Sustainability of food vending machines in Singapore

The business costs in Singapore can be high. Rental costs are expensive due to the scarcity of land. In addition, there is a labour shortage, and food and beverage (F&B) operators face challenges in hiring staff. The F&B industry is traditionally labour-intensive, and prime locations are a major driver of walk-in sales. Consequently, rental costs for these locations are often at a premium. On the other hand, many Singaporeans do not cook at home and prefer to dine out. Food vending machines provide an interesting alternative for entrepreneurs. However, an important assumption that requires validation is whether customers are willing to accept and use these vending machines. If customers embrace this technology, it has the potential to become a sustainable business model. The objective of this research is to examine the sustainability of food vending machines in Singapore. Specifically, the study presents the findings of a Technology Acceptance Model (TAM) and Critical Incident Technique (CIT) analysis based on a simple random sample of 131 usable incidents involving food vending machines, collected through online and face-to-face surveys. The results suggest that while some factors influencing the acceptance of food vending machines are consistent with the Technology Acceptance Model, these factors are relatively less significant. Instead, the taste and quality of the food emerged as the most significant contributors to consumers’ satisfactory and dissatisfactory experiences.