature of a more general wifi / communications app ) watches for a wifi signal from a system from the desired brand &# 39 ; s outlet . on seeing such a signal ( meaning being in proximity to such an outlet ) the two can handshake and any pending order by the customer be sent to the outlet &# 39 ; s system either automatically , or with the device &# 39 ; s user being asked to confirm that the order should be sent . authorization to access the wifi hotspot and a standing acceptance / acknowledgement of its terms of use can be made automatic . by wifi ( or other means ) a customer &# 39 ; s order is made available to an outlet &# 39 ; s system ( s ) on or before entering the premises ( or approaching a drive - up window ). no customer or employee interaction is necessary . the order is complete , correctly specified and formatted , and identified with not only the customer &# 39 ; s first or other name used for identifying the prepared beverages and / or other products , but more specific identifying information that can be used for billing / payment and for analysis . although the customer can pay by cash , many users prefer the use of a brand account , or of a credit or debit card , to avoid the use of cash , which also has advantages to the brand in transaction time and labor . a card reader , for magnetic stripes and rfid chips on credit / debit / brand loyalty cards , can be installed at an outlet &# 39 ; s entrances , as well as the head of the drive - thru lane , as well as a reader ( presently at the register ) for capturing display of a code on a smartphone screen that identifies to the user &# 39 ; s brand account ( in the current manner ). the customer can thus swipe or otherwise provide a validated charge instruction immediately upon entry , speeding their purchase . and / or , with suitable safeguards , interaction between a customer &# 39 ; s device and an outlet &# 39 ; s system ( s ) can include authorization for a charge of the transaction to the desired account ( s ), including by prior preference / specification ; contingent on whether the purchase is made for business or personal consumption ; and / or with all or part of the order charged separately to the accounts of others . the arrival of a specific customer can be detected by many means , including data transmitted by their cellular phone , smartphone , tablet ; a card swipe or rfid ; facial recognition , and / or scanning license plates at drive - up . the transmission of order specification need not be made by wifi or other local broadcast connection . for example , some brands offer apps that present a 2 d code pattern on the device &# 39 ; s display , one read by another device linked to the outlet &# 39 ; s system for payment purposes ; a reader presently located at the pos terminal . a pattern or other display can encode not just the user &# 39 ; s identity ( thereby linking to an account for payment ), but the pending order &# 39 ; s specification so that the latter is communicated to the outlet &# 39 ; s system . and readers can be located at one or more locations near the point of entry ( including at the head of a drive - up lane ). an order specification can be linked as a text message via cellular or a transmission by internet access other than a given outlet &# 39 ; s wifi and routed either to a specific outlet ( based on choice , precedent , and / or proximity ) or to a group of outlets ( or their shared network ) with the user &# 39 ; s choice of outlet and thereby initiation of order fulfillment confirmed upon the user &# 39 ; s arrival at one outlet by sensing proximity or location ; by a card swipe , rfid or other “ check - in ”; or by other means . the customer can pre - send ( or schedule routinely ) an order for pickup at a requested time , which permits the order to be staged in an outlet &# 39 ; s system for release and preparation , back - timed for completion at the requested pickup time , given outlet workload / traffic . with the customer &# 39 ; s permission , gps feedback of customer location and travel progress can permit predicting arrival time and scheduling order preparation thereby . a user can , by any of these means , order and pay without interaction with an employee , dramatically reducing time , labor , and errors . the speed , ease , and accuracy of the transaction provide an “ express lane ” or “ vip ” level of service , reducing lines and increasing throughput . the result is an incentive for a smartphone , tablet , or other device user to patronize outlets of a brand with this capability , and for those patronizing it to employ the app / capability , to the benefit of all . by avoiding the need to verbally enter an order , and to queue to do so , the appeal further increases in high traffic areas and periods . with the ordered “ entered at entry ” the customer can use a restroom , find a seat , and / or catch up with calls and emails pending the arrival of their order in the pickup area . and a customer already seated in an establishment can enter an order without standing in line . order preparation may be prioritized by time / order of wifi exchange ; the time - stamp of a physical charging / validating swipe or other action on entry ; and / or taking into account the relative time required for the preparation of the items ordered or subsets thereof . in the case of wifi and other broadcast signals , methods can be employed to physically locate the device ( including but not limited to gps ) and thereby the user in establishing priority . determination of entry time / priority can also be of value in circumstances where persons are served in the order of entry , such as deli counters and waiting rooms . informal systems of queuing or the use of serially numbered tickets are now employed . a system using such personal devices to establish priority ( supplemented by tickets or other means for those without such devices ) is possible . systems can employ feedback from an outlet &# 39 ; s system ( s ) to a user &# 39 ; s device for various purposes . some will be described below in the case of receipts and other records of payment . fig4 is an illustrative example flowchart of operations in and around the premises where the order will be prepared . user 45 is determined to be in proximity 47 , for example , by detection 46 of a wifi or other radiation from the customer &# 39 ; s smartphone or other device . such detection can trigger access 46 to relevant data about the customer as well as transactions that capture 49 the details of the user &# 39 ; s order . with such order capture 49 , the order can be priced 50 and billed 51 , as well as placed in que 52 for physical fulfillment . an acknowledgement 54 can be returned to the user &# 39 ; s device to confirm that the transfer has been accomplished . fig6 illustrates examples where , as described , a customer &# 39 ; s order can be developed 61 prior to their arrival in proximity to the preparation / pickup location . the order can be transmitted 63 and held 66 pending the customer &# 39 ; s arrival as detected 67 . where appropriate , planning 69 for the order can be done , including on prediction 65 of likely arrival time , which can be based on real - time and / or time stamped 64 gps location data . detection 67 and / or prediction of arrival can trigger 68 preparation of the order . such detection can include , as described , such additional detection methods 7 , such as a card swipe , chip , and / or bar code reader located not at a point of sale terminal ( requiring waiting on a line ) but at or near an entry to and / or on the premises and / or a drive - up lane ; as well as license plate or facial recognition . fig9 illustrates a sample such acknowledgment screen 120 . capture of the order allows for comparison with current or projected inventory and , where practical , determination that a given item cannot be supplied . fig1 illustrates an automated response to such shortfall , noticing the customer 131 and , where appropriate , offering 132 a substitution for the selection ( via buttons 133 and 134 in the example ). fig1 illustrates the coordination of the customer &# 39 ; s order with customer data . here , the customer &# 39 ; s birthday has been identified and a free drink provided . fig1 illustrates reference to another database , in which credit card rewards points are available and their potential use is offered to the customer . other uses include asking the customer for clarification / completion of an order ; informing them that an item is “ sold out ” and offering alternatives ; special offers , loyalty program updates , the current music selection in the outlet ; and sending personalized messages . the customer can be noticed when their order is ready , as well as to the availability of restrooms and other facilities . another feature is translation services . a customer &# 39 ; s preferred language is established in their device . in addition to translating the customer &# 39 ; s selection as entered in the app in that language , where items are available locally , not offered in their home area , those local choices can be added at ( or prior to their arrival ) and named , pictured , and described in the app , such that the user can decide among them , and identify examples on display by name , ingredients , calorie count , etc . bar , qr or other codes can be scanned and trigger a lookup of a product . use of such an app for ordering in a foreign outlet speeds the process , reduces error , and increases customer comfort . identifying customers and linking to data regarding them , including their profile , allows personalized greetings and other individualized interaction by employees . in some circumstances , all or part of a purchase may be reimbursable and / or deductible as an expense , requiring an accounting for the purchase for expensing and / or tax reporting . in terms of payment , where an individual purchases product for others , products might be a “ treat ” by the purchaser , or be reimbursed by those others . this , of course , leads to the difficulties of determining the respective amounts owed by each to the purchaser . the present invention allows selecting , in the specification process , whether a purchase will be expensed / deducted ( which generates a record that can be input into other applications ) and / or whether a purchase made for another will be reimbursed ( in which case the amount due from or for each other person can also be calculated ). in the transaction , purchases can be linked not only to the user &# 39 ; s account ( s ) or credit / debit card , but to different accounts depending upon whether a purchase — or that portion of a purchase — is for a business purpose ( and chargeable to a business account ) versus being for personal consumption . similarly , where a user makes purchases for others for which they will be reimbursed , brand accounts , business accounts , and / or personal cards or accounts for those others ( with appropriate safeguards and permission ) can all “ direct bill ” ( with or without an approval step by those others ) those purchases made on their behalf . another aspect of the ordering process is that of receipts . a customer may want a receipt to confirm that a charge to a card or brand account is in the correct amount ; to submit for reimbursement and / or a deduction ; and / or for reimbursement of purchases made for others . presently , this is by means of a paper receipt generated by the pos terminal . an outlet can present a receipt to every customer , which is an expenditure of time and paper and an annoyance to those customers with no wish for one . conversely , an outlet &# 39 ; s servers can ask customers whether they want a receipt , which adds to the transaction time and represents another specification to the order that may or may not be fulfilled . the paper receipt itself must be handed to the customer , and it may be lost , torn , or damaged by exposure to liquid . it must be retained , filed , and later recovered for use by the customer . alternatively , the choice of “ receipt or no ” can be made part of the pre - order process , including by customer choice for the upcoming purchase , a default choice for all purchases , and / or dependent on whether other selections identify the purchase as being later accounted for and / or reimbursed . the function of a receipt can be enhanced in a paper and / or a paperless model . in the example when a purchase is being made for multiple parties , the name or other identifier for each party can be printed with the item to help in distributing the products and accounting for them . in fact , in addition to a total for all purchases , for the convenience of the customer , an extended receipt can be requested with subtotals , by name , for each reimbursement , which includes , for example , pro - rated sales tax in the calculations , as well as ( if desired ) a pro - rated contribution towards the products that will be consumed by the person making the pickup for their effort . a paper receipt need not be generated . by virtue of the communication between a user &# 39 ; s device and an outlet &# 39 ; s system , the latter can return to the former for display item prices and a total based on current prices ( which can vary from outlet to outlet ). the total can be presented to the user on their smartphone , tablet , or other device as a confirmation of the total charged ( with or without an approval step ). the electronic receipt ( including order details , prices , outlet , and time / date stamp ) can be retained in the app and / or on a website for viewing , printing , and / or transfer to another program or application . the accounting can fold in discounts and awards points based on various factors , as well as updating the customer &# 39 ; s rewards / loyalty account and transaction history . the disclosed approach allows the capture and analysis of information for the outlet and / or brand . in addition to capture of the order , the app can feed preference information , as well as survey of ordering patterns for the user and for others , whether those are customers with their own accounts or not . time stamps at several points in the process , including the first wifi , scan , email , or text exchange ; on physical entry / swipe or other detection of arrival and / or charge - authorizing transaction ; and at stages in order preparation , provide precise information on the efficiency of the outlet . with sufficient range ( and subject to privacy policies ) the system can note the occasions on which a customer with the app passes any brand outlet , even if they do not order from it . interaction with gps location allows charting proximity to outlets even if outside of wifi range , as well as prompting a user when in proximity to an outlet or where their route will bring them near an outlet — offering the opportunity to visit the outlet . such information also allows surveying the prospects for a new outlet location , including not only an established customer &# 39 ; s daily travels , but its time - wise relationship to their ordering behavior . prompting is a function related to data gathered on a customer &# 39 ; s behavior patterns , including beverage orders and time of day as related to location / activity ( for example , on work days versus not ; during commutes ) and on temperature . if a customer often purchases a beverage at a given time of day or other identifiable conditions , the customer can be reminded that their “ break time ” is approaching and prompted to ask whether they would like their “ usual ”. polling is another capability that increases sales . when a customer buys product for others , for example , in the workplace , a function ( which can be based on prior behavior ) can ask the customer in prompting ( based on time of day and / or location data ) whether they would like to “ ask ” others whether they want product . manual entry can be offered for orders for other persons ( defaulting to their own “ usual ”) including based on ordering patterns and / or location data that suggest those others are likely nearby — as well as text and email solicitation of other persons that would pop up an alert ( including but not limited to out of that other &# 39 ; s copy of the brand app ) asking “ the usual ?” on behalf of the initiating customer app . that other would then have the choice of accepting the offered product ( s ) choice , changing from and / or adding to the default offer , or responding “ no thank you ”. plainly , this is not only a convenience , but stands to increase purchases per transaction ; which , in turn , are simplified and errors ( and with them frustration ) reduced by the other functions of the app . known apps that permit a user to determine by consensual gps data comparison which other persons are in physical proximity can be used to “ extend the offer ” as well as to initiate a “ let &# 39 ; s have coffee ” suggested meeting . fig5 is a illustrative flowchart of the physical preparation phase of an order . the qued order 55 is used to produce a physical “ job ticket ” 56 , to which the preparer ( s ) can refer . this may take the form of a printed form ; labels applied to or printed on a cup , lid , or container ; and / or visual and / or audible prompting as previously described . the order is prepared 57 in the usual manner and , typically , placed 58 at a pickup station for the customer &# 39 ; s collection . notice of completion and / or projected completion of the item and / or order can be generated and used in process control and analysis , as well as to signal 59 the customer via their device that the item or order is ready for pickup . fig1 is an illustrative example 160 of such a screen . fig1 illustrates that such screens can include notices , including of promotions and rewards to encourage subsequent purchases . in the preparation of a customer &# 39 ; s order , an outlet might mark the cup ( s ) or container ( s ) with specification information for beverage type ; markings referred to in preparing the beverage and in identifying it when complete ; and / or with the ordering customer &# 39 ; s name . using the disclosed approaches , identifying the product ( s ) in outlet orders can also be simplified and made more efficient . an order is entered into the outlet &# 39 ; s system ( s ) with the first or other name of the customer to identify product ( s ). a terminal or other means can then be used to display the product specification and customer name , so that the correct cup / container can be selected and marked appropriately by an outlet employee . the specification for a product and the customer &# 39 ; s name can be printed on a label , which is applied to the appropriate cup or other container or package , and can be referred to in selecting / preparing the product . the customer name , in large print , can be used by the customer to identify / select their product ( s ) from a pickup station and / or for the preparer to hand the product to the right customer . when the same or similar customer names appear in the system , for example , when two jims have orders in process , the names can be differentiated , for example , with a last initial . when one customer is buying for several people , a label can include not only the purchasing / pickup customer &# 39 ; s name , but with the name of the other person for whom each item is ordered , so that the total purchase can be distributed correctly on delivery . ( a capability to “ batch ” product orders can allow assembling / packing / delivering products by area , for example , by work area / department , is also possible ). it is not necessary to use labels applied to or hand marking of cups and other packaging . several techniques ( such as the relatively long - range inkjet marking used for items such as cartons moving along an assembly line ) can be employed to mark directly on cups and other packaging . another approach employs the paper sleeves often supplied with the beverage / cup to insulate the customer &# 39 ; s hand from a hot beverage or to absorb condensation from a cold one . ( at present , such sleeves are generally pre - printed with the brand &# 39 ; s logo and related text , or with a paid advertisement .) sleeves can be fed through a printer linked to an outlet &# 39 ; s system to be marked with the buyer &# 39 ; s name , beverage specification , and other data . the sleeve can be referred to in the selection of cup or container , in preparation , and for pickup . and it can be printed ( including on / with a detachable portion ) with / as a receipt . sleeving can be roll or accordion fed ; trimmed and / or sealed to different lengths for different sized cups / containers ; incorporate peel - off portions ; and / or be printed on all sides . fig1 is an illustrative example of such marking using a sleeve 182 , which prominently presents the name selected by the customer 184 , and provides for additional features including the details of preparation , logos , and messages ( such as 185 ). fig1 illustrates labeling or marking of a container lid . the capability to print / reproduce on a container , sleeve , and / or other item placed in the customer &# 39 ; s hands affords opportunities to advertise and promote not only the outlet &# 39 ; s brand , but to derive revenue from advertising and promoting for others ( including coupons ). advertising and promotion messages can be particularized by customer , context , or other factor . for example , a customer with a home area zip code or history of transactions at distant outlets can be inferred as traveling beyond their normal range , which may suggest messages and offers appropriate to their needs / interests as a traveler . assignment of a purchase to a business as opposed to a personal account suggests a business trip . messages and offers more relevant to upcoming activity , time of day , climate , etc . can be selected . the identification of the customer allows links and associations with larger and other databases beyond a brand &# 39 ; s own that allow targeting advertisements and promotions . personal preference information derived from interactions with the brand and with other businesses that capture or project a customer &# 39 ; s actual or likely interests can be used to , for example , select the message delivered . targeted messaging is potentially more effective and , therefore , valuable . a customer &# 39 ; s purchases in one brand &# 39 ; s outlet can be linked to their relationship with other businesses . linkage of loyalty programs and promotions across brands such that , for example , a purchase at the outlet can redeem — or generate — loyalty rewards from other companies ( a credit card , an airline ) or access their promotions . although the approaches have been described in the context of one brand and its products and outlets , they may be employed for multiple brands in the same and in other market segments . the interface for each brand can be tailored not just to its suite of product selections and ordering “ dialect ”, outlets , and payment methods , but logos , color schemes , and other brand identity choices . a user could chose from among the several brands offered , based on their interest and experience , including by ranked order of desirability as well as relative proximity . the application can also derive cross - brand preference information that assists in analysis of brand appeal . the improvements disclosed can be integrated into the business systems of a brand and its outlets , as well as in third - party system that businesses can buy or lease . such systems can provide for revenue flow through the brand &# 39 ; s accounts , or can process and clear payments as a service , returning to the brand or outlet net revenue . in addition to visual / text - based prompts of product specification , a voice - synthesis prompt can guide the preparer . the operation can begin with a “ spoken ” prompt for the desired cup / container size / type , which the employee picks up . this cup / container could be briefly held against a fixture that applies a label or prints directly on it , or the employee receive a voice prompt that specifies the product / preparation , which the employee marks on the cup / container in the current fashion . the voice prompt saves time and does not require attention to a display . multiple , separate channels of voice prompt can lead several employees through the sequence required to prepare each product without confusion with other orders / employees / preparations taking place in a common area at the same time . selection , if not marking , of cups / containers can be made automatic . a dispenser can contain multiple wells , each accommodating a different cup / container , in one embodiment , bottoms up . in the manner of plate dispensers used in food service , each stack of cups / containers can be urged upward . an indicator , for example an led - illuminated ring around the cup / container stack can light , indicating the next size / type to be selected . on sensing the cup or container being picked up by the employee , the employee can be prompted by a display or voice prompt with the next relevant portion of the specification to its preparation . at the start of a preparation , a print head or label applicator can mark the topmost cup or container in a stack , as it is presented to the outlet employee for filling . alternatively , multiple stacks of cups or containers can be retained in the dispenser and the next size required plucked from the appropriate stack of such cups , including being presented to a shared marking means before presentation to the preparer . another candidate for prompting the correct preparation of a beverage is the cap for the cup , to which a label can be applied or on which a label can be printed . the cap , which can be automatically dispensed , provides the preparation specifications and a name or identifier for the customer , which can be readily seen by both staff and the customer at the pickup station . rfid , bar code , or other identifiers applied to a cup or container can be used . for example , cups , containers , and sleeves can be provided or labeled with markings , rfid components , or other means by which each may be identified . a product order / preparation specification / order can be linked to a cup / container by its identifier that “ follows ” it through preparation and delivery to the appropriate customer . the specification for a product preparation can be “ written ” to the identification means carried by the cup to be “ read ” at other stages in the preparation , or a pre - assigned identifier supplied on the cup / container can be associated with an order , such that the sensing of the identifier at points in the preparation and delivery process trigger a recall of the specification and other data and its presentation to an employee or automated operation ( including edited to those aspects relevant to the current operation ). at the pickup station , a cup or container can be placed on a pad or area that will then display the customer &# 39 ; s name . another improvement relates to the use of “ condiments ” such as creamers and sweeteners . at present , the preparer might add these items to the base beverage following on a further verbal specification by the purchaser . alternatively , the base beverage may be presented for transfer to the customer &# 39 ; s custody , who then selects and adds condiments at another station / location in the outlet , which station offers a selection of creamers , sweeteners , and other condiments . this is an additional operation for the customer ; can involve another wait for access to the condiment station in high traffic periods ; generates waste ; and requires frequent restocking of condiments and cleaning of the station . further , some condiment additions benefit by provision in the preparation of the base beverage , for example , filling the container less than full to allow room for creamer . ( a request for “ room for milk ” might be added in ordering by the purchaser , which adds to the specification .) alternatively , a customer may chose to select packages / containers of condiments for later addition outside the outlet , prior to consumption . this requires selecting the appropriate kind and quantity of condiments ; resulting in customers taking more than needed , increasing costs and restocking frequency . beverage leakage in transit can also spoil the paper packages in which sweeteners are supplied . regardless of who adds the condiments , the correct kind and quantity is important for customer satisfaction for reasons of taste preference , diet , and even allergies . improvements to this aspect of the process are desirable . the specification entered by the application can include the kind and quantity of condiments for each product . as much as the likelihood that a customer will tend to order products , including beverages , from a limited number of preferred selections (“ usuals ”), the choice of condiments for each such preferred product is generally very stable . therefore , the choice of condiments ( as well as other details such as room for creamer ; a preferred temperature ; and other preferences ) can be made part of the ordering process , the product specification , and the information transferred to an outlet for preparation . verbal description is not necessary . the condiment / preparation specification can be applied to the cup / container and / or a preparer prompted by display , voice prompt , or other means . where products for multiple persons are being purchased their own preferences can be accurately tracked through and referred to , whether condiments are added by employee or customer . the kind and quantity of packaged condiments can be totaled and used to dispense , whether manually or by a mechanical device , the correct kind and quantity of condiment packages ; reducing both wastage / excess and errors . in addition , the condiments can be dispensed into the cup / container in powdered or liquid form . bulk supplies of creamer product , sweeteners in powder or syrup form , and other condiments ( e . g ., cinnamon and cocoa ) can be held in a dispensing unit . when a cup or container for a product is in or under the dispenser , specified quantities of the desired condiments can be entered . although the present invention is described in the context of the sale of beverages and other products , it will be understood that the same methods may be applied to other products and situations . one such case is vending machines . an “ app ” can permit navigation to a vending machine , and status information reassure the customer before arrival that the machine is functional and the desired product available . the techniques of more efficient order specification , payment and payment alternatives , and transaction analysis can be employed . a modern “ automat ” can use the address / device recognition techniques described so that a customer indicate a desired selection , unlock the compartment , and debit their account , including by pre - ordering items , which would be reserved . in preparation of food and beverages , whether in commercial or personal / home environments , energy is consumed in changing the temperature of product and its ingredients , including improvements can be made in the use ( and reuse ) of resources / consumables / energy among and between what have been traditionally viewed as separate functions and fixtures and / or appliances . and fixtures and appliances can be packaged in forms more efficient both to transport and install . in one example , refrigerators create a “ micro - climate ” of lowered temperatures in which food can be preserved . most such units package a compressor in the housing that circulates a working fluid / gas between the insulated interior and the compressor and a radiator from which heat extracted from the interior is dumped into the immediate ambient air around the unit . this adds to the heat load in the immediate area ( often along with that from other heat - generating appliances ), which can require transfer from the interior to a building exterior by ventilation , if not air - conditioning . other micro - climates are produced using ranges , ovens , stoves , toasters , microwaves , etc . heat / energy generated and / or transferred by and for such a micro - climate can be used for additional purposes , and / or transferred outside the immediate area . typical window - mounted air conditioners are noisy , obstruct the window , prevent opening the window sash , and are difficult to mount . “ split ” air conditioners are known in which the air - handling function remains in the interior and the compressor / heat pump is packaged separately and mounted external to the space ; the two connected by plumbing with the working fluid / gas . in fig1 , the functions are split , but the two halves are packaged connected by a structural “ bridge ” of adjustable span , one that sits atop the lower edge of the window ( or other ) opening , and encloses power , working fluid , and control connections between the two portions , such that a unit with the advantages of “ split ” construction can be quickly and easily installed by a user . audible noise is reduced and the external portion of the unit can be vibration - isolated from the bridge to reduce its transfer . the illustrated embodiment includes a “ takeoff ”, which allows the connection of additional components to the compressor / heat pump , which might be another air - handler and / or a refrigerator / freezer , such that heat otherwise dumped into the local ambient is exported beyond the occupied space and the efficiencies and economies of the shared resource can be achieved . the same ( or another ) technique can be used to couple the heat transferred from a chilled “ micro - climate ” such as a refrigerator to the exterior of a space — and economies achieved by using a common compressor or heat pump for both micro - climate and indoor ambient cooling . heat generated by one process can be used as an input to another desirable process instead of being wasted ( if not generating additional energy demand by requiring further transfer outside the immediate area ). for example , a compressor can be thermally linked to a store of water ( potable and / or grey ) to prevent radiation of transferred and processed heat into the local ambient and provide warmed or hot water ( which would otherwise require the expenditure of still more energy to produce ). waste heat from a micro - climate transfer the scope of this and other inventions disclosed herein should not be understood as limited to the example embodiments and descriptions here . the inventions disclosed herein should not be understood as limited , except by the scope of the claims .