If you limit your offerings to frozen food exclusively, you may encounter customer complaints about a lack of fresh food and/or healthy choices and you risk your competition focusing on this service as a deficiency.
Another ever increasing customer request for food variety is focused on ethnic offerings. Most of these requests are for Hispanic or Asian food choices which are logical as those ethnic groups become an ever increasing segment of the American work force. If you invest the time in sourcing these products, you should be able to find local restaurants that can produce these items.
However, you must be careful to ensure that these products are produced safely, transported under constant refrigeration and dated to guarantee a fresh and safe sale.
Many of the large vending companies have negotiated exclusive agreements with national or regional food providers to sell their brand recognized products. While most local companies would not generate enough volume to negotiate an arrangement of this type, I would suggest that you investigate the possibility of partnering with popular local restaurant brands.
There are advantages and disadvantages associated with any option that you take. Some operators have made the decision to selectively utilize pieces of each source and try to offer the best of all worlds. This involves determining what is best for your customers, your financial health and your potential market share growth.
OUTSOURCING BENEFITS AT A GLANCE
- Improved cash flow
- Less food waste
- Extended shelf life
- Better variety
- Reduced liability
- USDA certification
- HAACP compliance