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NAMA - Serving the Vending, Coffee Service and Foodservice Industry

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For the purpose of this questionnaire, fresh food is defined as an item prepared for vending using a single or variety of ingredients, and can be considered as cooked from scratch, precooked or ready-to-eat, but not commercially prepared ready-to-eat frozen products.

IMPORTANT:
All information collected in this survey will be confidential and individual company data will not be disclosed but used only to develop broad statements about vended fresh food.

1. What types of fresh food items do you vend (check all that apply)?
Sandwiches
Entrees
Soups
Salads
Fruits
Vegetables
Desserts
Other(please specify)

2. How are your fresh food items prepared (check all that apply)?
Self-produced in your commissary
Prepared fresh daily by a third-party
Manufactured by a food company and distributed to us
Other(please specify)

3. Do you utilize branded products to produce your fresh food items?
Yes
No

4. If yes, check all that apply:
Manufacturer-branded
Restaurant-branded
Self-branded

5. Are you using precooked ingredients to produce any of your fresh food items?
Yes
No

6. How many fresh food products you prepare are you currently offering your customers?

7. How many frozen ready-to-eat food products are you currently offering your customers?

8. What is the least expensive fresh food item you sell?
What is its selling price?
Portion size in weight or fluid ounces:

9. What is the most expensive fresh food item you sell?
What is its selling price?
Portion size in weight or fluid ounces:

10. How do you forecast fresh food usage (check all that apply)?
Computerized forecasting model
Past experience
Future trends
Weather
Changes in customer's business
Gut feeling
Other (please specify)

11. Who is responsible for machine-level ordering?
Route driver
Commissary manager
Route driver's supervisor
Computer program using historical data
Other (explain)

12. Do you have a defined policy for how long a fresh food item will remain in a machine before being considered stale and removed?
Yes
No

13. If yes, please check which day your fresh food products are removed from the machine if not sold. Check only one.
One day
Two days
Three days
Four days
Five days
Other (explain)

14. Do you utilize dedicated food routes to service your fresh food vending machines?
Yes
No

15. What types of promotions do you use to increase fresh food vended sales?
Machine signage
Flyers in business location
Free food promotions
Other (please specify)
Do not use promotions

16. Do you use the labels on your fresh food products to help promote your fresh food products
Yes
No

17. Do the labels on the fresh food products you assemble have the full ingredients listed
Yes
No

18. How many employees work in your commissary or distribution operation?

Managers
Supervisors
Kitchen workers
Cleaners
Route packers
Not Applicable

19. What type of food safety program is used in your operation?
Hazard Analysis Critical Control Points (HACCP) method (NAMA VendSafe)
FDA Food Code
USDA Inspection Program
Proprietary Program

20. Who inspects your food preparation areas, commissary or vending machines?
State health department
State agriculture department
Local health department
USDA
Other (please specify)

21. Do you have any food service personnel certified in food safety on your staff?
Yes
No

22. If yes, how many are certified?

23. If yes, what type of food safety certification program do you use?
State health department
State agriculture department
Local health department
State Restaurant Association
National Restaurant Association
Other (please specify)

24. Please tell us your title:

25. How many vending machines does your company operate in total?

26. How many of these machines are refrigerated food machines?

27. In how many account locations do you vend fresh food?

28. How many total vending accounts do you have?

29. In what type of locations do you vend fresh food (check all that apply)?
Plants & factories
Primary & secondary schools
Colleges & Universities
Public locations (street corners/rest stops/outside retail establishments)
Government & military locations
Business & office locations
Hospital & healthcare facilities
Other locations (please specify)

30. What percentage of your overall vended revenues occurred from fresh food sales last year?
0-5%
6-10%
11-15%
16-20%
21-25%
26-30%

31. What other type of machines do you use to vend food products (check all that apply)?
Frozen
Food System Machines (such as Hot Choice)
Heated
Other (please specify)

32. How many of the above machines do you have?

Frozen
Food System Machines (such as Hot Choice)
Other

33. What are your estimated total yearly vending sales?

34. What are your estimated total yearly sales of vended fresh food

35. Do you have a corporate or franchise affiliation with another company?
Yes (please specify the company)
No

36. In which states do you vend fresh food items (check all that apply)?

AL	AK	AZ	AR	CA
CO	CT	DE	DC	FL
GA	HI	ID	IL	IN
IA	KS	KY	LA	ME
MD	MA	MI	MN	MS
MO	MT	NE	NV	NH
NJ	NM	NY	NC	ND
OH	OK	OR	PA	RI
SC	SD	TN	TX	UT
VT	VA	WA	WV	WI
WY

37. What would you consider to be your single greatest problem related to the vending of fresh foods?
Expense
Handling problems
Leftovers/waste
Lack of customer demand
Lack of adequate facilities
Lack of adequate machines
Other (please specify)

Upon completion of this survey, please type in your e-mail address and click "Submit":

Thank you for your cooperation!

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