Kepak Foods Division has partnered with the AVA to produce a guide for vending operators who are looking to boost their business by introducing a food offering.
The four-page booklet provides an easy-to-follow checklist, covering key areas such as registration and best practice, storage, transportation and temperature management.
Reference is also made to record keeping, routing, team training and the importance of HACCP food safety management. (HACCP – Hazard Analysis and Critical Control Point – is a preventive, systematic approach to food safety that identifies, evaluates and controls biological, chemical, and physical hazards, from raw material production to finished product consumption).
‘For many automated retail operators, the thought of introducing or extending their fresh food offering may seem a little daunting at first, but that needn’t be the case’, says Kepak Automated and New Business Controller, Carl Hunter. ‘Our introductory guide is intended to provide the reassurance and practical information operators need, at a time when record numbers of consumers are looking for convenient, indulgent hot food to go. There’s never been a better time to consider adding hot food to a vending offer, because hot food now accounts for 56% of the food to go market and according to Mealtrak 52, week ending 23rd Dec 2024, sales are growing 9% year-on-year.’
Copies of the Kepak guide, which also features testimonials on the benefits of introducing food in automated retail, are available free of charge from foodtogo@kepak.com or the AVA.
*There’s more about Kepak HERE on Planet Vending.
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