Have You Prepared for this Year's Festival Circuit?
Robert Berman for Mobile Catering Business
For many of us Spring is the time to dust off and freshen up our concession trailers and food carts in preparation to, once again, head out on the festival circuit. 
A coat of paint, some axle grease and air in the tires may be all that are needed to ensure a safe and prosperous journey on the open road. However, now is also the time to consider freshening up your menu.
New methods of fast freezing and storing food coupled with our ethnic diversities have brought a multitude of new and exciting offerings to food concessionaires. Although the fast food industry is always under pressure from health advocates, it has improved dramatically over the years. The use of oil containing trans fats is all but history in the food industry.
But, food concessionaires and vending cart operators have to be careful when considering diversifying their menus. In general, the more items on a menu, the greater the amount of food that will not be sold and will need to be disposed of. It also usually means a longer service time for each customer. Combined, these two items can prove to be an economic disaster for the operator.
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