Tord Olav Dønnum on the future of autonomous foodservice

by Richard Slawsky — Editor, Connect Media

Tord Olav Dønnum discusses how robotics, automation and artificial intelligence are reshaping foodservice operations and how autonomous kitchens can help operators improve profitability while preserving the human side of hospitality.

The True Cost of Vending: Why Zero Cost Is Not Too Good to Be True

by Dave Berman — Co-Founder & Director, VendEase

Modern vending should not be something a client has to nurse along. It should be a managed service that quietly does its job: stocked, monitored, maintained and ready when people need it.

Estonia moves toward self-service medication dispensing

The country of Estonia in northern Europe is considering legislation that would allow pharmacies to deploy self-service vending machines capable of dispensing…

Foodservice

Foodservice is the “backbone” for many convenience services operators. The operator provides meals at a client location, usually preparing most of the food onsite. Convenience services operators often supplement this service with vending machines at the location.