Starting a Concession Stand: Checklist, Licensing, Gear

Starting a Concession Stand: Permits, Gear, and Setup

The moment you think, “I could run that stand.”

You’re at a weekend fair. The line at the hot dog booth is thirty deep. The crew looks busy, but the system is simple. Grill. Bun. Condiments. Hand off. You start doing the math in your head and wonder if this could be your move.

Before you buy a cart or sign up for an event, set your foundation. Concession businesses are fast to start, but they are compliance heavy. A smart launch plan saves time, keeps you legal, and gets you ready for opening day.

This guide walks you from fit check to go-live. It sticks to facts. It covers only pre-launch and launch steps so you can decide with confidence.

Pre-Start Foundations

First decide if owning this business fits your life. Concession work peaks on evenings, weekends, and holidays. Much of it is outdoors. You’ll stand for hours and handle heat, cold, and crowds.

Clarify how you’ll get customers. Most revenue comes from events, venues, parks, and private bookings. You win access by applying early, meeting rules, and proving you can serve quickly and safely.

Do a quick inside look. Check family support, your risk tolerance, and your passion for food service. If you’re unsure, tour events, talk to vendors, and observe what works.

For a deeper self-check, see the insights in Business Start-Up Considerations and An Inside Look at the Business You’re Considering. If you’re thinking about a franchise or buying an existing setup, review Owning a Franchise and Build vs. Buy.

Reality check questions: Can you commit to weekends? Do you have a tow vehicle or cargo van? Can you secure short-term storage?
Customer path: Which events will accept your menu? What are their vendor rules and deadlines?
Why customers choose you: speed, consistent quality, clear pricing, and a focused menu that’s easy to execute.

Varies by jurisdiction: Confirm which public spaces allow food vendors and how to apply. How to verify locally: City or County Special Events/Parks portal — search “food vendor application” → event/vendor guidelines.

What You’ll Sell (Products and Services)

Most stands sell simple, high-demand items that hold well and serve fast. Keep your first menu tight. Fewer items mean shorter lines and fewer errors. Build combos once you can handle volume.

Craft your offer around the equipment and utilities you can reliably bring to each site. If power and water are limited, choose foods that need less of both.

Plan for add-ons that raise your average ticket: drinks, sides, and a small dessert item. Keep packaging simple and consistent.

Core foods: hot dogs, sausages, burgers, grilled cheese, pretzels, nachos, fries (if allowed), corn dogs, pizza slices.
Cold treats: shaved ice, ice cream bars, popsicles.
Drinks: bottled water, soda, lemonade, iced tea, coffee/hot chocolate (seasonal).
Services: event vending, private bookings, school or league concessions, corporate or community events.

Varies by jurisdiction: Some items need extra controls under the Food Code, especially foods that require strict temperature control.

How to verify locally: County/City Health Department — search “temporary food facility menu requirements.”

Pros and Cons

Every business has trade-offs. Know them before you invest. The goal is a clean decision, not hype.

Pros often come from mobility and speed. Cons often come from rules and weather. Plan with both in mind.

Balance your plan with off-season work or indoor events when possible.

Pros: fast setup, small footprint, scalable menu, event demand, low fixed location costs, portable assets.
Cons: seasonality, weather exposure, frequent permits and inspections, utility limits on site, short service peaks that require tight execution.

Skills You Need (Business and Trade)

You can start solo, but certain skills are non-negotiable. If you lack them, learn or hire. A small stand has no room for weak links.

Focus on safety, speed, and simple systems. Train anyone who helps you to the same standard. Document the minimum steps for setup, service, and closeout.

Use How and When to Hire if you need occasional staff for peak days.

Business skills: basic planning, pricing, cash handling, vendor relations, event applications, simple recordkeeping.
Food safety skills: handwashing, cross-contamination control, cleaning and sanitizing, allergen awareness, Time/Temperature Control for Safety (TCS) logs.
Trade skills: grill/fryer operation, generator and liquid propane setup, small equipment troubleshooting, site layout, queue flow.
People skills: clear communication, calm under pressure, short-line banter, professional inspection etiquette.
When to hire or outsource: food safety manager certification, graphic design for menus, insurance placement, tax preparation.

Varies by jurisdiction: Many areas require a Food Handler card and a Certified Food Protection Manager. How to verify locally: County/City Health Department — search “food handler card” and “food manager certification.”

Research the Business

Start with demand. Visit events, parks, and sports venues and track menu types, line length, and speed of service. Note what sells in heat, cold, and rain. Count how many vendors compete for the same customer.

Check application windows and vendor caps. Some events close applications weeks in advance. Others use waitlists. Ask organizers about power and water, approved fuel types, and space dimensions.

Use the idea of supply and demand to decide your first menu and event mix. See the primer in Supply and Demand to avoid guessing.

Market scan: list ten recurring events; record dates, fees, crowds, and allowed cooking methods.
Competitor scan: capture their menu, prices, service time, and equipment footprint.
Target customer: families at fairs, teens at sports, commuters near stations, or attendees at festivals.
Pricing view: compare by portion size, not just sticker price; keep rounding simple and visible on menu boards.

Varies by jurisdiction: Some cities limit vending in public right-of-way. How to verify locally: City Planning or Business Licensing portal — search “street vending” → permitted areas and rules.

Business Model and Planning

Pick one model for launch: temporary event booth, mobile cart, enclosed trailer, or fixed kiosk. Match the model to your power, water, and staffing plan. Keep the first menu tight and the setup light.

Write a concise plan. It should fit on a few pages and cover events, menu, staffing, equipment list, permit path, and a simple sales forecast. Use How to Write a Business Plan for structure and Pricing Your Products and Services to set your menu prices.

Use a short mission to guide choices when things get busy. See Mission Statement to write one line that keeps you focused.

Positioning: “Fast, fresh, and friendly.” Deliver that every time.
Packages and upsells: combo meals, souvenir cups at approved venues, dessert add-on.
Basic assumptions: servings per hour you can realistically hit; setup and teardown time; staffing per shift.
Advisors: consider a short call with an insurance broker and a tax pro. See Building a Team of Professional Advisors.

Varies by jurisdiction: Commissary use may be required for prep, storage, ice, and wastewater. How to verify locally: Health Department — search “commissary agreement” or “approved commissary.”

Funding

List everything you must pay before opening: equipment, initial inventory, permits, inspections, insurance, graphics, storage, and event fees. Separate nice-to-have from must-have. Keep debt low until you prove demand.

Decide how you will fund the build. Savings, small loans, and partner capital are common. If you bring on partners or investors, put roles and profit shares in writing.

Open a business account once you have your tax ID. You will use it for payments and to keep records clean.

Sources: savings, family loans, microloans, partners, or a small line of credit.
Uses: cart or trailer, smallwares, safety gear, signage, permits, initial stock, storage, fuel, and event deposits.
Reserve: hold a small cash buffer for weather cancellations and equipment repair.

Varies by jurisdiction: Some venues require vendor deposits or proof of insurance before confirming a spot. How to verify locally: Event organizer portal — search “vendor packet” → insurance and payment terms.

Legal and Compliance

Choose an entity. Many owners start as a limited liability company for liability separation. Others start as a sole proprietorship to keep it simple and convert later. If you will have co-owners or outside capital, a formal entity with an operating agreement helps prevent disputes.

Apply for a federal Employer Identification Number with the tax agency. Register for state sales and use tax if your state taxes prepared food. If you will hire, register for state employer accounts for withholding and unemployment insurance.

Most places require a local business license and a health permit for a Temporary Food Facility or Mobile Food Facility. If you use open flame or liquid propane, expect a fire permit and an inspection. If you operate a fixed kiosk inside a building, a Certificate of Occupancy (CO) may be part of the site approval process.

Entity formation: State Secretary of State — file formation or DBA as needed.
Tax IDs: federal tax ID (EIN); state sales and use tax account; state employer accounts if hiring.
Health and fire: local health permit, event or mobile permit; fire approvals for open flame, liquid propane, and generator placement.
Right-of-way rules: confirm public sidewalk or park vending rules and any special event permits.

General registration prep: gather proposed business name, owner info, business address or commissary address, a short business description, and your anticipated start date. Keep copies of all approvals on site during events.

Varies by jurisdiction: Exact forms, fees, and timelines differ. How to verify locally: State Secretary of State — “business registration”; State Department of Revenue/Taxation — “sales and use tax permit”; City/County Business Licensing — “business license” and “temporary food permit”; Fire Department — “open flame permit.”

Solo, Partners, or Investors

Decide if you will launch solo or with partners. Solo is simpler. Partners can help with funding and scheduling, but they add legal and management work. If you accept investor money, define how decisions are made and how profits are shared.

Keep documentation simple and clear. Use an operating agreement for a limited liability company or a partnership agreement for a general partnership. Set expectations early to protect relationships.

When in doubt, talk with a pro for one hour. The cost of clarity is low compared to a dispute later.

Key topics: roles, decision rights, buyout terms, profit splits, equipment ownership, and what happens if someone wants out.
Banking: set two signers for the account if you have partners.
Records: store entity, tax, permit, and insurance documents in one shared folder.

Varies by jurisdiction: Agreements must follow state law. How to verify locally: State business portal — search “operating agreement” or “partnership agreement” guidance.

Brand and Identity

Pick a name that is easy to read on a menu board and a canopy. Check name availability with your state. Register a “doing business as” name if required. Grab a matching domain and social handles so customers can find you.

Create simple, bold visuals. Your menu board and a small sign carry your brand in the field. Use big type, short item names, and clear pricing.

A one-page website with hours, menu, and booking contact is enough to start. See How to Build a Website and Business Cards for basics. If you plan a storefront sign for a kiosk, review Business Signs and a simple Corporate Identity Package.

Use brand consistency across the stand, shirts, menus, and social posts. Keep it clean and friendly. Make it easy to order fast.

Name and domain: check state records; register the domain; secure social handles.
Visual kit: logo, color palette, menu board template, price tags, canopy banner.
Website: one page with menu, photos, event calendar, and contact form.

Varies by jurisdiction: Some cities regulate signs and temporary banners. How to verify locally: City Planning/Zoning portal — search “temporary sign permit.”

Equipment and Software You’ll Need

Buy only what your first menu and target events require. Everything must be durable, easy to clean, and allowed by local health and fire rules. When in doubt, choose NSF/ANSI certified food equipment.

Set up a complete sanitation workflow: handwashing, cleaning and sanitizing, and temperature checks. Keep your safety gear ready and visible. Inspectors will look for it first.

Use a simple software stack. You need a point of sale, card acceptance, and a way to track sales, inventory, and maintenance.

Cooking and prep (menu-dependent): flat-top griddle or grill, fryer (if permitted), hot dog roller or steamer, pretzel or pizza oven, kettle for corn or hot beverages, sandwich press, food processors, knives, cutting boards, tongs, spatulas, ladles, scoops.
Hot and cold holding: steam table or hot wells, heat lamps, insulated hot boxes, refrigerators, freezers, ice chests with drains, insulated carriers, food thermometers (probe and infrared).
Sanitation and food safety: portable handwash station with warm water, soap, paper towels, catch bucket; three-compartment setup or approved sanitizer buckets; sanitizer test strips; hair restraints; gloves; aprons; labeled spray bottles; logs for TCS temperatures and sanitizer strength.
Utilities and safety: generator with proper capacity, heavy-duty extension cords with ground fault protection, liquid propane cylinders with regulators and hoses, chocks and chains for tanks, fire extinguishers (ABC and Class K if using a fryer), carbon monoxide detector for enclosed setups.
Structure and site: cart, trailer, or kiosk; pop-up canopy with weighted anchors; sidewalls; non-absorbent floor mats; insect control screens where required; task lighting; permit display sleeves.
Storage and packaging: food-grade containers with lids, labels and markers, shelving, ice bins, napkins, cups, lids, straws, portion boats, condiment pumps or packets.
Point of sale and admin: POS tablet, card reader, cash drawer, receipt printer, mobile hotspot, charging bank, lockbox, daily cash count sheets, menu price decals.
Transport and support: tow vehicle or cargo van, trailer hitch and locks, ramps, dollies, potable water containers, wastewater and grease containers with secure lids, basic tool kit.
Software to consider: POS with offline mode, payment processor, simple accounting, digital checklist app, calendar and booking tool, maintenance tracker, and a photo library for menus and social posts.

Varies by jurisdiction: Equipment types, fuels, and fire gear may be restricted. How to verify locally: Health Department and Fire Marshal — search “temporary food facility requirements” and “open flame permit.”

Physical Setup and Logistics

Decide where you will store and prep. Many areas require a commissary for food storage, ice, and wastewater disposal. If allowed, use a shared kitchen. Keep a small home office for paperwork and scheduling.

Plan vehicle and load-in details for each event. Measure your footprint. Confirm entry times, parking, and power hookups. Pack a standard kit so nothing gets left behind.

Walk your setup sequence and time it. Do the same for teardown. Shorter cycles mean more events per week.

Storage: secure indoor spot for trailer or cart, shelves for dry goods, cold storage per code, and a place for water and waste containers.
Load-in: ramps, dollies, cable covers, cord reels, gas cylinder carts, and a checklist for anchors, mats, and signage.
Utilities: power plan (generator or shore power), water plan (potable containers), and waste plan (grease and gray water).

Varies by jurisdiction: Commissary arrangements may be mandatory. How to verify locally: Health Department — search “commissary requirement” or “shared kitchen for mobile food.”

Suppliers and Maintenance

Use approved sources for all food. Keep invoices on hand. Build relationships with a main distributor and a backup. For ice, confirm delivery or pickup hours on event days.

Set a light maintenance schedule. Clean and descale equipment, check regulators and hoses, test extinguishers, and rotate gaskets and thermometers. Keep spare parts for small failures.

Track maintenance in a simple log. Doing small work early prevents breakdowns during service.

Suppliers: buns and proteins, snacks, packaged drinks, ice, paper goods, fuel, cleaning chemicals, sanitizer test strips.
Maintenance cadence: daily wipe-downs, weekly deep clean, monthly safety checks, seasonal generator service.
Records: keep logs for cleaning, temperature checks, and repairs; store manuals and receipts together.

Varies by jurisdiction: Some events check invoices for approved sources. How to verify locally: Health Department — search “approved food sources” and “mobile food records.”

Insurance and Risk

Most event organizers require proof of insurance and a certificate naming them as additional insured. Start this early; many events ask for it with your application. Choose limits that meet or exceed event requirements.

Consider coverage for the stand, trailer, and tools; liability for food and operations; auto coverage for the tow vehicle; and workers’ compensation if you have employees. Ask about inland marine coverage for equipment that moves.

Work safety into your setup: clear cord runs, dry mats, extinguisher placement, and generator spacing. A tidy site lowers risk and eases inspections.

Discuss with a broker: general and product liability, equipment/tools, auto, workers’ compensation, and umbrella options.
Event documents: certificate of insurance, additional insured endorsement, and waiver wording as requested.
Safety routines: fuel handling, tank anchoring, hot oil procedures, and carbon monoxide monitoring.

Varies by jurisdiction: Insurance requirements differ by state and venue. How to verify locally: State Insurance Department site — search “business insurance requirements”; event portal — “vendor insurance.”

Pre-Launch Readiness

Rehearse a full service before you serve the public. Cook the menu, time your handoffs, and test your holding temperatures. Check your power draw with all equipment running.

Prepare your documents binder: entity papers, tax registrations, permits, training cards, inspection records, and insurance certificates. Keep a digital copy as backup.

Gather proof points for applications and bookings. Use photos of your setup, a clean menu board, and simple customer policies.

Menu and prep: standardized recipes, portion tools, allergen notes, and consumer advisory language if you serve undercooked items.
Training: Food Handler cards; Certified Food Protection Manager certificate if required; brief checklists for setup, service, and close.
Money flow: POS live test, cash drawer setup, change fund, and end-of-day count sheet.
Paperwork: commissary letter (if required), event approvals, fire permits, and venue contracts.

Varies by jurisdiction: Posting rules and advisory statements follow the adopted Food Code. How to verify locally: Health Department — search “food establishment postings” and “consumer advisory.”

Go-Live Checklist

Use a short checklist on launch day. It keeps you calm and prevents small errors. Assign tasks so nothing gets missed when the gates open.

Confirm your permits are displayed and legible. Test the handwash station and record your first temperature check. Walk the site for trip hazards and fix them.

Announce your opening on social. Post the menu, the event location, and service hours. Keep it simple and clear. For a fast marketing plan, review Create a Marketing Plan.

Compliance: permits visible, extinguishers placed, generator spaced, gas tanks secured, logs ready.
Gear check: canopy anchors, cords and covers, lights, water and waste containers, sanitizer at strength, spare gloves and towels.
Service setup: menu board mounted, condiments stocked, utensils staged, cash and POS ready.
Marketing kickoff: post your location, ask partners and event hosts to share, snap a clean booth photo.

Varies by jurisdiction: Some events conduct an on-site inspection before service. How to verify locally: Event vendor packet — search “on-site inspection” and “opening checklist.”

Who to Contact and Smart Questions to Ask

When you call or visit agencies, keep it short and specific. Take notes. Confirm the name and title of the person you spoke with and the date. Save any email follow-ups in your binder.

Start with these offices: State Secretary of State, State Department of Revenue or Taxation, City or County Business Licensing, Health Department, and Fire Department. If you plan a fixed kiosk, include the Building or Planning office.

Three smart questions go a long way. Ask them exactly as written, and you’ll get actionable answers.

Health Department: “Which permit applies to my stand (temporary or mobile) and what are the specific equipment and commissary requirements?”
Fire Department: “What are your rules for open flame, liquid propane, and generator placement, and do you require an inspection before opening?”
Business Licensing: “Do I need a local business license for event vending, and are there limits on where I can operate outside events?”

Varies by jurisdiction: Some states handle sales tax at the state level only; some cities add local accounts. How to verify locally: State tax portal — search “sales and use tax permit”; City/County portal — search “business license.”

Compact Business Plan (Template You Can Use)

Keep this plan brief. You can refine it later. Put it in writing so you can share it with a partner, lender, or event organizer when needed.

Write in plain language. Focus on what you will do in the first ninety days. Keep numbers simple and tied to servings, not guesses.

Review and update after your first three events. Use what you learn to adjust your menu and equipment list.

Concept: stand type, menu focus, service promise, and visual style.
Market: top five events and venues, expected attendance, and application windows.
Operations: equipment list, utilities plan, commissary, staffing, and setup/teardown timing.
Compliance: entity choice, tax accounts, permits, training, and insurance.
Sales and pricing: menu prices by portion; expected servings per hour; combos and add-ons.
Launch calendar: permit filing dates, equipment purchase timeline, test service date, and opening day target.

Varies by jurisdiction: Lead times differ for permits and inspections. How to verify locally: Health and Fire Department portals — search “temporary food facility timeline” and “special event permits.”

Registration and Tax Reminders

Plan your filing order. Form the entity or file a “doing business as” name, get your federal tax ID, and then open your bank account. Register for state sales and use tax before you start selling. If you will hire, set up your employer accounts.

Store copies of every approval. Inspectors and organizers may ask for them on the spot. Keep digital copies on your phone or tablet for quick reference.

If a requirement is unclear, ask the agency to point you to the specific page or document. Save the link in your records.

Secretary of State: entity filings and name checks.
Department of Revenue/Taxation: sales and use tax permits and filing schedules.
Health Department: temporary or mobile food permits, training, commissary, inspections.
Fire Department: open flame and liquid propane permits, generator rules.

Varies by jurisdiction: Exact names of portals and forms differ. How to verify locally: Use each agency’s homepage search with the quoted terms above.

Cash, Banking, and Payments

Keep money clean and simple from day one. Open a business bank account as soon as you have your tax ID and entity or “doing business as” paperwork. Use that account for all deposits and expenses.

Pick a point of sale that works offline and syncs when you regain signal. Test tap, chip, and swipe. Have a small change fund for cash buyers.

Record daily sales by item category. It helps you reorder and refine your menu faster than guesswork.

Bank setup: federal tax ID, formation or “doing business as” filing, photo ID.
POS checklist: offline mode, tip settings, taxes applied, item buttons, and receipt settings.
Daily close: settle card payments, count cash, and secure deposits.

Varies by jurisdiction: Some states require posting your sales tax certificate at the point of sale. How to verify locally: State tax portal — search “display sales tax permit.”

Event Applications and Readiness Packet

Build a standard vendor packet so you can apply fast. Include clean photos of your setup, a one-page menu, and your current permits and insurance. Keep it updated and ready to email.

Track deadlines and response dates in a calendar. Many events fill up early. A fast, complete application increases your chances.

Follow instructions exactly. Label files as requested. If they ask for a commissary letter or fire permit, include it.

Vendor packet: photos, menu, proof of insurance, permits, and training cards.
Compliance add-ons: commissary letter, fire approvals, and power requirements.
Contact sheet: organizer email, on-site manager phone, load-in times, and parking.

Varies by jurisdiction: Some events use city portals; others use their own forms. How to verify locally: Event site — search “vendor application” or “food vendor packet.”

Final Pre-Flight and Launch

Run a full practice run. Pack the trailer, set the stand, and serve friends or neighbors. Time every step. Record temperatures. Adjust layout until it flows.

Day of launch, arrive early. Set the canopy and anchors first. Start hot holding. Stage condiments and serving tools. Do your first log entries.

Smile and keep lines moving. Simple greetings and clear eye contact set the tone. Thank the organizer on the way out and leave your spot spotless.

Three must-checks: handwash station running, extinguishers in reach, and menu board mounted.
Three must-haves: spare fuel, spare gloves and towels, and a backup payment reader.
Three final notes: display permits, take a clean booth photo, and save your first day’s notes.

Varies by jurisdiction: Some inspectors must clear you before your first sale. How to verify locally: Health Department — search “opening inspection” and “temporary food facility checklist.”

101 Tips for Running Your Concession Stand

Running a concession stand is simple to grasp and demanding to execute. You work in short, intense bursts where speed, safety, and clarity decide your results. Use these tips to plan smart, pass inspections, and serve fast without cutting corners.

Each tip is practical and U.S.-focused so you can start confident and stay compliant.

What to Do Before Starting

Walk three local events and time service at comparable stands; note menu size, line speed, and equipment used so you can model your own setup.
Call your county or city health department and ask which permit applies to you (temporary or mobile) and whether a commissary is required.
Ask the fire department how they handle open flame, liquid propane, and generator placement at events, and whether pre-event inspections are needed.
Create a one-page plan that covers menu, equipment, power and water sources, permits, and a simple event calendar.
Price your first menu using portion size and ingredient costs, then round prices for fast ordering and easy cash handling.
Confirm storage and towing: measure your cart or trailer, verify hitch capacity, and find secure indoor storage.
Get insurance quotes early and ask what limits event organizers typically require and whether they need an additional insured endorsement.
Build a vendor packet with photos of your setup, a clean one-page menu, permits you already hold, and a current insurance certificate.
Do a backyard test service to check power draw, cookware capacity, and holding temperatures before you apply to events.
Write a simple sanitation plan: handwashing, sanitizer mixing and testing, utensil rotation, and temperature logging.
Map your local waste and grease disposal options so you never dump wastewater where it is prohibited.

What Successful Concession Stand Owners Do

Run a tight menu of proven items to shorten lines and reduce errors.
Set service goals in servings per hour and measure against them at every event.
Stage the booth the same way every time so any helper can find tools instantly.
Keep a spare kit with gloves, towels, sanitizer, fuel, fuses, regulators, and a backup payment reader.
Greet organizers during load-in, confirm power and space, and share your cell number for quick fixes.
Use checklists for setup, service, and closeout so nothing gets missed during rushes.
Pre-label common condiments and portion items to keep the line moving.
Log equipment maintenance and replace small parts before they fail at an event.
Photograph a clean booth at each event and reuse the images in your vendor applications.
Review sales by item after every event and drop the slowest seller until volumes improves.

Running the Business (Operations, Staffing, SOPs)

Write a one-page standard operating procedure for setup, including canopy anchoring, power hookup, and permit display.
Assign roles for the rush: one cook, one assembler, one cashier; cross-train for swaps during breaks.
Prepare a food safety binder with permits, training cards, sanitizer instructions, and temperature logs.
Place the handwashing station where staff cannot bypass it, and restock soap and towels before opening.
Test sanitizer strength with strips at the start and midpoint of service, and record results.
Calibrate thermometers regularly and verify hot holding at or above required temperatures.
Use labeled, food-grade containers and date anything prepped at a commissary.
Secure liquid propane cylinders upright, away from heat and traffic, and check connections for leaks before lighting.
Keep required fire extinguishers accessible and train staff on which one to use for grease fires.
Balance your generator load on separate circuits and keep cords covered to prevent trips.
Set a cash handling routine: change fund amount, who counts, and where cash is stored during service.
Configure your point of sale to work offline and sync later so a weak signal never stops sales.
Create par levels for buns, proteins, ice, cups, and condiments, and restock to par after each event.
Plan commissary visits for legal prep, storage, ice, and wastewater disposal if your jurisdiction requires it.
Train helpers with a 15-minute safety script that covers handwashing, hot oil, burns, and cut prevention.
Post a small “sold out” policy at the register so staff handle shortages consistently.
Keep an incident log for safety or customer issues and note the corrective action taken.
Schedule routine maintenance for generators, gas hoses, gaskets, and refrigeration, and log completion dates.

What to Know About the Industry (Rules, Seasons, Supply, Risks)

Vendor applications can close weeks in advance; build a seasonal calendar and apply early.
Some events grant exclusive rights to certain foods; confirm menu restrictions before you commit.
Health and fire rules often mirror national standards but are enforced locally; inspectors can shut you down on site for violations.
Power and water are limited at many venues; choose equipment that can run safely within those limits.
Weather shifts sales patterns; hot days favor cold drinks and frozen treats, cold days favor hot beverages and hearty foods.
Prepared foods are often taxable; plan to register for sales tax where required.
Right-of-way and sidewalk rules can limit where you set up outside events; always check local ordinances.
Supply prices can swing; lock in staple items with a primary supplier and keep a backup.
Some jurisdictions require commissary agreements for mobile food; verify before buying equipment.

Marketing (Local, Digital, Offers, Community)

Use a bold menu board with large item names and prices that can be read from several feet away.
Post your event location and hours on social the morning of service, then share a photo when the booth is ready.
Add a simple “Book Us” page and contact form so organizers can reach you quickly.
Use a QR code at the register that links to your booking page for private event leads.
Offer combo meals with a clear saving to raise average ticket size without slowing ordering.
Collect organizer emails and send a short availability note before each season.
Partner with local leagues or schools for scheduled concession days and consistent volume.
Add a seasonal special that fits power and prep limits, then rotate it based on demand.
Keep signage clean and consistent across canopy, shirts, and menu so customers recognize you.
Ask organizers if they will tag you in event posts and provide them a clean photo to use.
Track which posts drive messages or bookings and repeat what works.
Display clear payment options at eye level to reduce hesitation at the register.

Dealing with Customers (Trust, Education, Retention)

Tell customers the expected wait time during rushes so they can choose to stay or return later.
Keep a kid-friendly item and a simple vegetarian option when feasible for broader appeal.
Label common allergens on the menu board or at the point of order, and train staff on ingredient questions.
Offer water prominently in hot weather and hot beverages in cold weather to match conditions.
If you change a recipe or supplier, brief staff so answers are consistent.
Empower the cashier to fix small problems on the spot with a remake or quick replacement.
Use receipts on request and keep a simple record for returns or corrections.
Thank customers and the organizer at close; courtesy is part of retention and future bookings.

Customer Service (Policies, Guarantees, Feedback)

Write a one-sentence refund or remake policy and train staff to use it without calling a manager.
Standardize order repeats at the register to catch errors before payment.
Place condiments in a clean, self-serve area if allowed, and sanitize the area on a set schedule.
Use a small “We’ll make it right” sign so customers know you stand behind the order.
Set a script for sold-out items that offers a fast alternative.
Collect quick feedback with a QR code to a one-minute form and review results after the event.
Have a simple lost-and-found and a plan to return items through the organizer.
After each event, send a thank-you note to the organizer with a photo and offer to return next time.

Sustainability (Waste, Sourcing, Long-Term)

Use compostable or recyclable packaging where permitted and practical, and store it dry to prevent damage.
Set up labeled bins for trash and recycling if the venue allows and service them during lulls.
Collect grease in approved containers and dispose of it at authorized sites only.
Reduce generator idling by right-sizing your load and shutting down safely during long breaks.
Plan water use with refillable containers and minimize waste at the handwash station.
Source from local suppliers when quality and availability meet your needs to shorten resupply times.
Track waste by item and adjust prep quantities to cut losses.

Staying Informed (Trends, Sources, Cadence)

Subscribe to local health department alerts so you know about rule updates or inspection campaigns.
Review food safety guidance periodically and update your procedures when standards change.
Follow fire safety guidance for open flame and liquid propane and adjust your setup accordingly.
Renew food safety training on schedule and brief staff on key takeaways.
Join a trade group or forum with real operators to learn about equipment and event opportunities.
Keep a seasonal calendar of major fairs, festivals, and sports schedules and refresh it each year.

Adapting to Change (Seasonality, Shocks, Competition, Tech)

Build a rain plan with covered queue space where allowed and a menu you can execute in wet conditions.
Prepare a low-power menu you can run if a circuit is reduced or a generator fails.
Carry a small toolkit and key spare parts so minor equipment problems do not stop service.
Switch featured items with the weather and display the change on the menu board early.
Use mobile hotspots from two carriers if connectivity is critical to your payments.
When a competitor nearby sells the same item, differentiate with speed, portion clarity, or a bundled combo.

What Not to Do

Do not operate without required permits or inspections; organizers and inspectors can shut you down and fine you.
Do not guess on temperatures or sanitizer strength; log both and verify with thermometers and test strips.
Do not block exits, hydrants, or walkways; keep clearances as required to avoid safety hazards.
Do not use unapproved water sources or dump wastewater on site; plan legal disposal ahead of time.
Do not rely on a single generator or a single payment method; carry backups.
Do not expand the menu before you can consistently hit your service-speed target.

Sources: U.S. Small Business Administration, FDA, CDC, OSHA, EPA, U.S. Department of Labor, NFPA, ServSafe, NIST, National Association of Concessionaires, IRS