Table of Contents

Introduction: What's in it for You?

This chapter is a realistic introduction to the concession business. You will learn what it takes to successfully start and run a food concession. How much time and effort is involved. What to expect the business to entail. And, most importantly, what you can reasonably expect to get out of it.

Part 1: Planning Your Business

1. What Type of Concession is Right for You?

Did you know there are different types of concession opportunities to choose from? I describe the differences and list the positive and negative aspects of each one.

2. Getting Started Planning Your Business

Brainstorming concession style! How to define your goal, organize your ideas, learn essential considerations, research options, calculate profitability, and develop a road map for planning, designing, and implementing your business plan.

3. Licensing, Insurance, and Other Red Tape

You will be provided essential information about the various types of licenses, permits, and insurance that are required for a concession business in the U.S. and Canada, as well as detailed instructions how to acquire what you need.

4. What's to Eat? Planning Your Menu

Planning your menu is the most critical aspect of starting a concession business. You will learn advantages and disadvantages of different menus, identify what determines whether a particular menu will make money, conduct a product cost analysis, as well as logistical considerations to help determine the best menu for you.

Part 2: Planning Your Booth and Equipment

5. Designing, Buying or Building Your Food Booth

Concession trailers, tents, stick joints, pushcarts, manufactured, custom, conversion..the list goes on. Learn detailed information about the different types of food booths, and the advantages and disadvantages of each. Get tips for acquiring and designing the best booth for you.

6. Choosing, Buying, or Building Your Food Service Equipment

Food service equipment are the tools of the trade. Information about various considerations when planning and acquiring equipment and the way it relates to your menu and booth will be described in detail. Also included are tips for designing and building your own equipment, as well as an in depth discussion on signage, lighting, and interior design.

7. On the Road

Food concession vehicles are as diverse as the creative vendors who own them. Vehicles must do everything from transport the business, related supplies and equipment, provide a place to live while you're on the road, and be a gopher. I'll share some ideas with you. Support vehicles for transporting and storing stock and supplies are an additional important component of your business.

8. How much will this Cost? Budgeting for Success

Before you get started you'll learn how to determine seasonal costs, operating costs, budgeting for capital reserves, and how much money it will cost to start and run a concession business.

Part 3: Events and Venues

9. Analyzing an Event's Potential for Profit

Events are the venue for the business. This chapter provides comprehensive information about various types of events, and addresses how to determine if an event is likely to be profitable.

10. Event Scheduling Know-How

Event scheduling will be demystified in this chapter. You will learn the secret of finding good events, appealing for space, the application process, getting your toe in the door, and being awarded a contract.

Part 4: It's Showtime!

11. Putting it all Together for Your First Event

Before you hit the road you need to finalize every detail of your business including purchasing supplies, and preparations for safe cash handling.

12. Your Grand Opening

You have arrived at your first event. Now what? Learn about set-up protocol, health inspections, and hiring a staff.

13. Successfully Marketing your Product

This chapter will teach you the secrets of conventional marketing principles-price, quality, and service, as they pertain to the concession business. You will also learn about the unique dynamics of competing on the midway. Learn how to manage your business to maximize sales. In this chapter you will learn the yearly, weekly, and daily routine of a typical food concessionaire.

14. Record Keeping

This chapter addresses the whys and wherefores of practical record keeping for a concession business. Included are example concession operational forms and worksheets.

Appendix 1,2,3 and 4

A cost list and a planning guide to keep you on track. Sample event and temporary restaurant permit applications, operational forms, and promotional brochure. And, a list of industry information resources including event listing guides, concession manufacturers, suppliers, insurance providers, and fair associations

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