6 COMMON CONCESSION STAND MISTAKES?!

Some things you shouldn’t have to learn by trial and error. Whether you are on staff or volunteering, it can be easy to fall victim to the most common mistakes. But you don’t have to let it happen. Instead, let us help you safeguard your concession stand by addressing measures you can put into practice now to prevent these pitfalls.

• Improper Prep – At the worst, this can lead to broken machinery, inadequate inventory and poor service. It’s been said “an ounce of prevention is worth a pound of cure.” What you do to prepare your stand upfront can prevent costly problems down the line. For example, maintaining service on your machines in advance means less chance of encountering an out-of-order machine during your busiest time. Another tip is to not neglect your supplies like napkins, utensils, condiments and food trays. Be smart about what you order and keep close tabs on inventory.
• Overlooking Add-Ons – While it is good to stick to tried and true favorite foods, don’t miss opportunities to add value and profits. Pair soft pretzels with nacho cheese or have a shake-on bar to add flavor to popcorn. A good test is if it is simple and low-cost to implement yet can attract interest from patrons, try it!
• Losing Out to Long Lines – Keeping lines moving as efficiently as possible is a key to success behind the stand. If you’re still using one line for ordering and another for pick-up, revise your customer flow to have two lines with cashiers. You’ll appreciate how it keeps lines flowing even during high traffic times. Consider what grab-and-go foods are on your menu, because a balanced food selection is another way to ensure you don’t get bogged down in food prep when crowds come.
• Being Too Passive – Maybe you’re wondering why your stand isn’t doing more business. It could be a lack of promotion. What could you do more to attract customers? Consider your environment… at sports complexes, announcers should be your voice. At a venue where there are lots of guests mingling, try getting into the crowd to hand out samples. If your location has tickets or maps, print coupons for the concession stand.
• Not Using Seasons to Your Advantage – Don’t miss out on these dollars. Seasonal trends are popular and will prompt potential customers to spend on impulse. During fall, promote apple cider or pumpkin spice treats. For winter, suggestions include hot chocolate and fudge. Use signage to increase awareness and try limited-time special offers.
• Doing It All On Your Own – Be smart about how you run your stand. Partner with vendors that demonstrate how they can benefit your business. They should make your job easier, not harder. From menu selection to profit planning to equipment service, trust those that can prove they’re vested in your interests.

Beach Cities Wholesalers has the experience it takes to help concession stands, large and small, to overcome obstacles. Contact us today at 562-355-4074 or via email at info@beachcitieswholesalers.com and see what it’s like when our team goes to work for you.

Unraveling the Myths About Caramel Corn: Part 2!

Part I gave you some basic recipes for success, and now we’re on to debunking a few more caramel corn myths. Read on for the simple truths on how you can cash in with caramel corn and other gourmet flavors.

1. I must have a dedicated store to sell caramel corn.

False—While there are many opportunities to add onto existing businesses, there are also countless ways to follow the crowds and create your own prospects. You can quickly attract attention and cook onsite with any of the caramel corn merchandisers. You can also bring your own using stay-fresh containers, or sell pre-packaged caramel corn.

2. This will only be a seasonal business.

False—Gourmet popcorn is a 2013 Food Trend. New flavor sensations are taking over the nation and consumers are craving twists to classically loved popcorn. While it’s still a money-maker for holiday and corporate gifts, it’s also a perfect solution for fundraising, a memorable wedding favor, a decadent anytime treat, or an unexpected dessert at restaurants and food trucks.

3. I must clean my machine between each batch.

True and False—Some people will steam and clean between every batch to ensure there are no residual flavors, and others will clean the machine every two to three batches if they are using like flavors. It will depend on if you are changing flavors/colors, and how dirty the cooker/mixer gets.

4. The weather will not affect my caramel corn.

False—Humidity and altitude will have a large impact on cooking caramel corn. To combat these fluctuations, increase your heat as the humidity increases and lower your heat as the humidity decreases. (Once you’ve made the caramel corn, be sure to pack it in stay-fresh containers with a tight-fitting lid to prevent any further moisture from getting in.) Also, water boils at a lower temperature at higher altitudes. To prevent the glaze from crystallizing (or looking dull), add a little more water to prolong the cooking cycle.

5. My state doesn’t allow Trans Fats, so also I can’t sell cheese corn.

False—There are delicious 0g Trans Fat cheese pastes that your let customers savor the rich taste and are in line with regulations.

6. Finding the right caramel corn machine is impossible.

False—There is an easy-to-follow chart that can answer many of your initial questions. .