Start with daily use
For snack and drink service, we typically start with 50 or more staff on site each day. A location with a large total headcount but low daily attendance may have less demand than a smaller, consistently occupied workplace. Public traffic and shifts also matter.
Check the space
Identify an indoor area with appropriate power, room for users and enough clearance to service the machine. Measure doorways, elevator dimensions and the delivery route. The final equipment determines the exact space and electrical requirements.
Plan operator access
Restocking needs workable parking, loading and secure access. Tell the operator about restricted hours, site induction, escorts, stairs and any safety equipment requirements.
Confirm what “free” covers
No-cost placement generally means the operator owns the machine and earns from sales. Agree on electricity, product pricing, maintenance, service contacts, removal and any contract terms before installation.
Prepare your inquiry
Include a phone number, facility address, daily staff and visitor counts, operating hours and the preferred service. Coffee inquiries should state whether a waterline is available.
Talk to our team about your facility
General guidance is a starting point. Equipment, eligibility and terms are confirmed in your proposal.
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