There is no single figure for everyone: the cost depends on your site and the option you choose. What we can explain is which factors play a part. Then you know what you are asking before you get a quote.
You will not find “from X euros” on this page, because that figure would be wrong for most visitors. Put the same machine in an office of twenty people and in a warehouse with three shifts, and you get a different format, range and restocking rhythm each time, and so a different cost.
Below are the factors that set the price. If you recognise your situation, you see straight away which side you are on. After the site check you get a concrete figure for your site. Weighing it against a canteen or caterer? Read the staff canteen alternatives too.
Four factors explain almost the whole difference between the cheapest and the most expensive set-up. They are also the first questions in the site check.
How many people are on site each day sets the format and the number of units. This weighs the most.
Office hours, 16+ hours or 24/7 with shifts. More hours means more sales, but also a higher restocking rhythm.
Buying is an up-front investment. Renting is a fee for the use. Leasing spreads the cost of the unit in instalments.
Fresh meals and high-protein meal preps weigh differently from snacks and drinks, both in purchasing and in rotation.
| Buy | Rent | Lease | |
|---|---|---|---|
| Up-front cost | Purchase of the unit | None | None |
| Recurring cost | Your own stock purchasing and upkeep | Rental fee + your own stock | Lease instalments + your own stock |
| Revenue from the food | Entirely yours | Yours | Yours |
| Your share of the work | Restocking, by you or a supplier | The same | The same |
| Interesting when | You want the unit and logistics are in place | You want to test or stay flexible | You want to spread the cost long term |
Not sure which option fits? You do not need to be. Choose “not sure yet” in the site check and we will compare the scenarios for your site.
Per option: what you pay, what you get in return and which factor weighs the most.
You pay for the unit up front, then your own stock purchasing, upkeep and whatever does not sell. Against that, the revenue from what you sell is entirely yours. Throughput decides most of it: how throughput sets the numbers is explained separately.
No purchase price: a fee for the use of the unit over the agreed term. Stock purchasing and wastage stay with you, as does the revenue. Useful to test a site before committing.
The cost of the unit is spread in instalments over the term, usually through a finance company. The rest works as with buying: your stock, your revenue. To organise restocking you are free to choose your supplier.
The fairest comparison for a smart fridge is what you do today, even if it appears on no invoice.
Staff, space, energy and waste are fixed costs. They do not fall when fewer people eat, and they only cover the kitchen’s opening hours. For a large site with one busy lunch peak, a canteen can still be the best choice.
You pay per order, at a fixed delivery time. That works for an office with predictable attendance, less so for shifts eating at other hours. And ordering remains someone’s job.
No invoice, but you still pay: with the drive, the break that overruns and the people who do not eat because it is too far. Work out for your own site how many do that on a normal day.
Want the alternatives side by side, meal vouchers included? They are set out under food for staff.
Whether a smart fridge makes sense on your site. If the answer is no, you hear that too, with the reason.
Buy, rent or lease. If you chose “not sure yet”, we put the scenarios side by side.
Based on your headcount, your hours and the range, so for this one site.
What goes in the fridge: fresh, high-protein, halal, kosher, vegan, snacks and drinks, in a mix that suits your people. To compare proposals, the questions that matter are set out separately.
Because no price is right for every site. A fridge for fifteen office staff and one for a warehouse with three shifts are the same machine, with a very different format, range and restocking rhythm. A “from” price you then have to adjust does not help you.
The number of people on site and the operating hours. Those two decide how much goes through the fridge, and so the format, the range and how often it needs restocking. After that come the option you choose (buy, rent or lease) and the type of range.
They are structured differently: renting pays for the use, leasing spreads the cost of the unit. What matters is the total over the term and what happens at the end of the contract. We put both side by side for your site.
Whether you buy, rent or lease, that sits with you, or with your supplier depending on what you agree with them. The software shows what sells, which helps you adjust the range.
Yes. The eight questions take about a minute and a half, and the call afterwards is without obligation. If a smart fridge is not a good idea for your site, we tell you.
You receive a concrete proposal after the call in which we go through your site. We call serious requests back quickly.
Eight short questions about your site, then we call you back with a figure for your situation: buy, rent or lease.
Takes about 90 seconds · no obligation · no contact details until the last step