Once the machine has been placed you need to make sure you clean the “high-traffic” and “high-visibility” areas. Make sure the glass is clean and streak free (a little squeegee works best). Sometimes a film can develop if you use too much spray so keep several clean dry towels handy. Also wipe off the coin mechanisms and coin returns – this shines them up nicely. Most importantly clean out the dispensing area. Remember that people have to put their hands in there then eat the food that comes out. They do not want to see crumbs and dust in there. Always ask yourself before you leave, “Would I let my children eat out of that machine?”

Both my Bulk Vending and Introduction to Vending booklets contain explicit instructions on how to clean your machine and what are the best cleaners to use.

In the vending business, inventory can be both the product in your machine or the product you have waiting to go into your machines. They are both of equal importance. The most obvious task is for you to watch those expiration dates. Sure the product often tastes just fine but look at it for the customer’s point of view. How would you like to pay for something only to find that it is expired. It seems like the vendor is trying to cheat you, or worse, just doesn’t care. So, watch those expiration dates.

One of the easiest ways to manage your inventory is to make sure you are “turning over” your product on a regular basis. This means that if you buy 10 cases of soda it will last one to two months. You don’t want to be running to the distributor every week nor do you want to fill your garage and/or basement with candy and soda. A healthy balance needs to be maintained. I recommend about a full month’s inventory at all times. If you have a machine don’t let product sit for more than a month either. If no one is buying it, move it out.