Mémoire-projet

Abstract

The COVID-19 health crisis was unprecedented and disrupted global routines. Lockdown, remote work, and the closure of numerous businesses subjected the entire population to very strict rules in order to curb the spread of the virus. Naturally, this period did not pass without consequences for the return to normal life. All catering and restaurant artisans had to reinvent themselves in order to survive the closure of their businesses and the decrease, or even total elimination, of social and cultural interactions. To do so, we have witnessed an increase in the availability of takeout meals, the only solution to enjoy a restaurant experience during the health crisis. Quickly, the growing competition among the various takeout meal offerings limits the possibilities for growth and financial sustainability. Once again, it becomes a matter of reinventing oneself in order to continue to survive. Soon, the idea of catering vending machines began to emerge among certain restaurateurs. This led to a revolution in the use of automated dispensers. Since the COVID-19 crisis, we have witnessed the emergence of numerous vending machine solutions dedicated to the sale of catered meals. Through this new offering, consumer habits have evolved, and as a result, customer expectations have also changed. In this Master's thesis, we will explore how to implement a sales strategy targeting catering workshops with the use of vending machines. We will discuss the origin and evolution of vending machines, the changing trends in food consumption habits, the target segment, their expectations, and the key factors determining the success of a takeout meal vending project.