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> How to set up & make money - concession food trailer
How to set up & make money - concession food trailer
MAKE $5,000 THIS WEEKEND SELLING COTTON CANDY!
YOU CAN MAKE $75,000 - $100,000 SELLING HOT DOGS
Let's be real here for a minute, okay? Do the math. To MAKE $5,000 this weekend selling hot dogs, if you have a 20% profit margin, you would have to SELL $25,000 worth of hot dogs. If the hot dogs sell for $3 a piece, then you'll have to sell 8,333 hot dogs. Let's say you work a 24 hour shift (doesn't everyone?) on Friday, Saturday and Sunday so you'll work 72 hours. You would have to sell 116 hot dogs every hour - almost 2 hot dogs a minute - working every minute of every hour from midnight Friday morning through 11:59 Sunday night, to MAKE $5,000 selling hot dogs this weekend. Can you do that?
This is the problem with so much of the crap that's being sold about the food concession industry. It's not real. It's not do-able. It's not the fact of the business.
We were sucked in, too. We bought several books, audio sets, and download products to help us decide if we wanted to be in the food concession business and how to do it. We wasted a lot of money and spent a lot of time reading the stuff we bought - some for not just a little bit of money. Here's what we discovered: that most of the people selling these handy-dandy selling guides are not telling the truth.
The truth is that the food concession business is like any other business. You have to work at it. You will have to spend some money to open your business. It's not always going to be easy and it's not always going to be difficult. You will have to be licensed and inspected and you'll be expected to know what you're expected to know. Most importantly, the truth is that you will have some great weekends where you might sell $5,000 for the weekend. Heck, you might sell $5,000 in a day at a really good event. But you are not likely to MAKE $5,000 in a weekend after you've paid your supplies, entry fees, percentages, food product, and licensing fees and hundreds of other little things that you have to pay for each and every time you set up to vend food. Especially the first weekend you're out! And finally, there is no secret business fraternity!
The truth is that this can be the most fun thing you've ever done in your entire life. It can make you cry faster and make you laugh harder. You will meet some of the most incredible people in your life (on both ends of the spectrum). It will be an adventure to rival almost anything else you may have done in your life.
But to get to the truth you have to know what it is.
* direction for dreamers to know what they need in a trailer before they write that check for one.
* a complete source, in one location, of all the steps to becoming a licensed food concession operator in Florida.
* some straight talk about all that's involved in opening a food concession business.
* information on where to find events and what you need to know before you decide to do one.
* real life examples of what to do and not to do.
Open a Food Concession Business in Florida is a complete source guide for everything you really need to know about getting into this business and achieving success. Contents of the book include:
State Licensing - MFDV or Temporary Events
FEIN and Sales Tax registrations
Events - how to find them, which ones to do and which ones to run from!
This book provides every form, in the book and a link to the appropriate websites, for all the Florida licensing, tax and business registration you need. You won't find this information compiled so easily even on the DBPR website! It provides the information you need to become food safety certified, to complete your plan review and your first inspection. This book shares personal anecdotes and stories from the road that will teach you what you should and should not do. In easy-to-read conversational text, you will learn the ins and outs of the business to help avoid the costly mistakes that most newcomers encounter. This book is not going to help you get rich quick. There are no secrets, just facts of the business that will help your business.
Here s what others have had to say after purchasing and reading this book:
Just wanted to let you know that your book is the best book I have ever read in this field. Its very straight forward and you say it the way it is. I'm like you, I have read many before and yours is FIRST CLASS! Dan, Mobile, AL
Very good book! I can follow this from beginning to opening day! The licensing info alone is worth twice the price! Thank you! Roxann, Alexandria, LA
It's awesome that you took not only your own experiences but those you learned from others and passed it along to us. Thanks for a great resource! Nate, Tampa, FL
GREAT BOOK!!! Very good information! Thank you! Carole, IL
Much more information than I thought I would receive!! Really GREAT Five STAR! Shirley, Oklahoma
Pertinent Now, Pertinent Tomorrow
Once you've purchased the book and providing the email address you've given remains active, you will automatically get updates to the book. When licensing provisions change, you get an update. When I edit the content of the book, you get an update. It's included in the price of the book and I don't charge you again for the privilege of staying up-to-date. Why do I do that? Because the whole purpose of the book is to help you open a food concession business with less headache and heartache than so many of us endured, to make you a better vendor to work with at these events and to help make your business a success. When we both show up at the same event, we know that we're all playing on the same field with the same rules. This book not only helps you but it helps the industry, keeping the vendors above-board and honest. Like any business, there are some operators who are less ethical and less consciencious about their operation. There are also promoters and event coordinators that are not the most ethical to deal with (sad but true). The compilation of this book is just one small key part to creating the best industry that food concession can be. It starts with each one of us.
Happy Cooking! See you down the road!
