Ground plan a Auspicious Concession Stand
Nowadays's consumer is no longer the "I am hungry, then I Testament pay for whatever crap you presentation me" type, wandering the halfway with notecase Broad manage. Detached and festivalgoers expect healthy, affection snack, beverage and meal choices, served from Disinfected, ace concession stands. Provided you are all the more offering the "fried-or-on-a-stick" nourishment with "here's your lube" prices, you obligation to transform your ways.
Instructions
1. Probation ultimate year's sales news for Everyone site you served. Match info to Diurnal attendence and weather. Generate pie charts and string and bar graphs to fabricate it easier for you to glimpse your counsel at a glance. Impel your sales dollars from latest year per interval, age and celebration.
2. Low-cost does not mean substandard. Buy fresh, organic, locally grown food.7. Contact local wholesale food suppliers. Incorporate popular items that suit your concession stand and discontinue items that were not popular the previous year.
3. Get an updated copy of local health ordinances from all your planned events. Ensure your menu complies with all local health regulations, especially changes regarding how items can be prepared and how much disclosure is required about nutritional and calorie content.
4. Get all your menu items evaluated for nutritional content to ensure they comply with any changed regulations. Ask advice from your local cooperative extension service on eliminate fats, sugars and salts without losing flavor, texture and shelf life. Create new menu items that incorporate the healthier changes.
5. Match your menu to your expected clientele. Home and garden or bridal show attendees will expect more sophisticated choices than rodeo patrons.
6. Feature menu items with low-cost ingredients, easy preparation, a long shelf life and a high profit margin. Provided available, satisfy at the end year's sales facts from vendors who were located near your stand at Everyone appearance. Compare their menu to yours. Examine what you offered versus what the other vendors offered.
Get price comparisons for items from last year's menu versus the updated healthier versions you created using advice from the nutrition analysis. Don't be afraid to ask for price matches and bulk discounts.
8. Road test your new menu by offering both the old and updated menu items. Ask patrons to try both versions. Solicit their feedback on whether the new, healthier versions taste better.
9. Adjust your prices to permit a reasonable profit margin without exceeding your customers' willingness to buy. Do not price significantly lower than your competitors, unless you want to begin a price war you might not be able to afford.
10. Update your stand to make it more visually appealing to your patrons. Make any needed repairs and replace worn, outdated or broken parts and equipment.
