april2024 - 26

her small company a competitive
advantage, leading to lots of
referral business.
" We were born here, educated
here, raised here - we have
conversations with our clients about
local events or history and the
growth of the area and what we've
seen change over time, " White-Hazel
said. " We are into our community
and events. I think that is a big thing
for our company of how we embrace
being from the Charleston area as
part of our makeup. "
CONSTANT REINVENTION
White-Hazel said that from her
standpoint, being a small operator
today means constant reinvention.
" When we got into the business, we
were all about vending machines -
these types of vending machines,
those type of vending machines
- and we have realized over
these years, times are changing,
" When we got into the business, we were all about vending
machines ... and we have realized over these years, times
are changing, technology is changing, and you must
change with it - you have to know when to pivot. "
-Nakia White-Hazel, Life's Sweet & Savory Vending
technology is changing, and you
must change with it - you have to
know when to pivot. "
Embracing technology is one
way that White-Hazel has changed.
" We did not have card readers on
all of our vending machines at
first, then we finally realized, it's
time. Let's go ahead and make that
happen - let's get those devices on
the equipment. It has definitely
helped, " she said. " We have also
moved into the micro market
business, and we are operating
single-cup brewers. "
For White-Hazel, it is all about a
slow and steady growth strategy. " We
don't want to rush it and make huge
mistakes. We would rather go slow
so that we can identify problems and
take care of them quickly. We want
to make sure we are keeping our eyes
on everything, " she added.
With only four employees, Nakia WhiteHazel
and her husband - with Life's
Sweet & Savory Vending -
are totally hands-on.
26 Automatic Merchandiser * April 2024
SMALLER IS BETTER
Anthony Cuccolo - of CSB Services
in central New Jersey - is perfectly
content to be a small operator.
He scaled his business down to
get smaller, eliminating several
operational headaches that come
with size. In 1969, his dad bought
the company from his supervisor
who was ready to retire. The family
business continued to grow as the
company expanded from office
coffee service, vending and water to
catering, cafeterias and eventually,
micro markets.
" In 2013, I decided to downsize
so I sold part of the company off, "
said Cuccolo. " We only operate a
couple of routes. It's truly a family
business. We're not a big company at
all. I streamlined it, consolidated and
condensed it to be more profitable, "
he said. " My mom always used to
say, 'bigger doesn't mean better, it
means bigger,' and I kind of took
those words to heart. "
Cuccolo continued, " I think
I'm more content with where I'm
at right now. It's controlled, it's
profitable, and I enjoy what I do
again. There was a time there when
I was running ragged, and you're
just trying to maintain the size
and the employees, and I just got
to the point where it wasn't worth
it anymore. I needed to make a
change, but this is all I know. "
According to Cuccolo, scaling
back to a four-person operation
was an excellent decision. " I have
a thumbprint on everything we
do. I wear multiple hats, so it can
get crazy at times, but I'm in touch
with every customer, whether it's
through text, email, phone call or
in person. I have a pulse on what's
going on, and the retention of our
customers has been a lot better since
the downsizing, " he said. " We're here
to make money, but there's a human
side to this too, and that's what I
enjoy the most - meeting people,
taking care of their needs, learning
who they are as people. " ■
april2024

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