Pullen turned to Fixturelite for everything — design, fixtures, advice and support...
“When business gets better and we can see which accounts come back strong, operators will need to be on their game to retain business.” In the face of increasing competition, Fixturelite...
Exclusively for Fixturelite customers, the Design Tool allows your customer to see the space you intend to create for them well before it's built.
Micro market and unattended retail operators with locations across North America that require a smaller footprint or budget conscious solution, turn to the Essentials Collection.
The operators who are best prepared for this new way of doing business, will see the most retained or new business come their way, within the refreshment services space.
Essentials is designed for business dining or employee break room locations with lower sales volume, or a limited number of customers. Essentials is also a great solution as a satellite destination to a larger micro market or office coffee service station on the same campus. A matching pedestal (shown) with locking rear door for the Micro Market Kiosk is also available.
Where we continue to see success with micro market racking is in conjunction with office coffee service and at the micro market kiosk location. When using racking or tiered retail displays to promote baked goods and pastry items near coffee offerings, sales of both have been known to increase. Incremental sales increased when gum, mints, energy shots, and new or discounted products were placed near the point of sale kiosk.
Steve Orlando, Co-founder of Fixturelite, was named a 2016 Automatic Merchandiser Pros To Know™ award recipient. He was recognized as one of the top individuals leading initiatives to help Fixturelite's customers within the Automatic Merchandising Industry, find solutions and succeed in an ever demanding and rapidly changing marketplace.
Think about all the possible locations within a building that may benefit from having a pod machine or water coolers as well; executive areas and conference rooms are opportune locations for pour over brewers and air pots (where there might not be plumbing).
So how do we connect with the customer, aside from occasional interaction with the contact person at the location or, short of the end user calling in with a complaint?