Food aside, there is one factor that has the potential to leave a bad taste in the mouth of the customer almost every time.
A dirty concessions area can sabotage even the highest quality food. Monitoring the cleanliness of the point of sale and the surrounding area is paramount in producing satisfied customers and providing an overall aesthetically pleasing environment.
A well-trained staff with a watchful eye for cleanliness can go a long way in the effort to keep an area spotless. Cleanliness not only makes a good impression on your customers, but also offers protection from foodborne illness and bacteria, potential hazards for any foodservice operation.
Maintaining a clean concessions area means starting each workday with a thorough cleaning, according to Joan Wells, concessions supervisor with the Parks & Recreation Department at the City of Blue Ash (Ohio). She supervises concessions at an outdoor pool, golf course and ballparks along with NAC member Barb Griffin, CCM. "At the start of the day, we clean everything down before we take out our food product," Wells said.
This is a partial version of the complete story that appeared in the Fall 2002 issue of Concession Profession, the magazine for NAC members.
To
become a member of NAC
click here. Members that would like to receive the complete story
can call the NAC office at (312) 236-3858.