Automatic Merchandiser - April 2026

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M E CHAND Convenience services for vending. micro markets and workplace beverages

GRAPHICS THAT POP

April 2026

2026 PRODUCTS OF THE YEAR WINNERS

Page 12

Convenience services for vending, micro markets and workplace beverages

SERVICE FIRST

Why service, not size, drives Five Star’s growth Running a tighter operation Page 42

Building dashboards clients will actually use Page 46

April 2026

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Retail anywhere.

Connected everywhere.

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Every operation is different Different locations Different customers Different goals That’s why retail shouldn’t be built around a single system.

It should be built around what works for you.

See how it comes together at The NAMA Show 2026 Booth #1221 Imagination Way | New Product Zone

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CONTENTS

APRIL 2026

Features 8

What 5 consultants say operators must focus on now

Sometimes, the most valuable insights don’t come from chasing the next trend. They come from stepping back and listening to experienced voices within the industry.

12

Automatic Merchandiser’s 2026 New Products of the Year

Thousands of votes later, we have what you, our readers, selected as the best new products of 2025. Congratulations to the 2026 Readers’ Choice New Products of the Year award winners and runners-up across 21 categories, including food and beverages, equipment and technology.

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The biggest gains aren’t coming from new machines. They’re coming from better systems, fewer inefficiencies and smarter operations.

Success Story 26

Running a tighter operation: The technology shift operators can’t ignore

SERVICE FIRST:

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Why service, not size, drives Five Star’s growth One of the country’s largest privately held convenience services operators keeps it simple — do the work, earn the account and grow from there.

On the cover: Five Star’s leadership team includes C. J. Recher, VP of marketing; Tom Kuharcik, COO; Stefanie Oller, SVP, sales; Erik Spofford, CTO; and Richard Kennedy, president and CEO / image by Five Star Breaktime Solutions

Follow us at

Designing workplace breakroom dashboards that prove program value to enterprise clients

Here is how operators can turn reporting into a decision-making tool clients actually use.

48

M&A reality check: What today’s market means for independent operators

Rising costs, labor challenges and consolidation pressure are accelerating the decline of independents, while strong buyers continue to pay premium prices for the right deals.

Departments

Facebook/VendingMarket

@VendingMagazine

4 Online Exclusives

linkedin.com/ company/2233840

instagram.com/ vendingmarketwatch

6 Editor’s Note April 2026 • VendingMarketWatch.com

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ONLINE EXCLUSIVES Visit vendingmarketwatch.com for more on hot topics in vending, micro markets and office coffee service

Interviews, Expert Insight & Tips

Published by Endeavor Business Media, LLC 30 Burton Hills Blvd, Ste. 185 Nashville, TN 37215 800-547-7377 Vol. 68, No. 2

Business Staff VP/Market Leader - Public Safety, Security & Vending Group Bill MacRae (732) 804-1732 | WMacRae@endeavorB2B.com Multimedia Account Manager Jennifer Stephens (404) 861-1516 | JStephens@EndeavorB2B.com List Rental InfoGroup Michael Costantino Michael.Costantino@infogroup.com (402) 836.6266

OCS Operator

Kevin Collopy Kevin.Collopy@infogroup.com | (402) 836.6265

Use compelling content to make your sales emails work

European Sales, Sales Director Julian Maddocks-Born +44 (0)1442 230033 | julian@itsluk.com

Bob Tullio

Representative ITSL Media, Sales Manager Benedict Hume, +44 (0)1442 288287 | benedict@itsluk.com

Editorial Staff

WE HAVE HEARD FROM EXPERTS LIKE ETHAN KING

Head of Content Linda Becker (262) 203-9924 | LBecker@EndeavorB2B.com

about automating sales emails by using AI. While this strategy certainly makes sense, powerful email content is a critical element of a successful campaign.

Contributing Editors Bob Tullio, Joy LePree, Nick Montano and Adrienne Klein

vendingmarketwatch.com/55352066

Podcast | Aaron Lawton’s intentional approach to breakrooms is driving his success

Security | Reduce cyber risk and drive growth: What operators can do right now

From onboarding perks to co-branded spaces, this episode explores Aaron Lawton’s perspective on how breakrooms can help HR teams attract, retain and energize employees. vendingmarketwatch.com/55364542

Operators are leaving money on the table and exposing themselves to risk. Here is how to address both with practical tech moves. vendingmarketwatch.com/55367745

Support Staff Art Director Bill Antkowiak Production Manager Jane Pothlanski Ad Services Manager Terry Gann Audience Development Manager Delicia Poole

Endeavor Business Media, LLC CEO Chris Ferrell COO Patrick Rains CDO Jacquie Niemiec COLA Tracy Kane CMO Amanda Landsaw EVP Infrastructure & Public Sector Group Kylie Hirko VP of Content Strategy, Infrastructure & Public Sector Group Michelle Kopier

Subscription Customer Service 877-382-9187; 847-559-7598 Circ.VendingMarketWatch@omeda.com PO Box 3257 • Northbrook IL 60065-3257

Article reprints reprints@endeavorb2b.com

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Technology | Operators: Your next account may come from AI search

Management | Branding, AI discovery and retention will shape operator success

Many operators have noticed a change in their website traffic. It is not your imagination. AI is reshaping search behavior and altering how local businesses appear in results. Understanding the new local search signals can help operators stay competitive. vendingmarketwatch.com/55363095

Veteran convenience services consultant Orrin Huebner shares practical strategies for operators looking to grow revenue, strengthen their brand and improve retention in the year ahead. vendingmarketwatch.com/55362783

Automatic Merchandiser • April 2026

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Automatic Merchandiser (USPS Permit 017-280, ISSN 1061-1797 print, ISSN 1948-5697 online) is published 4 times per year in February/March, April, June/July and September/October by Endeavor Business Media, LLC. 201 N Main St, 5th Floor, Fort Atkinson, WI 53538 Periodicals postage paid at Fort Atkinson, WI, and additional mailing offices. POSTMASTER: Send address changes to Automatic Merchandiser, PO Box 3257, Northbrook, IL 60065-3257. SUBSCRIPTIONS: Publisher reserves the right to reject nonqualified subscriptions. Subscription prices: U.S. $48.93 per year; Canada/Mexico $83.69 per year; All other countries $119.74 per year. All subscriptions are payable in U.S. funds. Send subscription inquiries to Automatic Merchandiser, PO Box 3257, Northbrook, IL 60065-3257. Customer service can be reached toll-free at 877-382-9187 or at circ.vendingmarketwatch@omeda.com for magazine subscription assistance or questions.

Printed in the USA. Copyright 2026 Endeavor Business Media, LLC. All rights reserved. No part of this publication may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopies, recordings, or any information storage or retrieval system without permission from the publisher. Endeavor Business Media, LLC does not assume and hereby disclaims any liability to any person or company for any loss or damage caused by errors or omissions in the material herein, regardless of whether such errors result from negligence, accident, or any other cause whatsoever. The views and opinions in the articles herein are not to be taken as official expressions of the publishers, unless so stated. The publishers do not warrant either expressly or by implication, the factual accuracy of the articles herein, nor do they so warrant any views or opinions by the authors of said articles.

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EDITOR’S NOTE

You can’t shake hands with a spreadsheet THEODORE LEVITT FAMOUSLY SAID, “PEOPLE DON’T

Linda Becker Head of Content

lbecker@endeavorb2b.com

Follow us at Facebook/VendingMarket @VendingMagazine linkedin.com/ company/2233840 instagram.com/ vendingmarketwatch

Data can tell you what happened.

It seldom tells you why with utmost certainty.

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want a quarter-inch drill. They want a quarter-inch hole.” And while Levitt was focused on marketing tangible products, the mindset applies to convenience services as well. By focusing on the customer’s needs, rather than their own capabilities or the features they think are most important, companies can better serve the customer’s needs.

Examples of this play out every day. That tired worker looking for a pick-me-up doesn’t care whether there’s a spiral coil vending machine or a smart cooler in the breakroom. They haven’t given any thought to the technology solutions that help their breakroom operator know which “right” energy drink and protein bar to stock. All they remember is whether you got it right — or not. The industry has always known this. The trick is to remember it as data analytics, AI and other technology solutions play an ever-increasing role in breakroom services.

You can’t shake hands with a spreadsheet, after all — not even one that AI draws up for you in 30 seconds flat.

The convenience services industry, for all of its technology, remains a people business. Data can tell you what happened. It seldom tells you why with utmost certainty.

But in convenience services — a service industry centered around people — the why is everything.

And so, it is fitting that the industry is set to gather for the 2026 NAMA Show later this month. The NAMA Show’s own tagline says it: “Convenience is not just a service.”

When more than 5,200 convenience services professionals packed the floor in Las Vegas last May — the highest attendance in two decades — they weren’t there to stare at dashboards.

They were there to touch and test the equipment, taste products, compare notes with other operators and have those conversations — in the sessions, lounges and even the hotel bars — that change how you think about your business.

The NAMA Show in Los Angeles will be full of things that deserve your attention. Attend the sessions, sit in on the panels, walk the show floor, taste and touch everything you can. (You can even meet your favorite Automatic Merchandiser team members in booth 449.) Use that experience to help you better understand the “why” when you’re back in your office, looking at that spreadsheet. And remember that the operators who win long-term are the ones who use data as a tool, not a compass.

The compass has always been people. ■

Editorial Advisory Board Nick Montano Contributor

Joe Hessling 365 Retail Markets

Josh Rosenberg

Forward Thinkers

Carl Moser Canteen Corporate

Evan Jarecki Gimme

Michael Miller Mondelēz International

Paresh Patel PayRange

Jeff Deitchler Prairie Fire Coffee

Automatic Merchandiser • April 2026

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OCS UPDATE

What 5 consultants say operators must focus on now

By Bob Tullio, Contributing Editor

IN RECENT EPISODES OF

Automatic Merchandiser’s Vending & OCS Nation podcast, I interviewed industry experts who work closely with operators across the country. Conversation topics ranged from sales and operations, to mergers and acquisitions, to customer service.

Each consultant offered at least one powerful takeaway for listeners. In case you missed the podcasts, which are always available for listening, here is a look at what these industry consultants had to say.

OPERATIONAL DISCIPLINE DRIVES EFFICIENCY Operators often assume that improving efficiency requires major investments in new technology or equipment. Consultant Tom Bauer said the biggest gains often come 8

from something far simpler: operational discipline. He pointed to five core areas where operators can dramatically improve performance: logistics, warehouse organization, route structure, fleet management and technician efficiency.

Bauer noted that many companies grow quickly, adding new accounts and expanding routes. But, the systems behind those operations don’t always evolve at the same pace. That can create hidden inefficiencies that quietly erode profitability. By tightening processes in those core areas, operators can reduce wasted time, improve productivity and control costs without adding major expenses.

In Bauer’s view, operational excellence isn’t about big initiatives. It’s about consistent attention to the fundamentals that keep the business running smoothly every day.

RETENTION OVER PROSPECTING Growth conversations in the convenience services industry almost always revolve around sales, new locations, new clients and new revenue streams.

Consultant Orrin Huebner said that many operators overlook the most powerful growth opportunity they already have: their existing customers.

Too often, Huebner noted, companies focus heavily on landing new accounts while paying less attention to the relationships they already have. The result is a frustrating cycle where new sales simply replace accounts that quietly disappear.

Huebner said operators should place much greater emphasis on retention and same-store sales. He pointed out that keeping an account is almost always less expensive than winning a new one. More importantly, satisfied customers often provide additional opportunities: expanding micro markets, upgrading coffee service or adding new breakroom solutions.

“The real foundation of retention isn’t contracts. It’s relationships,” he said. “Operators who maintain regular communication with clients, listen to feedback and stay engaged with customer needs are far more likely to build long-term loyalty.”

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PREPARATION AND RELENTLESS EXECUTION Many people believe sales success comes down to personality — the natural ability to persuade and connect with people. In an episode featuring consultant Tammy Stokes, she made it clear that she sees it differently.

In her work helping operators improve sales performance, Stokes emphasized preparation, focus and consistency. Her advice to sales teams is straightforward: study your products, study your customers and study your competition.

“Great salespeople understand not just what they sell, but how their solutions help clients solve real workplace challenges. They understand what HR leaders and facility managers are trying to accomplish, and

how convenience services can support those goals,” Stokes said.

Yet, knowledge alone isn’t enough: Stokes stressed the importance of relentless execution. She pointed out that companies often launch new sales strategies with enthusiasm, only to lose focus months later.

“Strong organizations maintain discipline, track progress and hold teams accountable for results,” she said. “When preparation and persistence come together, sales growth becomes far more predictable.”

CUSTOMER SERVICE IS YOUR REPUTATION Brian Wolfe, a global customer experience leader at Harman International and JBL, said the biggest competitive advantage many

companies overlook is customer service. “Historically, customer service was treated as a back-office function — something that responded to problems after they occurred. Today, the most successful organizations see it very differently,” said Wolfe.

Customer service should be a strategic priority embedded throughout the organization, he said. That begins with empowering frontline employees. When the people interacting with customers have the authority to solve problems quickly, frustrations disappear and loyalty grows.

According to Wolfe, speed also matters. In today’s environment, slow responses can quickly damage relationships. Companies must focus on resolving issues efficiently while also improving the customer experience.

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April 2026 • VendingMarketWatch.com

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Perhaps most importantly, Wolfe emphasized that organizations should shift from reactive service to proactive service, anticipating problems before they occur and listening carefully to customer feedback.

Companies that prioritize customer experience often find loyalty becomes their greatest competitive advantage, he said.

WHY ARE YOU SELLING? When operators begin thinking about selling their business, the first question they often ask is: What is my company worth? M&A advisor Mike Kelner said this is a question that should come later.

The first and most important question, according to Kelner, is much more personal: Why are you selling?

Selling the company is often one of the biggest decisions a business owner will ever make, he noted. For many operators, the proceeds from the sale will fund their retirement. That means the decision isn’t just financial: It’s deeply personal.

Kelner said owners should think carefully about what life will look like after the sale. What will they do with their time? What are their financial needs? Are they truly ready to step away from a business that has been part of their identity for decades? Only when those questions are answered clearly should the sales process begin.

“Selling a business isn’t just about completing a transaction,” Kelner said. “It’s about preparing for the next chapter of life.”

While these five consultants addressed different aspects of the business, their advice shares a common theme: Success in the convenience services industry rarely comes from a single breakthrough idea.

Instead, it comes from mastering the fundamentals. ■ About the author VendingMarketWatch. com contributing editor and industry consultant Bob Tullio is a content specialist who advises operators in the convenience services industry on how to build a successful business from the ground up and advises suppliers on how to successfully connect with operators. Tullio’s YouTube channel, b2b Perspective, is designed to “elevate your business in two minutes.” Visit www. tulliob2b.com or email bob@tulliob2b.com.

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Automatic Merchandiser announces this year’s winners and runners-up in 21 product categories.

Confetti Image: BillionsPhoto | Shutterstock.com

CONGRATULATIONS TO THE 2026 READERS’ CHOICE NEW PRODUCTS

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of the Year award winners and runners-up across 21 categories, including food and beverages, equipment and technology. Thousands of votes later, we have what you, our readers, selected as the best new products of 2025.

Automatic Merchandiser thanks everyone who submitted a nomination for our Readers’ Choice New Products of the Year awards for vending, micro markets and office coffee service, as well as those who took the time to cast their vote. These results reflect the products that stood out for performance, relevance and staying power in 2025.

Kellanova / Mars Snacking

By Linda Becker

Automatic Merchandiser • April 2026

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COOKIE/PASTRY

WINNER: Honey Roasted Peanut M&Ms In a sweet-and-salty twist on a classic vending and micro market favorite, Mars launched M&M’s Honey Roasted Peanut in September. The new flavor — a permanent addition to the brand lineup — pairs a roasted nutty flavor with a touch of honey sweetness as a twist on the classic peanut M&M’s. It joins the brand’s growing list of flavor innovations, including PB&J, Peanut Butter Minis and Peanut Butter Mega.

For convenience services operators, M&M’s Peanut is a popular candy option, and Mars bet on the new honey-roasted flavor to drive consumers’ interest with its nostalgic yet familiar flavor profile. M&M’s Honey Roasted Peanut is packaged in single size (1.63 oz.), share size (2.83 oz.) and sharing size stand-up pouches (8.6 oz.).

WINNER: Little Debbie Double Decker Chocolate Chip Creme Pie Little Debbie Double Decker Chocolate Chip Creme Pie takes a beloved classic and makes it even more crave-worthy. Featuring three soft, chewy chocolate chip cookies layered with smooth, satisfying creme, this fan-favorite delivers a bigger, more indulgent snack experience consumers recognize and trust.

Built for vending machines and micro markets, this individually wrapped treat is crafted for both performance and convenience, with calorie information clearly displayed on the front of the pack. Retailready cartons simplify stocking and merchandising. This satisfying product signals value and indulgence at a glance — driving impulse purchases and repeat sales.

RUNNER-UP (TIE): Rice Krispies Treat Bliss bar A Rice Krispies Treats bar — sweet marshmallow and snappy cereal with just a hint of buttery goodness — is a taste as familiar as childhood for many. With the new Rice Krispies Treat Bliss bars, Kellanova takes that familiar flavor into an indulgent direction, adding toppings that create a fresh experience with a satisfying crunch.

Offered in Chocolate Sea Salt Pretzel and Caramel Sea Salt Pretzel flavors, the new bars are packaged for convenient, indulgent snacking.

RUNNER-UP: Mondelēz Chips Ahoy! Baked Bites Baked into a square shape with a brownie-inspired texture, Chips Ahoy! Baked Bites, Blondie variety, are made with real chocolate chips and without fructose corn syrup. The latest Chips Ahoy! innovation pairs the chocolate chip taste that fans enjoy in a bite-sized, baked treat with a soft, chewy texture.

The Baked Bites line kicked off with the Blondie variety, but Mondelez promises additional flavors. The bites are packaged for onthe-go snacking and sharing with friends.

In addition to Baked Bites, Chips Ahoy! also debuted a new flavor in their Original lineup for chocolate and caramel lovers: Chips Ahoy! Chocolate Caramel Cookie.

Mondelēz

RUNNER-UP (TIE): NuBar Dark Chocolate Coated Nougat With Hazelnut NuBar is centered on classic dark chocolate-coated nougat with hazelnuts, developed as a rich and indulgent snack bar.

A specialty treat, the bar combines a sweet, chewy nougat base with premium hazelnuts, all enrobed in dark chocolate, creating a balance of nutty and chocolate flavors. Its blend of high quality ingredients, including hazelnut filling, dark chocolate coating and whole hazelnuts, together form a satisfying texture and taste experience.

The product also reflects the brand’s roots in sharing a beloved nostalgic snack that emphasizes quality ingredients and indulgent flavor.

Little Debbie / McKee Foods

Mars Inc. NuBar / DoubleWaves

CANDY

April 2026 • VendingMarketWatch.com

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FROZEN FOODS

E.A. Sween

Kanzen Meal (USA) Inc. / Nissin Food Products

REFRIGER ATED FOODS

DePalo Foods

RUNNER-UP: DePalo Foods’ Smoked Pulled Porky and Cheese Tear N’ Share Indulge in the ultimate comfort food experience with DePalo Foods’ Smoked Pulled Pork and Cheese Tear N’ Share.

The mouthwatering masterpiece combines tender, slow-smoked pulled pork, tangy barbecue sauce and melty cheddar cheese, all wrapped in a golden, handrolled, aged pizza dough ring. Perfectly baked, each piece pulls apart effortlessly for sharing or savoring solo. The tearand-share dippable appetizer is ideal for snacking, graband-go or as an easy, hearty meal. The ring-style stromboli delivers bold, smoky flavors in every bite.

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WINNER: Kanzen Meals Frozen Meals Seeking to meet consumer demand for nutrient-dense, single-serve meals, Nissin Foods has launched Kanzen Meal with a line of single-serve frozen meals created for health-conscious consumers.

With the increasing use of GLP-1 medications, nutrient density has become more important to consumers. The company states that it utilized “Japanese culinary techniques and tools to precisely distribute micro and macro nutrients throughout each meal while optimizing flavor.”

Each of the three varieties — Fettuccine Alfredo, Spaghetti Bolognese and Shrimp Teriyaki — contains up to 23g of protein and 10g of fiber.

Kanzen Meal (USA) Inc. is a wholly owned subsidiary of Nissin Food Products Co. Ltd.

Mars Inc.

WINNER: E.A. Sween Deli Express and Market Sandwich brands E.A. Sween introduced four new long-shelf-life sandwiches aimed at micro market operators. The Market Sandwich Chipotle Chicken Wrap features grilled white meat chicken, pepper jack cheese and roasted poblano peppers with chipotle ranch dressing in a chipotle-flour tortilla.

The Deli Express Cuban Style Sandwich combines ham, pulled pork, Swiss cheese, pickles and yellow mustard on a sub bun.

The Deli Express BBQ Pulled Pork sandwich pairs pulled pork with Sweet Baby Ray’s barbecue sauce on a sesame seed bun. The Deli Express Hot Roast Beef and Cheese sandwich features roast beef with cheese and a hint of onion.

RUNNER-UP: Milky Way® Ice Cream Bar The Milky Way Ice Cream Bar takes the beloved candy bar and reimagines it as a rich, frozen indulgence.

Smooth, creamy chocolate ice cream is swirled with decadent caramel and enveloped in a silky milk chocolate coating, delivering the signature Milky Way flavor in a refreshing new form. Each bite offers a perfect balance of creamy texture and chocolatey caramel sweetness, making it an irresistible treat for anytime indulgence.

The individually wrapped, 2 oz. bars deliver an “out of this world” frozen treat that may just make you “feel like a star.”

Automatic Merchandiser • April 2026

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Poshi

WINNER: Wonderful Chocolate Coated Pistachios Wonderful Pistachios is expanding into the confectionery category with the launch of two new products, Chocolate Sea Salt and Chocolate Toffee.

The products are crafted to balance indulgence with nutrition. California-grown roasted pistachios are coated in dark chocolate made with 50% cacao. By combining protein from pistachios with antioxidants from dark chocolate, Wonderful Pistachios seeks to satisfy sweet-but-salty and better-for-you snacking urges.

The snacks are sold in resealable 4oz bags.

Wonderful Pistachios

HE ALTHY CONVENIENCE

RUNNER-UP: Poshi Petite Dill Pickles Poshi all-natural Petite Dill Pickles are expanding what pickles can be for everyday snacking. Packed with dill flavor, firm and crisp with a crunchy bite, the petite pickles deliver everything consumers love about traditional pickles without the mess, liquid or bulky jar. Each serving is conveniently packed in Poshi’s signature liquid-free, shelfstable pouches, making it easy to store and enjoy as a grab-and-go snack, ingredient or salad topper for busy days and on-the-go moments.

PROTEIN/ME AT SNACK

Jack Link’s

RUNNER-UP: Jack Link’s DUOS Sticks Jack Link’s Duos Sticks pairs two bold, complementary meat stick flavors in one convenience package. An industry-first concept, according to the company, the Duo Sticks are offered in two flavor combinations.

The two-stick pack of Frank’s RedHot Buffalo Style and Ranch Chicken Sticks brings together the kick of Frank’s RedHot Buffalo Sauce with the cool taste of ranch for the ultimate game-day-inspired snack.

The two-stick pack of Original and Teriyaki Beef Sticks brings together the brand’s balance of smoky and savory in its Original flavor and the sweet, tangy twist of its Teriyaki flavor.

April 2026 • VendingMarketWatch.com

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Wonderful Pistachios

WINNER: Wonderful Pistachios No Shells Dill Pickle 2.25oz In a snacking pickle? Look no further! Dill Pickle Wonderful Pistachios No Shells are a delicious, tangy mix of dill, vinegar, salt and roasted pistachios.

They’re simply dill-icious.

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COFFEE BAR

WINNER: Twinings Refreshers Iced Herbal Tea Convenience services operators looking to expand their cold beverage offerings have a new option to consider: Twinings Refreshers, an instant iced herbal tea drink. The British tea brand best known for premium hot teas has stepped into the ready-to-mix cold drink space with a cold beverage for consumers who want fast, functional refreshment.

Offered in Strawberry Raspberry and Peach Mango flavors, the single-serve packets dissolve in cold water. Each serving contains dried fruit pieces, sized to sip through a straw, and honeybush herbal tea extract. The product is caffeine-free and free from artificial sweeteners.

RUNNER-UP: Organic Valley Oat Creamers Organic Valley, a farmer-owned cooperative known for its organic dairy products, has launched oat-based creamers, its first plant-based products. Organic Valley Oat Creamers are made with oats sourced directly from its U.S. organic family farms, says the manufacturer, reflecting its long-standing approach to supporting organic and sustainable farming.

The dairy-free, nut-free and lactose-free oat creamers are offered in four flavors: Cinnamon Spice, Caramel, Vanilla and Oatmeal Cookie. Each has 30 calories per serving.

Laurie Drake, vice president of marketing at Organic Valley, cited company market research that shows that its customers seek out and purchase plant-based beverages.

RUNNER-UP: Pringles Mingles Pringles Mingles are a new line of light, airy, bowtie-shaped puffed snacks from Pringles that combine two mouth-watering flavors mingled together in every bite for “melt-in-your-mouth” goodness.

Sold in bags rather than the brand’s classic cans, the crispy puffs pair complementary tastes like Cheddar & Sour Cream, Sharp White Cheddar & Ranch, Dill Pickle & Ranch, BBQ & Piza and bold Jalapeño & Queso, making them perfect for sharing or on-the-go snacking.

Each bite-sized puffed corn snack blends dual flavors to create a crave-worthy twist on traditional snacking, offering a fun, flavorful experience for fans new and old.

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Organic Valley

Kellanova / Mars Snacking

WINNER: Simply NKD Doritos and Cheetos Simply NKD, a new line of Doritos and Cheetos snacks, removes artificial flavors and dyes from the snacks while keeping the brands’ signature taste.

PepsiCo Foods U.S. developed the colorless recipes as an alternative to the original products for ingredientconscious snackers. The company will continue producing traditional Doritos and Cheetos.

Rachel Ferdinando, CEO of PepsiCo Foods U.S., said that the move is in response to consumer demand for more choices. She emphasized that Simply NKD offers an additional option that delivers the same flavor experience without visual color cues. The Simply NKD collection includes Doritos Simply NKD Nacho Cheese, Doritos Simply NKD Cool Ranch, Cheetos Simply NKD Puffs and Cheetos Simply NKD Flamin’ Hot.

Twinings USA

PepsiCo Foods U.S.

SALTED SNACKS

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CARBONATED BEVER AGES

Spindrift

Novamex

WINNER: Jarritos Mandarin Zero Jarritos has introduced Mandarin Zero, a zero-calorie version of its Mandarin flavor soda.

For convenience services operators, the move signals growing opportunities in better-for-you, zero-calorie beverages that maintain familiar flavor profiles. The rollout follows strong testmarket results earlier in 2025 and marks Jarritos’ first national zero-calorie launch.

According to Jarritos’ parent company, Novamex, more than 1,000 consumers participated in blind taste tests, with results showing no noticeable difference between the original Mandarin and Mandarin Zero.

RUNNER-UP: Spindrift Soda Spindrift Beverage Co. Inc. expanded its product offerings with Spindrift Soda, a beverage that, like the rest of the company’s product line, contains 20% not-from-concentrate fruit juice. Spindrift Soda is offered in five flavors — Concord Freeze, Ginger Ale, Orange Cream Float, Shirley Temple and Strawberry Shortcake. It does not contain added sugar, stevia or prebiotics. Each serving of Spindrift Soda has 8g of naturally occurring sugar from fruit juice. Spindrift Soda typically enters vending, micro markets and office coffee service programs through distributor networks, with sourcing typically handled via KeHE, UNFI or Dot Foods. A portion of all sales are donated to Kiss The Ground, a nonprofit focused on regenerative agriculture.

PRODUCT OF THE YEAR Thank yo voting four for us!

Readers’ Choice New Product of the Year Cookie/Pastry Category

McKeeFoodservice.com | Foodservice@mckee.com | © 2026 McKee Foods Corporation

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WINNER: Red Bull Summer Edition White Peach The 1025 Red Bull Summer Edition offers a taste of white peach with a touch of citrus peel and floral notes — perfect for a summer’s day.

As the sun shone brighter, the days grew longer and outdoor adventures called, Red Bull unveils Red Bull Summer Edition White Peach. The limitedtime offering is available for the first time both with and without sugar beginning April 28, 2025.

Typical notes of white peach are enhanced by a touch of citrus peel that adds some zest and complexity. The variant has a smooth and floral finish, with a hint of ambrette that creates an aromatic sensation.

Packaged in vibrant magenta-colored 8.4 fl oz and 12 fl oz cans, the limited-edition offering contains the same key ingredients as Red Bull Energy Drink but with a new and different flavor. It contains caffeine to help improve concentration and increase alertness.

WINNER: Sparkling Ice Starburst Fruit Punch and Starburst Watermellon Two Sparkling Ice flavors, Starburst Fruit Punch and Starburst Watermelon, debuted as the product line — which began as a collaboration between Talking Rain Beverage Co. and Mars — was extended beyond the initial limited-time offering.

Like the Starburst-inspired Sparkling Ice flavors launched in 2024, the latest flavors capture the creamy taste of the fruit chew candy from the popular Starburst Fave Reds pack in the sparkling water.

The two new flavors will be packaged with fan favorites Kiwi Strawberry and Black Cherry in a 12-pack for retail sale. The Sparkling Ice Starburst Watermelon flavor also will be available as a single 17oz bottle.

RUNNER-UP: Celsius Spritz Vibe LTO Celsius introduced a limited-edition seasonal flavor, Celsius Spritz Vibe, inspired by the energy and atmosphere of winter. The flavor is described as a blend of “winter-kissed” citrus notes in a sparkling Snowball Frost variety, available for a limited time.

Spritz Vibe joined the brand’s Celsius Vibe line, which leans into experiential flavors designed to “transport consumer tastebuds to moments and destinations around the world.” The new flavor launch was featured in the company’s Essential Vibes Tour, which included immersive activations, social media engagement and other promotional events.

Celsius develops and markets functional energy and hydration beverages aimed at the better-for-you segment.

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Talking Rain Beverage Co.

BEVER AGE COLL ABOR ATION

Karma Water

Red Bull Celsius

ENERGY & HYDR ATION DRINKS

RUNNER-UP: Karma Water Karma Energy Stick Packs Featuring Cognizin Karma Energy Stick Packs with Cognizin are the result of a collaboration between two partners in functional performance: Karma, a maker of functional beverages, and Cognizin, a globally recognized, clinically tested branded form of citicoline.

This partnership developed Karma Energy Stick Packs with Cognizin for the energy drink category.

Each serving delivers 150 mg natural caffeine from green tea, 250 mg Cognizin citicoline, and nine essential vitamins to support clean energy, sharper focus and overall well-being.

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Built for the way you operate Designed for everyday operations, not ideal conditions.

365 Dining Handheld Tablet

PicoCoffee

PicoAmbient Vision+

PicoFreezer Vision

MarketSight

See it all at NAMA! Booth #1221

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EQUIPMENT

CandyMachines.com

RUNNER-UP: CandyMachines.com Candy Shop Claw Machine The Candy Shop claw-candy pusher machine is ready to delight. Players use the scoop-style claw to grab candy and drop it onto the ramp, where it pushes treats their way. Perfect for fun-size chocolates, party pack lollipops, and a variety of sweets, this machine keeps players coming back for more.

This machine has three payment options: coin, dollar bill and/or credit card reader.

The claw-candy pusher machine measures 24” x 25” D x 91” (with header) and weighs 260 lbs.

Celsius

WINNER: HotLogic 32-Shelf SmartShelf Unattended Hot-Meal System The HotLogic SmartShelf allows operators to serve hot meals without kitchens or staffing. The 32-shelf oven offers an innovative approach to vending, micro market and foodservice automation. Built on HotLogic’s SmartShelf heating technology, the unit enables consistent, food-safe, high quality hot meals 24/7 in a variety of workplace environments. Each of the independently heated shelves uses precise thermal control to heat and hold ready-to-eat food at proper serving temperatures for extended periods, eliminating reliance on microwaves, ovens, guest restaurants or labor-intensive hot stations. Available with or without an integrated POS, and featuring advanced access control and intuitive software-assisted shelving, the HL32 empowers vending and micro market operators to unlock a profitable new hot-meal revenue stream.

WINNER: 365 Retail Markets PicoAmbient Vision+ The PicoAmbient Vision+ is a wide-bodied, AI-powered smart cabinet that allows customers to self-serve ambient-temperature products. A combination of computer vision and artificial intelligence ensures that consumers are charged for exactly what they take from the sizeable smart cabinet. Computer vision tracks the items selected and automatically charges the cashless payment method used to unlock the unit, resulting in a seamless, no-scan, grab-and-go shopping experience. PicoAmbient Vision+ provides around-the-clock access, and its secure, self-service experience allows for placement in offices, gyms and residential buildings. It can be combined with other Smart Stores such as the PicoCooler Vision or PicoFreezer Vision.

RUNNER-UP: All State Manufacturing ASMMS272-Cool Launched in May 2025, the ASMMS272-Cool provides a one-stop-shop solution. The micro market with an integrated beverage cooler maximizes small-footprint spaces and provides a comprehensive micro market solution in the form of a nano market. Both designed and manufactured in the USA, its 100% steel construction provides durability and high quality. It can be customizable to suit any space because the product is offered in a variety of colors and slat finishes. If space allows, the ASMMS272-Cool can be paired with additional micro market stands.

The cabinet arrives fully assembled, allowing the operator to install the included cooler, stock with beverages and snacks, and open the market.

All State Manufacturing

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365 Retail Markets

MICRO MARKET SOLUTIONS

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AI/ROBOTICS/UNAT TENDED RETAIL

RUNNER-UP: Cantaloupe Smart Aisle Cantaloupe’s Smart Store is a self-service retail solution that addresses common issues for vending operators like shrinkage.

The customer presents payment at the point-ofsale (POS) to unlock the unit, grab any items they wish to purchase and then completes the purchase by pressing Pay and walking away. The Smart Store features enhanced security with weighted shelf and camera technology that works with 99% accuracy.

The Smart Store improves the consumer experience with touchscreens and audio assistance. It offers a flexible setup, enabling operators to scale store size and product mix.

Smart Aisle integrates with Cantaloupe’s software platforms for efficient inventory management and reporting.

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Cantaloupe

365 Retail Markets

WINNER: 365 Retail Markets PicoFreezer Vision 365 Retail Markets has added frozen capability to its unattended retail lineup with the launch of the PicoFreezer Vision.

The unit uses AI-powered computer vision to identify products and ensure accurate transactions. Consumers unlock the freezer with a preferred payment method, take their items, and are automatically charged. Operators can manage assortment, pricing and inventory through the same platform that supports the PicoCooler Vision and PicoAmbient Vision, creating a single system for ambient, chilled and frozen categories. The PicoFreezer Vision is intended for high traffic environments, including workplaces, hospitals and residential communities, where demand for frozen meals and treats continues to grow.

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WINNER: Drop Water Drop Refill Drop Refill is a sustainable single-serve flavored water system with a high capacity design that delivers premium performance with effortless operation. Offering more than 4,700 servings across 10 flavors and functional boost options, Drop Refill supports sparkling, ambient and cold dispensing of functional beverages from a single, compact system. A large customizable touchscreen enables branded experiences that elevate any space. Designed with operators, owners and end users in mind, the unit features a fully IoTconnected backend, a fun and engaging on-screen experience, and simple bag-in-box flavor attachments that allow restocking in minutes.

RUNNER-UP: Lavazza Flavia Aroma brewer/machine Flavia has launched a new multi-beverage brewer, dubbed the Aroma Brewer, that combines café-style variety with a modern, compact design. The system offers more than 20 drink options, including brewed coffee, lattes, real-leaf teas, hot chocolate and over-ice variants. Its streamlined build is intended to suit countertop environments with limited space such as small offices, breakrooms or shared workspaces. Features include space efficiency for high density vending/service areas and multi-brew capability.

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Drop Water

WINNER: Evoca GS MasterBrew The GS MasterBrew is a next-generation super automatic coffee machine from the Gaggia Specialties series, designed to meet the demands of high traffic environments.

Combining refined aesthetics with powerful performance, it delivers a complete coffee solution, with an extensive menu of espresso- and drip-coffeebased beverages. Featuring a patented Z4000 brew group, a 24V high performance mixer system and a robust rotary pump, the GS MasterBrew ensures consistent quality, unmatched smoothness and exceptional flavor in every cup. Two whole-bean hoppers and four soluble product canisters enable a range of drink selections and recipe customization. The 12” HD touchscreen provides an intuitive, user-friendly and customizable interface.

RUNNER-UP: Bevi Countertop 1.5 Bevi, a manufacturer of Smart Water Coolers and sparkling, enhanced and flavored water for commercial spaces, released the Countertop 1.5, its newest, smaller and more powerful smart water dispenser, in May 2025.

The innovative new water cooler is designed based on customer and partner feedback. The Countertop 1.5 is the perfect addition to any office kitchen, providing commercial spaces with convenient, sustainable access to happy and healthy hydration with half the installation time compared to the previous Countertop model.

Bevi

Evoca Group

OCS & WATER - WATER AND ICE SYSTEMS

Flavia Aroma by Lavazza

OCS & WATER BREWING EQUIPMENT

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PAYMENT TECHNOLOGY

365 Retail Markets

WINNER: 365 Retail Markets PicoCoffee Built for automatic tabletop coffee machines, the PicoCoffee allows consumers to vend beverages and purchase micro market items in the same transaction. The compact, cashless payment device streamlines the coffee vending and micro market experience for consumers, encouraging impulse buys and simplifying operations.

By enabling automatic tabletop coffee and micro market vending in the same purchase, PicoCoffee provides convenience for customers while eliminating back-office administration and costs for operators.

Before PicoCoffee, beverage equipment required modifications to mount a payment device, which provided unique challenges for operators who financed equipment. Other options placed devices inconspicuously beside machines, resulting in a less intuitive consumer experience. Instead,

the PicoCoffee standalone and self-provisioning kiosk easily integrates with a MDB cable, making it plug-and-play.

Operators can deploy in minutes without obstacles to the opportunity that combined coffee and market service can yield.

PicoCoffee enables coffee operators with existing OCS services to expand strategically and economically into micro markets. Meanwhile, micro market operators can easily grow site sales with new inventory placement strategies. For example, an annexed floor relegated to coffee vending because of its size can now easily be upgraded with a small inventory of snacks to generate more income. One transaction on one device delivers unlimited potential for how micro market and office coffee operators serve their customers.

365 Retail Markets

2026

RUNNER-UP (TIE): 365 Dining Handheld The 365 Dining Handheld tablet is a mobile, space-saving solution designed to boost order throughput and enhance customer experience. Fully integrated with existing 365 dining technology, this portable cashier device allows staff to take orders anywhere in the dining space, keeping lines moving and reducing congestion — especially in tight or high traffic areas. The 365 Dining Handheld adapts to many operational scenarios, from in-seat ordering and temporary patio setups to pop-up stations and food trucks. Its lightweight design makes it easy for staff to carry and use throughout the day while maintaining the same familiar consultative ordering experience found on other 365 devices. Customers can pay using their 365 market accounts via the 365Pay app or traditional credit and debit cards.

Introducing!

DePalo Food’s Smoked Pulled Pork Tear ‘n’ Share Made wrapped in our signature aged dough recipe, smoked pulled pork, and melty cheddar cheese, one bite and you’ll be hooked! Baked together in an easy to heat-and-eat meal and complete with a cup of classic barbecue sauce for dipping.

Every cheesy, meaty pull is pure comfort food bliss.

www.depalofoods.com 704-827-0245

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WINNER: 365 Retail Markets MarketSight Camera MarketSight, an AI-powered camera made exclusively for 365 Retail Markets’ MM6 Mini kiosk, is designed to combat under-ringing theft at micro markets.

MarketSight counts scanned items and compares that number to the total items detected in a shopper’s hand. If a mismatch is detected, MarketSight alerts the user, allowing customers to correct missed items before checkout. If the mismatch is not resolved, the system flags the incident for back-end review.

Designed to reduce accidental errors and deter intentional theft, MarketSight combats shrinkage.

RUNNER-UP: ProWatch Solutions ARMS Count Guard ARMS Count Guard is ProWatch Solutions’ newest in intelligent loss prevention. Built directly into the ARMS (Automated Retail Management System) platform, Count Guard leverages advanced video analytics, AI algorithms and ProWatch’s proprietary ARMS technology to bring unprecedented accuracy and accountability to micro market transactions. ARMS Count Guard uses camera-based intelligence to identify and count items presented at the point of purchase. It then compares those items against the kiosk’s sales data to ensure that every product selected is properly rung up and paid for.

By validating transactions against the sales data, Count Guard helps eliminate missed scans, partial checkouts, and unintentional or intentional shrink. This revolutionary feature transforms video from a passive monitoring tool into an active revenue-protection engine.

365 Retail Markets

RUNNER UP (TIE): Cantaloupe Go Micro Kiosk Cantaloupe’s Go Micro is a compact, cashless kiosk designed to help operators open micro markets in locations traditionally served by vending machines or expand existing markets with additional checkout capacity.

Developed with operator input and a focus on return on investment, the kiosk enables scan-and-go functionality in smaller workplaces while supporting scalability in higher traffic environments.

The unit features a 5” touchscreen, built-in camera, barcode scanner and credit card reader. It integrates with the Cantaloupe Go platform to support seamless scan-and-go transactions. For operators already using the system, deployment requires minimal additional training or operational lift. The kiosk also integrates into the Seed Pro platform as an additional market endpoint, allowing enterprise operators to manage it within existing workflows.

In smaller employee locations, Go Micro provides a lower-cost entry point to micro markets, enabling operators to replace vending machines with a format that can drive higher average tickets through multi-item purchases. In larger markets, the device can be deployed as a secondary or additional kiosk to reduce checkout congestion and improve throughput during peak usage periods.

The pricing structure is designed to be more accessible than traditional full-feature kiosks, particularly when used as an auxiliary checkout. This supports incremental expansion without the higher costs typically associated with adding standard kiosks.

Planned updates include use of the built-in camera to capture time-stamped images when items are scanned but not purchased, supporting loss prevention workflows alongside existing CCTV systems.

Integration with the Go mobile app will allow users to log into their market accounts at the kiosk, enabling use of rewards, coupons, subsidies and gift cards without requiring in-app checkout.

SECURIT Y AND THEF T PREVENTION

ProWatch Solutions

Cantaloupe

PAYMENT TECHNOLOGY

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VENDING, MICRO MARKET, AND OCS CONNEC TIVIT Y

Optconnect

WINNER: OptConnect fuse one The OptConnect fuse one is a compact 4G LTE Cat 4 cellular router built to deliver reliable connectivity for vending, micro markets and other unattended retail environments. Launched in September 2025, fuse one helps equipment stay online when connectivity conditions change. It supports two cellular networks — plus eSIM capability — so if one carrier experiences issues, the router can automatically switch to another.

Operators also can store multiple eSIM profiles in OptConnect’s Lattigo portal for extra flexibility to adapt coverage as locations or needs change. Two Ethernet ports make it easy to connect vending machines, kiosks or other equipment.

Smoothtalker

RUNNER-UP: Smoothtalker Stealth M2M Cellular Signal Booster The Smoothtalker Stealth M2M cellular signal booster is suited for use in vending, micro market and OCS connectivity applications. The signal booster maintains secure and reliable 4G/5G data connectivity for telemetry, inventory monitoring and cashless payment systems. It boosts signal up to 30X for uninterrupted communication between machines and network operators. It works up to 40 miles from the nearest cell tower, outperforming imported boosters in both power and sensitivity (-124 dBm). A compact, industrial-grade design makes it easy to install inside or beside vending machines, with magnetic or wall-mount antennas. This solution helps vending operators avoid costly downtime, ensures real-time transaction and restock data, and provides the connectivity backbone for automated retail networks as they scale into IoT-driven ecosystems.

BUSINESS DEVELOPMENT TOOLS

ID 47405809 © Antonio Guillem | Dreamstime.com

Cantaloupe

WINNER: Cantaloupe Vine Digital Solutions Cantaloupe Inc. launched Vine Digital Studio, a full-service marketing platform designed to help convenience services operators drive awareness, generate leads and support sales through a coordinated, multi-channel strategy. The offering includes website development, social media, email marketing and lead generation programs, with an emphasis on high-impact, operator-focused execution that aligns marketing efforts with business growth. Vine Digital Studio offer a range of services, including website development, social media marketing, lead generation and email marketing.

RUNNER-UP: Tech2Success and 365 Retail Markets Collaboration OCS eCommerce Platform Tech 2 Success LLC has integrated its OCS E-Commerce platform with the 365 VMS from 365 Retail Markets, a move the companies say will streamline operations and strengthen digital sales for convenience services operators. The OCS E-Commerce platform enables operators to distribute coffee, snacks and janitorial products directly to clients. By tying that capability into the 365 VMS — used for vending operations, inventory management and data analytics — operators can now manage their unattended retail environments and online storefronts within a single system.

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COVER STORY

Five Star Breaktime Solutions grows on service, scale and a retail mindset

By Linda Becker

hattanooga-based Five Star Breaktime Solutions did not build one of the largest footprints in the Canteen franchise network by chasing novelty. It grew by doing the basics well — consistently, across thousands of locations.

That discipline shows up in how the company manages client relationships and day-to-day operations — the things that actually define success in this industry. Five Star has completed nearly 100 acquisitions, but that number alone doesn’t explain its scale.

Retain, grow and expand. Simple to say. Harder to execute — especially as an operation scales. For Five Star, it has become a defining principle.

FROM ACQUISITION TO ACCOUNT GROWTH Five Star’s expansion has been fueled in large part by acquisition, a common strategy among larger operators. What distinguishes the company is its approach to integrating and nurturing its client relationships.

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Five Star offers custom breakroom solutions, including micro markets, vending machines, office coffee, tea, water and pantry services, catering, fresh food production, coffee roasting and corporate dining foodservice.

Left to right: Erik Spofford, chief technology officer; Mike McLean, chief finance officer; Sarah McNabb, senior director, creative marketing; C. J. Recher, vice president of marketing; Kevin Clark, executive vice president, retail operations; and Richard Kennedy, president and CEO. Image courtesy of Five Star Breaktime Solutions

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O P E R AT I O N P R O F I L E

Five Star Breaktime Solutions Founded: 1993 Affiliation: Became a franchise of Canteen in 2008 Current leadership: Richard Kennedy, president and CEO; Mike McLean, chief financial officer; Tom Kuharcik, chief operating officer; Erik Spofford, chief technology officer; Kevin Clark, executive vice president, operations; Stefanie Oller, senior vice president, sales Headquarters: Chattanooga, Tenn.

Number of offices: 48 Number of employees: 2,700 Number of acquisitions: 98 Services: Micro markets, vending, office coffee service, water, pantry, foodservice and dining Routes: 685 in total 610 market/vending, 75 coffee/water/pantry OCS locations: ~10,000, including water and pantry Self-checkout and micro markets: 6,000

Five Star operates its own fresh-food commissary, producing food daily for its micro markets — a company-owned capability that its sales team says is often the deciding factor in winning new business. Images courtesy of Five Star Breaktime Solutions

Traditional vending machines: ~45,000 Foodservice or dining locations: 70 Five Star has two company-owned, fresh-food production facilities. The primary is in LaFayette, Ga., and a second is in Cincinnati. Both are FDAregistered facilities with USDA on-site.

Special offerings: refive market® rewards program, Conti Coffee®, Harvest + Main high-end fresh food INDUSTRY SERVICE: • Beyond serving the communities where Five Star team members live and work, it is important to company leadership that it serve the industry. Its non-profit foundation, Feeding the Future Inc., has donated $1.5M+ to more than 30 local food banks in 8 states since 2017.

• President and CEO Richard Kennedy serves on the Board of Directors of NAMA. • Vice President of Marketing C. J. Recher serves on national, regional and state industry boards, including NAMA Foundation Board of Trustees, SEVA Board of Directors, TAMA Board of Directors.

• Five Star has state association membership and local operator participation in all states where it operates that have an active state association.

Website: www.fivestarbreaktime.com

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Rather than treating acquired locations as static revenue sources, Five Star looks for ways to expand services within each account. A vending-only stop might become a micro market. A micro market might grow into a full refreshment program — coffee, water, pantry, fresh food and dining.

“You earn that business by your reputation and your service — by how you treat your current customers,” said C. J. Recher, vice president of marketing. “With each client, we ask: how can we continue to help them take care of their people? That’s a win for both of us.”

A RETAIL MINDSET RESHAPES THE BREAKROOM A key shift came during the pandemic. Five Star stepped back and looked at micro markets and the broader breakroom environment differently. Instead of treating them as extensions of vending, the company started running them like retail operations. That meant looking outside the industry for benchmarks.

“We started to study how other retailers went about business and really focus on the consumer experience,” Recher said.

*

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when great meetings are powered by great coffee.

Workers want better coffee, and the numbers prove it. 75% of employees want coffee provided by their employer, yet only 53% of workplaces offer it. Providing a great coffee experience isn’t just a perk. It’s an opportunity to boost morale and create a workplace employees genuinely enjoy returning to. Do you currently offer a coffee experience that employees look forward to each day?

The A300 Fresh Brew is our compact, low voltage coffee machine that’s perfect for offices with limited space. It features two hoppers for whole beans, each with its own grinder, ensuring freshly ground coffee (hot or iced) for every cup. With a 120V connection, flexible setup, and guided cleaning process for easy maintenance, it is ideal for offices, micro markets, and anywhere great coffee is served.

A300 FRESH BREW *Datassential B&I 2025

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4/7/26 10:01 11:34AM AM 4/7/26

Five Star’s sales team takes a consultative approach from the first site visit. When they hand off to a dedicated customer success manager — present in every market — the goal is simple: deliver on every promise that was made to get the business.

Image courtesy of Five Star Breaktime Solutions

The change was not theoretical.

It led to the development of a dedicated category management team, a more structured promotional strategy and increased use of data

to guide decisions on product mix, pricing and placement. It also reinforced the idea that the breakroom is competing with every other retail option available to the employee.

“We’re competing with Starbucks, Circle K — all of them,” said Stefanie Oller, senior vice president of sales.

“They’re going to get that coffee or that drink somewhere. We want that somewhere to be our breakroom.”

Oller emphasized that this mindset is part of the Five Star approach from the boardroom to each frontline team member, as a reminder that they deliver more than convenience: The Five Star team delivers consistency, availability and a product mix that reflects what consumers expect in their convenience services.

Sell More.

Run Smarter.

Operational Tools Built for Modern Pantry & OCS Teams.

Never miss a restock, service task, or opportunity to upsell Track tasks, sell products, and get signature confirmation in real time Give clients visibility with a live portal

More consistent execution across your team means more consistent revenue. www.tech2success.com/t2go

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PureWaterCooler

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ICE & WATER

Dispenser Dispenses room temperature water and ice Make up to 20 pounds of Ice a day 11 pounds of ice storage in refrigeration compartment Ice-maker stops when compartment is full Refrigerated compartment keeps ice No drain required Frost-Free operation

POU & Bottled-Water Compatible

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Founded on the principles of integrity, quality and customer focus, Five Star runs on what C. J. Recher calls a “dogged commitment to each other” — a culture where humility isn’t a talking point, it’s a hiring filter. Image courtesy of Five Star Breaktime Solutions

“The first time you burn someone — their Diet Dr. Pepper isn’t there — they’re going to quit coming,” Oller said.

DESIGNED AROUND THE CLIENT, NOT A PLAYBOOK In many companies, growth brings standardization. At Five Star, the focus remains on building the right program for each account rather than forcing them into a standard model.

Each new account starts with a detailed look at the client’s workforce, needs and goals. The point isn’t to install equipment, Oller said. It’s to design a program that fits what the client is actually trying to do

— whether that’s improving retention, supporting recruiting or building a better workplace culture.

“We create custom programs for every single client. It’s not cookiecutter,” Oller said. “Procurement may have a very different goal than what human resources has. Human resources may have a different goal

than what plant management has.”

The resulting program must balance those needs.

“We create a program that becomes part of their culture — not just a couple of vending machines and a micro market,” Oller said.

It’s an approach that mirrors what’s happening across the industry.

Five Star approaches its markets less like vending and more like retail, offering custom finishes, loyalty rewards, touchless checkout and fresh food delivered from its own culinary center.

Image courtesy of Five Star Breaktime Solutions

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Clients aren’t buying equipment or products anymore. Instead, they’re buying outcomes — employee satisfaction, retention or a reason for people to show up.

SERVICE AS THE FOUNDATION All of it — the retail strategy, the data investment, the category management — still comes back to service at Five Star. The company emphasizes dependability, consistency and follow-through as core expectations across the organization. That focus is reinforced by a culture that prioritizes humility and accountability.

“We’re going to do what we said we’re going to do,” Recher said.

To back that up, Five Star added a layer of customer support beyond

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traditional route ops, Oller explained.

These customer success managers maintain relationships, audit performance and ensure that what was promised during the sale is actually delivered. “They maintain that relationship and make sure we’re hitting on all cylinders,” Oller said.

FRESH FOOD, PANTRY AND BEYOND As client expectations have evolved, so has Five Star’s service mix. The company has expanded beyond traditional vending and micro markets to include fresh-food programs, pantry services and dining solutions.

“Our fresh food is often one of the reasons why we earn new business. It’s really good food, at a good value,” Recher said.

Five Star’s Feeding the Future foundation has donated more than $1.5 million to local charities and helped provide more than 4.5 million meals.

Image courtesy of Five Star Breaktime Solutions

With company-owned production facilities in LaFayette, Ga., and Cincinnati, Five Star can deliver fresh-food quality and consistency

4/3/26 1:57 PM

The team leading Five Star came up through some of the biggest companies in food, finance and technology.

Left to right: C. J. Recher, vice president of marketing; Tom Kuharcik, chief operating officer; Stefanie Oller, senior vice president, sales; Erik Spofford, chief technology officer; and Richard Kennedy, president and CEO. Image courtesy of Five Star Breaktime Solutions

across the Southeast — supporting both micro market and dining programs.

At the same time, pantry and subsidized programs have gained traction as employers look for ways to attract and retain workers in a competitive labor market.

“I think if anything good came out of COVID, it was that we’ve got to create a great space, and also employers need to create a space that is almost as comfortable as home.

It gives a reason for people to come back into the workplace,” Oller said.

DATA, TECHNOLOGY AND THE ROLE OF AI Technology is a key aspect of Five Star’s success. The company has built internal business intelligence tools and is working to connect data across its systems into a unified environment.

“We’re building an architecture where we can access it all and connect it,” Recher said.

That foundation is making more advanced analytics possible — including AI tools that streamline decision-making. Tasks that once took hours now can take minutes, freeing teams to focus on interpreting data instead of chasing it.

“The speed at which you can make 34

decisions improves the experience in the breakroom,” Recher said.

Even as the company leans into technology, leadership is clear that the business remains fundamentally people-driven.

“We are so people-driven and relationship-driven,” Oller said. “It’s about using the tools to make us stronger, not replacing the people.”

FEEDING THE FUTURE In 2017, C. J. Recher and a group of Five Star leaders had a straightforward idea: Tie a cause to a micro market sandwich promotion and see what happened. A 25-cent donation per sandwich generated roughly $7,000 in the first month. That was enough to turn the cause marketing experiment into something bigger.

Feeding the Future was launched as a formal nonprofit focused on childhood hunger — specifically, getting meals to kids during the hours schools don’t cover. In addition, employee contributions and company matching funds are donated to Feeding America food banks across the communities Five Star serves, so the money stays local.

The numbers have grown steadily. As Five Star expands into new markets, it adds new food bank partners to match. More than

600 Five Star employees contribute through payroll deductions, and supplier partners and industry stakeholders have joined in.

According to Recher, the non-profit raises around $200,000 a year and has surpassed $1 million in total donations since its founding.

“It’s become part of our values set,” Recher said. “People gravitate toward companies that believe in giving back and doing good.”

For an operator whose business is moving food and beverages through the workplace every day, addressing food insecurity outside of it isn’t a stretch. For Five Star, it’s become an expectation.

COMMITMENT DRIVES SUCCESS So, what has made Five Star so successful over the years? Recher says it’s their commitment to each other and the industry.

“We have a dogged commitment to each other, the mission and not being complacent,” he said.

“Everybody is focused on operational excellence, and humble enough to work together for that.”

It’s important to ask, “How can we continue to add value to both the client and the employee?” Recher added. “We have the ability to impact somebody’s day in a positive way.”

It’s a simple idea, and a durable one. As Five Star keeps growing, the focus doesn’t change: execute well, build relationships, and don’t lose sight of what got you there. ■

T S

C

C I T H

W p O I

T S w S A

Y $

1 a

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UPCOMING EVENTS

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This is where the best and brightest minds in the industry are going to come. It’s eye opening to hear their perspectives, see how they’re operating their companies, and learn from them every time I come to the Fly-In.

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NAMA has continually been building this event and we’re at the point now where we just need more people to engage, be informed, be active, and you can make a tremendous impact on your own business simply by the effort of engagement.

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Shaping the Evolving Workplace at CTW 2026 NAMA’s CTW brings operators and suppliers together to collaborate on elevating office coffee service and pantry programs. Through intentional dialogue and peer-to-peer idea exchange, attendees explore ways to strengthen client relationships and move from service provider to essential business partner.

Gain fresh perspectives on workplace culture, along with practical insights on what to sell, how to sell and how to grow operations and leadership. Join the conversation and move forward with the industry.

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CTW offers a fresh approach to industry gatherings by creating a practical forum for operators and suppliers to tackle real challenges together. The key is partnership—understanding each other’s needs and collaborating to create solutions that move the workplace forward. That’s the value of the CTW experience.

“

“

CTW this year, in my opinion, was one of the most successful ones I’ve seen in sometime.

The engagement was very high, all the operators were in one place, there was new innovation, and much more... it’s a space to come and network with one another...

UPCOMING EVENTS 3/26/26 11:21 4:14 AM PM 4/3/26

The NAMA Show 2026 | S P E C I A L A D V E R T I S I N G S E C T I O N

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TECHNOLOGY

Running a tighter operation:

The technology shift operators can’t ignore

By Linda Becker

kckate16 | Shutterstock.com

U

nattended retail growth will not be driven by equipment alone. Instead, it will succeed — or fail — on the strength of the technology and systems behind it. That was the consistent message of Lewis Zimbler, senior vice president of payments and technology at VendTech Technologies, during our recent conversation.

Zimbler has worked in the vending industry for 20 years, most notably at Nayax UK, working on payments and vending technology. Now at VendTech, he is focused on building systems to help address realworld operator needs.

While our conversation touched on many aspects of convenience services operations, Zimbler repeatedly returned to the ongoing technology shift toward unified, operator-centric backend systems. It is a key focus of his new role with VendTech Technologies.

For modern convenience services operators, technology is at the heart of all aspects of the operation, from how efficiently routes are run and how much labor is required, to how much profit remains after service costs.

Yet technology implementation remains uneven. For some independent operators, Zimbler said, the tech stack is where the biggest gaps exist.

42

THE SHIFT FROM VMS TO SOMETHING BIGGER Many operators, Zimbler said, are working with multiple systems that were never designed to operate together. A typical operator might have multiple card readers; each tied to a different backend. The result is inefficiency that affects route planning, warehouse picking, reporting and day-to-day troubleshooting. Yet, operators often ignore these technological shortcomings to focus on more immediate demands.

“The reality is, most operators are firefighting every day,” Zimbler said. “They’re servicing machines, fixing issues, restocking, trying to grow. They don’t always have the time to step back and look at where the inefficiencies are.”

The solution he described is not simply a better VMS, but an enterprise-focused operating platform.

“One system,” he said. “And of course, once you’ve got all the data in one system, as a vending operator, there’s all sorts of savings — mainly operational cost savings — that come into play which aren’t necessarily calculated on the same part of the P&L sheet.

“This is not just about adding an extra 1 cent profit to a product. You’re now saving valuable time of your staff, and you’re able to service more machines, with fewer

Automatic Merchandiser • April 2026

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people, in a shorter period of time.

And that could be anything from the actual servicing of the machines, to repairs, to maintenance, to downtime reporting, to backend reporting, to generating pick lists and actually packing those boxes for the machines,” Zimbler added.

Instead of treating vending management as a standalone function, the backend technology operates like ERP software. It connects the entire operation, from machine data to warehouse activity to reporting, he said. Yet for such a solution to be viable, it must be flexible. Operators are not going to replace existing hardware overnight, so any system that expects a “clean slate” will struggle to gain traction.

“You have to meet operators where

they are,” Zimbler said. “That means being able to take data from different devices and bring it into one system.”

From there, the benefits show up quickly: more efficient pick lists, less time spent servicing machines, improved uptime and the ability to support more locations with the same resources.

Operators often resist adding another system, Zimbler acknowledged. He predicted adoption will be a gradual process rather than a wholesale change. “You don’t walk in and replace everything. That’s not realistic,” he said.

Instead, an operator may integrate a handful of devices or deploy a limited rollout to introduce the ERP system without disrupting the larger operation. From there, the

system has to prove its value in dayto-day use. “If it makes their job easier, they’ll use it,” he said. “If it doesn’t, they won’t.”

WHERE OPERATORS ARE STILL LOSING MARGIN From a payments perspective, Zimbler says operators are leaving money on the table.

“Without going into the costs associated with cash — and I don’t even just mean counting the cash, collecting the cash, banking the cash — the issues that happen on machines because of a coin jam or because of a bill jam that end up blocking that machine are costly to operators.

[That’s] another cost that is never considered on any P&L — it’s just part of the service. But in reality, it

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4/3/26 11:20 AM

happens, and it happens daily.”

Cashless systems reduce operational costs and headaches, Zimbler said, but “what matters is what that enables.” Cashless systems open the door to more flexible pricing. They also enable mobile wallets, loyalty programs and better insights into consumer purchasing habits.

“Once you get people into the mobile space and using mobile wallets, then you start to be able to play around with might be called closed systems — loyalty programs.

Everyone, especially in America, loves a good loyalty program. Buy five, get one free,” Zimbler said.

“Once you start going to that cashless world, there are so many more opportunities to take.”

“The reality is, most operators are firefighting every day. They’re servicing machines, fixing issues, restocking, trying to grow. They don’t always have the time to step back and look at where the inefficiencies are.”

Image courtesy of VendTech Technologies

— Lewis Zimbler, senior vice president of payments and technology, VendTech Technologies

44

While cash usage persists in some workplaces, the move toward cashlessonly machines is growing. Zimbler said the overall direction is settled.

“In many environments, the consumer has already moved on,” he said, pointing to stadiums, airports and other high traffic venues.

“There will always be exceptions,” he said. “But overall, the direction is one way.”

QR payments and other emerging methods could lead to further shifts for operators, Zimbler said. He acknowledged the U.S. may lag behind other global markets in adopting QR technology for transactions, mainly due to concerns about data security and trust.

That hesitation, he suggested, is not unusual. New payment methods tend to follow a pattern of gradual acceptance, driven by familiarity and repeated use.

“Before COVID, most people didn’t use QR codes at all. Now, everyone knows what they are,” he said.

Leaning into technologies like QR codes and app-based systems is one way to potentially reduce transaction costs, he said, by bypassing traditional payment networks.

“QR is not really for — maybe until 2027. But if we start building our ecosystem with things like that in mind, when it comes to making

that jump, the technology is already out in the field, it’s in the machines, it’s on our markets,” he said.

WHAT MATTERS MOST Throughout the conversation, Zimbler returned to a central point: the front-end experience has largely standardized. From a consumer perspective, expectations are simple:

• The product must be available.

• The payment must work.

• The machine must deliver.

The differentiation, he argued, lies in how efficiently the business operates behind the scenes. Inventory management, service scheduling, reporting and effective data intelligence and management are all areas where small improvements can have a measurable impact. “That’s where operators win or lose,” he said.

The shift toward integrated systems may be particularly important for smaller operators. Limited resources make it difficult to manage multiple systems or invest in custom solutions. A unified system can reduce that complexity, allowing smaller operators to operate more competitively without significantly increasing overhead. “They need tools that work out of the box, and scale with them,” he said.

In conclusion, Zimbler had one message for operators: “Stay open to change,” he said.

Operators often rely on familiar systems, even when those systems no longer meet their needs. As technology evolves, new options can simplify operations and improve performance.

“You don’t have to change everything overnight,” he said. “But you do have to stay open to what’s coming.” ■

Automatic Merchandiser • April 2026

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2504AU

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BUSINESS MANAGEMENT

Designing workplace breakroom dashboards that prove program value to enterprise clients

By Linda Becker

MAJOR CLIENTS CAN HAVE MAJOR EXPECTATIONS,

including that their convenience services operator will provide clear, actionable reporting. These employers want to know that the breakroom services they provide support their larger goals such as health and wellness, improved employee satisfaction, fewer complaints and a better overall workplace experience.

Take Shaw Industries’ Sarah Hooper, who described the characteristics of her ideal convenience services operator at CTW in Miami. “Don’t just sell products.

Co-create solutions,” Hooper said. She emphasized the need for the operator to be a partner, not merely a vendor.

For Hooper, success extends beyond sales volumes.

Hooper’s breakroom partner delivers — collaborating on menu planning, engagement and on-site events.

Together, they pursue the common goal of increasing employee satisfaction at Shaw Industries.

In addition, they meet weekly to review proprietary dashboards that track product sales and flag service issues.

Of course, tasks like investing in and managing client dashboards are not without cost — or risk if they are poorly designed or managed. “From dashboards to decisions: Making data analytics actually work,” an article

by Alexis Gajewski in our sister publication TechEDGE, offers advice that convenience services operators can use as they build client-facing wellness dashboards.

46

BUILDING A DASHBOARD CLIENTS WILL USE Dashboards work best, Gajewski says, when the data is tied to decisions, ownership and outcomes, not just reporting. Unfortunately, many organizations focus first on collecting the “right” data, when in fact the right data can only be defined by understanding how it will be used.

Start with the decisions your client needs to make.

Define the decision first, then design analytics around it, Gajewski says. For wellness-focused breakrooms, that might include decisions like which items to promote, which to replace, which locations need improvements or service, how to respond to complaints and what “good” looks like by site or shift.

Use a decision-first framework to design the dashboard. Gajewski lays out four questions that help separate “pretty dashboards” from actionable analytics: • Who acts on the insight?

• How often is the decision made?

• What signal triggers action?

• What data is required?

Decision owner. Decide who on the client side will act, and who on the operator side will be accountable for the response.

Automatic Merchandiser • April 2026

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Decision frequency. Set regular meetings to review the data. For instance, you can schedule weekly consultations to monitor trends and client satisfaction, and implement a daily check-in mechanism to address service exceptions or urgent complaints.

Decision signal. Identify meaningful triggers for action. These could include recurring out-of-stock items, rising complaints, declining engagement with promoted items, or shifts in the mix that undermine agreedupon wellness objectives.

Right-sized data. It can be tempting to overshare data simply because you have it, Gajewski said. Resist those urges. Instead, only add the data the client needs to make decisions confidently.

Make “partner, not vendor” measurable. Your client may already be holding you to a standard for responsiveness and follow-through.

Use the dashboard to measure service reliability (uptime, timeto-repair, ticket response time) alongside wellness-oriented performance, so the client can see both the experience and the intent.

Balance access with governance.

Gajewski warned that without shared definitions and guardrails, self-service analytics can create confusion and risk. For operator dashboards, work with your client to agree upfront on key metrics — what counts as “better-for-you,” how promotions are measured, and how complaints are categorized, for instance — so the

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Treat AI as an amplifier, not a fix.

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BUSINESS MANAGEMENT

M&A reality check:

N Universe | Shutterstock

What today’s market means for independent operators

By Marc Rosset

Y

ears ago, I predicted a net loss of 15 to 25% of all independent operations over a 20-year period.

I was wrong. That number now stands at 70 to 75%, beginning around 2005.

As someone who has consulted as a mergers and acquisitions (M&A) intermediary in the convenience services industry since 1993, I have watched the viability of independents decline at an alarming pace.

Many operators I speak with today are concerned about the future of the industry. Last year alone, four of the largest independent operators in the U.S. sold their businesses.

Declining cash flow (for many), increasing government regulation, tariffs, supply-chain disruptions, rising health and insurance costs, and the growing inability to recruit or afford qualified route personnel have all reduced profitability.

In addition, today’s operator must contend with the outsourcing of the U.S. economy and the potential loss of client employees due to

48

robotics and artificial intelligence, which are eliminating jobs in many industries that have traditionally supported our business.

In a consolidating industry, only companies with strong buying power, regional/national reach and solid balance sheets will survive. Consider independent pharmacies as an example. When many of us were younger, there was an independent drugstore in every neighborhood. Today, CVS, Walgreens, Costco, Amazon and supermarket chains dominate that space. If there are only several hundred viable independents left nationwide, that is likely a generous estimate.

THE GOOD NEWS There is good news. In most consolidating industries — telecom, airlines, industrials, banking and software, to name a few — the major players ultimately acquire their competition. Our industry is no different. The larger nationals and a handful of independents, along with several major coffee roasters and distributors, are actively working on transactions every day.

Market share for these buyers translates into lower (or eliminated) commissions and the ability to raise pricing, adding meaningful profit to the bottom line. The best transactions are typically fold-ins, which are made far more attractive within a purchaser’s national footprint. In many markets, clients will soon have limited choice as to who services their accounts.

When a buyer can generate substantial synergy immediately, it creates the foundation for a true win-win transaction.

Most of my successful deals today are completed with major strategic buyers, as well as select equity firms and roaster/food distributors. Over the years, as my relationships with CFOs and senior executives at these organizations have strengthened, transactions have become simpler — and purchase prices have reached all-time highs.

For example, I listed a $5 million operator in early December and received an offer sheet at the exact price and terms originally requested.

The transaction will close in less than two months, start to finish.

Automatic Merchandiser • April 2026

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COST/TIME VS. CASH FLOW The costs associated with aggressively pursuing competitors’ accounts are often far less productive than expected. Winning an account away from an entrenched operator typically requires higher commissions, lower pricing and newer equipment.

Add to that the time and expense of moving equipment, learning customer buying habits and building trust between the account and a new route driver. The result is a longer and more uncertain payback period.

By contrast, acquiring a competitor allows for the elimination

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of redundant facilities and personnel. Cash flow from the acquired accounts becomes immediate, and debt service begins the day the transaction closes. You also eliminate a competitor while instantly increasing market share and influence.

This is the main reason acquirers are actually paying more, not less.

You would think that with very few operators left to purchase, the buyers would become more difficult. If you are being acquired by the perfect buyer, the deals are still terrific.

This does not suggest that organic growth opportunities should be ignored. On a case-by-case basis, good opportunities still exist, but they are becoming increasingly rare for most operators I speak with.

POSITIVE GROWTH OR A GRACEFUL EXIT? If the continued exit of operators proceeds at the pace I anticipate, within 5/19/25 4:27 PM the next several years, most regions will consist of a few large national corporate or franchise operators, one larger independent (maybe), and a handful smaller companies. If you do not see yourself fitting into one of those categories, it may be time to seriously consider an exit strategy. For many owners and their families, this ultimately becomes a quality-of-life decision.

That said, quality of life also means enjoying what you do. If you still love the business, there is no reason to leave it just yet. ■ About the author

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Marc Rosset is president and founder of Professional Vending Consultants Inc., Chicago.

He has brokered the transition of $955 million in gross sales within the convenience services industry since 1993.

He can be reached at 312-654-8910 or pvcinc1@aol.com.

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