Vending

From restaurant grind to fresh vending finds

After years of operating a restaurant, Boston resident Jason Hrisanthacopoulos decided to leave behind the long hours and operational pressures of traditional foodservice for unattended retail.

Photo courtesy Jason Hrisanthacopoulos

May 22, 2026 by Richard Slawsky — Editor, Connect Media

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After years of operating Baltimore-area restaurant North Point Café, Jason Hrisanthacopoulos decided to leave behind the long hours and operational pressures of traditional foodservice for unattended retail. Through B'More Bites Vending LLC, he now operates a fresh-food vending business serving workplaces, schools and public spaces across the Baltimore region.

Hrisanthacopoulos said the transition was driven by a desire for greater flexibility and scalability.

"The restaurant business can be incredibly rewarding, but it's also demanding," he said in an email interview. "I was working six and seven days a week, often putting in 10-, 12- and sometimes even 16-hour days."

He also cited staffing challenges, rising food costs and the constant demands of inspections, permits and day-to-day restaurant operations as factors behind his desire to exit the sit-down restaurant business. Still, he wanted to continue being his own boss, just without the constant operational pressures.

He originally thought about operating a laundromat, but quickly realized the investment in space and machines was more than he wanted to undertake. That prompted him to consider unattended retail.

Staying in the service business

Although his name may look daunting, once one hears it pronounced, it's easy to say. The H is silent. For the rest, take the word chrysanthemum, drop the C and the mum, tack on copoulos and you're there.
Hrisanthacopoulos worked with Savannah, Georgia-based Naturals2Go, which supported the transition by providing training, technical support and mentorship as he entered the vending industry. Naturals2Go helps entrepreneurs start and operate vending and unattended retail businesses by providing machines, training, location assistance, technical support and business coaching.

While he may have left the dining room behind, Hrisanthacopoulos said his current business shares some similarities.

"I still consider myself to be in the service business," he said. "I just happen to provide that service through vending and unattended retail."

B'More Bites positions itself as more than a regular snack-and-soda vending operation. The company's machines feature fresh meals, wraps, sandwiches, salads, beverages and healthier snack options tailored for workplaces, warehouses, schools and other high-traffic locations. Hrisanthacopoulos said his restaurant background continues to shape product decisions.

"I pay attention to freshness, presentation, product rotation and what people genuinely want to eat," he said. "I think consumers today expect more than traditional vending products."

He currently has nine machines in five locations, with at least two more locations expected in the next 30 to 45 days. The most popular items are fresh grab-and-go foods, he said.

"I have nothing against traditional vending, but I've personally found the most success with refrigerated options because people are looking for more convenience, fresh choices and complete meal solutions," Hrisanthacopoulos said.

Catering to shift workers

Modern vending systems now offer cashless payments, remote inventory tracking and real-time sales monitoring, allowing operators to manage routes more efficiently while offering fresher food options. Hrisanthacopoulos said cashless payments have become especially important as fresh-food vending expands into higher-priced meal offerings.

"Many of these meals can range from around $10 to $15 depending on the item," he said. "People expect convenience today. Credit cards, tap-to-pay, mobile wallets, and app-based systems make transactions easier and remove barriers for customers."

According to Hrisanthacopoulos, blue-collar workplaces such as warehouses and manufacturing facilities have become some of the company's strongest locations for fresh-food vending. Many employees in those environments work long shifts and have limited nearby dining options, creating demand for on-site, convenient meals.

"Being able to provide fresh meals and convenient access can make a meaningful difference for employees who may otherwise have very limited options during the workday," he said.

For Hrisanthacopoulos, one of the biggest advantages of vending compared with restaurant ownership is operational flexibility. While route operations still require consistency and attention, he said unattended retail offers more control over scheduling and daily workflow.

"At this stage, I'm currently handling almost everything myself, and being able to manage so much of the business independently has been rewarding," he said. "Most importantly, I would say there's a different level of freedom that comes with it."

About Richard Slawsky

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