Sponsored By

Gain inspiration from your colleagues by "stealing" their ideas.

Concession Redo

We converted a 400-square-foot concession stand at our events center, which was only being used a few times a year, to a sandwich shop. It now generates $500,000 a year in revenue for us.

August 22, 2011

1 Min Read
FoodService Director logo in a gray background | FoodService Director

We converted a 400-square-foot concession stand at our events center, which was only being used a few times a year, to a sandwich shop. It now generates $500,000 a year in revenue for us.

Samuel SamaanDirector of Hospitality ServicesAzusa Pacific UniversityAzusa, CA

Subscribe to FoodService Director Newsletters
Get the foodservice industry news and insights you need for success, right in your inbox.

You May Also Like