Not only are vending machines a more cost-effective alternative to the traditional canteen, they boost productivity and staff morale too. Employers that remove or replace machines risk seeing their usually contented workforce rebel overnight. While in these straitened times cutbacks are part and parcel of the job, reducing or eliminating the provision of office refreshments is counterproductive. The average lunch break is a mere 28 minutes and without adequate provisions, many employees will struggle through the day on an empty stomach, in desperate need of something to perk them up. Others will take the full hour only to purchase what they need offsite, when had a vending machine been available they would have opted to stay and carry on working.

Research by uSwitch.com has found that just 57% of British workers get to enjoy a free cup of tea or coffee at work, while a quarter of workers (25%) have seen companies cut back on refreshments over the last year. “Over a third (35%) of workers don’t get any free refreshments at all from their employer, and it looks like more companies intend to follow suit,” says Emma Lunn in an article for Wallet Pop UK.

A quarter of workers (25%) say that the company they work for has taken steps over the last year to cut the cost of refreshments, with many workers now expected to provide their own, pay for what they use or at least contribute towards the cost. “The perk may seem small, but feelings can run high. One in ten workers (10%) report that cutbacks to refreshments have changed the atmosphere at work for the worse, while 19% say that they have made staff worry about the future and what else could be cut,” says Lunn - a view echoed by hundreds of bloggers in various articles.

Is the office the right place for a vending machine?

A 2006 article published in The Guardian, asked: “Should vending machines be banned in the workplace?” It said that in 2005 obesity among the UK workforce had cost the economy £10bn, with leading market research company Mintel revealing that the majority of people who purchased from vending machines did so in the workplace. The article highlighted the way in which vending met the needs of a changing UK workforce: “With the average worker in Britain taking less than 20 minutes for lunch, it is easy to understand why the hungry employee might choose to nip to the office vending machine and key in D9 for their king-sized confectionery of choice. These machines have become a regular feature in the workplace because the nature of how we work has changed. The notional nine to five is no longer the norm. Varied work patterns among staff and the increasing desire for on-demand catering means downing tools when the lunch-hour whistle goes have been relegated to history.”

Contributing to the article, Dr David Haslam said it was important to allow adults to make their own purchasing decisions, but stressed the importance of balance: “Workplace vending machines should not be banned, but their contents changed,” he said. Four years on, and the calls for healthier alternatives are finally being answered. Manufacturers have carried out extensive research into the age and life stage of various target groups and responded with products that appeal to a more discerning, and dare we say it, healthier palate. There are now a number of takes on old favourites low in sugar salt and fat designed to ensure brand loyalty, together with a generous serving of new products, all whetting the consumer’s appetite for more.

Start with the basics

Modern life is hectic and stressful. We work in offices that are air conditioned at best or hot and stuffy at worst. Either way our water levels are invariably depleted by our work hard, play hard lifestyles, in which the consumption of foods high in sugar and salt together with drinks laden with caffeine are a direct response to the time constraints upon us. Many of us are guilty of having a cold sugary drink or a tea or coffee when we are thirsty, but really that’s the last thing we need - a simple drink of water will do the job and much more besides.

According to the Food Standards Agency, we should drink approximately 1.2 litres (6 to 8 glasses) of fluid every day to stop us getting dehydrated.

The British Water Coolers Association (BWCA) is the trade association for the bottled water cooler industry in the United Kingdom as well as encompassing the plumbed-in water cooler activities of its members. It says: “Water coolers have become a favourite and common item of equipment in the modern workplace. They have integrated into all aspects of working life from offices to workshops and construction sites to schools and hospitals. Today employers do not only provide water coolers as a means of fulfilling their legal duty to provide drinking water in the workplace, but they recognise the benefits derived from good hydration in the productivity and wellbeing of their staff.” The British water cooling market is booming and has grown to approximately 720,000 water coolers, becoming the largest in Europe since 1989, according to a BWCA report.

Add some flavour

Consumers are always looking for new tastes and formats for soft drinks, innovation is therefore key to this market segment’s success says the British Soft Drinks Association. The main categories of soft drink products are carbonates, fruit juices, dilutables, still and juice drinks and bottled waters. Health issues and changing lifestyles have influenced shifts in UK consumption, most significantly a shift from regular variants to low calorie and no added sugar variants, it claims.

Despite a steady market share decline, the carbonated drink sector is still the largest category of soft drink, representing 42%. Colas are the most popular flavours for carbonated drinks, with fruit flavours such as lemon and orange following. However, the biggest change in the carbonated sector has been in the growth of low and zero sugar variants, as manufacturers continue to meet the demands of a more health conscious consumer, says the Association.

The 2008 Britvic Soft Drinks Report highlighted four major trends shaping the food and drink industry: health and wellbeing, indulgence, ethical values and convenience. New product innovations that address consumers on more than one of these levels performed particularly well in 2007, found the report - 70 per cent of the top ten soft drink innovations in 2007 tapped into more than one of the four key trends with 18 of the top 20 offering a perceived health benefit.

The last few years have seen the leaders in soft drink vending machine manufacturing invest heavily in the development of machines designed specifically for the soft drinks industry. The emphasis is now on full product visibility with glass-fronted machines replacing the closed front kind that graphically illustrate products, making impulse purchases much more likely.

Consumers like to be able to see what they are buying and by thinking with a retailer’s mindset - in terms of effective merchandising and ease of payment - cool vending has become an increasingly popular means of purchase for consumers on the go.

Always time for a cuppa

Research commissioned by Mars Drinks shows that 43% of employees say hot beverages specifically have a positive impact on their productivity, with 39% insisting that they also help them to concentrate. In further research, the company found that 76% of decision makers believe there is a positive impact on morale based on the choice of coffee systems.

“Quality, choice, convenience and reliability are all key decision making factors when looking to purchase workplace resources,” explains Justyna Ciepka, Global Marketing Director at Mars Drinks. “Through this type of investment, employees benefit from quality refreshments whenever they need them while at work and employers show they care about their workforce.”

Investment in workplace resources, such as coffee machines, allows companies to continue to motivate and invest in their employees in a cost-effective way.

After a successful entry into the vending arena last year, Douwe Egberts has announced the launch of a brand new vending concept called Espresso Bar, which aims to help operators to break the £1 barrier on vended coffee drinks.

As the quality of vended beverages continues to improve, consumers are increasingly recognising the value of such coffee products in relation to similar products from coffee shops. Despite this, the espresso-based drinks category remains an underdeveloped sector in the vending market, with the majority of machines in operation continuing to offer a fairly basic cup. To help vending operators challenge the high street, Douwe Egberts has introduced Espresso Bar – the industry’s first gourmet vending option fully endorsed by a major branded coffee roaster.

The company believes that its new Espresso Bar gourmet vending solution, which was launched at Vendex South, will offer much-improved margin opportunities to operators. From a basic margin generated by a vended instant coffee in a brown plastic cup, Douwe Egberts says that vendors will be able increase price per cup to the range of £1 - £1.20, generating a much improved cash margin and return per cup, up to 90%.

Olivier Kutz, Brand Manager of Douwe Egberts Coffee Systems, commented: “The hot beverages sector is still one of the biggest opportunities for operators in vending, provided the margins can be maximised to their full potential. By introducing Espresso Bar we are shaping the future of the vending industry. According the Allegra Strategies, roast and ground and espresso coffee accounts for more than 20 percent of consumer purchases in the Out Of Home market, which equates to around 240 million cups of coffee a year.

“However, at present consumers are still choosing the high street over vending when it comes to café style drinks, mainly due to a perceived lack of quality. In order to compete with coffee bars and cafés, operators need to add value to their offering and improve the quality of ingredients, use intelligent branding and introduce premium cups,” added Olivier.

To help Operators meet consumer demands, the company will support them with Espresso Bar branding in conjunction with Douwe Egberts Extra Dark roast beans. Operators can also purchase matching 9oz or 12 oz high quality branded paper cups to complement the concept, adding even more value to the end delivery.

Olivier concluded: “The response by the industry has been extremely positive so far. The Coffetek Espresso Bar branded unit showcased at Vendex South was sold before the show had even opened its doors, which shows operators see the value of a branded gourmet offering. I have no doubt that this is a key part of the future of the vending market.” Douwe Egberts Espresso Bar branding is available for any type of bean to cup machine, in conjunction with the Douwe Egberts Espresso beans’ range and matching paper cups.

There is a new ‘drink’ on the block from UK machine manufacturer Westomatic. Taking strong cues from both coffee lovers ‘down under’ and high street coffee shops closer to home Westomatic has emulated the flat white coffee experience in their flagship Sigma and Prelude models. So what exactly is a flat white? The Company says the drink is espresso-based with a folded rather than foamed, velvety smooth milk finish. Stronger than a cappuccino and certainly less milky than a latte, the Flat White is perfect for those customers who prefer a stronger coffee kick to their lattes and cappuccinos.

Mark Rhodes, Marketing Manager for Westomatic comments: “We have recently signed up no fewer than four new distributor partners in Australia and a common requirement for the Australian market has been for a flat white coffee. Our Training Manager is a fully trained coffee barista so it seemed logical to utilize our programmable drink system to produce a near-authentic flat white.”

Fairtrade

Research released in October 2006, revealed that despite growing support for Fairtrade in the UK, only 17% of workers said their companies were currently serving Fairtrade products at work. Almost two out of five workers (38%) said they thought their company SHOULD make products carrying the FAIRTRADE Mark available to staff at work.

The YouGov survey was commissioned by the Fairtrade Foundation to coincide with the launch of the organisation’s Fairtrade at Work campaign calling on workplaces to switch to offering Fairtrade products such as tea, coffee, fruit juice, sugar and biscuits to employees in the staff canteen, in meetings or through corporate catering.

Why a vending machine?

A hydrated worker is always a more productive one, which is why providing water and other soft drinks in the workplace is a must. In the hot drinks arena, vending machines that offer a cafe style drink at a fraction of the price will save the employer and employee both money and time.

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