Will It Be Snacktime For Much Longer?

By Ian Reynolds-Young

We might be putting two and two together and getting twenty-two, but here’s a funny thing: on the office doormat this morning there they were; two CDs worth of professional stills and video featuring Snacktime CEO Mark Stone and some of his team members; all ‘best bib and tucker’, looking as nice as ninepence and raring to go.

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They look like they mean business: L-R Steve Cunliffe, Steve Hartland; Mark Stone, Sam Turner Chrissie Brindle and Richard Davies.

We’ve been predicting it for some time, but with the new team so visibly in place, we reckon that Snacktime is about use the gravitational pull of planet AVEX 2015 to slingshot into the future, re-branded as Uvenco.

It’d make sense, wouldn’t it? After all, they sponsored the AVA Christmas bash as ‘Uvenco’ and as the company is currently taking co-ordinated strides across Europe under the banner ‘Uvenco’, it hardly seems prudent that the UK part of the jigsaw continues under a different name – and by the way, the company is booked-in as an AVEX exhibitor as ‘Uvenco’.

So, if it looks like a duck, and it waddles like a duck, and it quacks like a duck…

But, nothing has been announced just yet and so, as we invite you to ‘meet the team’, we’re not entirely sure what the team’s name will be after the AVEX dust has settled.

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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