Connect the dispenser to the buying journey
The sequence should be obvious: choose the coffee, read the product information, dispense or request the quantity, weigh it and pack it. The silo layout must support that journey without congestion.
Prioritise clarity and traceability
Every unit should have a unique product position with current price, origin and roast information. Operational records should identify which batch entered each silo and when.
Use the scoop return correctly
Beans are first released through the dispensing mechanism. The scoop is used when the dispensed amount exceeds the required weight, allowing excess beans to be returned through the dedicated inlet without opening the top lid.
Position weighing and packaging nearby
The scale, bags, labels and closure method should form one continuous service point. Avoid requiring customers or staff to carry open coffee across a circulation route.
Define refill and cleaning responsibility
Bulk displays require clear ownership. Staff should know who checks fill levels, updates labels, records batches and cleans each product position.
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