Looking to install a coffee vending machine in Paris that people actually use? Prioritize bean‑to‑cup models (Necta Canto/Opera, Wittenborg 9100) with a water filter tuned to Paris hardness (~25 °f) to protect boilers and stabilize taste. Site it where footfall exceeds 70–100 cups/day—lobbies in La Défense, campuses, clinics, or near elevators—allowing 80 cm depth, 90 cm width, 2 m height, and a 230 V/16 A dedicated outlet; plumbed water is ideal, but tanked units work if you schedule refill. Go fully cashless: CB/NFC/Apple Pay via Nayax or Ingenico Self raises conversion and reduces jams; set price bands €1.20–€2.50 and offer BYO‑cup discount. Demand telemetry (4G) for live stock/alarms and a service SLA under 24–48 h; restocking cadence 2–3 times/week during 8:00–10:00 and 14:00–16:00 peaks. Choose suppliers with on‑site grinders, milk options, and HACCP routines; ask for blind tastings using Café Richard or comparable beans. On private premises no permit is needed; public domain (RATP/SNCF or sidewalk) requires a concession. Negotiate revenue share 10–25% or free‑vend budgets, plus preventative maintenance every 6 months and quarterly filter changes. Measure success by cups/day, first‑sip temperature, downtime <1%, and complaint rate; move or tweak recipes if KPIs slip. Track repeat purchase and waste metrics.
