Table of Contents

Food Booth , The Entrepreneur's Complete Guide to the Food Concession Business
Barb Fitzgerald

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? Concessionaires can make money at large fairs, small festivals, swap meets, auctions, sporting events...the list is endless. They can set up for business at a permanent location or travel from one event to the next. I describe the differences, list the positive and negative aspects of each one, and teach you how to design your business to maximize your sales at your particular venue or venues.

2. Getting Started Planning Your Business

Brainstorming concession style! How to define your goals, organize your ideas, learn essential considerations, research options, and develop a road map for planning, designing, and implementing your complete plan. Success in the food concession business comes with thorough planning.

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. As important, you'll also learn what licenses you don't 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 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

Learn about concession trailers, tents, stick joints, pushcarts, manufactured, custom built, and conversion trailers. Learn detailed information about the different types of food booths, and the advantages and disadvantages of each. Get tips for buying or building your perfect booth.

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 support vehicles are as diverse as the creative vendors who own them. Support 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 gofer. I'll share some ideas with you.

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 a concession business. You will also learn how you can get started with the smallest investment possible.

Part 3: Events and Venues

9. Analyzing an Event's Potential for Profit

Events are the source of your income. 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 Show time!

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 sample cost list, shopping list, sample event applications, and temporary restaurant permit applications. And, a list of industry information resources including event listing guides, concession manufacturers, suppliers, insurance providers, and fair associations

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