For over 40 years, AVS has stocked the breakrooms behind JFK, EWR, and LGA, with SIDA-credentialed technicians, Port Authority plated trucks, and a route schedule built around shift change. Not after.
Hero photo placeholder · airside team / branded truck on the ramp
Every site is different. We size the program to your headcount, shift pattern, and the access we have to the location.
Self-checkout retail for sites with 75+ employees. Fresh food, snacks, and beverages. Open 24/7, restocked on a schedule that matches your volume.
Learn more →Snacks and drinks for breakrooms, gates, ramps, and warehouses. Cash, card, and contactless available. Routes built around your shift change, not the truck's convenience.
Learn more →It's not the machines that make a vending operation work. It's the route. The people, the trucks, the access. Three things make AVS different inside an airport.
Every technician carries an active Security Identification Display Area badge. No waiting on a tenant escort. No half-day to restock a machine behind the checkpoint.
Our trucks run on Port Authority of NY & NJ plates. We drive onto the ramp and restock airside. No staging area, no second hand-off, no security re-entry.
We restock before shifts come on, not when it's convenient for the truck. That's why airline ground crews and ramp towers stay with us for decades.
Airports are where we earned our stripes, and where we still spend most of our time. The pattern repeats anywhere a workforce can't just step out for lunch. Our route runs through warehouses, distribution centers, and operations sites close to our home base in Jamaica.
Large captured-employee sites with limited nearby retail. The same operational pattern that makes an airport breakroom hard to service well, just at a different address. More on warehouse programs.
Cargo and freight operations near JFK and EWR. Same access discipline as the passenger terminal. Different gate, different badge. More on cargo & logistics.
Sizeable headcount, shifts that don't line up with the lunch rush, and a preference for one vendor handling food and drinks under one program. That's the fit.
Tell us about your location, your headcount, and your shifts. We'll tell you what works, airport-side or otherwise.
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