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Category Archives: Entrepreneurial Business

How concessions are profitable, recession-proof

MoneyIt’s easy to think that treats such as snow cones, caramel corn, and hot pretzels won’t sell in a down economy. The truth is, although people are spending their money a little wiser, they still make a budget for fun, and fun includes great food.

When people venture to the movie theatre, they prepare to spend at least $2-$5 for sweet treats and salty snacks. On the flip side, a $2.00 bag of caramel corn only costs the seller $0.25!

Of course, movie theatres aren’t the only places selling popcorn and cotton candy, think about all of the places concession stand food is necessary. Parks are a great example. Whether it’s an amusement park or a theme park, your concession stand will get business.

In some parks, there is no other option for food. Since competition is low, people will wait in lines, and purchase the food you offer. That’s not to say park the cart in a high traffic area and throw business ethics to the wind. It’s more about learning where you can make the most profit, no matter what the economy is like.

Fairs are also great for concession stands, even during a recession. People look forward to their city fair, since it only comes once each year. Chances are, they’re going to the fair for the food; they’re prepared to pay for unique treats they might not get during the rest of the year.

Shopping malls is also another option. While people might not be hitting the shopping mall quite as often during a down economy, the concession stand will be the most affordable option in the mall when it comes to snacks and meal options. With the aroma of your freshly popped caramel corn wafting through the mall, you’re a sure seller.

Don’t get discouraged when it comes to the world’s money troubles. Businesses can succeed, and luckily, people always want to have fun and enjoy great food while doing so.

 

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Food Carts give “New York’s Finest” Another Meaning

New York City, with its fabled culture and rich history, is often referred to as the “center of the universe.”

One traditional aspect of the “Big Apple” is its street vendors. Many food cart and concession trailer owners have made a very good living peddling their wares on the streets of New York. In some cases, food trailer ownership is generational. Fathers and mothers pass their food carts on to sons and daughters who continue to serve loyal customers year after year.

The “Steaks” are High

The competition between food stand owners is fierce. The aroma emanating from pizza warmers, hot dog grills and popcorn poppers drifts throughout the city streets as customers gravitate toward their favorite vendors when hungry.

Seemingly located on just about every street corner, food concession trailers offer a broad variety of menu items that range from ethnic tastes to those purely American. Nacho machines work overtime as wide-eyed customers walk away with plates piled high. And shredded steak, chicken or pork sizzle on a grill as a slice of pita bread waits to be filled.

The availability of Greek, Asian and Mediterranean dishes on opposite street corners make a mealtime decision even more difficult.  But New York’s famous gourmet hot dog carts also beckon. Kabobs, roasted nuts, gourmet pretzels and overstuffed omelets are all part of New York City’s vast food vending tapestry, and that just scratches the surface.

For those considering starting a food stand or concession trailer business in New York City, the costs for permits and licensing are relatively steep. But the biggest challenge might be finding a good location; one that is not already occupied by any number of the Big Apple’s world class vendors.

 

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The Concession Trailer Business Leaves Room for Creativity

Whether prospective entrepreneurs enter the food vending arena to earn extra income or to start a full-blown concession trailer business, this industry offers many advantages. One of the most attractive aspects of the food trailer business is the ability of owners to “call their own shots.”

Flexibility Comes with the Territory

Leaving a regimented, workaday environment for freedom and flexibility is one of the many reasons that people are drawn toward careers in concessions. This is not to say that food cart and concession trailer proprietors don’t work hard or that there are no administrative hurdles to navigate. But there is a degree of autonomy in food stand ownership that cannot be found in most other professions.

The decision-making process rests with the independent concessionaire in regard to when and where to set up shop, which products to serve and how to market their food stands. Vendors may choose to start with “standard” concession food equipment such as a hot dog roller, popcorn maker or nacho machine. Or they may try something a little more unconventional such as gourmet pretzels or kettle popcorn.

Anything Goes

Successful owners of food carts leave “no stone unturned” when it comes to developing marketing ideas and ways to separate themselves from the competition. It is always wise to survey the territory before venturing into a new event or area. If other food vendors are peddling standard fare, those offering atypical menu items will often reap the rewards.

Vendors may also choose to branch out into areas such as catering or opt to offer an exclusive food item. For instance, having the only funnel cake concession trailer at a particular event can prove to be very profitable.

Food stand owners can also be creative in their marketing endeavors. Robust websites with social media alerts and Facebook pages can stir up customer interest. Discount coupons distributed throughout an area before a festival or other event is a good idea as well.

Concession trailer owners have the freedom to customize their careers and operate on their own terms. Whether they are happy to work on a part-time or “specialized” basis, or whether they set the bar high for sales and profits, the possibilities are wide open.

 

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Choose Caramel Corn for Concession Business Success

It is the perfect combination of sweet and salty, in just one bite: Caramel Corn.

This month, caramel corn creators and fans alike have something to cheer for: National Caramel Corn Day! Celebrate with us in a city near you on April 26 for free, hands-on demonstrations, product testing, and to learn how to become a wildly successful caramel corn vendor.

So why sell caramel corn?

Caramel corn is a time-tested treat whose origins can be traced back to the late 1800s. Today, caramel corn continues to sell like hotcakes at theme parks, movie theatres, fairs, tourist attractions, and shopping malls—why not be the one selling it?

It might be hard to believe that such a simple treat such as caramel corn could be a huge profit-maker, but that it is. A 4.5-ounce serving of caramel corn costs the seller $0.40, while it retails for $3.00. Its high profit margin makes caramel corn a great addition to an existing concession business or the perfect product to start a new business with.

Another great thing about selling caramel corn is how easy it is to make. The perfection of caramel corn technology has allowed vendors to make caramel corn with perfectly portioned ingredients, using kettles with built-in timers and sensors. You’ll produce a perfect batch each and every time!

As easy as it is to make, caramel corn is virtually effortless to sell. Since it’s such a well-known treat, it essentially sells itself—its mouthwatering aroma doesn’t hurt! Besides over-the-counter sales, popcorn shops can also make a lot of money with caramel corn sales by shipping gift packages and wholesale cans or cases.

Register for National Caramel Corn Day to learn how to:

• Achieve profit margins of more than 78%.
• Drive sales year-round.
• Make special caramel corn recipes.
• Select the right machine(s) and supplies for your business.

For more information about National Caramel Corn Day, or to register, visit the link below:

http://www.gmpopcorn.com/national-caramel-corn-day.cfm

 

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Keeping Concession Equipment Clean Good for the “Bottom Line”

Owning a concession trailer or a food cart can be a fun and rewarding way to make a living or earn extra income.

Of course, food stand ownership carries its share of challenges. Licenses, permits, health department inspections and the occasional battle for a good, profitable location all come with the territory. But the process of navigating through obstacles and administrative requirements usually becomes smoother as owners of food carts develop their systems and gain more experience.

Equipment Care Key to Successful Concession Trailer Business

Equipment such as the popcorn machine, nacho dispenser and the sno-kone® maker are the “tools of the trade” within a concession stand. Food cart owners depend on these and other food service devices to be fully operational each time they open for business. Equipment problems can be devastating during a busy day of delivering snacks, and will more often than not send potential customers into the hands of competition. Simply put, food stand owners cannot afford equipment breakdowns!

Therefore, it is extremely important for food stand owners to thoroughly clean their concession stand equipment every time it is used. This is especially true when it comes to machines that tend to get quite messy or sticky, such as a popcorn popper or a cotton candy maker. It’s worth the time and effort to completely empty and wipe down these devices at the end of the day.

It’s very easy for salt, debris or sugary remnants to accumulate inside of intakes or on the moving parts within these machines. The result can cause clogging, loss of performance and breakdowns.

Cleaning tips are usually available within each machine’s instruction manual or through a variety of other sources, such as companies that provide concession equipment. Gold Medal Products, headquartered inCincinnati,Ohio, is a great resource for information on concession equipment maintenance and snack machine replacement parts. Gold Medal is a leader in the industry and a good friend to concession stand owners the world over.

 

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A Simple Square Holds Huge Marketing Potential

QR or Quick Response Codes are an inexpensive way to quickly grab attention and give quite a bit of information in one tiny square. They’re free to create and people can scan these squares with their smart devices. Then, your customers are directed to Web pages for more information, deals, coupons, etc. You can place them in ads, on business cards, in direct mail pieces, and anything that can be printed.

Karen E. Klein, a digital marketing consultant, explains in this Business Week article what they are, how they work and how to incorporate them into a marketing plan.

 

>Watch Out for These 10 Common Small Business Mistakes

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Opening a new business is an exhilarating and possibly daunting process. While there are countless rewards, financial and personal independence being at the top, there are common pitfalls that threaten every business owner. Below are 10 mistakes new business owners can make and how to avoid them.

1. Not knowing enough about the business you’re going into—It seems silly to say go in with your eyes open, but it does bear repeating. Don’t let your excitement be your downfall.

2. Not protecting your personal assets—You will be pouring your heart and soul into a new business, but don’t let it ruin your life or endanger your home. Consider setting up an LLC (limited liability corporation), get advice from other small business owners, and think about contacting a lawyer.

3. Not creating a unique, value-driven business—Start off on the right foot. If your business mirrors others too closely, there will be no overt reason for customers to choose you.

4. Not developing a business plan—Your business plan is the road map to where you want to go and how to get there. Do your research, get suggestions from your local small business association (SBA), or try the U.S. SBA (www.sba.gov). They’ll keep you from reinventing the wheel, and will often have information on loans/grants and one-on-one counseling.

5. Not setting the right price—Price drives the decision of whether customers contact you or not. Work with your suppliers for suggestions, look at other companies, and do your research.

6. Not changing or adapting as you go—Even though you have a road map, sometimes you need to ask for directions along the way or take a detour. Continually evaluate your business.

7. Not budgeting correctly or planning on making money right away—Don’t put all your eggs in one basket. Have another source of income or some cushion and be realistic in your expectations.

8. Not marketing consistently—Don’t lose the momentum after one good campaign. Develop a plan and stick to it.

9. Not investing in people—Don’t get caught up in the bells and whistles of the latest gadgets or schemes. Invest in quality employees. They’ll always drive your business and be the face of your company.

10. Not focusing on the big picture—Don’t get overwhelmed by the day-to-day necessities. Take a step back and keep track of your priorities. Management by crisis only leads to more chaos.

 

>Concessions are Woven into the Fabric of History

> Concession carts and food stands in one form or another have been part of the human mosaic since time can remember. Street vendors once pedaled meats and breads in their small wooden makeshift shacks along the sides of dirt roads. And now the concession trailer business is pervasive in our society. Anywhere that there is a gathering or even a decent amount of foot traffic we’ll find at least one food cart waiting to satisfy our need for food and drink.

We can imagine the food carts of days gone by where fruits, vegetables, wine and fish were sold as opposed to today’s fare of hot dogs, hamburgers and nachos. Wicker baskets instead of iced-down metal bins held produce. Meat was cooked on a crude rotisserie instead of on a hot dog cooker or gas-powered grill. Berries and nuts took the place of bag snacks and candy bars. And instead of popcorn makers and pizza warmers, some type of apparatus for the drying of beef to make jerky could have been in use.

It’s probably safe to assume that today we have foods that are much more convenient and require much less preparation than the concession foods of old. There’s no need to skin or scale when you can simply place a few hot dogs on a roller or throw a few hamburger patties on a grill. No need to peel or wash when you can simply place pre-packaged foods on a counter. Therefore, it may also be safe to conclude that the early concessionaires worked a little harder than present day vendors! But we have had time to evolve and simplify just about every facet of our lives, vending included.

The events people attended, the games they watched and the available concession fare was quite different in the days of old. But the basic concept was the same: Have food and drink available for the hungry and thirsty, and everybody profits.

 

>Concession Business a Good Way to Supplement Income

> If you’re thinking about starting a business in order to supplement your income or to eventually pursue full-time, do your due diligence first. Take a look at the different types of businesses that may be on the upswing and all that goes into running your own enterprise. The slow economy doesn’t make things easy these days, but that doesn’t mean that you can’t be successful if you happen upon the right opportunity.

The concession trailer business is something to consider. In the midst of the economic slowdown, people still need to eat and will always snack at events and gatherings. If you purchase a cart and familiarize yourself with the rules and regulations surrounding the operation of a food cart, the possibility exists that you can do pretty well in this business.

Some things to consider when starting a food concession business are what you are going to need for overhead, what type of food products you are going to sell and the number of personnel you will need to employ, not to mention viable locations for your cart or trailer.

Supplies

When you’ve decided on which concession trailer you are going to purchase you will know how much equipment you can fit inside of it. A hot dog cooker and popcorn makers are standard, and you can add other items later such as nacho warmers and possibly a fryer.

Events

There are endless possibilities; however, certifications are necessary in most areas in order to operate food carts, so be aware of this as you seek out venues. Public sporting events, carnivals and festivals are good places to start. City street corners can be lucrative, but are not always easy to get permits for.

There are never any guarantees, but as you gain experience, land some good venues and start to make contacts, you could make a good living and only have to answer to one boss … you.

 

>To blog…or not to blog. That is the question.

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Corporate websites are often little more than interactive brochures that display basic information and describe what the business offers. But if you’re looking to do more — establish yourself as thought leaders in the industry, develop relationships with customers or gather feedback from prospects and clients — then a company blog is a much better choice.

“A blog can also be the centerpiece for a social media effort, driving visitors from Twitter, Facebook, and LinkedIn back to the blog through calls-to-action and landing pages,” explains Douglas Karr, the author of Corporate Blogging for Dummies. “A blog has the flexibility to produce content easily, syndicate that content through any medium using RSS, and convert that audience into customers.”

Unfortunately, if approached incorrectly, a company blog has just as much potential to embarrass your company or alienate customers. Mashable recently asked Karr, internet marketing experts, and small business bloggers about the most common mistakes that companies make when starting a blog — and how to avoid them.

  • Starting Without a Strategy

Don’t take starting a company blog lightly. Even if only a handful of people visit it at first, those few people will likely be clients or have the potential to become them.

“The biggest mistake that most small businesses make when it comes to blogging is to assume that it’s an easy task,” explains Marjorie R. Asturias, the president of web marketing firm Blue Volcano Media. “That sets them up for a cascade of mistakes, starting with the fact that they generally jump in without a discernible strategy, much less something as essential as an editorial calendar.”

When thinking through your blog strategy, consider:

  • Is a blog right for my business? “Some companies aren’t social and never will be. If you can’t keep generating content, then don’t start,” explains Karr. “If you can’t be transparent, don’t start. If you can’t respond to negativity, don’t start. You need to understand the ramifications of making mistakes or blogging poorly before you decide haphazardly to begin.”
  • What business objective do I want to accomplish? Your goals should drive your content. If your goal is to connect with industry thought leaders, for instance, your content will be much different than if your goal is to drive more sales. Christian Russell, who runs sales blog Dangerous Tactics, found this out the hard way. “Originally I was operating on the belief that having a blog and posting good content regularly was the recipe for sales,” he says. “But I found a huge separation between people reading my blog and those who were buying from me. I’ve only just recently begun making changes to the site to make offers much more clear, and I’ve already noticed important changes. Instead of just getting subscribers, I’m getting more inquiries and leads for what I sell.” Karr says that acquisition, retention, building authority and customer support are all strategies to consider.
  • Am I willing to allocate the necessary resources? As the saying goes: No pain, no gain. If you set up a blog, expect to dedicate time and resources. Josh Chan, an online marketing specialist at Chromatix design admits that his company’s blog underestimated the commitment. “Trying to come up with valuable content even just once a day means someone in your small business has to spend at least 30 minutes to an hour preparing and posting it,” he says.
  • Making it All About You

It’s a fact: Companies tend to talk about how great they are. But a blog exclusively discussing this point is bound for not-so-greatness. Before posting a shamelessly promotional blog entry, please note:

  • A blog is not a press section. There should be a section on your site that is dedicated to company news, if you’re willing to share it. But using your blog this way can be detrimental. “Blogs allow consumers to view the human side of a business, but repeated promotional posts take away the brand’s personality and position the blog as a one-way advertising medium rather than an engagement platform,” explains Whitney Sewell, a social media manager at Social Media Solutions.
  • Your audience’s needs. “Businesses want to write dry, information-based articles that highlight their own accomplishments,” explains Angela Neal, an online marking consultant based in Scotland. “I see blogs full of statistics and product details that are full of jargon and technical terms that only somebody within the company would know or understand.”

Take a step back and think about what your readers want to learn about. Is it advice? Analysis? Industry news? Figure out what you can provide that is valuable to your readers.

  • Failure to Link

Links should be an integral component of anything that calls itself a blog. To embrace them to their fullest:

  • Don’t be afraid to link out: “Many business blogs get so carried away with minimizing PageRank leakage that they end up stifling their blog’s narrative potential,” says Rohin Guha, a community manager at online marketing firm Blue Phoenix Media. “As a company, you want to present the impression that you know what’s happening in the world around you, and unless your daily archives can fill that role, you’ll have to turn to other sources.” Guha suggests setting a minimum number of links for each blog post to get in the habit of linking out.
  • Don’t forget to link to yourself: Digital filing company OfficeDrop hosted a blog on its site for more than a year without linking back to the main page. “Some of our blog entries are the most visited pages on our site, and some of them are very high PageRank sites,” says Head of Marketing Healy Jones. “Now, we take advantage of the SEO power and readership of the blog to have SEO links all over the blog that link back to different pages on our website. Since the blog has a lot of search engine juice (it has a lot of inbound links), we now use it aggressively to transfer rank to the most important pages on our main site.”
  • Not Being Yourself

Being yourself means a couple of things:

  • Don’t make the intern write the blog: Have someone who can represent the company write about it. An intern impersonating the CEO does not cut it.
  • Let some “human” show: No one wants to read stiff, corporate jumble. Plus, it’s easier and more engaging to write like a person and not a corporate entity.
  • A personal tone doesn’t mean that you blog about personal matters: “This isn’t the opportunity to post your favorite ’80s video off of YouTube,” Karr says. “This is the opportunity to wow your audience by being a subject matter expert in your field. Keep your personal stories on your personal blog or on Facebook — where your next prospect won’t be offended by them.”
  • Blog what you know: What works for everyone else might not work for your company. When Stella Fayman started a blog for FeeFighters.com, she looked at other small businesses’ blogs and saw they were all blogging about social media. Seeing how this topic worked for them, she started blogging about social media even though it was only tangentially related to the company.

“After a while, I realized that in order to establish our brand as a small business finance resource, we needed to blog about what no one else talking about and what was more related to our business: small business operations and finance,” she says. “Our traffic increased significantly after we made this switch.”

  • Ignoring Social Media

Your posts are not going to promote themselves. Get the word out by leveraging your company’s social media accounts. When you write a new post, discuss it on Twitter and Facebook. Make sure all of your social profiles include a link to your blog. When someone comments on your blog or contacts you about something you wrote through another channel, respond.

“Remember, the biggest benefit of the social web is building relationships, so you must make an effort to engage your readers and respond to them in a timely manner that not only acknowledges them, but makes them feel like valued members of your online community,” says Susan Gunelius, CEO of marketing communications company KeySplash Creative.

 
 
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