Concession Stand Questions

[d4real]

Hi all...  I am just doing some research before opening a BBQ/smoker concession stand.   Are there any other owners/vendors who would be willing to answer some question or offer advice for me?   I'm in British Columbia and there is not a BBQ stand for miles!

I am in a major tourist area in the Rockies and looking to purchase an 18' trailer with either a Traeger or Fast Eddy.  Any help would be really appreicated.

 

[matts]

Well I guess the major things like your health dept and that stuff is important.  Besides that, we would need some specific questions in order to give you answers.  What are you really wanting to know?

 

[d4real]

I am clear on licensing within Canada as well as costing and portioning.  Basically my questions are regarding average sales volumes at fair/festivals.   What are the most popular items, how many units on average are sold (so I can estimate for purchasing).

What percentage of business is catering / events during off seasons?  Are vendors operating throughout the year, and if so, any suggestions for winter venues?  (We get some serious winter here!) 

Thanks!

 

[travcoman45]

We don't do it full time cause well we'd starve ta death.  In the summer months we do town fairs an such along with picnics an graduations an such.  Whatever helps put our product out there. 

As fer the size of events, only way ta find that out is to go a year in advance cause each one is gonna be different.  We got one we checked on this year will be only bout 100 folks, but it's got some great leads fer more business thus worth doin.  Others can be several hundred people.  Best to go in advance to see what yer gettin inta.

As fer winter, well concessions er dead.  We do some chef fer hire stuff, anniversaries, weddins, baby showers, ball games whatever just ta keep a little cash comin in.  Some a it is cash an carry where the folk simply buy the product.

Tough business, but can be made ta work.

 

[d4real]

Thanks for the reply.  the area I'm in is huge tourist area and with many of our festivals of up to two thousand people. Some will only get nine hundred people.   I'm pretty much figuring that I'll be down for three months during the winter, and hoping to just pick up catering jobs. I was wondering about winter here as we have so many skiers outside all day and just wondering whether setting up near a ski hill (for take out) might be an idea.