Barb Fitzgerald
Many people starting a food concession business are unaware of the variety of business opportunities that are available to them. They have a vague notion there is money to be made but cannot imagine exactly how. The business becomes a little clearer knowing most concession businesses fall into one of two categories; stationary and temporary.
A stationary food stand is essentially a conventional "storefront" operating full-time from a single location. Storefront carts, drive thru coffee trailers, indoor food kiosks, and street side food stands - to name only a few - are all considered stationary food stands. A temporary food booth, on the other hand, sells food at a different location on a daily or weekly basis. These concessionaires set up their booths at a variety of temporary events, such as fairs, festivals, sporting events, auctions, concerts, open-air markets, and special-interest events - nearly any place that a large group of people is temporarily gathered. A stationary food stand, like any business, stays in one location and waits for customers to come to it, whereas a temporary food booth takes its business to the customers. It is this mobility, or lack of mobility, that makes them very different. In order to better understand the unique nature of the concession business, and to imagine the variety of opportunities the business has to offer, it is helpful to explore the differences between the two.
Do not let my biases influence you. Although some people may hate certain aspects of a stationary food stand or a temporary booth, others may find these same characteristics are just what they seek in their businesses.
