Warehouses & distribution
Real food for the shift that starts before anything is open.
At 5am nothing nearby is serving lunch, and a bag of chips is not a meal. An open-door cooler holds boxed meals, burritos and full-size drinks — free to install, stock and service.
The shift problem
The break is thirty minutes. The drive is twenty.
Warehouse and distribution shifts do not line up with when food is available. The first shift starts before restaurants open, the night shift runs after they close, and the break is not long enough to leave the site and come back anyway.
So people either bring everything from home — which works right up until the day they do not — or they eat whatever the machine has, which in a traditional machine means chips and candy. That is a nutrition problem, and by mid-afternoon it is a productivity problem.
An open-door cooler can hold actual meals because nothing has to survive a drop. Burritos, boxed lunches, sandwiches, full-size drinks. For a facility running shifts around the clock, that is the single highest-value thing you can put in a breakroom.
What sells in warehouses
Bigger portions, higher volume.
Substantial meals
Burritos, boxed lunches, sandwiches. The whole reason to be here.
Energy drinks
The overnight category, and consistently the top seller on early shifts.
Cold water & electrolytes
Non-negotiable in a Texas summer, especially in partly conditioned space.
Full-size, not snack-size
People working physically want a real portion, not a 1.5oz bag.
Breakfast
Bought at 5am by people who left the house at 4:30.
Coffee, cold
Cold brew and canned coffee outsell hot coffee in most facilities we see.
Worth knowing
Three things specific to facilities.
It goes in the breakroom, not the floor
Refrigerated equipment needs conditioned space and a standard outlet. An unconditioned warehouse floor in an Austin August is hard on the machine and hard on the food. The breakroom or lunchroom is the right home.
Shift patterns drive everything
A three-shift operation empties a machine on a completely different rhythm from a single day shift. Tell us your shift times and headcount per shift and we will build the restock schedule around them rather than a default weekly loop.
Restocking access needs planning
Security procedures, dock access, badge requirements and safety induction all affect how quickly we can get in to restock. Sort this out at the site visit and it never becomes a problem later.
FAQ
Facility manager questions.
We strongly recommend a conditioned space instead. The machine is refrigerated equipment holding fresh food, and an unconditioned floor in a Texas summer is bad for both. Breakrooms, lunchrooms and office areas work well.
The machine does — it is available 24/7 regardless of when we visit. We restock during whatever window works for your site, and we plan the quantity around your overnight headcount so the night shift is not eating what is left over from days.
No. Machine, delivery, installation, stocking, cleaning and repairs are all ours. You provide the floor space and a standard 110V outlet.
Be honest with us about the scale and we will be honest back. We are a small local operation, and a multi-building campus may be more than we can serve well. If it is, we would rather tell you now than take it on and under-deliver.
Who we place with
Free vending machines for every kind of Austin location.
Apply now
Let's see if your space is a fit.
An owner, not a sales team, reads every application and replies within one business day. If it is not a fit, we will say so.
- No equipment cost, no install fee, nothing to buy
- We stock it, clean it and repair it
- You need a few square feet and a standard outlet
Prefer to talk? Call (512) 763-2178 or email barsha@chromaoasis.com.
Coverage
Serving North Austin and the northern corridor.
A tight service area on purpose: short drives mean frequent restocks and same-day service.
A better machine, at no cost, from someone who lives here.
Tell us about your space and we will tell you honestly whether it is a fit.