Starting point
What the business actually needs to solve
A broad assortment is not automatically successful; what matters is what people at the specific site use regularly.
Shift operations, offices, schools and hotels have different purchase patterns. Some sites need breakfast and coffee additions, while others need drinks and late snacks. One identical standard assortment therefore often creates shortages or unnecessary waste.
Planning
Prepare the details in a structured way
The initial selection is based on user numbers, operating hours and known preferences. Chilled products require additional control. A defined refill rhythm and simple sales review help adjust the assortment step by step.
Decision
What is reviewed before a quote
Season, holidays or changed shifts can move demand. The solution should therefore allow adjustments without redesigning the entire system each time. The inquiry describes the starting assortment and desired support; the quote follows after site review.
Season, holidays or changed shifts can move demand. The solution should therefore allow adjustments without redesigning the entire system each time. The inquiry describes the starting assortment and desired support; the quote follows after site review.
Checklist
Practical checklist
These points help before the inquiry or internal coordination.
- Record user groups and shifts
- State times of high demand
- Plan chilled products separately
- Define refill rhythm
- Adjust assortment using actual usage
FAQ
Frequently asked questions about this topic
How does assortment planning start?
With the user profile, site times and a prioritised starting selection.
Can the assortment change later?
Yes. Consumption and feedback should be reviewed regularly.
What matters for fresh products?
Cooling, shelf life, control and suitable refill intervals must be clarified.
