HOT FOOD VENDING


pandemic as some of our machines are now out of service due to many sites having shut down. “However, this context also offers new opportunities to help those who most need it. During these unprecedented times, convenience services have become imperative, attending and catering for the needs of all those whose jobs are vital to public health and safety. “Self-service technologies are a quick and simple way of grabbing something to eat in the workplace and kiosks offering vendible hot snacks provide key workers and frontline staff with the fuel and energy they need, helping them keep nourished and healthy. “The availability of


Martin Verspeak, COO and Damien Lee, founder and chief executive of Mr Lee’s Pure Foods


these machines serves as a way of supporting all those working relentlessly during this crisis and giving back just a little of what they are contributing to society.” Mr Lee’s Pure Foods has donated over 5,000 of its noodle cups to


frontline NHS workers already and is inviting businesses that would like to donate a pallet of noodles to their colleagues, key workers or NHS to contact them on www.mrleesnoodles.com/uk/gifting. Mr Lee’s will top it up with 30 per cent more noodle cups and deliver to your chosen location.


TECHNOLOGY Keeping key workers in hot meals is one thing, but at the other end of the scale the technology associated with vending machines is vital to allow vending operators to track usage, ensure plenty of stock of popular products and avoid those that are less in demand. Nayax UK operations director Lewis Zimbler says having this information not only means operators don’t make unnecessary trips during this time, but it also allows them to ensure machines are stocked with fresh products. “Having an alert system to notify operators of temperature changes or power shortages is important to ensure the safety of the products. Nayax’s card reader devices are a complete solution, encompassing this telemetry and management in a single device.” “The COVID-19 pandemic shows us how critical it is for unattended


retail to be available 24/7. The convenience afforded to essential staff working around the clock ensures that they’re able continue to receive necessary sustenance, at a time when it’s difficult to find open restaurants or access other food canteen options.”


CONCLUSION As key workers labour tirelessly to keep hospitals and other essential services going during the country’s most challenging period in recent times, vending is clearly doing its bit to help. With access to hot meals throughout the day these workers can get on with the job of helping to heal the sick while the rest of us shelter from the virus at home.


High street quality hot food Hot Food Vending is no longer a soggy old pasty or some old beef burger that should only be eaten as a last resort. In all aspects it has become a great source of nutrition with producers manufacturing foodstuffs with care, ingenuity, and most of all taste. Paul Howard of Nebrak has some ideas about how vending can make an easy-to-use environment, that will complement all the hard work producers have achieved? “We are all aware that staff catering, when it’s done


properly, is second to none and the product the chefs produce with a tight meal budget is amazing. But what about the “out of hours” workers who include office staff as well as factory floor workers. “This is where micromarkets come in with the design to give


an area the High Street experience to the whole workforce. “We now have micromarkets that deliver great innovation and massive menu choice, we have great vending machines that show new products and we have intelligent microwaves that heat the meal to a great standard. All we need to do is put it all together in a great environment and the job’s done.


“And let’s not forget the current situation in as much as all


workers deserve and need great offerings in a comfortable environment when they are dealing with the stress they all must be under.”


vendinginternational-online.com |


21


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32