How do I train a successor to pick product mixes for each vending location?

Pick two or three locations that differ a lot, such as a factory floor, a clinic waiting area and a school. Sit with your successor and go through what sells at each, what never moves and what customers have asked for. Explain the people behind the numbers: shift times, dietary habits, what the site owner tolerates.

Hand over the sales records in a form they can read. A simple table of products against stops shows patterns fast. Then show how you decide what to drop, what to add and how long to wait before judging a change.

Let the successor make the calls next, starting with a small change at one site. Review what happened together a few visits later. Mistakes at this stage are cheap and teach more than lectures. Introduce them to the people who matter at each location, since a good relationship with a site contact often decides whether a machine stays. Also introduce the supplier who can advise on new products. Write down your reasoning, not only your choices, so the next person can keep improving the mix after you step back. Show them the mistakes you made early, since that teaches more than a list of rules.

Key takeaways

• Teach by location, using real sales records.
• Let the successor try small changes while you are still around.
• Introduce site contacts and suppliers personally.
• Write down why you chose each product, so your reasoning survives your departure.