Food Booth: The Complete Guide to Starting and Operating a Food Concession Business - Softcover

Softcover

ISBN 10: 0976570319 ISBN 13: 9780976570318

Inhaltsangabe

You want to operate a food booth but dont know how. Finally, the food concession business made clear. Like sitting at the kitchen table with your personal concession consultant, this book will let you in on all the inside secrets. Based on the author's twenty plus years of experience in the concession industry, nothing is withheld. The book tells you everything you need to sell food at strategic locations like fairs, festivals, ball games, auctions, craft shows, rodeos, parades, and school events.

· Learn what high profit menus sell the best.
· Learn how to save money by designing and building your own concession and equipment.
· Learn how to win event contracts.
· Learn how to navigate every licensing requirement in your area.
· Learn why you may not need a commissary.
· Learn how to win customer loyalty for repeat sales.
· Learn how to start with minimal investment.
· Learn inside marketing secrets that are unique to the midway.

Whether you want to operate a concession in your spare time to supplement your current income, or create a new full time venture, you need honest and detailed information. This book takes you from the first stages of planning to setting up at your first event, and beyond. The secretive world of the concession business will be familiar before you leave home. This one of a kind resource provides a comprehensive and direct step by-step approach to starting and operating a lucrative food concession business.

Über diesen Titel

Über die Autorin bzw. den Autor

Barbara J Fitzgerald has over twenty years of experience in the food concession business. She has successfully designed and operated a variety of concession operations and has served a large assortment of menus at hundreds of events in the Northwest. In addition to running her concession business she also designed and operated a successful espresso café for Portland Oregon's Tri-Met transit system.

In 1994 Barbara was honored to become involved in the administrative and regulatory process by co-chairing a position on the Oregon Food Services Advisory Board as representative for the food concession industry. It was that experience that inspired her to found NWVN, Northwest Vendor's Network, an association of vendors and event coordinators for the purpose of improving communication and cooperation among associates in the concession industry.

The advise of this busy professional has been sought by many event organizers, and she has served as consultant to many concession entrepreneurs. Her dedicated entrepreneurship, accumulated experience in concession development, management and marketing, and passion for the concession business qualifies her as a concession operations authority.

Auszug. © Genehmigter Nachdruck. Alle Rechte vorbehalten.

"NO SOUP FOR YOU!" is a sign I would like to wear on my forehead during a rush.Anyone familiar with the TV episode of Seinfeld, when Jerry, Elaine, George, Kramer and Norman are trying to buy soup from the "Soup Nazi", a soup vendor who acts like a dictator, knows what I'm talking about when I say, during a rush we wish our customers would either snap to or get out of the way. That would take care of the slow customers outside your booth, but what about efficiency inside your booth?

After successfully applying every marketing principle to your business you will still not be successful unless you have your act together inside your booth. In order to maximize sales during a rush your business must run with the rapid efficiency of a shark in a fish bowl. Every aspect of your food preparation and service, from booth style, equipment capacity, equipment layout, to quality and quantity of workers, must be implemented in a way that allows for maximum productivity. If you hope to serve hundreds of servings of food a day every piece of equipment must be large enough and have the heating or cooling capacity to do the job efficiently. The layout of your equipment and workspace within your booth must be such that each worker can perform their tasks with the least amount of steps, effort, and time. And, your workers must be trained and able to work quickly and competently.

As strange as it may seem, maximum sales during a given period of time is achieved when you have a line of customers waiting to order. It is with this line that your front counter workers must stretch themselves to get as many orders as they can, as quickly as they can, and your back counter people must perform at optimal efficiency. The rush is on and your entire operation must operate at peak capacity. If your menu is one that requires your customers wait while their food is prepared, encourage them to form two lines, one for ordering and another for pickup. People don't mind standing in line as long as they can see that the workers are working fast and efficiently, and the line is moving. On the other hand, if your workers appear to be half asleep or incompetent, your would-be customers will be quick to find a different booth to buy from. Customers are always impatient to tell you what they want. Once they have done so however, they will happily wait while you prepare their order. It's a good idea to collect their money at the time they place their order. The monetary commitment ensures they won't change their mind and walk off.

In fact, a fast moving line in front of your booth helps promote business. First, the line implies that your food is good enough to wait for. More than that however, your line is your audience and this is your time to shine. Nearly every set of eyes in the line will be on your operation. This is your chance to engage your customers with your efficiency, the quality of your service, your proficiency at food preparation, your engaging conversation, and finally, your wonderful product as another smiling customer carts away a serving of your world's greatest BBQ snail tails. People who are walking by your booth see your product and step into line. That's how it's done.

Details zur Ausgabe

• Sprache: Englisch
• ISBN 10: 0976570319
• ISBN 13: 9780976570318
• Einband: Taschenbuch
• Kontakt zum Hersteller: Nicht verfügbar
• Verantwortliche Person: Nicht verfügbar