Food Booth, the book

Premise:
Food Booth, The Entrepreneur’s Complete Guide to the Food Concession Business is a step-by-step guide to planning, designing, managing, and operating a successful food concession business. Based directly on the author’s twenty-plus years of experience, Food Booth is a rare blueprint to the unconventional, yet suprisingly lucrative field of earning a cash income selling food at fairs, festivals, and special events.

Do you dream of earning a healthy income – 50K, 75K, even 100K or more? Or perhaps make an extra $1,500 - $10,000/month part-time? Want to be your own boss, get up when you want, take time off to pursue other interests? Do you dismiss the idea as fantasy? After all, everyone knows that making that much cash must be illegal.

What would you say if I told you …..

There’s a business that doesn’t require a degree or any previous business experience?
Is a cash business?
Can be started with minimal start-up capital?
Is part time?
Offers near complete independence?
Requires very little licensing?
Offers the potential to earn a substantial, or even full-time cash income?

It’s all in Food Booth, The Entrepreneur’s Complete Guide to the Food Concession Business, the best-selling book by veteran concessionaire, Barb Fitzgerald. In this lighthearted but comprehensive "how-to" book, long-time vendor, Barb Fitzgerald, shows you everything you need to be successful in this bona fide home-based entrepreneurial opportunity.

How you can calculate your potential earnings before you spend any money on your new business.
8 Important things you should learn about an event before you sign up.
How to avoid buying unnecessary health department licenses.
Contrary to what you might have been told, you probably do not need a commissary.
The key reasons some menus make money and some don’t.
7 important things successful vendors know that makes them successful.
How to profit from the mistakes other new vendors usually make.
How you can easily sell food at an event without buying a booth or equipment.
9 Key things you can do right now to get yourself ready for this business.
10 reasons why this is the right business at the right time.

If you think running a successful food concession business is going to be difficult, you'll learn why it isn't. You will learn how to capitalize on this exciting, unconventional, yet immensely profitable business.

Considering starting a food concession.
Have already worked for a concessionaire and are now ready to start your own concession.
Are ready to take your business knowledge and experience and apply them to a new business.
Thinking of making an income while working from home and being your own boss.
A non-profit seeking fund raising opportunities.
Part-time employed and wish to start a business to fill the income void.
A retiree wishing a fun way to travel and make money.
A student needing a job that won't interfere with your class schedule.
A family that believes in working together for the things they enjoy.
Bored in the summer.

The book is designed to guide you with the information you need to start and run a successful concession business. It is concise, thorough, and offers in-depth information that even experienced concessionaires will find useful. The language is clear, readable and straight to the point. It explains:

What is required to start your business.
How to realistically customize your business to produce your desired level of income.
How to determine the best booth and menu for you.
How to acquire the booth and equipment you need.
How to locate events and procure event contracts.
How to determine costs and budget for adequate financial resources.
How to plan for and initiate booth set-up.
How to stay competitive on the midway.
Record keeping.
Growing your business.
plus much, much more.

The book also includes example event applications, health permit license applications, and business forms. You will learn everything you need to get your business started and reach your profit potential quickly.

The information in the book is divided into four parts. The first section, Planning your Business, addresses the process of due diligence. The second, Planning your Booth and Equipment, is about the nuts and bolts of the business assets. The third, Scheduling Events, addresses the particulars of concession venues. And the fourth, It’s Showtime, talks about the activities of management, operations, and making money. Where appropriate I have included various example event and health permit applications, accounting forms, worksheets for illustration, and a planning guide to keep you on track. And finally, there’s an appendix of resources at the back of the book to help you locate sources of outside information.

There are other information products out there, but none are this highly detailed in giving you the information you need to succeed. This book provides you with concrete no-nonsense information about how to start your food concession business from the ground up, how to develop a schedule of lucrative events, how to manage your business to reach your sales potential quickly, and compound your sales year after year.

Bottom Line: You want to start a food concession business but don't know how. Food Booth Where concessionaires* come to learn how it's done! *folks who sell food at fairs, festivals, and special events
The Author Table of Contents	Food Booth, The Entrepreneur's Complete Guide to the Food Concession Business Category: Non-Fiction Publication Date: 2007 ISBN 978-0-9765703-2-5 Pages: 264 Trim Size: 6 x 9 Binding: Soft cover/perfect bound Illustrations and Images: 115 Back matter: Appendix, bibliography, index Rights: Barbara J Fitzgerald Distributed by: Carnival Press Publisher: Carnival Press List: $34.95	Home The Book Table of Contents The Author Order Now The Concession Biz What's in it for you? Who We Are Q&A Help Wanted Consulting Media Distributors & Associations Academia Fund Raising Photo Gallery Testimonials Industry Links Customer Service
Premise: Food Booth, The Entrepreneur’s Complete Guide to the Food Concession Business is a step-by-step guide to planning, designing, managing, and operating a successful food concession business. Based directly on the author’s twenty-plus years of experience, Food Booth is a rare blueprint to the unconventional, yet suprisingly lucrative field of earning a cash income selling food at fairs, festivals, and special events. Do you dream of earning a healthy income – 50K, 75K, even 100K or more? Or perhaps make an extra $1,500 - $10,000/month part-time? Want to be your own boss, get up when you want, take time off to pursue other interests? Do you dismiss the idea as fantasy? After all, everyone knows that making that much cash must be illegal. What would you say if I told you ….. There’s a business that doesn’t require a degree or any previous business experience? Is a cash business? Can be started with minimal start-up capital? Is part time? Offers near complete independence? Requires very little licensing? Offers the potential to earn a substantial, or even full-time cash income? It’s all in Food Booth, The Entrepreneur’s Complete Guide to the Food Concession Business, the best-selling book by veteran concessionaire, Barb Fitzgerald. In this lighthearted but comprehensive "how-to" book, long-time vendor, Barb Fitzgerald, shows you everything you need to be successful in this bona fide home-based entrepreneurial opportunity. You’ll discover: How you can calculate your potential earnings before you spend any money on your new business. 8 Important things you should learn about an event before you sign up. How to avoid buying unnecessary health department licenses. Contrary to what you might have been told, you probably do not need a commissary. The key reasons some menus make money and some don’t. 7 important things successful vendors know that makes them successful. How to profit from the mistakes other new vendors usually make. How you can easily sell food at an event without buying a booth or equipment. 9 Key things you can do right now to get yourself ready for this business. 10 reasons why this is the right business at the right time. If you think running a successful food concession business is going to be difficult, you'll learn why it isn't. You will learn how to capitalize on this exciting, unconventional, yet immensely profitable business. You will benefit from the book if you are: Considering starting a food concession. Have already worked for a concessionaire and are now ready to start your own concession. Are ready to take your business knowledge and experience and apply them to a new business. Thinking of making an income while working from home and being your own boss. A non-profit seeking fund raising opportunities. Part-time employed and wish to start a business to fill the income void. A retiree wishing a fun way to travel and make money. A student needing a job that won't interfere with your class schedule. A family that believes in working together for the things they enjoy. Bored in the summer. The book is designed to guide you with the information you need to start and run a successful concession business. It is concise, thorough, and offers in-depth information that even experienced concessionaires will find useful. The language is clear, readable and straight to the point. It explains: What is required to start your business. How to realistically customize your business to produce your desired level of income. How to determine the best booth and menu for you. How to acquire the booth and equipment you need. How to locate events and procure event contracts. How to determine costs and budget for adequate financial resources. How to plan for and initiate booth set-up. How to stay competitive on the midway. Record keeping. Growing your business. plus much, much more. The book also includes example event applications, health permit license applications, and business forms. You will learn everything you need to get your business started and reach your profit potential quickly. The information in the book is divided into four parts. The first section, Planning your Business, addresses the process of due diligence. The second, Planning your Booth and Equipment, is about the nuts and bolts of the business assets. The third, Scheduling Events, addresses the particulars of concession venues. And the fourth, It’s Showtime, talks about the activities of management, operations, and making money. Where appropriate I have included various example event and health permit applications, accounting forms, worksheets for illustration, and a planning guide to keep you on track. And finally, there’s an appendix of resources at the back of the book to help you locate sources of outside information. There are other information products out there, but none are this highly detailed in giving you the information you need to succeed. This book provides you with concrete no-nonsense information about how to start your food concession business from the ground up, how to develop a schedule of lucrative events, how to manage your business to reach your sales potential quickly, and compound your sales year after year.
Home \| The Book \| Order Now \| The Concession Biz \| What's in it for You? \| Who We Are \| Q&A \| Help Wanted \| Consulting \| Media \| Distributors \| Academia \| Fund Raising \| Photo Gallery \| Testimonials \| Industry Links \| Customer Service \| Disclaimer Copyright 2006 © Carnival Press, All Rights Reserved Carnival Press P.O. Box 1068, Cornelius, OR 97113 Phone: 503-628-1631 carnival@foodbooth.net