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—<br />
)peration<br />
Influenced<br />
Preparedness' Idea<br />
Speaking of efficiency, it is wise to examine<br />
the concessions center layout, taking<br />
note whether the space is being used to<br />
maximum advantage. Too often the back<br />
wall of the area is unused. This dead space<br />
provides a perfect opportunity for direct<br />
selling when it is used to display special<br />
items, such as popcorn boxes, cola cups,<br />
special tie-ins or money-saving offers.<br />
Another idea for the back wall of the concessions<br />
stand is to utilize backlighted color<br />
transparencies of food items. This type of<br />
display helps increase efficiency at the center<br />
by helping those patrons in the rear of the<br />
line decide what they wish to purchase before<br />
they get to the counter. The visual impact<br />
of such a display also will help increase<br />
impulse sales.<br />
SelUng Attitudes<br />
Salesmanship and appearance go hand in<br />
hand—one has a direct bearing on the other.<br />
To get that extra result after the manager<br />
has done all the other things to improve<br />
vending techniques, he or she must inject<br />
salesmanship into the merchandising. A little<br />
extra sales effort or concentration on courtesy<br />
and pleasant attitudes will affect sales<br />
dramatically. Employees should be neat,<br />
clean, quick and alert at all times. They<br />
must never wear dirty uniforms, nor should<br />
they display an unmannerly attitude toward<br />
a customer. Rude personnel can kill sales<br />
and drive away customers easier and faster<br />
than almost any other factor.<br />
Remember, however, that cleanliness of<br />
the center is vitally important to sales. There<br />
is no room for dirty equipment or a sloppyappearing<br />
concessions area if one expects a<br />
profitable operation. Following is a check<br />
list of points to consider in evaluating a refreshment<br />
center:<br />
Q At least once a week the stock should<br />
be removed from the candy case and the<br />
inside of the case shoud be washed thoroughly<br />
with soap and water. Be sure to<br />
polish the glass so no streaks are showing.<br />
Q The popcorn kettle should be cleaned<br />
each night at the close of business. Do not<br />
allow any grease to remain on the kettle.<br />
The entire popcorn machine should be<br />
wiped off every night, the glass being<br />
polished and the<br />
top dusted.<br />
Q] Seasoning spoons and seasoning containers<br />
should not be in view of the patrons.<br />
They present a messy appearance and do not<br />
invite sales.<br />
When the candy stand is being restocked,<br />
the shelves should be dusted with<br />
a clean rag. This should be done every day<br />
if necessary.<br />
Q Keep the butter server sanitary,<br />
thoroughly cleaning it every night.<br />
Discourage members of the staff from<br />
loitering around the concessions area and<br />
sampling the popcorn. It is rude for staff<br />
members to eat on duty.<br />
BOXOFFICE ::<br />
August 1976<br />
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Tioga & Belgrade Sts. • Philadelphia, Pa. 19134<br />
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