Food-as-a-Service Concepts

Worklife, Hotel, Active and Public Edition – a tailored Food-as-a-Service solution for every environment.

Four service concepts, and we run all four ourselves in Finland. That is the useful part of this page: what follows is not a brochure of options but what each type of location does to a route — the assortment it takes, the number of cabinets it needs, the hours it sells in and how often someone has to show up.

Why does the location type decide your economics?

The cabinet is the same in all four. What changes is how often the van has to stop there, and that is the line that decides whether a site is worth having. A location that sells well but needs three visits a week can be worse than a quieter one that needs one.

Worklife — offices, factories, sites

Assortment leans to lunch: salads, sandwiches, ready meals, with snacks and drinks around them.
Sales concentrate into two windows, midday and mid-afternoon. On a shift site there is a third one at night, and that third window is usually what makes the location profitable.
One cabinet is typically enough to start even in a large building; the first month tells you whether a second one pays.

Placement moves the number more than assortment does. A cabinet on a walking route sells; the same cabinet at the back of the break room does not.

Hotel — accommodation

Demand appears exactly when the kitchen is closed: late arrivals, guests who land after service, the eleven o'clock craving. For an operator this is attractive because the hotel has a reason to want the cabinet that has nothing to do with price — it extends their service without extra staff.

Wider assortment, smaller quantity per line: drinks, snacks, a few ready meals.
Evening and night hours, which are the hours a hotel is least able to staff.
Lobby or lift area. A guest will not go looking for a cabinet.

Active — gyms and sports facilities

The buying moment is narrow: a few minutes after training. Build the assortment around that moment — recovery drinks, protein bars and quark, water — and expect lunch items to sell worse here than in an office. Gyms are usually unstaffed for part of the day, which gives the cabinet more selling hours than most sites.

Public — hospitals, campuses, public buildings

The longest day and the most mixed audience: staff, patients, students, visitors. Sales do not stop in the evening, and the assortment has to carry both a meal and a snack because the buyer at two in the morning is a different person from the one at noon.

Several cabinets on different floors usually beat one large point — nobody walks two floors for a sandwich.
Replenishment is more frequent than in the other three concepts.
Chilled and ambient belong in separate cabinets, since one cabinet holds one temperature.

What an operator should take from this

Two things decide a site before any equipment question does. The first is how many people pass the cabinet without having to make a detour. The second is how often the same person comes back, which is a function of the assortment and is fixable later. Neither is on a spec sheet.

The third thing is the one most route businesses underestimate: fresh food raises the basket and shortens the shelf life at the same time. That trade is only worth taking if the system tracks dates per item and lets you discount remotely before the date — otherwise the extra revenue turns into waste.

Tell us your locations and we will scope it

What does the service include in Finland?

Cabinet, installation and commissioning.
Products, replenishment and cleaning.
Remote temperature monitoring with alerts.
Per-item expiry tracking and remote price changes.
Payment terminal: card and mobile, charged only for what is taken.
Handling incorrect charges on behalf of the end user.

In the service model the site does not pay for the cabinet: pricing starts at €0 per month and the revenue comes from what is sold. Outside Finland, Moi Store supplies the cabinets and the platform behind them as the exclusive distributor of Selfly Store, and the platform carries a monthly fee.

Questions we get from operators

Can the concept change after installation?

Yes. A concept is an assortment and a replenishment rhythm; both are adjusted as data comes in. The hardware stays the same.

How many locations make a route work?

That depends on the distance between them more than on their number. Real-time stock is what changes the arithmetic, because the visit happens when there is something to do rather than on a fixed day.

Do you sell to operators who compete with your own service?

Outside Finland there is nothing to compete with — we do not operate there. Inside Finland we are open about it: we both sell cabinets and run them ourselves, and the advice you get reflects the second part.

Worklife Edition

Offices and workplaces

Smart food solution for offices, factories, and other workplaces. Fresh food and snacks for employees when they need it – without a staff cafeteria. Moistore handles everything from content to maintenance, so employees can focus on their work.

Price starting from €0 / month

Hotel Edition

Hotels and accommodation services

Enhance customer experience by offering healthy and appealing options around the clock. Moistore's vending machine complements breakfast, serves late arrivals, and expands the hotel's service offering without additional staff.

Price starting from €0 / month

Active Edition

Gyms and fitness centers

After a workout, you crave something good and healthy. Moistore's vending machine offers recovery drinks, snacks, and meals right after training – easily and quickly.

Price starting from €0 / month

Public Edition

Public spaces and hospitals

In public spaces such as hospitals and campuses, food is needed continuously. Moistore provides a solution that is always open, hygienic, and easy to maintain – without kitchen staff.

Price starting from €0 / month