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From the accounts he gained, Shapiro realized that many existing vending banks weren’t giving customers what they wanted. The equipment was often old or damaged. The customers didn’t always want the products that were in the machines and there were often empty spirals.
Shapiro saw an opportunity to set himself apart by giving the customer a better quality vending service. He installed new machines and kept them stocked. He encouraged customers to call if a spiral was sold out. And
he focused on unusual products.
FOODSERVICE BACKGROUND OFFERS A BENEFIT
“My foodservice ties opened the door to products not available to the vending channel,” said Shapiro. A few years ago, he found single-serve hummus with pita chips in small bags. It was not available in vending yet. He put it in white collar accounts and watched it sell.
He was vending individually wrapped pickles and tuna kits before other vending operators, giving him a reputation for having unique products.
Shapiro continues to attend food shows for the high-end restaurant he manages, and it opens his eyes to innovative products he can bring to his vending machines.
While Shapiro and Kritz use vending supply houses, they are currently buying two-thirds of their top products from foodservice supply houses.
