NAMA Fresh Food Vending Survey
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!