OFFICE REFRESHMENT
Trend shifts to micro markets in offices
O
ffice refreshment has moved well beyond the traditional combination of a coffee machine and a snack
vendor in the staff room. Hybrid and flexible working have changed workplace populations, while expectations around employee experience have increased. For employers and vending operators, the challenge is to provide a high-quality refreshment offer even when the number of people in the workplace can vary considerably from one day to the next.
THIS IS DRIVING A SHIFT TOWARDS MORE FLEXIBLE UNATTENDED RETAIL Refreshment Systems reports an increasing interest in micro markets, smart fridges and connected vending solutions that provide employees with access to a much broader range of products throughout the day. Traditional confectionery, snacks and drinks remain important, but they are increasingly being complemented by sandwiches, fresh food, breakfast items, healthier choices and complete meal deals. The micro market can provide an
attractive alternative where operating a
traditional staffed canteen is no longer commercially practical. Convenience is crucial in this. Employees
have become accustomed to simple contactless payments and extensive food choices outside the workplace. They increasingly expect the same level of convenience when they are at work. Health and wellbeing are also influencing workplace refreshment. Employers want to provide greater choice, while employees increasingly expect protein products, lower- calorie options, fresh food and products that cater for different dietary requirements alongside traditional favourites.
TECHNOLOGY MAKES IT EASIER TO MANAGE THAT COMPLEXITY Using connected solutions such as VendSmart, it’s possible to monitor sales and stock information remotely. This allows the product range to evolve around what people are actually buying rather than simply assuming that every office requires the same offer. It also helps reduce waste and improve availability, particularly when fresh products are involved.
The case for a more inclusive snack offer
The inclusive workplace needs an inclusive snack offer, but it still has to taste amazing. Damien Gray, founder and chief executive of Snack’d makes the case for great tasting snacks that appeal to a greater number of people. The modern workplace is increasingly diverse, but workplace refreshment has not always kept pace. Employees have a much wider range
of dietary requirements and preferences, whether through allergies and intolerances, religious requirements, vegan diets or simply a greater focus on nutrition and ingredients.
For office refreshment operators, this
creates a challenge. Trying to provide a separate product for every dietary requirement can quickly result in a fragmented range, particularly where machine or fixture space is limited. I believe the bigger opportunity is in great
tasting mainstream products that happen to be suitable for far more people. Taste is crucial. Vegan, gluten free and
free from products have historically carried a stigma that choosing something more inclusive means compromising on taste. If workplace refreshment is going to become genuinely inclusive, we have to get beyond that. At SNACK’d, taste has always come first.
Our bars have won multiple independent taste awards, including Great Taste recognition, while the range is also certified gluten free, Vegan, Halal and Kosher. They are high in fibre and made with natural ingredients.
30 |
vendinginternational-online.com
A GROWING EXPECTATION THAT REFRESHMENT AREAS SHOULD LOOK GOOD Modern employers invest significantly in offices, collaboration areas and staff wellbeing spaces. The refreshment solution therefore needs to complement that environment rather than simply being placed into it. Machines, coffee points and micro markets increasingly form part of the overall workplace experience. For the vending industry, this creates a significant opportunity. The conversation is moving away from simply supplying machines and towards providing a complete workplace refreshment service. The future office may have fewer employees present every day, but expectations when they are there are higher. Operators who can combine quality products, attractive environments, technology, flexibility and reliable service will be well positioned to meet those expectations.
We see particularly strong take up in workplace environments. An inclusive product is not necessarily bought because somebody is vegan or gluten free. If it tastes amazing, it becomes a mainstream choice that can also be enjoyed by a much wider group of people. That is important commercially. If an
office has 500 employees but a proportion cannot find anything suitable in the vending machine or snack station, those employees effectively are not customers. Products that cross multiple dietary needs can broaden the potential customer base without requiring numerous specialist lines. There is an employee experience benefit
too. Nobody wants to find there is nothing suitable for them. The future should not be about creating
ever more specialist ranges. It should be about making the mainstream range better, products that taste amazing and just happen to work for far more people.
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 |
Page 33 |
Page 34 |
Page 35 |
Page 36
