April 6, 2012
Owners and managers of America’s haunted attractions are always on the look out to increase profits. One of the fastest ways to boost sales and cash flow, according to experienced haunted attraction owners: Add food and beverage concessions to enhance the customers’ experience. Nancy Jubie of Headless Horseman, a 45-acre historic farm in Ulster Park, ...
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April 6, 2012
Though friendly germs far exceed the bad guys, better safe than sorry is the predominant approach of FEC food service departments to avoiding any possibility of the spread of infectious disease-causing germs hanging around on surfaces. Reliance on hand-washing is not an option. Thoroughness in cleaning strategies is the only one and every facility has ...
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April 5, 2012
Zoos are going the extra distance to make their facilities more welcoming to adults. Mixers and after-hours special events are attracting adults to zoos and helping to build memberships, and during the day many zoos are now offering beer, wine and other alcoholic beverages in their restaurants and cafes. The Lincoln Park Zoo in Chicago, ...
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April 5, 2012
Snacks remain an important part of the American diet, and operators of snack and beverage vending machines continue to capitalize on this trend. Here is a peek at the businesses of, and success practices employed by, four different operators in various parts of the United States. Serving Orlando, Orange, Seminole and surrounding counties, Gator Vending, ...
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April 5, 2012
In a country where food is plentiful and cheap, we tend to snack on the go and during our time spent being entertained. “Since everyone is always rushing around in a hurry these days, there’s often no time for three square meals. So grazing, or snacking on mini-meals, becomes important,” said Marilyn Stephenson, a registered ...
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April 5, 2012
Whatever you do, just don’t call it junk food. For many fun centers around the country that specialize in go-kart racing and mini golf, fast food is among the most popular options for kids of all ages. That doesn’t mean you’ll find McDonald’s or other giant chains at these venues. Instead, hard-working kitchens are producing ...
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April 5, 2012
Invest in a colorful menu. Showcase the foods with full-color photos. And if the venue or restaurant has a theme, match the menu graphics and style with that theme. For example, a tropical restaurant might feature a brightly colored menu, while a retro or even diner-themed eatery might play off of 1950s Americana. Include a ...
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April 5, 2012
THE GRILL. Today, grills can be used to cook up everything from hot sandwiches to fresh meats to top salads and other specialties. Many cooks at fun centers are finding creative ways to introduce healthier food alternatives using grills, especially for picky kids. THE PIZZA OVEN. Whether the pizza is frozen or made from scratch, ...
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April 5, 2012
For some bowling centers, a lucky strike is finding the perfect balance between the games and the food being served. But as more boutique bowling alleys pop up around the country – like the ultra-hip North Bowl in Philadelphia’s trendy Northern Liberties neighborhood – or even Lucky Strike in Los Angeles, bowlers are expecting a ...
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April 5, 2012
Tips for Good Decisions No matter the attraction, customers want to have a tasty, no-surprise food experience as part of the fun. Regardless if they are cooks, frontline or wait staff, your staff has to deliver quality food all served up with a generous measure of consistently exceptional customer service. From hiring employees with the ...
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