The Micro Brew Sponsored by Cantaloupe – Edition One

The Micro Brew by Cantaloupe – Edition One. June 2024

We are delighted to bring you the first in our new quarterly series of round ups from the world of Micro Markets, and Unattended Retail.

In this edition of The Micro Brew, Cantaloupe highlights the United Kingdom’s growing micro market trend, how operators have benefitted from micro market installations and how micro markets are allowing businesses to expand beyond just food and drink.

How Micro Markets Are Changing the Way Operators Approach Vending. – Webinar

The Micro Brew


David Llewellyn CEO of the AVA discusses this here in this video snippet.

Vending vs. Installing Micro Markets:

Trying to decide whether to install a vending machine or a micro market? Cantaloupe shares the pros and cons of both, and if it is worth deploying both! Read more here.

J.W. Vending Upgrades the Customer Experience with Micro Markets

Learn directly from J.W. Vending’s Chris Worgan about how adopting Cantaloupe’s micro markets into his company’s fleet has helped J.W. Vending appeal to a broader audience. Read more here.

Your Guide to Micro Markets:

Want to learn more about micro markets? Look no further than Cantaloupe’s Guide to Micro Markets. To read more, click here.

Here’s an example of a Cantaloupe micro market setup!

The Micro Brew


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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