A concession stand wins on speed and simple inventory. Every package should be easy to grab, fill and hand across the counter while keeping portions consistent.
Prioritize high-speed formats
- Cups and lids that nest and separate cleanly
- Boats, trays and bags that open quickly
- Portion cups for controlled serving
- Napkins, gloves and liners staged at each station
Forecast by attendance and menu mix
Attendance alone is not enough. Use prior sales to estimate the percentage of guests who buy a beverage, snack or meal, then add a measured event-day buffer.
Make cleanup part of the order
Can liners, gloves, towels and surface cleaner should appear on every event order. Keeping sanitation in the same checklist prevents a sold-out crowd from creating a cleanup shortage.
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