They have expansion plans to open a store in Hudson in 2018 with seven vending machines. In 2019, the company plans for Scarsdale and Manhattan locations with at least 10 machines at each location. Each is filled with a different type of protein: beef, pork, lamb, and ground meat and sausage. Accessibility is key to this unlikely success; customers don’t have to get to the butcher shop by 7 p.m. or buy questionable leftover product from a late-night market.
Lightbulb Moment: Vending technologies continue to get more innovative … it isn’t just for cupcakes and pizza anymore.