Office coffee and drink machine come in such an enormous variety these days that choosing the right one for your office can be really easy depends how much you use. Do you go for fresh coffee or instant drinks, fully automatic or self serve, coin operated, or free vend?

Choosing an office coffee machine is not like choosing a computer or a video projector. Drinks machines need daily care and sanitising by a designated member of staff and regular servicing by professional engineers. The ingredients will need to be topped up daily, cash collected and accounted for and supplies ordered well in advance.

Also you should decide if whether to go free vend or have staff and visitors pay for their drinks.Free vend is a great perk to give your staff and visitors but obviously comes with considerable cost, although you may find better productivity because of it especially as it avoids time waiting for kettles to boil, brewers to finish etc that might otherwise be the case. With coin controlled versions you can set the vend price to cover the cost of the machine, maintenance and ingredients to break even or maybe make a profit.

Coffee vending machines can be the best way to earn some money because coffee has been recognized to be one of the favorite varieties tasted these days. This is the reason of increasing coffee bars across the globe.. These machines take money, allow for customized selections (such as cream, sugar, and special flavors), dispense a paper or cardboard cup, and pour the liquid into the cup.

As with most other types of vending machines,coffee vending machines require the use of an electrical outlet. Make sure there is one nearby in a wall before getting too far into the negotiation process. You can get a coffee machine that only dispenses coffee, cream, and sugar; or you can get a machine that does all that and also allows for different cup and corresponding volume sizes, varying levels of cream and sugar, or even lets the customer choose from a variety of gourmet brands.

Shrimp and Mango Salad with Glass Noodles recipe
Makes 4 servings

Ingredients
1 lb medium or large shrimp (cooked, peeled and deveined)
4 ounces very thin glass noodles
1 large mango, peeled and cut into 1/2-inch cubes (1 pound)
3 scallions, thinly sliced crosswise
1/4 cup coarsely chopped fresh basil
1/3 cup rice vinegar
2 tablespoons sugar
1 teaspoon chopped fresh serrano pepper or jalapeno chile, including seeds (to taste)
1 1/2 teaspoons salt

Preparation
1. In a large bowl, cover the noodles with boiling-hot water and let stand for 8 minutes.
2. In a colander, drain well the noodles and rinse with cold running water, then return to bowl.
3. While the noodles are soaking, combine the shrimp, mango, scallions, basil, and chile in another large bowl.
4. In a measuring cup, stir together the vinegar, salt and sugar, until the sugar is dissolved, then toss half of sauce with the shrimp salad and half with the noodles.
5. Serve the noodles topped with shrimp salad.

One serving is approximately 235 grams.
WW POINTS per serving: 6
Nutritional information per serving: 289 calories, 2.2g fat, 1.7g fiber

Instead of grated chocolate, you can also roll the truffles in coconut. They will keep for up to 2 weeks in a cool place.

Weight Watchers Italian Chocolate Truffles recipe
Makes 24 balls

Ingredients
6 ounces dark chocolate (or milk chocolate)
1 3/4 ounces grated chocolate
1/2 cup ground almonds
1/2 cup confectioners’ sugar
3 tablespoons sweet butter
2 tablespoons almond liqueur or orange liqueur

Preparation
1. In a double boiler, melt the dark chocolate with the liqueur; stir until well blended.
2. Add the butter and stir until melted.
3. Stir in the sugar and ground almonds.
4. Leave the mixture in a cool place until firm enough to roll into balls.
5. Put the grated chocolate on a plate and roll the balls in the chocolate to coat them.
6. Put the truffles in paper candy cups and chill.

WW POINTS for one ball: 2
Nutritional information for one ball: 79 calories, 7.2g fat, 1.8g fiber

The joy of stir-frying is that an interesting dish like this cooks in mere minutes. The only trick is to have all the ingredients prepped and ready to add. Once you start stir-frying you can’t afford to lose time mincing and measuring.

Makes 4 servings, 1 cup each

Stir-Fried Chicken with Wilted Spinach & Tamari Walnuts Ingredients
Chicken & Marinade
2 teaspoons tamari or reduced-sodium soy sauce
2 teaspoons Chinese rice wine or dry sherry
2 teaspoons honey
1/2 teaspoon dark sesame oil
1 pound boneless, skinless chicken breasts, cut crosswise into 1/2-inch slices, then cut into 1/4-inch-wide strips

Stir-fry Sauce & Vegetables
1/2 cup Tamari Walnuts (recipe follows)
1 tablespoon cornstarch
1 tablespoon tamari or reduced-sodium soy sauce
1 tablespoon Chinese rice wine or dry sherry
1/2 teaspoon dark sesame oil
3 teaspoons canola oil, divided
1/2 cup slivered red bell pepper (2-by-1/4-inch pieces)
2 tablespoons slivered fresh ginger (1-by-1/8-inch pieces)
2 cloves garlic, minced
8-10 ounces spinach (8-10 cups), trimmed
1/2 cup thinly sliced scallions (1 bunch)

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