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The problem
Convenient food often costs us quality, freshness, local sourcing and variety. Traditional vending is built on nationally distributed packaged products, while local makers lack a way to reach customers beyond their own door.
The big picture
Why this is a great idea
A Makers Market, a vegan kitchen and an AI micro‑market in one small space. Made local. Sold local. Available 24/7.
The problem and the fix
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The solution
One compact space of about 750 sq ft that is a vegan kitchen, a local marketplace, a 24/7 store and a distribution hub. Local businesses reach shoppers without opening their own shop.
The Makers Market
Shelves are split between our own products and the best of Kansas City.
A maker brings the product. We bring the shelf, the machine and the shoppers.
The AI micro‑market
Open around the clock with card entry and AI‑powered checkout. No cashier needed.
1
Enter
Swipe a card to unlock the door.
2
Select
Grab items from shelves and coolers.
3
AI sees
Product recognition totals the purchase.
4
Pay and go
Cashless payment, then leave.
Behind the scenes: inventory tracking and alerts, sales reporting and remote monitoring.
A network, not one big factory
Each 750‑sq‑ft hub makes about ten products really well and shares them across the network.
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Less travel
Food is made close to where it is sold, so it arrives fresher.
🛡️
Less risk
A problem at one kitchen does not stop the whole network.
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Easy to grow
Every new location adds both a shop and more production capacity.
Many ways to earn
🥗
Our own products
Sold in our markets, our machines, third‑party placements and eventually grocery stores.
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Local marketplace
Wholesale or revenue‑share sales of local makers' goods.
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External machines
Luxury apartments, hotels, airports and corporate properties.
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Wholesale
Top sellers go to grocery, specialty markets, cafés, restaurants and institutions.
Who it's for
🏢Apartment residents
🛎️Hotel guests
✈️Travelers
🏙️Local shoppers
🏪Grocery buyers
The brands
Heidi's family of more than five brands, made and co‑packed in one place.
[Moloko Milk Bar logo]
Moloko Milk Bar
A public milk bar: coolers of sandwiches, sides, fresh juices, fruit milks and herbal‑infused milks, plus soft serve.
Local Vending KC · FüD Factory
The vending, wholesale and co‑packing arm: sauces, milks and waffles for machines and retailers.
[More brands]
[Other brand names]
[Short description of the remaining brands]
A smart, staged rollout
Each stage earns before the next one starts, so the risk stays small and growth comes from real sales.
1
First market
Kitchen, autonomous retail, first products and local maker partners.
2
More machines
Apartments, hotels, offices and busy spots, guided by sales data.
3
More hubs
New locations, each specializing in about ten products.
4
Wholesale
Best sellers move into grocery and other retail.
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Ice Cream Sunday
Every week: fresh‑baked organic bread, pizza, sandwiches, soft serve and all the toppings.
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Doing good, too
Local Vending KC was founded by single mothers, and plans to give 10% of taxable income to foundations that support single mothers and their children. Local businesses, local jobs, local products, local families.