Canadian Vending

easily than do other people." On the subject of vandal-
ism or machine damage, Gerry said that this was not
a serious factor in his firms' Vending business; all lo-
cations were constantly attended by male hosts or fe-
male hostesses and apart from anything else, these
people acted not only as deterrants but being on the
spot were able to sort out equipment malfunctions,
non delivery of goods after coins had been accepted
and the like. This was most important and it paid off
in satisfied customers and undamaged equipment.
Asked if the University located machines were sent
out to other locations when "school was out," Mr. Pen-
cer said - "No, this was the time during which they
were comprehensively overhauled by the firm, ready
for the next year." Explained he, "these machines take
a hell of a beating merely from heavy usage, and they
need a thorough going over. You may ask if this is
~conomic, well it is, because during the time they
::ire on location during the University year, they pump
rhrough simply colossal amounts of food, drink, cigar-
arettes, etc. quite as much or more so than do Venders
on more orthodox types of locations during a whole
year." Some 40 % of Maisonneuve's business is still
done with Universities and their 40,000 odd people.
Maisonneuve Food Services Incorporated, as might
logically be expected .of a young firm with young
personnel, makes use of all the latest business aids
and that means the computer. This company leases
computer time for the purpose of quickly obtaining
vital information essential to tightly controlling the
various facets of business and taking rapid effective
decisions towards increased efficiency and profita-
bility. Some of the information asked for and provid-
ed-accounts payable (monthly), payroll (twice mon-
thly) consumption analysis - all food costing, inven-
tories (daily). This service does not come cheaply but
it more than pays its way by virtue of enabling the
company to drastically reduce inventory and ware-
housing costs with resulting small capital tie up. It
also ensures that money management is top rate -
unnecessary interest is not paid, money owing is
collected promptly and a close check can be main-
tained on all financial matters. By products of this
rapid intake of information are, the ability · to . spot
trends early, to take decisions quickly which, can
avoid trouble or take advantage of a given situation,
as the case may be. Much of this detail comes under
the aegis of Sam Rubin, a young C.A., partner with
Mr. Pencer, and the company's secretary-treasurer.
Maisonneuve Food Services Incorporated does not
run routes in the generally accepted form. Rather, it
operates a series of semi autonomous large locations,
manual and vending as the requirements of the par-
ticular place demand. At each is a comprehensive
store, holding a large stock of product and preparation
and cooking facilities. All of these locations have their
own staff who tend the venders. Even women hostesses
have been trained to carry out running repairs on the
machines. Fifteen station wagons and a two-ton truck
are used, mainly for carting supplies to the locations.
Some items are picked up directly from suppliers,
others, including the cold food, sandwiches and piz-
zas come from the firm's own commissary; this is
currently being enlarged to 3,000 square feet in area.
As a measure of the firm's activity, its weekly usage
of potatoes runs around 32 tons, it sells some 125,-
000 cups of coffee in the same period and daily, pro-
vides 6,000 full course meals for its customers.
Canadian Vending Magazine
Apart from Messrs. Pencer and Rubin, Georges
Cyr is one of the company's key men. He has been
with the firm from its earliest days and is currently
its Vending Manager. On the first of June, Donald
McPhie joined Maisonneuve as its Executive V.P.
Mr. McPhie is the ex-Food Services Director of Sir
George Williams University and is the President of
the Food Services Executive Association.
On the current state of his company, business in
Montreal at present, equipment and Vending generally,
Gerry has this to say:
• "At one time I considered going through for phar-
macy and making a career of it. However, I didn't and
I am glad I chose Vending and Food Service. I find
it exciting and interesting."
• "In many ways, Vending has become quite stabiliz-
ed, the S0's were the years of real innovations when
manufacturers of equipment were constantly bringing
out new types of machines. For example, fresh brew
coffee venders, single cup brew machines, taped cof-
fee, it was similar with cold drinks. For years now
they have brought out nothing really new .
We still use batch brew as well as single cup mach-
ines."
• "Local business is down this year to what it was
last year. Sales are off by at least 10%-in our case
they have been more than compensated for by our
growth."
• "We like doing business with Universities because
the volume is there and we get a huge captive popu-
lation. This means volume of Sales per machine are
fantastically high, and that makes for real Vending
efficiency."
• "Without acquisitions of any sort, we doubled our
sales volume last year and we'll do it again this year.
• "We are in the process of a major expansion right
now which will see us Operating in Toronto this fall.
• "Our aim is to go National and go National fast;
this is a rapidly growing field pf great opportunity and
we're growing even faster than it is."
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Vehicles used are mainly Chevrolets; vending mach-
ines employed are by National for cigarettes and Vendo
for full line products, Micro Wave ovens are by Litton.
The vehicles are leased so there are no company
maintenance problems with them. Well equipped shops
and expert mechanics repair, overhaul and rebuild
equipment at the St. Laurent headquarters. Three me-
chanics are also available 24 hours per day to go
on outside service calls.
Due to the nature of this business, particularly due
to its non route structure, two-way radio equipped
vehicles have not been considered necessary but the
Telephone Company's Bell Boy system has. It is used
extensively to get "out" personnel to call in to head-
quarters and has proven entirely adequate. For the
past two years, only cold drink machines offering ice
in drinks have been used; though $600-$700 per
unit more costly they have more than earned their
extra cost in increased acceptance and sales volumes.
Continued oo page 31
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