Facilities Management

The difference between a machine that earns and one that gathers dust is about 20 metres of hallway. Put it in the right spot and your staff use it daily. Put it in the wrong spot and you’ve got an expensive ornament nobody touches — and an operator who eventually pulls the machine because the numbers don’t work. Most venues get this wrong. They tuck the machine in a forgotten corner near the fire exit, or worse, they cram it into a cramped kitchenette behind a door that’s always closed. Then they’re surprised when nobody uses it. ...

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. ...