Vending machine operation practices are shared, all of them are practical experience!

Writer： Zhongda vending machines Time：2022-11-09 17:37 Browse：℃

Vending machine operation practices are shared, all of them are practical experience!

Practice 1: Beverage classification

According to the relevant standards, soft drinks are classified as follows: carbonated drinks, fruit juice drinks, vegetable juice drinks, dairy drinks, vegetable protein drinks, bottled drinking water, tea drinks, solid drinks, special purpose drinks and other beverages.
Those involved in purchasing and warehousing can now learn to use them, rationalise their purchasing arrangements and carry out storage and management in zones.

Practice 2: Recommended number of items in a beverage vending machine

The number of items sold in the vending machine is not the more the better, but the more reasonable the better. The current ratio recommended by the larger operating companies is the number of aisles * 2/3, (bottles and cans remember to calculate separately). Of course, when it comes to customer requests for special products (designated for sale), then we have to be flexible.

Practice 3: commodity items with practice

The number of items of equipment that are currently classic and used in the industry is usually around 15. Depending on the occasion, this will be matched. Under normal circumstances, the market is generally equipped with the following major categories of products. Carbonated beverages, coffee, fruit juices, tea, bottled water, and dairy drinks. Special attention should be paid to matching brands to local market conditions and deployment scenarios after the broad categories have been determined.

Practice 4: Display practices

There are many ways and methods of display in the industry, but apart from the sales strategy, the following principles can be followed: 1) Concentrate on the same products, 2) Parallel display of the same packaging, 3) Frontal display of the packaging facing the customer, and 4) Do not mix bottles and cans as far as possible. (The first row of the display surface is handled on a case-by-case basis and should take into account product marketing needs.)

Practice 5: The operation process needs to pay attention to several data

1.The total amount of business: daily, monthly sales total amount (response to theoretical sales).
2.The total amount received: daily, monthly sales of the total amount received (response to the actual sales), the occurrence of data inconsistencies, should promptly find the relevant reasons.
3.Times of replenishment: the number of times each point is replenished each month.
4.Quantity of replenishment: the number of replenishments per point per month.
5.Average of single replenishment: the average quantity (bottles or cans) replenished at each point, which is convenient for optimising the replenishment plan at the point and observing the actual operation of the point.
6.Average unit price: the average retail price of goods sold on the device, a reference benchmark for pricing. This data can be compared to the consumption level of the area and the region, which facilitates the operator to better set the appropriate price.