Frozen & ice cream. Cold storage where the customer is.

Frozen vending wins on margin, location, and shelf life.

Frozen items cost more to source but sell at higher margins ($3–5 per ice cream sandwich vs $0.75 for a candy bar). They also have 3–6 month freezer shelf life — way longer than fresh-food's 5-day window. The catch is location: frozen needs the right traffic.

• 01
  Hotel pool decksCaptive audience, premium pricing tolerance, hotel-spec outdoor models exist for this exact use case.
• 02
  Gym + fitness lobbiesPost-workout protein bars, frozen yogurt, recovery meals — high-margin category.
• 03
  24-hour facilitiesHospitals, factories, late-night offices where the cafeteria's closed but people still need real food.
• 04
  College dormsLate-night ice cream is a guaranteed seller. Compact models fit dorm common-area floor plans.