Challenge
Olive & Finch, a brand-forward restaurant concept in Denver, was already operating two successful locations inside the Denver International Airport
But like many food operators, they faced a familiar constraint:
They could only generate revenue during staffed hours.
Despite constant foot traffic—including early mornings, late nights, and in-between rushes—there was no way to capture untapped demand without:
• Extending labor
• Expanding their footprint
• Or compromising on food quality
Traditional vending machines weren’t an option because they couldn’t support fresh, brand-quality meals.
Solution
Olive & Finch launched three branded FoodSpot smart fridge microstores inside the baggage claim area of the airport.
Instead of opening another location or hiring more staff, they:
• Used their existing kitchen and menu
• Had their current team stock the fridges during normal operations
• Created a self-serve, 24/7 retail channel for their food
Each microstore allowed customers to:
• Unlock the fridge
• Browse fresh meals
• Grab what they want
• Get charged automatically
All while Olive & Finch maintained full control over:
• Product quality
• Pricing
• Inventory
Result
The impact was immediate.
By turning existing production into a 24/7 sales channel, Olive & Finch unlocked entirely new revenue—without adding labor or opening another storefront.
• $20,000 in sales in the first month
• Captured previously missed daypart demand
• Increased revenue per location without operational complexity
What was once limited by hours became always-on distribution.
