Taylor Vaughan didn’t plan on a career in convenience services. At 21, she found herself helping out at SPG Vending Solutions where customers kept asking for coffee service. Tired of saying no, Vaughan put together a business plan, convinced the owner to invest in a single brewer and launched what would become Company Coffee Shop.

Today, Vaughan leads SPG Vending, now known as The Culinary Express by SPG Vending, while continuing to run the coffee business she built from the ground up.

On this episode of Automatic Merchandiser & VendingMarketWatch’s Vending & OCS Nation podcast, host Bob Tullio talks with Vaughan about what it takes to build and lead a successful convenience services operation in an increasingly competitive and technology-driven marketplace.

Vaughan shares a philosophy central to her approach: not every growth opportunity is a good opportunity. She explains why operators need to protect margins, invest carefully and pursue what she calls “earned growth” rather than growth at any cost.

We also get into:

• Why coffee and breakrooms create workplace culture
• AI, smart coolers and the changing convenience services landscape
• Leading “from inside the boat, not from the shore”
• Why there’s nothing passive about “passive income” in vending
• Authenticity as a competitive advantage in an AI-driven world
• How independent operators can compete and win against national companies
• Her advice to the next generation of women entering convenience services

Taylor finishes the episode with one of our favorite answers we have heard from a guest this year: about building something sustainable while still having something left to give the people you love.

It’s an insightful conversation with one of the industry’s next-generation leaders and a reminder that sustainable growth isn't necessarily about getting bigger. It’s about making better decisions.