Your members train when everything else is closed: before work, after work and at weekends. At those hours there is often nobody behind the desk, just when they are hungry. They fall back on a bar from the machine or a shop on the way, at one of the few moments when people are consciously thinking about what they eat.
Selling shakes and bars at the desk works, but it depends on the hours when someone is there. With fob access or long opening hours, a large share of visits falls outside them. Those are often the early and late trainers, and they tend to pay the most attention to what they eat.
A chilled cabinet is open at those hours too. It also holds a full meal, for those coming straight from work or with an evening still ahead after training. What a member chooses is up to them. What matters is that there is choice and that the nutritional values are legible on the pack.
Bowls and hot dishes with chicken, beef, fish, tofu or pulses, for those who want to eat properly. More in high-protein meals.
Skyr, quark, shakes, nuts and fruit for the fifteen minutes when most people want something without sitting down.
Water, sports drinks and iced coffee. These sell in large quantities in every club anyway, and now they are in the same cabinet.
We make no claims about sports nutrition or about what anyone needs. Every pack carries the nutritional values and allergens; for advice, we refer to your coaches or a dietitian.
Considering a classic machine for shakes and bars first? Then read what to look out for when you buy a classic vending machine.
Yes, and that is when a cabinet adds the most. When nobody is behind the desk, early morning, late evening or at weekends, there is nothing to buy in most clubs. The chilled cabinet simply stays open, without staff having to stay. For 24-hour clubs that is often the reason to start.
Shakes and bars are for the fifteen minutes after training. The cabinet also holds the meal itself: bowls, salads and hot dishes for those coming straight from work or with somewhere to go after training. And at the desk you only sell while someone is there.
No. What matters is that the range is right and that the nutritional values are legible on every pack, so members can choose for themselves. Advice on exactly what someone needs is for a dietitian or your own coaches.
You decide. You choose the range and prices and keep the margin on what you sell. Restocking can be done by your own staff, a caterer or a local supplier; the software shows what sells and when, so the range follows your members.
Look at visitors per day. A club with eight hundred members of whom sixty come each day is different from one where two hundred pass through. If footfall is low, we suggest a smaller range with a longer shelf life. Fresh food that sits unsold is no use to anyone.
Eight short questions about your club, such as visitors per day, opening hours and what you sell now. Then we call you with a proposal for range and set-up.
Takes about 90 seconds · no obligation · no contact details until the last step