Category Archives: concession operations and managment

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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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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