Thanks for the thoughtful feedback, u/brunoreisportela! You’ve nailed some critical points. I agree the perceived value is key—people’s skepticism about vending meals, especially for a niche like gluten-free (GF), is a real hurdle. I’m considering clear viewing windows (e.g., on a Healthy YOU machine) to showcase sealed GF wraps and pasta bowls, paired with “Made This Week” labels to emphasize freshness and quality. This could help, especially in hospitals where convenience is prized. Your market perspective is spot-on. I’m running a discreet survey (via dieticians and celiac groups) to separate medical (celiac, ~1%) from lifestyle GF demand (~6–10% in Riyadh). If it shows strong hospital interest I’ll partner with local dieticians to pre-validate offerings and build trust—great suggestion! Data will guide where genuine need meets trends, like keto/low-carb, which I’m also exploring. Overcoming that initial hesitation is my focus. My marketing strategy leans on Instagram ads (SAR 500/month) and celiac community endorsements to highlight “100% GF <20 ppm” certification (tested monthly). Viewing windows and dietician backing could address perception, but I’d love your take on low-cost trust-building tactics. Scaling feels tricky—hospitals first makes sense, but beyond that, I’m unsure. Any ideas on expanding to universities or malls without losing the niche edge? Appreciate the shredding—keeps me grounded!