• Consulting


    Let us take you from this to this! Read More
  • Merriweather Post Pavilion

    Merriweather Post Pavilion

    Let us do this for you! Read More
  • Concession Manager Training

    Concession Manager Training

    Sign up for our 3 day course! Read More
  • Univ of California - Berkeley

    Univ of California - Berkeley

    Stand before and after we helped them! Read More
  • University of Utah

    University of Utah

    East end zone before and after! Read More
  • R.I.T.


    Follow the link to learn more Read More
  • 1
  • 2
  • 3
  • 4
  • 5
  • 6

Concession Manager Training

Next Session

  • When: TBD
  • Where: TBD

This three day course covers a wide variety of topics including:

  • Sales Forecasting
  • Setting & Measuring results of Management Goals
  • Employee Relations (recruiting, training, retaining valuable employees, corrective action)
  • Managing Concessions Stands
  • Inventory Controls
  • Sales Reporting

Our financial reporting section covers:

  • Basic Accounting
  • Purchasing
  • Analyzing Food Related Sponsorship Contracts
  • Financial Reports (weekly, monthly, quarterly, and annual)
  • Budgeting
  • Forecasting

The catering section covers:

  • Menu Management
  • Break Even Analysis
  • Sales
  • Set-up Basics

Our interactive learning environment encourages each student to share their ideas & experience. A valuable part of the class is learning from each other and how different concessions operations handle facility restrictions, special events, staff or NPO (Non-Profit Organization) issues, information related to design problems, and other practical solutions that can be immediately applied.

Each day will end with a quiz of that day’s material and the 2nd & 3rd day begin with a question & answer session from topics covered the previous day.

There will be a field trip to view and review a concessions operation during an event. This year we will observe a sporting event in the local area. Students will review the setup, game-time and closing of this event. We will discuss our findings and observations the following morning in class.

Sample Daily Schedule

  • Day one will start at 8:30am – end at 5:30pm Lunch is included in class fee and dinner will be on your own.
  • Day two will start at 8:30am – end at 5:30pm. Lunch is included in class fee, dinner is on your own. We will have the field trip this evening to review a yet to be determined sporting event.
  • Day three will start at 8:30am and will be done by 5:30pm. Lunch is usually included in fee, dinner is on your own.

We will have some snacks and beverages in class but you are also welcome to bring in your own.

Class is casual attire, you are in class all day so we encourage student to be comfortable.

We encourage students to bring a laptop. The class will be building product cost for each students menu, looking at inventory, price structures, labor analysis, money room paperwork, event reporting. Your lap top should have all your data on there so you can build some forms in class and have for class discussions. (If you prefer to have printouts of the inventory prices that will be fine)

Items that we will ask students to bring to class: current product cost for each menu item (if you have it), sample of weekly or monthly inventor, prices for all items purchased (need this to build product costs), current menu prices, proposed next season changes (if you have it), menu including prices and sizes from your facility, sample of labor report, sample of stand sheets, eaten sheets, spoilage sheets, transfer forms, money room forms, all event summary forms, sample catering menu for game day, sample catering order forms and game day forms used. Bring information regarding any product rebates your concession operation is getting, product sponsorship deals that you are required to purchase (we don’t want the financial arrangements just the names of the products that you must purchase, i.e. Coke, Nathans Hot dogs, XYZ souvenir cup company)

We will also ask students to bring photos of a couple of their busiest concession stands, inside and outside, show the equipment layout, counters, cashier locations, prep spaces, filled with products (if possible). If a prep kitchen is used take photos of that room as well. Food cart photos showing a sample of the different carts you uses to serve food. Layout of the concourse with the carts in place. Have the photos on a thumb drive that we can load on a laptop and look at on a big screen in class.

Registration includes; class manual, daily snacks and lunches.

For more information, contact This email address is being protected from spambots. You need JavaScript enabled to view it..