So we pulled over into the parking lot in Water Mill and Jesse had to tighten the bolts on the hitch on his Jeep to keep the trailer secured to the car…TO KEEP THE TRAILER SECURED TO THE CAR!…We’re only 17 miles out of town and we’ve already eaten all of our food and our trailer nearly came off! Imagine if we weren’t in a place as convenient as the Hamptons and we were actually on a real highway in someplace that was actually somewhat remote!  ”I’m not cut out for this traveling sh*t” is all I can think about.

The next thing that happened was a little bit more drastic…and by a little bit, I mean very very much so. The trailer brakes failed. As in, failed to :brake, stop, save us from harm’s way, keep us from pummeling down a steep hill. You know, kind of important, right?.. So in beautiful Persippiny, New Jersey we pulled into the parking lot of  a Pep Boys and Jesse spent a good two hours figuring out what went wrong. What was it, you ask? Oh, you know, just your average run of the mill case of the brake wires getting completely crushed under the overbearing load in the trailer. 

So after we’d fixed that, we were on our way. We made good time-traveling almost 160 miles in roughly 10 hours…ughhh. 

We called it a morning around 4:37 am parking at a rest area and camping in the back of the car. 

Finally, finally made it to Chicago around 7 pm the next day, 41 hours after departing from New York…at this pace we don’t have a chance of making our ferry or Alaska…but at least we’re sleeping in an actual bed, probably the last for a while.

There are also many who long to strike out on their own, but are uncertain which route to take. However, there are ways to test the waters regarding the feasibility and marketability of new business ideas or new products.

Although there may be significant growing pains involved in a particular venture, many business start-up stories have ended in success through hard work, organization and sheer determination.

For budding entrepreneurs who seek to eliminate some of the uncertainties surrounding building a new business from the ground up, entering into a distributorship may be worth serious consideration.

Hitting the Ground Running

Not many “sure things” exist in any aspect of life. This is especially true in the business world, where many more companies have fallen by the wayside than have become successful and stood the test of time. But becoming a wholesale distributor offers some distinct advantages over starting a brand new business.

Many manufacturers and product producers that offer distributorship opportunities are already established in the marketplace or have shown consistency over time in selling their products to a target market. This gives distributors that these entities choose to bring on board a “head start,” especially if a brand is well known.

Many product producers will offer training and the peripheral materials or supplies necessary to give new distributors the tools they need to maximize their chances of eventual success. Of course, distributors must have a degree of business savvy, good interpersonal and relationship development skills, a solid business plan and whatever capital, equipment and warehousing that may be required.

But whether the product is machine parts, food service equipment, or any one of an infinite number of goods or merchandise, with the right opportunity, wholesale distributors often do indeed have the opportunity to “hit the ground running.”

When people venture to the movie theatre, they prepare to spend at least $2-$5 for sweet treats and salty snacks. On the flip side, a $2.00 bag of caramel corn only costs the seller $0.25!

Of course, movie theatres aren’t the only places selling popcorn and cotton candy, think about all of the places concession stand food is necessary. Parks are a great example. Whether it’s an amusement park or a theme park, your concession stand will get business.

In some parks, there is no other option for food. Since competition is low, people will wait in lines, and purchase the food you offer. That’s not to say park the cart in a high traffic area and throw business ethics to the wind. It’s more about learning where you can make the most profit, no matter what the economy is like.

Fairs are also great for concession stands, even during a recession. People look forward to their city fair, since it only comes once each year. Chances are, they’re going to the fair for the food; they’re prepared to pay for unique treats they might not get during the rest of the year.

Shopping malls is also another option. While people might not be hitting the shopping mall quite as often during a down economy, the concession stand will be the most affordable option in the mall when it comes to snacks and meal options. With the aroma of your freshly popped caramel corn wafting through the mall, you’re a sure seller.

Don’t get discouraged when it comes to the world’s money troubles. Businesses can succeed, and luckily, people always want to have fun and enjoy great food while doing so.

Small Business Challenges

Starting a small business requires hard work, determination and resiliency. New entrepreneurs often spend long days and nights ensuring not only that their enterprise gets off the ground, but that it has a good foundation.

Of course, everything revolves around finances. From start-up costs to ongoing expenditures, it is crucial for small business owners to be very well organized in this make-or-break department in order to remain solvent and eventually establish consistent profitability.

Staffing is another critical area, as it can be a major challenge to find trustworthy and dependable employees.

Before getting into the food trailer business, it is essential to thoroughly research every facet and develop a solid business plan. This includes determining:

• What type of operation they would like to run — whether stationary or mobile.
• Where to purchase foodservice equipment and where it can be serviced.
• The kinds of food, snack, drink and possible novelty items they wish to sell.
• Where to keep a mobile cart during off hours.
• Where to store food and other concession supplies.
• The types of locations that would best fit their strategy.

Licensing, registrations and permits are other areas of constant consideration for the food trailer owner. These and other legalities must be investigated and budgeted before moving to new locations.

Striking out on your own to carve out a niche in the world of commerce is never easy. But with a sound strategy in place, small business owners can work through the challenges to create a viable and profitable product.

Large amusement parks offer a vast array of food choices and cuisines, from snack shops to sit-down restaurants. Concession stands can be spotted just about everywhere we look, presenting those seeking to grab a quick bite with a large selection of “fun” foods and tasty treats.

The Top “Fun” Foods

A “fun food” can be described as a “snacky” sweet or a rib-sticking food item that is fast, easy and delectable. Hamburger and hot dog grills are always working overtime on days where the weather is agreeable and a park is packed with visitors. But aside from these ever-popular staples, here are ten of the most favored fun foods found at amusement parks:

Belgian waffles and funnel cakes: Both of these treats can be placed in the same category, as Belgian waffles are often made with funnel cake mix, and vice versa. These delightful dishes emerge from the Belgian waffle maker or the deep fryer a tempting golden-brown. They can be topped with powdered sugar, fruit, ice cream or whipped cream.

Sno Kones: An icy, flavor-filled refreshment that is perfect on a hot day.

Cotton candy: A sweet and fluffy kid-favorite that melts in your mouth.

Caramel corn: A crunchy snack that bursts with sweetness on every bite.

Nachos: A snack food staple topped with meat, cheese and peppers. The nacho machine is a very popular piece of equipment at just about every public event or gathering.

Pizza: By the slice or in pie form, need more be said about this international favorite?

Popcorn: A salty, ready-to-munch snack standard.

Pretzels: Whether soft and warm, salty, sweet or cheesy, pretzels at amusement parks, festivals and ballgames are a timeless tradition.

Ice cream: No food-furnishing affair would be complete without this sweet and creamy offering.

The fun foods deserving “honorable mention” are countless. From chili cheese fries to warm cinnamon almonds to potato ribbons, the list goes on and on. From the traditional to the unique, snacks and treats round out the amusement park experience. Quite often, their packaging and presentation is half the fun!

Of course, food and drinks are no less than a necessity whenever the masses assemble for an event. Therefore, with all of the activities and celebrations going on, the Fourth of July is a “boom” time for the concession business.

Fourth-Themed Snacks and Concessions

One fun Fourth of July tradition is concocting red, white and blue snacks. The cooks in the family take the opportunity to let the creative juices flow in the making of everything from stars-and-stripes-adorned pastries to dishes devised of red, white and blue fruits.

From a concessionaire’s standpoint, event attendees enjoy the novelty of patriotic snacks such as:

Red, white and blue popcorn: With a splash of blue food coloring, a blend of basic corn treat mix and red, cinnamon-flavored corn treat glaze, this colorful bounty will have festival and parade goers turning their heads and coming in for a closer look. Conventional caramel corn can also be used for the “red” in this patriotic treat.

Fourth of July Nachos: Nacho warmers can be filled with blue nacho chips, and then dispensed along with red salsa and a white cheese dip in order to display the nation’s colors.

Red, white and blue colorings for the cotton candy machine and blueberry and strawberry flavorings for the Sno-Kone^® maker are a few more star spangled snack ideas for the concession trailer.  Whether at the festival food counter or the family barbeque, Fourth-themed treats will add spirit to any Independence Day celebration.

One traditional aspect of the “Big Apple” is its street vendors. Many food cart and concession trailer owners have made a very good living peddling their wares on the streets of New York. In some cases, food trailer ownership is generational. Fathers and mothers pass their food carts on to sons and daughters who continue to serve loyal customers year after year.

The “Steaks” are High

The competition between food stand owners is fierce. The aroma emanating from pizza warmers, hot dog grills and popcorn poppers drifts throughout the city streets as customers gravitate toward their favorite vendors when hungry.

Seemingly located on just about every street corner, food concession trailers offer a broad variety of menu items that range from ethnic tastes to those purely American. Nacho machines work overtime as wide-eyed customers walk away with plates piled high. And shredded steak, chicken or pork sizzle on a grill as a slice of pita bread waits to be filled.

The availability of Greek, Asian and Mediterranean dishes on opposite street corners make a mealtime decision even more difficult.  But New York’s famous gourmet hot dog carts also beckon. Kabobs, roasted nuts, gourmet pretzels and overstuffed omelets are all part of New York City’s vast food vending tapestry, and that just scratches the surface.

For those considering starting a food stand or concession trailer business in New York City, the costs for permits and licensing are relatively steep. But the biggest challenge might be finding a good location; one that is not already occupied by any number of the Big Apple’s world class vendors.

Flexibility Comes with the Territory

Leaving a regimented, workaday environment for freedom and flexibility is one of the many reasons that people are drawn toward careers in concessions. This is not to say that food cart and concession trailer proprietors don’t work hard or that there are no administrative hurdles to navigate. But there is a degree of autonomy in food stand ownership that cannot be found in most other professions.

The decision-making process rests with the independent concessionaire in regard to when and where to set up shop, which products to serve and how to market their food stands. Vendors may choose to start with “standard” concession food equipment such as a hot dog roller, popcorn maker or nacho machine. Or they may try something a little more unconventional such as gourmet pretzels or kettle popcorn.

Anything Goes

Successful owners of food carts leave “no stone unturned” when it comes to developing marketing ideas and ways to separate themselves from the competition. It is always wise to survey the territory before venturing into a new event or area. If other food vendors are peddling standard fare, those offering atypical menu items will often reap the rewards.

Vendors may also choose to branch out into areas such as catering or opt to offer an exclusive food item. For instance, having the only funnel cake concession trailer at a particular event can prove to be very profitable.

Food stand owners can also be creative in their marketing endeavors. Robust websites with social media alerts and Facebook pages can stir up customer interest. Discount coupons distributed throughout an area before a festival or other event is a good idea as well.

Concession trailer owners have the freedom to customize their careers and operate on their own terms. Whether they are happy to work on a part-time or “specialized” basis, or whether they set the bar high for sales and profits, the possibilities are wide open.

Close up of
1967 Whiz Bang Gold Medal
Popcorn Machine

Six years ago, Mark Schmidt received a most unexpected call. The popcorn machine that fueled his first car purchase at age 15 was not only still popping, but up for sale 39 years later. His father found the 1967 Whiz Bang Gold Medal popcorn machine in an engine shed at a farm sale, and it was still on its original cabinet that Mark’s dad built to sell the popcorn.

“I told him I didn’t care how much it cost; just buy it! That thing was amazing,” Mark said. He noted he would pop 100 lbs. a weekend at events around town for $.15 or $.25 for a large bag.

“As kids, we thought we hit the jackpot. That’s where I first learned about entrepreneurship. It’s a pretty cool understanding to know what you want to do with your life at such a young age,” Mark remembered.

After buying his car, Mark sold the machine to his brother, Tim and sister Janice who ran it for a few years before they sold it to another family who had a mobile concession stand.

Mark Schmidt with his
1967 Whiz Bang Gold Medal Popcorn Machine

Later after the Schmidt family found the machine again, they brought it to their cabin and eventually their business, AMEK Custom Builders.“For a while, popcorn would be our main food group at the cabin. When my daughter was six months old, she would try to rip the bowl out of our hands. We have a long history with good popcorn from that machine and we are meticulous about real popcorn,” Paul Schmidt, Mark’s son, said. “Now, we pop it about three times a week at the office. Our customers love the aroma, our stories, and reminiscing about it. They appreciate our efforts to restore it.”

The family still gleefully lists popcorn at the top of the food pyramid and takes requests from Mark’s five children and 18 grandchildren. Thankfully, though, they know the Whiz Bang will keep popping for generations to come.

For those with the desire to enter the world of food stand entrepreneurship, the concession trailer business offers freedom, flexibility and a seemingly endless choice of venues in which a concession cart would be a most welcome addition.

Knowing the Lay of the Land

Many of the keys to running a successful concession stand business are born of practicality, experience and a little common sense. Food stand owners will learn about certain aspects of the business over time, such as which locations have the greatest profit potential and what type of fare is best suited for a particular customer base.

For instance, the hot dog grill roller and nacho dispenser will usually be working overtime at soccer fields and ballparks during the spring and summer, especially around lunch and dinner times. Other summertime favorites are ice cream, cold drinks and, of course, snow cones. The shaved ice business booms during those steamy mid-summer days at any outdoor gathering.

Speaking of the Seasons…

Concession stand success is certainly not restricted to the warm-weather months. The fall brings with it the sweetness of caramel corn, cotton candy and caramel apples. For “Oktoberfest” events, many concessionaires break out the funnel cake equipment and trade traditional hot dogs for sausages and bratwurst.

Cold weather customers will gravitate toward the popcorn poppers and pizza warmers. Warm cones of caramel popcorn are always a coveted wintertime treat. Naturally, concession stands with coffee and hot chocolate available when it’s chilly outside will usually attract a steady stream of patrons.

Food stand owners often choose to mix in a few specialty items according to the season, such as soups in the fall and winter and popsicles and a variety of ice cream bars in the summer. In this business, seasonal adaptability that satisfies customer expectations results in profits!

Many concession trailer owners are content with their “comfort zones.” A consistent rotation at certain sports fields or summer festivals can be advantageous in several ways. Such a system allows concessionaires to develop a fairly good sense of what to expect regarding profit potential and how much product to stock. They also become knowledgeable about the types of food and snacks those customers tend to gravitate toward.

“Branching Out” Has its Rewards

Despite the advantages of keeping a food trailer in familiar territory, some food stand owners may eventually find themselves in a bit of a rut. While some owners are comfortable with consistency and are fine with sticking to what works for them, others eventually begin to feel they might be limiting themselves and missing out on some lucrative opportunities.

Especially for those who make their living operating one or more concession stands, it is advisable to occasionally break out and “test the waters” by researching new locations. Those who “think outside the box” will often land vending locations few other concession trailer owners have occupied. Getting there first and possibly obtaining exclusive rights in a particular area can be as good as gold for the concessionaire.

Large street sales, fishing lakes, trade shows, craft shows, construction sites and corporate outings are just some of the many possibilities vendors can investigate. It might require some ground work, such as making calls to municipalities or scanning local ads to become aware of the availability of viable venues. Depending on the environment, it may also call for the purchase of new and different equipment such as a snow cone maker, pretzel maker or funnel cake equipment. But the ultimate payoff could be very well worth the effort and short-term expenditures.

Gold Medal's Item #8080 - Table Top Steamer Cart

For more than 80 years, concession trailer business operators have had a trusted and reliable friend in Gold Medal Products. Both veteran food trailer entrepreneurs and those considering starting a new business in the concessions industry have found this award-winning company to be a tremendously valuable resource.

Gold Medal Products is internationally recognized as one of the “heavy hitters” in the concessions field. They are a leading supplier of concession supplies and food service equipment and have just about every imaginable aspect covered in regard to concessions-related accessories.

No Better Partner in the Food Cart Business

Gold Medal Products takes a sincere interest in its customers. The company is all about building relationships and is unique in its ability and desire to provide all the tools necessary for concessionaires to become successful and be able to sustain their success.

Gold Medal makes education a priority. From tutorial videos on everything from how to make caramel corn and how to make cotton candy to step-by-step instructions on setting up and operating a wide range of concession stand equipment, Gold Medal has a variety of educational resources available that is second to none in the industry.

Gold Medal has everything the beginner needs. In addition to supplies and equipment, Gold Medal Products can provide start-up concessionaires with “inside information” that will enable them to hit the ground running in the food stand business. The folks at Gold Medal are eager to convey tips and advice surrounding all aspects of the snack business, including specifics on how to run a profitable concession stand.

Whether providing top-notch, steadfast support to long-time concession stand owners or helping those new to the business build a solid foundation, the name “Gold Medal” is synonymous with success in the food trailer trade.

Of course, food stand ownership carries its share of challenges. Licenses, permits, health department inspections and the occasional battle for a good, profitable location all come with the territory. But the process of navigating through obstacles and administrative requirements usually becomes smoother as owners of food carts develop their systems and gain more experience.

Equipment Care Key to Successful Concession Trailer Business

Equipment such as the popcorn machine, nacho dispenser and the sno-kone^® maker are the “tools of the trade” within a concession stand. Food cart owners depend on these and other food service devices to be fully operational each time they open for business. Equipment problems can be devastating during a busy day of delivering snacks, and will more often than not send potential customers into the hands of competition. Simply put, food stand owners cannot afford equipment breakdowns!

Therefore, it is extremely important for food stand owners to thoroughly clean their concession stand equipment every time it is used. This is especially true when it comes to machines that tend to get quite messy or sticky, such as a popcorn popper or a cotton candy maker. It’s worth the time and effort to completely empty and wipe down these devices at the end of the day.

It’s very easy for salt, debris or sugary remnants to accumulate inside of intakes or on the moving parts within these machines. The result can cause clogging, loss of performance and breakdowns.

Cleaning tips are usually available within each machine’s instruction manual or through a variety of other sources, such as companies that provide concession equipment. Gold Medal Products, headquartered inCincinnati,Ohio, is a great resource for information on concession equipment maintenance and snack machine replacement parts. Gold Medal is a leader in the industry and a good friend to concession stand owners the world over.

A necessity for all of your Summer Dining Activities!

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2012 BBQ CONCESSION TRAILER

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We can your Trailer Dreams come true!

On Saturday we scoured the Baltimore area looking for good locations to set up on the weekends. We thought this would take a max of 2 hours, but it was a 5-6 hour affair. We drove and stopped and scouted and parked and took pictures and then drove some more. Somehow during that day, we managed to become members of our very first must-have-a-tax-ID restaurant supply warehouse. We almost felt like reporters in there; like we were ”Secret Squirrel,” spying on the restaurant supply industry and it’s deep, dark, underbelly of 100 lb flour sacks, pallets holding 2000 coffee cups and wait…..was that man pulling a cart with 10 – 10 gallon ice cream drums? Yeah, we stuck out like leprechauns on Valentine’s Day.

So now it’s Saturday night and we’re scheming on the next day, making sure we have a “plan.” (Dele loves a plan where I am much more lalalalalalalalalalala (Smurfs, you know you love it) and willing to wing it and see how the plan develops. Read: I procrastinate even when I think I’m getting a head start.) So, we jointly agree that I will not go to the farmers’ market under the bridge unless I promise to be home by 8 am. I love the market, he knows I love the market, and thus, me being willing to give up the market so that we can prep for Debut – Take II is kinda like a big deal.

Anyway, the plan was to get up and get going by 8 am to hit another restaurant supply store, then get to the supermarket for supplies so I have enough time to tackle the batter, let it rise and help with the other prep work. (I didn’t get to help with the toppings as that is the sole domain of you-know-who.) But there was plenty to do. Our new espresso machine arrived so we had to play with that for a bit but then I finally had to get down to business with my ingredients.

After a power short nap, I jumped up to make sure my batter had risen and began packing up the stuff to take to The Hot Belgian for the driveway soiree. Speaking of driveway soiree, I should probably mention the funniest thing: I sent a text message to a few people saying “The Hot Belgian début – take II tomorrow at 5pm. Driveway at 3707.” My cousin ignored the text, assuming someone had hacked into my email and was inviting her to see a Belgian stripper in my driveway. Should I have clarified that “The Hot Belgian” is the name of the trailer/business and not a person peeling off clothing for money? Probably. Lesson learned. LOL

Ok, back to the story. Power naps are over and we are packing up. We run down the checklist, double checking so we don’t forget anything and boy, we are sharp! Everything’s in the bag. We cruise on over to the house only to realize that the keys to open the trailer are not on-hand. Not so sharp after all. Quick round trip takes care of that. I got the hose connected, Dele handled the electricity and we opened up the serving windows to get some air circulating. Pretty soon the prep stations were prepped and we were feeling good.

Around 5 ish, we served our first waffles to my mother Bettie, sister Natalie, brother-in-law Sean and nephew Spencer. Initial bites allay all their fears that we’d gone off and done the craziest thing ever by creating a waffle truck. They were in love. Shock and awe did pay visits to the driveway, ladies and gentlemen. I know it was a (very) partial audience, but it was still great to see them enjoying a product we knew they would love.

My friend, Davia, swung by without her family. She had a ton of company and it was easier to come alone than to round up the gang. Once she had a taste, she jumped back into her whip and raced back to bring everyone over for a sample! A few neighbors came by and we served them some tasty morsels too. My sister Monica and my Uncle Don also came out to show some love. All done, we served 12 adults and 2 children close to 30 waffles, all to rave reviews. We asked for some critical feed back and got some good pointers and guidance. This weekend, we’ll do one more début for a slightly larger bunch of guests. Still free, but this time, we will ask them to offer one good thing and one “needs improvement.”

Thanks so much to everyone who was able to make it. Thanks to Monica for shouting us out on her Facebook page and to Natalie, Monica and Davia for taking the great photos shown below.

Big things are about to pop off,  Baltimore!

We got waffles yes we do. We got waffles, how ’bout you?

We attended a birthday party in NYC late Saturday night and left early so that we could rest and get up early to drive back home in time. But when I woke up early Sunday, the bedroom window still open from the previous night, it smelled like rain. No drops were falling, but you knew it was coming. So what did I do? What I always do when I want to know the weather – I called my mother, who promptly said “Yes, it’s raining here, but it should stop by mid-morning. Plenty of time for your 5 o’clock ‘thing.’” “Thing” = début.

Noon turned into 2 pm and then 3 pm and it was obvious that we needed to reschedule or tell everyone to wear boots. It hadn’t rained in weeks and suddenly today…? Disappointed for sure. I called our invited guests to let them know there’d be no driveway coming out party that day.

We officially registered our name with the state, bought out all the domain names we could to cover all bases, and got a phone number and Twitter and Facebook accounts to match. Nothing’s up yet, but we’re working hard to get it going. My BFF, Davia, who is the #1 draft pick for branding and creative services, is handling our message delivery and design work. (You can find her and her team here.) And who are we that we are talking about web pages, name registrations and branding? We are:

The Hot Belgian

Serving gourmet waffles and espressos

The Hot Belgian will have a ‘début – take II’ this weekend, weather permitting. Here are some pics of the inside and a few from our taste testing last night. More on that later.

That’s just a tiny taste of our epic southern tour (about 44 hours nonstop door-to-door, with less than 6 hour night’s sleep spent somewhere in deep suburban North Carolina)….oh and did I mention we rode home with our very own concession food trailer.

More updates, including pics and maybe even video from me and my darling wife/daring partner to come…

I was surprised to see that there are not many commercial kitchens for rent. Now, there are plenty of out-of-business restaurants that would be happy if we forked out that brick-and-mortar rent, but that’s defeating the purpose. There are a few places that will let us do hourly or daily rentals when we are ready to expand our business and need a real kitchen to do prep work.

We were all over Craigslist and EBay looking at trucks and trailers and how to outfit them. The new ones look so shiny and promising, but we are looking for the fastest and most cost-effective solution and that means we want to buy someone else’s. Get this: some folks provided excellent descriptions and took fab pictures and then there are others who have NO pics and just a one-liner for a description! Now what makes them think they will get any hits acting like that? Is it that difficult to take a cell phone pic or two and post them? And we can’t give the “technologically challenged” excuse because they somehow managed to post online, right?

Anyway, we are going to do our first round of truck huntin’ this weekend. In the meantime, we have decided on our first menu item – liege waffles! Never had one or heard of them? Then the oracle in me predicts awe and amazement in your future! They are the TRUE Belgian waffles. Soft, sweet and decadent all by themselves, but the real pomp and circumstance appears when paired with toppings like ice cream, powdered sugar, caramel, chocolate, candied pecans and other mouth-watering favorites.

Only one or two food truck naysayers so far, but we are fending them off with our Wonder Twin powers. (You know you still love the Super Friends!)

We are working hard over here and will get some visuals up in a day or so. See you back in a bit.

There are really just a few things that you should know BEFORE beginning your concession trailer business.

#1-Know WHAT you are going to be selling. It sounds pretty easy right? Make sure you clearly identify to yourself ALL of the products that you will have available. Will you offer smoothies, bottled water, t-shirts, or just the shaved ice? Be clear, so that you can plan accordingly.

#2-Know HOW you are going to sell your products. Have you rented a storefront? Purchased a trailer? Do you only have the equipment to be set up as a catered activity? Unless you know the WHAT and HOW, you’re not going to be able to get the permits to move onto the next step!

#3-Know WHEN you are going to be able to sell your products. I am able to keep one of my trailers at the Fremont Speedway Racetrack, while I use the other trailer to travel to local festivals and fairs. It will also help if you are able to provide some of your future dates and locations for customers who would like the opportunity to come back.

#4-Know WHERE you will be able to buy your supplies. Make sure you know how long it will take for stock to be sent to you and what requirements you may have. Is there a minimum purchase requirement? Will the company bill you or do you have to pay upfront?

#5-Know WHO your competitors are. Walk around the fairs and festivals to look at the competition. What are they doing similar and what are they doing different? How do their prices and products compare? What other products are they selling?

Being able to clearly answer these five questions will ensure that you are well on the way to running a successful Hawaiian shave ice business!!! Be sure to check out this link for additional recommendations on record keeping, employees, and choosing locations!!!

http://www.1-800-shaved-ice.com/opyoshiceors.html