NEWS | Industry Updates Revolutionary vending technology introduced in UK


Kepak is expanding its popular one-stop automated retail solution with an innovative first for the sector, a Hot Vend Kiosk. The machine will be


exclusive to Kepak and will dispense one of its Cook-in- Box range burgers within 80 seconds of the user making their choice. The machine will have the capacity to hold up to 52 of Kepak’s Cook-In- Box range which comprises Cheese Melt, Breakfast Muffin and Peri Peri Chicken burgers. On being the first to market with the Hot Vending solution, Brian Farrell, CEO of Kepak Foods commented, “This is a major step forward for both the automated retail sector and Kepak’s participation within it. The team has successfully developed a best-in-class solution which we’re confident our customers and retail partners will see as a compelling enhancement to their in-store proposition.” Automated retail and New business controller, Foods Division


at Kepak, Carl Hunter added: “Through the ongoing support of Automated Retail Technologies, we’ve been able to introduce this ground-breaking technology to the UK market, initially in Luton and Stanstead airports but we also have plans to target other busy sectors including mass transit, higher education and forecourts across the country.


“We know that consumers will continue to tighten the purse strings with the increased cost of living over the next few months, bringing with it an increased focus on workplace and vending solutions. This year we’ve seen a phenomenal increase in demand at +61%, highlighting the transition to low-cost grab-and-go options while eating out of home.” Hunter added: “The new Hot Vend Kiosk offers both customers and consumers an easy, fuss-free way to enjoy hot food on-the-go 24/7, with touch screen pay and go and quick dispense technology. We’re thrilled to be the first provider to bring this latest automated retail solution to the UK.”


New research reveals hospitality operators have seen price rises of up to 30%


In recent months supply chains have found themselves in a critical position, grappling with the aftermath of unprecedented times and challenges. As such, the hospitality industry, always closely linked with vending, has been hit with ever rising costs and labour shortages. BRITA Professional has carried out research among those that work in the sector to identify the biggest challenges within the supply chain and how hospitality professionals are overcoming these to reduce the impact on businesses and employees. The new research from BRITA Professional, as part of its Rely Chain campaign, revealed that as a result of rising costs, labour shortages and supply chain disruptions, there has been a knock-on effect on service elements including: · Reduced opening hours (61%) · Staff mental health impacted negatively (57%) · Less menu variety offered to customers (56%) · Poor customer service (46%) · Smaller portion sizes (37%) In the last 12 months alone, those surveyed have seen price


increases in ingredients, catering equipment, labour and fuel/energy, citing they’ve seen price rises of up to 30% across items and services. Supply chain disruptions are causing an array of business implications, including menus having to be changed at the last


minute, which cause failure to meet customer expectations (57%) and increased stress on the workforce (54%). When describing their current supply chain and procurement


process 30% of operators said it was ‘flexible’ and that their supply chain orders ‘change to match demand’ with only 16% claiming they found their processes inefficient. Over half (52%) of operators in the hospitality industry have begun buying from supermarkets and wholesalers directly, with others diversifying their supply chain (44%). They have also ensured that their equipment is reliable to reduce


stress for staff members (34%) and started using unusual ingredients which weren’t previously on menus (27%). But, with all the issues around rising costs and supply chains,


operators have been taking steps to make their supply chain relationships more reliable. This includes: · Forming closer relations with suppliers to understand the challenges they face (59%) · Working with suppliers to help avoid shortages and disruptions (59%) · Working with local suppliers (53%) · Open discussions about needs at time of onboarding (34%) · Working with suppliers that provide more reliable and longer lasting equipment (22%)


· Creating more bespoke orders (20%) vendinginternational-online.com | 5


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