How a Breakroom Can Cost You Nothing Without a Catch

When a vendor tells you something is free, the correct reaction is to look for the catch. So here is the whole model written out, including the parts that are genuinely in our interest rather than yours.

Where the money comes from

Your team buys food and drinks. We make a margin on that. Out of that margin we pay for the equipment, the installation, the van, the driver, the kitchen and the restocking.

That is the entire mechanism. It is the same one that has funded vending machines for decades. The only thing that has changed is that the equipment now holds real food and takes a card.

What you actually pay

The electricity for the coolers. That is the honest answer and it is the only one. Everything else, meaning the design, the cabinetry, the coolers, the kiosk, the install, the first fill, every restock and every repair, is ours.

No setup fee, no monthly service charge, no minimum spend, no term.

Where our interests line up with yours

Almost everywhere, and that is the useful thing about this model.

We only get paid if people buy things. So we need the shelves stocked with what your team wants, we need the machine working, and we need the fresh food to be good enough that somebody buys it twice. An empty or disappointing market costs us money directly, which is a much better guarantee than a service level in a contract.

Where they do not

Two places, and you should know both.

Prices are retail, not wholesale. An item costs more than it would at a grocery store, because the margin is what pays for everything else. It is broadly convenience store pricing. If your team is comparing against a supermarket, they will notice, and that is a fair thing for them to notice.

We need volume. Below roughly twenty five people on site, a market does not generate enough sales to fund itself. This is why we say no to some buildings. It is not a sales tactic, it is the model refusing to work.

If you want it cheaper for your team

You can subsidize it, and this is where employers who want the breakroom to feel like a benefit rather than a shop tend to land.

• Take a fixed percentage off everything.
• Cover one category outright, usually coffee or drinks.
• Give each person a monthly allowance on their account.
• Discount only the night shift, which is common where days have options and nights do not.

All of it is set at the kiosk and we invoice you the difference, so you see exactly what it cost. You can start at nothing and add a subsidy later once you can see the usage.

The part that is genuinely free and genuinely worth something

Whoever currently does the snack run gets that time back. That is usually an office manager, it is usually an hour or two a week, and it never appears in a budget anywhere.

Call (435) 512-2845 or book a free walkthrough. If the numbers do not work for your site, we will say so.