New technology company puts spin on fresh food vending

Pantry machines help non-commercial operators offer more than the traditional chips and soda.

SAN FRANCISCO, Calif.—Food vending machines are nothing new, but in most cases the stuff that’s available in them consists of chips, candy bars, and the occasional pre-packaged, indestructible burrito. But what if there were a way to ensure that there were healthier options available with fresh ingredients? That’s what Pantry‘s smart refrigerators were built for.

Backed by hardware incubator and seed investor Lemnos Labs, Pantry provides a refrigerator that organizations like universities, hospitals, and gyms can stock with fresh foods to be purchased at any time.

The fridge has a modified Android tablet with credit card reader attached to it, enabling customers to instantly swipe and pay for any items taken out of the fridge. They don’t even have to enter in what they took — using RFID technology, Pantry’s fridge detects what was taken out and automatically charges the card that was swiped.

In places like hospitals, which are open 24 hours but only have a cafeteria open for about a third of that time, Pantry offers up a fresh alternative to pre-packaged and less healthy foods currently available in most vending machines.

Since it knows when different food items were placed into the fridge, it can ensure the freshness of the goods sold. It also tracks inventory to let people know when items need to be restocked or replaced.

More From FoodService Director

Sponsored Content
chili flakes and peppers spicy hot

From Catallia.

When planning your menus, take note: college and university students think spicy is hot.

Fifty-seven percent of consumers age 18-34 find spicy flavors, “extremely appealing,” according to Technomic. And almost 50% of college students surveyed said they would like their schools to offer more ethnic foods and beverages, states a recent Technomic College & University Consumer Trend Report. Translation: they like their food kicked up a notch!

More Options than Ever

“Students of today are all about flavor,” says Steve Mangan, director of dining for...

Industry News & Opinion

Sodexo is partnering with celebrity chef Robert Irvine in an attempt to provide military communities with healthier meals.

The 10-year partnership will allow Sodexo to access chef Irvine’s knowledge of nutrition and fitness in its aim to benefit the quality of life for military members, the vendor said in a news release.

Sodexo hopes that Irvine’s popularity as the host of Food Network’s "Restaurant: Impossible" will draw attention to its commitment to nutrition, health and well being. Irvine also has a military history himself—before embarking on his culinary career, he...

Industry News & Opinion

The cafeteria at the Smithsonian's new National Museum for African American History and Culture is intended to be an extension of the museum, showcasing stations that offer cuisines from different geographic locations such as the Creole coast and agricultural South, Time reports .

The eatery, Sweet Home Cafe, was set up to highlight the wide range of African-American cuisine, Executive Chef Jerome Grant told Time. When it officially opens later this month, it will serve dishes such as shrimp and grits, pan-roasted oysters and a fried catfish po’boy.

Celebrity chef Carla...

Sponsored Content
Pierce boneless wings

From Pierce Chicken.

Spicy chicken wings have taken off as an iconic American food since their debut at the Anchor Bar Restaurant in Buffalo, N.Y., in 1964. They reached a new milestone during Super Bowl 50 weekend in February, when more than 1.3 billion wings were consumed, according to the National Chicken Council.

The emergence of boneless wings—breaded, boneless chunks of chicken breast with zesty flavors—has made a good thing even better. In fact, research shows that boneless wings complement traditional bone-in wings on restaurant menus, boosting the entire wing...

FSD Resources