A Successful Food Concession Business Starts with "Soul Searching"

Many people in the mobile food concession business consider November through March the off-season. During the cold and wet winter months a food concession operator, whose income is earned by operating at outdoor events such as fairs and festivals, might put his or her food booth in mothballs and take a much-needed break from the business. For several months these lucky concessionaires take time off and enjoy the pursuit of other activities. Not until early spring do they start looking forward with enthusiasm to prepare their equipment and schedule events for the upcoming food concession season.

This enviable work schedule doesn't occur by accident. When considering a food concession startup, new vendors need to look at the large picture. They need to plan for how they want their business to influence their lifestyle, as well as how much money they want to make.

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