I would love to get some feedback on what your current vending operations are like in your workplace? We currently have a traditional vending setup and I'm looking to upgrade to a "market style" operation. It's an open, cashless system that is more inviting, provides better quality and fresh foods. It is monitored so any shrinkage (theft) is not absorbed by the company. I am pursuing the idea because it offers more variety and better quality choices.
Just curious if anyone else has any experience to share with me about this, whether you use it or have considered it. Any other comments about how to propose or push for the change would be helpful to. Still trying to convince the skeptics that it could work.
Submitted by: Angela Wiesmore
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