Best Practices for Food Operators

November 2013

From menu boards to customer service, event promoter Peter Mott shares several keys to success for the food concessions industry.

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Best Practices for Food Operators
by Peter Mott, Event Manager

food booth

Providing successful food service at festivals, fairs and civic events presents various challenges. Having good or unique food products at a competitive (fair) price is not enough. Consistently providing quality food items that are not under or overcooked takes significant planning. Knowing how much to buy and prep, as well as maintaining proper refrigeration and heated service temperatures in a temporary environment only compound the situation.

Food vending has become more complicated. Take the famous Five P's of Marketing. Five expanded to six, seven and nine P's. Now there are at least ten P's listed by different professional Marketers including: Product, Place (or placement, meaning distribution systems), Promotions (including advertising), Price, Position (in the marketplace in comparison to your competition), People (staff), Partners (key providers), Prospects (customers), Perception and Persuasion. With food service, like marketing, there is more to think about and less time to do it.

Using corn dogs as an example, do you want to offer the cheapest, fastest, "original," fattest, longest, best (fresh hand dipped), or unique (hot dog inside a hollowed out zucchini dipped in batter and deep fried)?

We have gathered the following suggested BEST PRACTICES from restaurants and food vendors that may help your food operation be more successful. There are more but these are some of the keys to success.

Read more here!

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