THE IMPACT OF THE COVID-19 PANDEMIC ON THE DEVELOPMENT OF THE VENDING BUSINESS

Abstract

The article is devoted to the essence and specifics of such a modern form of trade organization as vending. It has been proven that in the conditions of the COVID-19 pandemic, trade through vending machines acquires special importance as a safe contactless technology of public service. The world experience of vending machines application is researched and the assortment of vending products in the world is reviewed. The tendencies of vending business development in the context of volume and structure of the domestic market are estimated, locations of vending machines and regional distribution of vending business in Ukraine are investigated. The analysis of advantages and limitations of domestic vending business under modern conditions is carried out. Prospects for further development of vending in Ukraine in the conditions of the COVID-19 pandemic are outlined. These types of changes are best done with vending. Management of product categories in vending machines should play a critical role, as responding to changes in consumer demand is a key element of business efficiency. Recently, we have seen large fluctuations in consumer demand, as basic goods, immune boosters, hygiene, anti-virus and safety products are given priority, while luxury goods are relegated to the background.
The different types of vending machines can be categorized into product-oriented and service-oriented machines. Product-oriented vending machines offer both cold and hot food as well as nonfood items. Vending has become a kind of communication language of the new generation between producers and retailers in the field of consumer goods, which allows to meet the needs of consumers in the most efficient way.

How to quote:

Bilyavsky VM, Bilyavskaya YV The impact of the COVID-19 pandemic on the development of the vending business. Scientific notes of the National University "Ostroh Academy".
Series "Economics": a scientific journal. Ostrog: NaUOA Publishing House, March 2021.
№ 20 (48). Pp. 31–37.

Formulas: 0; Fig .: 2; table: 4; bibl .: 4.

Links:

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