At FoodSpot, we love seeing how our microstores meet different fresh food needs. Below, we explore how three different FoodSpot operators—Daily’s Meats, Occidental College, and Kaiser Permanente—have successfully used their food vending machines to serve the specific needs of their communities.
#1: Serving Up Convenience at Daily’s Meats
Background:
In a rural area of Missouri, Daily’s Meats operates around the clock with three shifts per day. With a tight budget and only a 30-minute lunch break, many employees struggle to find convenient, hearty meal options.
Solution:
The administration took action by purchasing a FoodSpot microstore and surveying their staff to understand their dietary preferences, allergies, and favorite cuisines. The results were eye-opening and formed the foundation for their food vending offering. With help from FoodSpot, they found the right food vendor, received operational training, and learned effective merchandising strategies. They struck a balance between shelf-stable products (around 30%) and freshly prepared meals, ensuring their staff had access to both convenience and comfort foods.
Outcome:
The initiative was a hit! Employees felt valued and well-fed, and the food vending machine became a staple in their daily routine. Daily’s Meats consistently sees microstore sales of $140 per day.
#2: Reducing the Rush at Occidental College
Background:
Occidental College, a small liberal arts school with 2,000 students, faced a problem. Despite extended hours, the college’s central dining hall was constantly overwhelmed with hungry students. The college needed a way to reduce long wait times without compromising food quality.
Solution:
FoodSpot worked closely with Occidental’s campus dining team, IT department, and campus card partner to seamlessly integrate food vending machines into campus life. Placed in a central, well-lit location, the machine was easily accessible to students at any hour. As finals approached, the campus chef introduced a new menu of fresh, nutritious meals exclusively for the microstore. The team also sent out email blasts each time the vending machine was restocked, letting students know about the new options available for purchase with their campus cards.
Outcome:
The students quickly embraced the quick grab-and-go option, leading to sales as high as $1,400 per day. Encouraged by this success, Occidental is adding more microstores to their dining hall and athletics building to further reduce the rush and grow foodservice profits.
#3: Fresh Food for Kaiser’s Night Shift
Background:
The staff at Kaiser Permanente’s largest Los Angeles location repeatedly voiced their desire for fresh food options after hours. Although the hospital’s cafeteria offered great food, it closed at 6 pm, leaving night shift and weekend employees stranded with limited food options.
Solution:
Kaiser set up a food vending machine in the always-open seating area of the cafeteria. Working closely with the chefs, the café manager stocked the fridge with a range of microwaveable comfort meals, healthy breakfasts, smoothies, and snacks designed to maintain energy levels during late hours.
Outcome:
Kaiser’s staff felt appreciated and cared for, and the food vending machine consistently does $3000 in monthly sales. Peak sales between 2 pm and 8 am reflect the demand for after-hours fresh food.
Conclusion: Crafting the Perfect Menu for Your Community
At FoodSpot, we believe success comes from understanding the unique tastes and needs of your community and curating the offerings in your food vending machines accordingly. Whether your goal is to provide convenience to your employees, grow your sales, or make fresh food accessible to your staff, a fresh food vending machine can help you reach those goals. While the needs and numbers of the three examples shared above are different, they are each considered a huge success in their own way.
What is your fresh food need?
Feel free to reach out at hello@launchfoodspot.com.
