Concession stands can be a lot of work, but also very lucrative.
Running a concession stand can be a lot of work, but also an opportunity to make your own creative contribution to one of the oldest, largest and, arguably, most important businesses in the world: food. Moreover, while there is no such thing as a risk-free business, selling convenient and affordable food like the one found at most concession stands is about as close as you can get to a recession-proof idea. No matter what happens in the economy, you can be sure that you will have a potential customer in every hungry passer-by. Best of all, the initial investment is minimal.
Instructions
1. Plan your menu. Deciding what kind of food you are going to sell is a crucial step in setting up your stand and can make or break your business. When considering your options, remember that the concession stand industry is about convenience. Your customers are looking for simplicity and clarity in their options, so keep the menu relatively short and thematic so that customers can take it all in quickly. You do not want to be yet another concession stand with an endless list of different and unrelated items.
Clear, however, does not mean boring. The most successful concession businesses are those that anticipate their expected clients needs at that location and also manage to surprise them. Select a menu direction that is unique in your location, such as fish and chips, Indian food, waffles, healthy wraps or fresh burritos, complemented with a compatible drink menu. Select items that will set you apart in the market and, most importantly, that are easy and quick to make during busy periods and that you know you can make very well.
2. Purchase cooking equipment. Depending on the type of food you choose, select cooking methods that are quick and allow you to make many items at the same time. Items such as deep-fryers, large grills or large ovens can be especially useful. Of course, you will also need ample refrigeration room to keep your ingredients fresh and a container system to keep your pre-made ingredients separate and easily accessible. If you decide on an item like fish and chips, for instance, invest in two large fryers to simultaneously be able to make the fish and chips or, if you decide on an assembling option such as burritos or wraps, purchase warming trays to keep all your pre-made ingredients warm. In either case, you will need a good amount of refrigeration room. Do not forget the details, such as serving and cooking utensils or sanitary gloves and hair-nets to stay within your area's sanitary codes.
If you are looking to reduce start-up costs, consider one of the many options for used cooking equipment and restaurant wholesalers selling discounted appliances.
3. Purchase food. Purchase all the food you will need to make every item in your menu and avoid embarrassing shortages and cancellations. Once your stand has been operating for a while, you will have a better idea of the volumes you will need, but start out with a good supply of everything and then begin rotating your stock. Remember that your inventory choices also impact on your general marketing plan. If you advertise your fresh ingredients, expect to rotate and replace food items regularly.
Especially with non-perishable items, look into local wholesalers to reduce costs and ensure ample stock.
4. Purchase condiments, packaging and utensils. Every time you serve food, your customers will be expecting standard items like eating utensils, napkins and condiments. Do not take these areas lightly, as attractive packaging or serving can help distinguish your stand and many stands have even managed to make a name for themselves with a particularly noteworthy or a wide variety of condiments and sauces. Anticipate all of your needs in this area and purchase items at a wholesaler to guarantee stock and lower your costs.
5. Set up your stand. When doing so, think about the working conditions inside and the visual experience for the customers, trying to balance the two factors.
In terms of the customer experience, keep the back or side wall with your menu on it uncluttered and unobstructed so that customers can see it from any angle and the stand looks clean and organized. Make sure your stand is attractive and clearly states what you are selling.
Inside the stand, locate customer-facing operations near the opening or window in your stand to minimize movement inside and make most operations as easy as extending your hand through the window. If you keep storage in back and your cash register and grill in the front, for instance, most of the movement will be taking money from customers, taking orders and handing out food in the front, while the inside movement will be limited to the occasional trip for stored items in the back or corners. Be sure that items that your customers need, such as condiments and napkins, are also available in the front.
6. Staff your stand. Think about the various jobs in your stand, from cooks to cashiers, and determine the amount of time you want to invest personally in order to determine what staff you will need. This step will also help you determine your operating hours.
Be sure you are hiring people with some stand experience, cooking skills and customer service experience.
7. Market your stand with attention-grabbing stand decorations and flyers. Decide on a theme or message that sets your stand apart from the competition, such as healthy alternatives, discounted prices or the nature of the products you intend to offer.
8. Open your stand. Depending on the location, you might consider promotional activities like free samples, discounted package deals or menu-flier distribution in the area to make sure potential clients know you are in business and where you are located.
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