Author Archives: admin

About admin

With nearly three decades of experience in the food concession business, a position on the Oregon Food Services Advisory Board and as founder of Northwest Vendor’s Network Association, Barb Fitzgerald is a leading authority on this unique mode of self-employment. Her own experience and dedicated passion for the concession business drives her belief in the food concession business as a path to self-employment for nearly anyone with the desire to become responsible for their own income. She is a concession start-up consultant, and the best-selling author of, Food Booth, The Entrepreneur’s Complete Guide to the Food Concession Business. Go to: http://www.foodbooth.net

PLANNING A FOOD CONCESSION – WHERE TO START

It’s often hard for someone starting a food concession to know WHERE to start. I believe they should start with EVENTS. Before they plan and design any other part of their concession business they should research and become familiar with … Continue reading

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COMPETING FOR SALES ON THE MIDWAY Part I: Signage

  Hands down, one of my favorite times of the day is after the booth is closed when I trot off to the camper, crack open my favorite snack (chocolate), and get down to counting the money. That is; unless … Continue reading

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FIVE STEPS – PRICE YOUR FOOD CONCESSION MENU FOR HIGHER PROFIT

Is your food concession business serving long lines of customers at busy events but you are not seeing much profit? It’s possible your menu is not priced correctly.  By using the correct formula to find the right price point for … Continue reading

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Five Ways to Build Your Staff Management Skills for a More Profitable Food Concession Business

Many food concessionaires feel that hiring and managing good help is one of the most difficult and frustrating aspects of managing a food concession business. It is also one of the most important. Working in a food concession is not … Continue reading

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Four Factors that Influence Food Concession Sales

Hands down, the best part of this concessionaire’s day is after my booth is closed when I trot off to my camper, crack open my favorite snack, and get down to counting the money. That is, unless my sales were … Continue reading

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A Commissary Serves a Variety of Functions in a Food Concession Business

A concession business usually includes a commissary – a place to store and service equipment and stock between events. The commissary of a concessionaire who serves a simple menu may be something as easy as a little floor space in … Continue reading

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Getting Food Booth Space at Events is Easier – Thanks to the Internet

Concession season is just around the corner. Now is the time to start early activities like scheduling events. Though, small summer festivals often don’t get organized until later in the spring, some larger events have already done so, and are … Continue reading

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A Concession Business Can Be Big or Small

Last year I received an email from a woman disputing a claim I made on my website; that a person can start a small concession for $500. The woman said her family had been in the concession business for over … Continue reading

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Four Important Steps to Getting Food Concession Space at Fairs and Special Events

Welcome 2012! With the party hats, confetti and well-earned hangovers behind us it’s time to start planning for the 2012 concession season. Every year I am surprised how fast winter slides into spring, bringing with it a flurry of the … Continue reading

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A Food Concessionaire Remembers Her First Event

I think every food concessionaire remembers his or her first event. Mine was with a stick joint made of scrap barn boards, screwed together on sight by my dad and me. It took all day and lots of hand tools … Continue reading

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