AVA Holds Online AGM

The AVA 2020 AGM BY Kennedy Procter.

By Kennedy Procter

On Wednesday 24th June 2020, the AVA held their Annual General Meeting via Microsoft Teams; This was the first ever AGM to be held online. With the coronavirus still in full swing in the UK, the AVA Board made the decision to host the AGM online and it was a huge success. More than 80 AVA Members attended and with the Round Table Style discussion open at the end of the meeting, everyone had their opportunity to speak and contribute on the top three topics as decided by AVA Members.

In case you couldn’t make it, here is a summary of the meeting. (that includes us! Ed.)

Gillian White, Chair of the AVA, welcomed attendees and thanked everyone for their contribution to the industry in these trying times. The admin as part of the AGM procedure was conducted including the approval of last years minutes and accounts. Roger Williams gave a brief description of the accounts stating that 2019 saw an increase in membership, the benefits of the move to Leeds were now reflected in the accounts and he also personally thanked AVA Accounts Controller Penny Rowell for her hard work. It was also agreed unanimously that Board Elections are extended by 12 months due to the business impact of COVID-19. This means that those Board positions up for election this year, including those held by Diane Hunter, Richard Gilbert, Rob Gormley and Stuart Coutts, will be extended through to June 2021.  All the other positions will be extended to June 2022.

Gillian White

Before the AGM, the AVA asked Members to take part in a survey, outlining their top three topics to discuss at the AGM. Although there were some rather humorous responses, the majority of AVA Members wanted to discuss COVID-19 and the impact on vending; the growth of cashless transactions and other possible growth areas.

Here are some of the key contributions to the AGM:

  • Prior to lockdown, many consumers were asking for re-usable cups but the industry and environmental changes have done a U-turn and reverted back to single use cups for the pandemic.
  • Many customers and clients have asked operators for extended contracts and/or payment holidays.
  • As an industry, we need to educate consumers on the safety of vending.
  • Many clients have asked for coin mechanisms to be removed and replaced with cashless payment devices.
  • Operators have been asked to make deliveries but not be on site and therefore, not filling machines.
  • It was noticed that machines on sites with caterers who offered contactless payments, did not do as well.
  • Following the AVA Census, the industry now recognises that cashless payments including mobile phone payments are increasing.
  • Some of the growth areas discussed by members were PPE sales, fresh food and non-food items.
  • Staff canteens are beginning to close with Vending Machines and Micro-Markets taking over.
  • Vending will always be in the workplace with Micro-Markets complementing vending.

The AVA would like to thank every member who attended the AGM for their patience and manners. Every attendee was polite and kept within the rules designed to make the AGM run more smoothly.

If you have any questions regarding the AGM, Minutes or advice in general, please contact me, at the AVA, here. kennedy.procter@the-ava.com

For more on the AVA on PV click here

About the author

Yvonne Reynolds-Young

Planet Vending’s MD and Publisher is Yvonne Reynolds-Young. An island of corporate common sense surrounded by oceans of creative madness, Yvonne is the person to call if your intention is to make something happen. (She controls all the diaries and all the money, FYI). She’s also our Social Media Queen, single-handedly responsible for building PVs presence on LinkedIn, FaceBook and Twitter and thereby driving record volumes of traffic onto the site.

‘Customer service is my responsibility and it’s my job to make sure we’re always ahead of deadlines’ she says. ‘My background in big business means I speak the same language as our corporate clients and understand the particular pressures they face when working in the vending arena.’

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