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For Immediate Release

For More Information Contact:
Barb Fitzgerald
Carnival Press
carnival@foodbooth.net
503-628-2090

Retirees Earn Income without Forfeiting Retirement

Cornelius, Oregon - Millions of aging baby boomers are worried about their future. And, lost health benefits, reduced pensions and high unemployment rates are frequent headline news. Frequently reports also announce the rapidly approaching mass retirement of aging baby boomers. For many older Americans, these are frightening times. According to the US General Accounting Office, inadequate retirement savings, inadequate health insurance, and an active lifestyle are the most common reasons more than 49% of retirement age people either want or need to keep working. Unfortunately, as we age, remaining employed can become more difficult. Many employers believe older employees are less valuable due to age bias, higher medical costs, and an inability to stay current with rapidly evolving trends and technologies. However, many retirees have found a solution. With help from the recently published book, Food Booth, The Entrepreneur's Complete Guide to the Food Concession Business, they’ve joined the growing number of retirees who continue earning an income without forfeiting the enjoyable retirement that they’ve earned.

“Albeit unconventional, the food concession business is, and will become even more popular with retirees because they can continue to earn a substantial income while also enjoying the benefits of retirement,” predicts the author, Barb Fitzgerald. For over twenty years she has been part of an obscure but diverse group of entrepreneurs who make their living selling food at fairs and festivals. Unlike a conventional job, concessionaires work part time, travel, and work in a fun and relaxed atmosphere. The concession business also has the benefit of being relatively unregulated, and requires little capital investment compared to other business start-ups with the same earning potential.

The food concession business is popular with the “still working generation” as well. In the traditional sense, owning one’s own business is the American dream. However, for a variety of reasons, not everyone can do it. Inadequate capital, an inability to make a full time commitment to the venture, or fear of financial risk are just some of the reasons many people never reach for the golden ring of self-employment. However, many of these same individuals; such as students and seasonal employees, have found their niche selling food at special events. The unique possibility of making a relatively large amount of money in a short period of time, a moderate investment of time and capital, and the ambiguity of a cash business with minimal licensing requirements, are some of the unique benefits that make the concession business accessible and attractive to people who otherwise would not consider self employment.

The inside world of the food concession business is a very well guarded secret. There are no trade associations or library books to help guide the newcomer carefully past the start-up obstacles. Additionally, concessionaires are inherently reticent about providing information that may encourage newcomers to enter the field. “I remember how difficult it was when I started my concession business,” states Fitzgerald. “I learned the ropes slowly by trial and error, and only stuck with it because I value the freedom of being responsible for my own income.”

The author divulges over twenty years of food concession business know-how, as well as insight gained by co-chairing a position on the Oregon Food Services Advisory Board, and founding NWVN, Northwest Vendors Network, an association of vendors and event coordinators for the purpose of improving communication and cooperation among associates in the concession industry. Soon approaching retirement age herself, she has no plans to retire from the concession business. “I look forward to continuing to work my concession because I enjoy it”. She says. “I won’t get a gold watch when I retire, but neither will I be surprised with a pink slip, or lost benefits”.

Food Booth, The Entrepreneur's Complete Guide to the Food Concession Business can be ordered from Carnival Press, POB 1068, Cornelius, OR 97113; call credit card orders toll-free to 800-376-5074. The price is $34.95 plus $5 shipping/handling.

For more details visit http://www.foodbooth.net

Carnival Press
P.O. Box 1068, Cornelius, OR 97113
Phone: 503-628-1631
Email Us: carnival@foodbooth.net