Vending Focus / Wednesday / December 6, 2023 / 9:45 AM

Hot, Fresh Foods through Self-Service = Hotter Revenues

Consumers are looking for more hot foods, but affordable, high-quality options are limited, especially in vending and micro-markets. Micro-markets and vending locations have an advantage over food delivery for the convenience and cost, but many operators lack the technology, product SKUs and data to offer hot meals. Panelists will share lessons learned around technology adoption, product selection and marketing to drive top-line and reduce bottom line.


Jeremy Cauble | Director of Strategic Innovation | Canteen North America
Jeremy Cauble, Director of Strategic Innovation for Canteen North America, has been exploring innovation in unattended retail for 15 years. Through his diversified background in marketing, digital commerce/SEO, field implementation and customer experience, Jeremy has learned how to leverage new technologies to continuously improve the shopping experience for customers in unattended retail.  Quick and easy checkout, interactive shopping tools, channels for consumer engagement and feedback, and operational technologies to ensure the right product in the right place at the right time—all of these and more combined to simplify the overall shopping process and elevate customer satisfaction.
Yang Yu | Founder & CEO | KitchenMate
Yang Yu has been creating products since he was 15 years old with a passion for problems that affect the quality of life for everyday people. Before founding KitchenMate, he was the CPO at Opencare, where he designed products to connect patients with the best healthcare professionals. He is a University of Toronto alum where he studied computer science.

Elliot Maras | Editor | Kiosk Marketplace & Vending Times
Elliot Maras brings a background covering the retail, foodservice and payments industries, having served as the editor of Automatic Merchandiser Magazine for 20 years and as the founding editor of He is a graduate of the National Automatic Merchandising Association/Michigan State University Executive Development Program, a former board member of the International Foodservice Editors Council, and a winner of the Journalism Award of the Office Refreshment Development Foundation.
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