Improving PERFORMANCE FOR STUDENTS PROFIT FOR CONCESSION STANDS VERSION 2019.1 FAST FUEL CONCESSION TOOLKIT Page 1 FAST FUEL CONCESSION TOOLKIT PAGE 2 Table of Contents o Fast Fuel Summary …………………………………………..4 o Food for Thought Planning…………………………………..5 o Product…………………………………………………………7 o Price…………………………………………………………..11 o Promotion…………………………………………………….14 o Placement…………………………………………………….16 o Appendix A: Understanding Fast Fuel Standards…………… 18 B: Menu Creation Kit…………………………………19 C: Fast Fuel Recipe Ideas……………..…………... 20 D: Concession Stand Checklist.............................. 23 E: Inventory Checklist………………………………. 25 F: Common Challenges…………………………….. 26 G: Sample Policy……………………………………..27 FAST FUEL CONCESSION TOOLKIT PAGE 3 Fast Fuel Concession Toolkit GOALS of Fast Fuel o To make concessions healthful and profitable. o To assist in making the process of offering a variety of healthful items easy with at least 50% of products meeting guidelines. o To provide the best “fuel” for athletes, families and fans. o To make it fast and easy for customers to select healthful items. Why is this Important? o Rates of overweight and obesity continue to be a concern for adults and children. The food environment plays a role in shaping eating behaviors and influencing food choices. o Many families attend and participate in events where their only access to food and beverages is from concession stands. o The concession environment has the opportunity to support healthful behaviors by following the 4 P’s, including offering healthful food and beverage items. 4 P’s of Performance and Profit These P’s of marketing are strategic to satisfying customers and will be discussed in detail. o Product o Price o Promotion o Placement Support Fargo Cass Public Health is here to support Fast Fuel success. o www.FargoCassFastFuel.com o 701.241.8195 FAST FUEL CONCESSION TOOLKIT PAGE 4 4 STEPS TO Food for Thought IMPROVE A few questions to consider before getting PERFORMANCE started… AND PROFITS Determining Goals1 1. PRODUCT Why are changes to the concession environment being considered? ______________________________________________ ______________________________________________ Is the health and wellness of youth and community a concern? ______________________________________________ 2. PRICE ______________________________________________ Has there been pressure from the community to make changes? ______________________________________________ ______________________________________________ Does everyone (booster group/concession leaders) feel that healthy changes are necessary and 4 P’s of desirable? 3. PROMOTION ______________________________________________ PERFORMANCE______________________________________________ 4. PLACEMENT Planning your concession stand and choosing the right products is an important part of the process. FAST FUEL CONCESSION TOOLKIT PAGE 5 Making Decisions1 What types of changes would you like to make? ______________________________________________ ______________________________________________ ______________________________________________ ______________________________________________ Are any changes going to be made to existing products? ______________________________________________ ______________________________________________ ______________________________________________ ______________________________________________ Are any products going to be added or discontinued? ______________________________________________ ______________________________________________ ______________________________________________ ______________________________________________ Are there existing products that can be improved? ______________________________________________ ______________________________________________ ______________________________________________ ______________________________________________ Other notes for consideration: ______________________________________________ ______________________________________________ ______________________________________________ ______________________________________________ FAST FUEL CONCESSION TOOLKIT PAGE 6 1. PRODUCT CHOOSING THE RIGHT PRODUCTS WILL BE THE KEY TO SUCCESS. Choosing the Right Products The USDA Smart Snack Guidelines can make choosing products easy (see Appendix A for guideline details) Aim to offer 50% of foods and 50% of beverages Product Tips - from the Green & Yellow categories Purchasing Beverages: o Simplify by limiting your purchases to only the best- Plain Water Powerade Zero selling sodas, candy and Flavored Seltzer G2 Sports Drink chips. Fewer options keeps Water the line moving because it’s Reduced Fat/Fat Free Diet Soda easier for customers to Milk decide. It also reduces the 100% Fruit Juice* Regular Milk (2%) investment in slow-selling Unsweetened Iced Reduced Fat inventory. Tea Chocolate Milk o Purchase through School Food Service for easy Foods: delivery, lower costs and products that meet Smart Fruit – fresh, frozen or Fruit – canned or Snack guidelines. canned in natural juice frozen with added or water with no sugar (syrup) o Coordinate with School added sugar Food Service to be Vegetables – fresh, Baked Chips invoiced for items they frozen or canned prepare for concessions Reduced-fat yogurt** (e.g., banana bread) and Popcorn, unsalted** ala carte items left over at String Cheese, low or the end of the week for reduced fat weekend events (e.g., Nuts & Seeds, plain, sandwiches). unsalted, unroasted/ dry roasted Nut butter Fruit Leather Cereal Cups** Granola Bars** * See Appendix A for serving size recommendations ** See Appendix A for guidelines FAST FUEL CONCESSION TOOLKIT PAGE 7 Should we sell this product? o Look at ingredient list on the nutrition label – avoid foods that include partially hydrogenated oil or high fructose corn syrup. o Appendices A and B have graphics to better understand the nutrition label and Smart Snack Guidelines. o Check it yourself! Visit https://foodplanner.healthiergeneration.org/c alculator/ Product Tips - FAST FUEL MODIFICATIONS Selling Fast Fuel focuses on healthful options, but recognizes traditional concession options, as well. Fast Fuel o Simplify by limiting the modifications for these items include: menu to only the best- selling sodas, candy and o Use ground turkey instead of beef chips. Fewer options keeps o Add more vegetables to chili the line moving because o Offer baked chips instead of fried (aim for <200 it’s easier for customers to calories per bag) decide. It also reduces the o Offer all-beef hot dogs investment in slow-selling o Reduce portion sizes of burgers and hotdogs inventory. o Offer wheat bread and buns only o Fast to Purchase items o Use canola oil for popping popcorn that are easy to prepare or o Let customers season popcorn, if desired quick for customers to o Use salsa for nachos instead of nacho cheese (or grab, like veggie cups with charge more for cheese) hummus, will sell. o Serve pretzels with mustard instead of nacho cheese o Balance the Menu by o Add more veggies to sandwiches and choose lean offering 50% green and meats yellow items that will fuel o Offer small portions of juice, sweetened teas and the athlete, fans and lemonade families. o Offer fruits and veggies (carrots & hummus, apple & peanut butter) as a side option instead of chips or fries FAST FUEL CONCESSION TOOLKIT PAGE 8 Where to Purchase Product School Food Service o Best place to start if you’re running a concession stand at a school o Products purchased directly through food service often meet Smart Snack guidelines already o Better prices 1 o Delivered directly to the school Purchasing Considerations o Who are your buying partners? TIP: Make your order request to the school’s food service team at least 2 weeks in advance ________________________ TIP: Coordinate left over items from A la Carte for _______________________ weekend events (e.g., sandwiches, banana bread) Bulk or Wholesale Stores o Can you work with your school o A good place to buy pre-packaged, single food service? serve items in bulk ________________________ o Buying in bulk drives down the cost per unit, which increases profits ________________________ TIP: Use Inventory Checklist (Appendix E) to make buying Smart Snacks easy o Where can you get the best price? ________________________ ________________________ o Do you need any new equipment? ________________________ ________________________ FAST FUEL CONCESSION TOOLKIT PAGE 9 Proper Food Handling Hand Washing o All workers must wash hands before handling food o Have one person handle money, one person handle food Food Handling o No bare hand contact for ready to eat foods is allowed o Use gloves, tongs, wax paper or barrier to handle ready to eat foods o Change gloves if soiled or come in contact with money Sanitizing Utensils o All food contact equipment & surfaces must be washed, rinsed, sanitized every 4 hours o Bleach is an approved sanitizer o Proper concentration: ½ teaspoon bleach per gallon of water o Proper sequence: wash, rinse, sanitize, air dry utensils Food Temperatures o Use thermometers to monitor temperatures o Cold foods: 41F or below (refrigerated or iced) o Hot foods (pre-cooked): heated and held at 135F o Hot foods: fully cook (165F for poultry, 155F for ground meats) and held at 135F o Frozen foods: 0F or less o No temperature control required: candy, cookies, bars, popcorn Food Preparation o Food should come from approved sources (USDA or FDA approved foods) o Foods should be prepared in licensed kitchens o Food should not be prepared at home FAST FUEL CONCESSION