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Synopsis
You want to operate a food booth but don’t 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. A detailed analysis of what the business entails, and what you can reasonably expect to get out of it. Creative ways to examine and define your personal oncession goals. An in-depth discussion how to estimate the risks and rewards. Learn how to thoroughly weigh the pros and cons when designing your booth and menu. Complete step-by step guidance on locating, analyzing, and getting your toe in the door when scheduling events. Secret tips for management and operational procedures. Proven inside tricks for outselling the competition. Additional handy checklists, sample event and permit applications, operational forms and a planning guide to keep you on track. Whether you want to earn some quick cash or entirely replace an existing income, this one of a kind resource provides a comprehensive and honest step by-step approach to starting and operating a successful mobile food concession business.
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About the Author
The Author, Barbara Fitzgerald has enjoyed a successful career in food concessions for over twenty years. She additionally held a position on the Oregon Food Services Advisory Board, founded Northwest Vendor’s Network Association, and designed and operated a successful espresso café. As consultant to event organizers and concession start-ups, her dedicated passion for the concession business makes her a leading authority on this unique mode of self-employment.
Excerpt. © Reprinted by permission. All rights reserved.
"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.
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Food Booth: The Complete Guide to Starting and Operating a Food Concession Business
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