Guide

A staff kitchen feels like the obvious choice. Everybody wants one. Coffee machine, fridge, microwave, some bench space. A vending machine feels… transactional. But here’s what nobody tells you. The kitchen costs more than the machine would. Every time. Not in theory. In practice. When you add up the cleaning, the restocking, the maintenance calls, the fridge that breaks on a Friday, the milk that goes off over the long weekend, the argument about whose turn it is to buy the teabags. ...

If you’ve decided your Sydney workplace, gym, or warehouse needs a vending machine, the next question usually comes quickly: should you buy one yourself, or work with an operator who handles everything? Both options are legitimate. The right answer depends on your priorities, your appetite for operational work, and whether you see vending as a revenue stream or simply an amenity for your people. This guide breaks it down honestly — including the cases where owning your own machine genuinely makes more sense. ...