Fair Food, Food Carts, and the Food Concession Business

There are four basic elements in planning your concession business - menu, booth, venues and sales. Like a jigsaw puzzle, all four are inter-related. The first three; menu, booth and venues, influence the other three, and combined, will ultimately control the fourth; sales.

Want to start a food concession business but don't know where to start? This comprehensive worksheet is for anyone who wants to start and run a profitable part-time or full-time mobile food concession business. Based on my concession start-up seminar, it will guide you step-by-step through the entire process of analysing your objectives, through designing your booth, to making sales. Delivered to you via email as an 11 page PDF file, you'll delve into and examine the details of your new business, how the components fit together, and learn what it will cost.

There is no right or wrong way to run a start-up concession business. However, the choices you make in the design and implementation of your menu, booth, and venues will determine how much money you make. As a companion resource, you can learn about the advantages and disadvantages of those choices in the book, Food Booth, The Entrepreneur's Complete Guide to the Food Concession Business.

Plan outline includes: