SNACKS & CONFECTIONERY
Vending moves beyond the traditional snack
products people would expect to find in a convenience store. Customers still want familiar brands, but they also want fresh food, meal deals, healthier choices and more substantial products.” That shift is being supported by the growth of micro markets,
T
he vending snack offer is becoming much broader. Traditional favourites such as chocolate, crisps and canned drinks remain important, but we are seeing a clear shift from the traditional
vending mix towards a wider range of retail-style products. The NHS is a good example of this change. Hospitals need to
cater for staff, patients and visitors across long operating hours, often when other catering outlets are closed. This creates demand for convenient food and drink at any time of day, while also placing greater emphasis on healthier options alongside traditional snacks. HFSS requirements and wider health policies have influenced product choice in healthcare environments, but the bigger trend is towards greater choice rather than simply removing traditional confectionery. Steve May, director of Refreshment Systems, says: “We are seeing a real shift from traditional snacks and cans towards the kind of
smart fridges and unattended retail solutions. These allow operators to offer sandwiches, salads, breakfast products, fresh meals and complete meal deals alongside traditional snacks and drinks. There is also growing potential for out-of-hours frozen meal solutions, particularly in hospitals, manufacturing sites and other 24-hour environments. Where a staffed catering offer may close in the evening, frozen meals can give night-shift workers access to a more substantial hot meal rather than relying solely on snacks. Technology is helping Refreshment Systems manage these
broader ranges more effectively. Real-time sales and stock information can identify changing demand, improve availability and help reduce waste, particularly when fresh food is involved. For operators, the move towards retail products creates
opportunities to introduce higher-value categories and serve more eating occasions. For customers, it means greater choice and better access to food throughout the day and night. The future is not about replacing traditional snacks. It is about building a broader retail-style offer around them, with vending, smart refrigeration, frozen meal solutions and micro markets working together to provide a more complete food service.
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