Our Six Services, and Which One Fits Your Building

We run six services. The reason that matters is not range for its own sake, it is that we have no reason to push one when another fits better. Here is what each one is and where it belongs.

Micro markets

Open shelving, refrigerated cases and a self-checkout kiosk. Several hundred items, the widest fresh selection, and no glass between people and the food.

Needs: about twenty five people on site through the day, and a run of wall you can give up. Best fit for plants, distribution centers, hospitals and offices of any real size.

Smart coolers

Tap to unlock, take what you want, close the door and it charges for what came out. Holds real food in the footprint of a refrigerator.

Needs: a power outlet and about the space a fridge takes. The answer for upper floors, smaller sites, driver entrances, and anywhere open shelving would not be secure.

Traditional vending

Modern machines that take card, tap and mobile wallet, report their own stock levels and refund a failed vend automatically. Refrigerated models hold fresh food.

Needs: almost nothing. The most forgiving format, which makes it right for small sites, second points in a large building, and public-facing areas.

Fresh food

Not a separate box so much as what goes in the other three. Sandwiches, wraps, salads, breakfast items, fruit, yogurt and protein boxes, made in our Logan kitchen and delivered on our own routes.

Needs: volume, because fresh food only works if it moves. This is the part of the walkthrough where we are most likely to tell you the honest number rather than the optimistic one.

Coffee and tea

Bean to cup machines, brewers and the supplies around them. This is the service most often noticed and least often thought about, and it is usually the cheapest way to make a breakroom feel like somebody cared.

Needs: counter space and water. Works at any size, and it is the one most employers choose to cover outright rather than charge for.

Office pantry

You provide the food free to your team, we buy it, deliver it and keep it stocked, and you get one invoice. The direct replacement for somebody on your payroll doing a warehouse club run.

Needs: a budget, because this is the one service that is genuinely not free. You are buying the product. We price it against what you are already spending, including the hours.

How to narrow it down yourself

Three questions get you most of the way.

1. How many people are physically in the building on an average day? Not on the payroll, in the building. Twenty five is the line between a market and everything else.
2. Can they leave at lunch? If the answer is no, because of shifts, distance or clinical cover, fresh food matters much more than selection.
3. Do you want to pay for it? If yes, pantry or a subsidy. If no, the self-funded formats do the same job with your team paying retail.

Most sites end up with more than one

A market in the main breakroom, coffee on the counter beside it, and a cooler at the far end of the building or on another floor. That combination covers most of what a working site actually needs, and it is one provider, one number to call and one team in the building.

We have been operating here since 1996, and our kitchen, warehouse and routes are all in Logan. Call (435) 512-2845 or book a free walkthrough.