The amusement and the attraction trade share a number of common ideals, one of these is an innate belief in the need for an associational structure. The feeling is that an industry dealing with the public has to be drawn towards trade bodies and organizational structure as some kind of talisman of protection. For many […]
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Food is an essential ingredient in throwing a successful party, especially one hosted at a venue. Whether a client knows exactly what they want or not, it’s up to the staff to guide the choices so the menu will be sure to please the client and the guests. And at the Pennsylvania Renaissance Faire, on […]
Read more...Aaron Banks, director of food service for Carowinds Park in Charlotte, N.C., dishes on pulled pork, the southern tradition and why barbecue is so popular at theme parks today: Tourist Attractions & Parks magazine: What type of barbecued foods do you offer? Aaron Banks: Carowinds offers a wide variety of barbecued foods, including hand-pulled pork, […]
Read more...Buy Quality: Even if you feature prepared foods on the menu, make sure you buy from reliable vendors. Quality counts when it comes to everything from ingredients to entrees. Visitors who are considering how much money to spend expect quality for their money, especially in tougher economic times. Think Differently: Incorporate regional flavors into the […]
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Barbecue. It’s what’s for dinner (and lunch) at parks and attractions from Texas to Florida. The southern tradition not only borrows its flavors from longtime recipes that have been enjoyed by generations, but many of the dishes have been customized for family-friendly customers who are looking for a way to have a little fun – […]
Read more...Hire wisely. Juanita Hernandez of the Lee Richardson Zoo said she seeks out employees who not only accept seasonal work, but prefer it. “This is a great job for teachers. I have one employee who is a teacher, and the part-time summer hours fit her schedule perfectly.” Weigh the pros and cons of engaging a […]
Read more...Steve Lopez swears by his spreadsheet. This document, which tracks labor percentage, daily earnings, weather and food service patterns from previous years at the Phoenix Zoo, is indispensible to Lopez, who is general manager of concessions. The data Lopez has compiled has not come easily– he said it is the culmination of years of observation […]
Read more...My colleague Frank Seninsky and I have found that between a third and 50 percent of revenue for family entertainment centers, bowling facilities and skating rinks comes from food service. If you are not operating a well-rounded food service program, this is a great edition to pick up ideas and advice to expand and improve […]
Read more...Food Service Spotlight AZA Report – Controlled Quality: Keeping Food Service Payroll Costs Down Observing and anticipating attendance and sales patterns is a crucial aspect of controlling food service payroll costs at zoos and aquariums. Although certain events – such as spring break or a new exhibit – may be “no-brainers” in terms of staffing […]
Read more...March 30, 2011 For leisure entertainment facilities, ensuring that attractions remain clean and properly refurbished is as critical an element in cultivating repeat business as offering the right mix of “fun” and food service options. Given a choice, few visitors will return to a facility that appears dirty and run-down, and as the old adage […]
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