HOT FOOD VENDING The display dilemma
Storage space for the food to go market could create a display dilemma particularly when both hot and cold food, with incompatible temperature requirements, are on offer.
The problem is, more often than not, these solutions cannot have different temperatures isolated within them. This limits the selection of products that a café or restaurant can
offer, as not all foods can be contained safely at the same temperature. A café may have to invest in further hot food storage solutions to
ensure different temperatures are available throughout front of house, taking up valuable floor space, or limiting servery equipment that only provides one or two temperature options. With this in mind,
how can shop owners provide customers with the range of products without sacrificing floor space or compromising on the selection?
One solution might be a new collection of refrigerated and heated display units by specialist in catering and servery Victor Manufacturing. The company aims to solve the display dilemma with the ability to control the temperature on each display. It is part of Victor’s Evolution Range, which was unveiled at the Host Milan Exhibition in October. Aimed at the food-to-go market the refrigerated unit has been developed with overall aesthetics in mind, with energy efficient LED lighting, integrated night blinds and flexible display areas. The heated unit utilises a fan-assisted hot air method to create an envelope of heat between each of the display shelves. The temperature of each shelf can be set independently by the operator to suit the product on display, using controls concealed in the front of the unit. With a compact footprint, the units are said to be suitable for
smaller sites.
Canteen choices
Recently funding has increased for catering in education meaning that many schools find they are able to expand the ways their canteens provide food to students.
The opportunity here for the vending industry is enormous because technological advances in hot food vending gives school caterers the confidence they need to see the value. One company that is flying the flag for healthy hot meals in schools is Mr Lee’s Pure Foods. CEO and founder of Mr Lee’s, Damien Lee said: “It’s never
been more important for education caterers to open their eyes to the products available to them.” CTO of Mr Lee’s Pure Foods Martin Verspeak explains: “The
key to winning over catering managers is variety. Vending the same old single-flavour product simply isn’t enough, and in their eyes will bore students of all ages. “We’ve found in the results of our Noodle Kiosks an even
spread of purchases across our range of six flavours, and believe we have enough variation to keep them coming back. That said,
we are still keeping on in our journey to find new ways to excite and entice consumers.” “Another vital part of our vend strategy for education is
marketing and display. With budgets being as they are, schools are not necessarily going to want to market your product for you. For us, this is where our large touch display becomes important. Catching the eye of the consumer is key, and be it by a screen or otherwise, educating them why they should choose your product and not a slice of pizza, is the trick to winning them over.”
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