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

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.

Barbara J. Fitzgerald has over twenty years of experience as a food concessionaire. She has successfully designed and operated a large variety of concession operations, and has served a variety of menus at hundreds of events in the Northwest. She additionally designed and operated a successful espresso cafe. 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 start-ups. Her dedicated entrepreneurship, accumulated experience in concession development, management and marketing, and her passion for the concession business qualifies her as a concession operations authority.