Starting a Concession Stand: Complete Equipment & Supply Guide

Whether you're planning to operate at local sports fields, set up at festivals, or run a year-round stand at a recreation center, this comprehensive guide covers everything you need to know—from essential equipment and supplies to profit calculations and product selection strategies.

By the end of this guide, you'll have a complete roadmap for launching your concession stand business successfully.

Understanding the Concession Stand Business Model

Before diving into equipment lists and supply orders, it's important to understand why concession stands are such attractive business opportunities:

High Profit Margins: Most concession items have profit margins between 80-90%. A bag of popcorn that costs you $0.30 to make sells for $3-5. A slushy with $0.40 in syrup and ice sells for $4-6. These margins are exceptional compared to most food service operations.

Low Labor Requirements: Unlike full restaurants, concession stands typically require just 1-3 staff members to operate efficiently, keeping your labor costs manageable.

Simple Menu Options: You're not running a gourmet kitchen. Concession favorites like popcorn, nachos, slushies, hot dogs, and candy require minimal preparation and cooking skills.

Captive Audience: When you're the only food option at a sports field or event, customers come to you. There's no competition for foot traffic.

Scalable Operations: Start with one location and expand to multiple stands as you grow. Many successful operators run 5-10 concession locations simultaneously.

Essential Equipment Checklist for Your Concession Stand

Your equipment needs will vary based on your menu, but here's a comprehensive checklist organized by priority and investment level.

Critical Equipment (Must Have)

1. Slushy/Frozen Drink Machine
Investment: $1,200-3,500
Why it's essential: Frozen drinks offer the highest profit margins in concessions, with costs under $0.50 per serving selling for $4-6. A quality machine pays for itself within weeks during busy season.

Machine options:

• Single-bowl machines: Perfect for starting out, one flavor at a time
• Double-bowl machines: Run two flavors simultaneously (blue raspberry and cherry are top sellers)
• Triple-bowl machines: For high-volume operations

You'll need high-quality concentrates to go with your machine. Stock up on proven favorites like Slush Puppie Blue Raspberry and Slush Puppie Cherry syrups. At 5:1 concentration, one 4L jug makes 24L of finished product—that's 80-100 servings from a $47.78 investment.

2. Popcorn Machine
Investment: $300-800
Why it's essential: Popcorn is the backbone of concession sales. The aroma draws customers, margins are incredible (90%+), and everyone loves fresh popcorn.

Size considerations:

• 8oz machines: Small operations, 50-100 servings per day
• 12oz machines: Medium volume, 100-200 servings per day
• 16oz+ machines: High traffic locations

Don't forget warming cabinets to keep popcorn fresh and appealing throughout your operating hours.

3. Hot Dog Roller/Steamer
Investment: $150-500
Why it's essential: Hot dogs are reliable sellers, especially at sports events. Rollers are low maintenance and can hold inventory for hours.

4. Nacho Cheese Warmer/Dispenser
Investment: $100-300
Why it's essential: Nachos with cheese have excellent margins and pair perfectly with other concession items.

Stock quality cheese products that customers actually enjoy. Proper cheese warmers maintain the right consistency and temperature for perfect dispensing every time.

High-Impact Equipment (Strongly Recommended)

5. Cotton Candy Machine
Investment: $200-600
ROI: Cotton candy costs under $0.15 per serving and sells for $3-5. Kids love it, and it creates visual appeal with its bright colors and spinning action.

6. Display Warmers
Investment: $150-400
Purpose: Keep pretzels, hot dogs, pizza slices, and other warm items at safe temperatures while showcasing them to customers.

7. Refrigeration Units
Investment: $300-1,200
Purpose: Store cold drinks, ice cream products, and perishable ingredients. A chest freezer for ice cream and a reach-in cooler for drinks are standard.

Supporting Equipment

• Cash register/POS system: $0-500 (tablet-based systems work well)
• Serving counters and shelving: $200-600
• Hand washing station: Required by health codes
• Fire extinguisher: Required by safety codes
• Generator (if no power source): $500-2,000

Essential Supplies: Your Shopping List

Equipment is just the start. Here's what you need to stock for operations:

Serving Supplies

• Disposable cups: Multiple sizes (12oz, 16oz, 20oz) for drinks
• Popcorn bags/containers: Various sizes
• Nacho trays: Plastic or paper boats
• Hot dog/pretzel boats: Disposable serving containers
• Lids and straws: Stock dome lids for slushies
• Napkins: Buy in bulk—you'll go through thousands
• Condiment cups: For cheese, ketchup, mustard
• Plastic utensils: Forks, spoons, knives

Buying disposable supplies in bulk significantly reduces your per-unit costs. Calculate your expected volume and order accordingly.

Food Products & Ingredients

Frozen Drinks:

• Slushy syrup concentrates in multiple flavors
• Ice (if machine doesn't make its own)

Popcorn:

• Popcorn kernels (bulk bags are most economical)
• Coconut oil or popcorn oil
• Butter topping
• Salt and seasonings

Hot Dogs & Nachos:

• Hot dogs (buy quality—customers notice)
• Hot dog buns
• Nacho chips (portion-controlled bags work well)
• Nacho cheese sauce
• Condiments: ketchup, mustard, relish

Candy & Snacks:

• Bulk candy selections
• Pre-packaged chips and snacks
• Chocolate bars
• Gum and mints

Beverages:

• Bottled water (huge margins, always in demand)
• Canned sodas
• Sports drinks
• Juice boxes (for kids)

Cleaning & Maintenance Supplies

• Food-safe sanitizer
• Cleaning cloths and towels
• Trash bags (you'll need lots)
• Gloves for food handling
• Paper towels

Startup Cost Breakdown: What to Expect

Let's look at realistic startup costs for different concession stand scales:

Basic Starter Setup ($3,000-5,000)

• Small popcorn machine: $400
• Hot dog roller: $200
• Nacho warmer: $150
• Serving supplies & disposables: $500
• Initial food inventory: $800
• Cleaning supplies: $100
• Cash management system: $200
• Miscellaneous equipment: $650

Mid-Range Setup ($6,000-10,000)

Everything in basic setup, plus:

• Double-bowl slushy machine: $2,500
• Larger popcorn machine with warmer: $800
• Cotton candy machine: $400
• Small refrigerator: $500
• Enhanced serving supplies: $800
• Larger food inventory: $1,500

Professional Setup ($12,000-20,000)

Everything in mid-range setup, plus:

• Triple-bowl slushy machine: $3,500
• Commercial-grade display warmer: $600
• Chest freezer for ice cream: $800
• POS system with inventory tracking: $1,200
• Generator (if needed): $1,500
• Professional signage and branding: $1,000
• Comprehensive initial inventory: $3,000

Important note: These costs don't include your actual concession stand structure/trailer, which can range from $2,000 (simple tent setup) to $50,000+ (fully equipped mobile trailer).

The Most Profitable Concession Items

Not all concession items are created equal. Focus your menu on these proven profit drivers:

1. Frozen Slushies (90%+ profit margin)

Cost per serving: $0.40-0.60
Selling price: $4-6
Profit per serving: $3.40-5.60

Slushies are the profit king of concessions. A single 4L jug of concentrate at $47.78 makes 80-100 servings. That's potentially $480 in revenue from a $48 investment. The math is undeniable.

Pro tips:

• Offer mix-and-match flavor combinations
• Use clear cups so customers see the vibrant colors
• Keep machines visible—they sell themselves
• Blue raspberry and cherry are universal favorites

2. Popcorn (85-90% profit margin)

Cost per serving: $0.25-0.40
Selling price: $3-5
Profit per serving: $2.60-4.60

Popcorn's aroma is free marketing. The smell draws customers to your stand. Costs are minimal—kernels, oil, and salt are incredibly cheap in bulk.

Pro tips:

• Make it fresh continuously—the smell sells
• Offer butter as a premium add-on ($0.50 extra)
• Consider specialty seasonings for variety
• Use see-through warmers to display freshness

3. Cotton Candy (90%+ profit margin)

Cost per serving: $0.10-0.20
Selling price: $3-5
Profit per serving: $2.80-4.80

Cotton candy is basically spun sugar. Your ingredient cost is negligible, and kids can't resist watching it being made.

4. Bottled Water (70-80% profit margin)

Cost per bottle: $0.25-0.40 (bought in bulk)
Selling price: $2-3
Profit per bottle: $1.60-2.60

Water is essential at outdoor events and sports venues. Markup is substantial, and there's zero preparation needed.

5. Nachos with Cheese (80%+ profit margin)

Cost per serving: $0.60-0.90
Selling price: $4-6
Profit per serving: $3.10-5.10

Nachos are filling, which customers appreciate, and the profit margins remain excellent.

6. Hot Dogs (75-80% profit margin)

Cost per hot dog: $0.75-1.25 (including bun and condiments)
Selling price: $4-6
Profit per serving: $2.75-4.75

Hot dogs are concession classics. They're filling, familiar, and have strong margins despite higher ingredient costs.

7. Candy & Pre-Packaged Snacks (60-75% profit margin)

Cost per item: $0.40-0.80
Selling price: $1.50-3
Profit per item: $1.10-2.20

Candy requires zero preparation and never expires (practically speaking). It's impulse-purchase gold, especially for kids.

Menu Strategy: What to Offer

Don't try to offer everything. A focused menu reduces inventory costs, speeds up service, and minimizes waste.

Recommended Starting Menu:

Drinks:

• Slushies (2-3 flavors)
• Bottled water
• Canned soda
• Sports drinks

Hot Foods:

• Hot dogs (with condiment variety)
• Nachos with cheese
• Popcorn (butter option)

Snacks & Treats:

• Cotton candy
• Pre-packaged candy (5-10 varieties)
• Chips (3-5 popular varieties)

This menu covers all the bases—cold drinks, hot food, and snacks—while keeping operations simple. You can always expand once you're running smoothly.

Seasonal Considerations:

Summer Focus: Emphasize slushies, water, and cold treats. These items fly during hot weather.

Winter/Fall Focus: Hot chocolate, coffee, warm pretzels, and hot dogs become more appealing in cooler weather.

Licensing, Permits & Food Safety Requirements

Before you start selling, ensure you're operating legally and safely.

Required Permits (Canada)

1. Business License: Register your business with your municipality and province.

2. Food Service Permit: Your local health authority must inspect and approve your operation. Requirements include:

• Hand washing stations with hot and cold water
• Proper food storage and temperature control
• Sanitation procedures and cleaning schedules
• Safe waste disposal methods

3. Food Handler Certification: Most provinces require at least one staff member to have food safety training. These courses are available online and typically cost $20-50.

4. Vendor Permits: If operating at events, parks, or festivals, you'll need permission from the property owner or event organizer. Many charge booth fees or percentage of sales.

5. Fire Safety Inspection: Required if using propane, cooking equipment, or generators.

Insurance Considerations

• General Liability Insurance: Protects against customer injury claims
• Product Liability Insurance: Covers foodborne illness claims
• Property Insurance: Protects your equipment and inventory

Budget $1,500-3,000 annually for comprehensive concession stand insurance.

Daily Operations: Running Your Stand Efficiently

Pre-Opening Checklist

• Turn on equipment (machines need 15-30 minutes to reach operating temperature)
• Check inventory levels and restock as needed
• Prepare slushy machines (mix concentrates, start freezing)
• Make first batches of popcorn
• Stock all serving stations with cups, napkins, condiments
• Verify cash float in register
• Complete food safety temperature checks
• Set up signage and menu boards

During Operations

• Maintain equipment (refill, clean as you go)
• Monitor inventory—restock popular items before running out
• Keep service area clean and organized
• Rotate food products (first in, first out)
• Track sales for inventory planning
• Provide friendly, efficient service

Closing Procedures

• Clean all equipment thoroughly
• Store perishables properly
• Count cash and reconcile with sales
• Take inventory counts
• Dispose of waste properly
• Secure equipment and supplies
• Complete end-of-day paperwork

Inventory Management & Ordering Strategy

Smart inventory management prevents waste and ensures you never run out of popular items.

Ordering in Bulk: The Chickenpieces.com Advantage

Buying supplies in bulk dramatically reduces your per-unit costs. Here's what to stock up on:

High-Priority Bulk Items:

• Slushy syrup concentrates (long shelf life, constant demand)
• Disposable cups, lids, and straws
• Napkins and paper goods
• Popcorn kernels and oil
• Candy and pre-packaged snacks
• Bottled water and canned beverages

Smart tip: Take advantage of free shipping on orders over $400 across Canada from chickenpieces.com. Plan larger orders to maximize savings.

Par Level System

Establish "par levels"—the minimum quantity you should have on hand for each item. When inventory falls to par level, it's time to reorder.

Example par levels:

• Slushy concentrate: 4 jugs (never run out during busy weekends)
• Hot dogs: 200 count
• Popcorn: 25 lbs of kernels
• Cups (16oz): 1,000 count
• Napkins: 5,000 count

Adjust these based on your sales volume and frequency of deliveries.

Track Your Numbers

Keep simple records of:

• Daily sales by item
• Inventory usage rates
• Waste amounts and causes
• Most profitable days/events

This data helps you order smarter and identify your most profitable products.

Maximizing Profits: Advanced Strategies

1. Suggestive Selling

Train staff to upsell: "Would you like a large slushy for just $1 more?" or "Add popcorn to that for $2?"

Combos work brilliantly in concessions. Bundle a hot dog, popcorn, and drink for $10—customers perceive value, and you move more inventory.

2. Strategic Pricing

Use psychological pricing:

• $3.99 feels better than $4.00
• Offer three sizes to anchor expectations (most buy medium)
• Make the large only $0.50-1.00 more than medium to encourage upsizing

3. Visual Merchandising

• Display candy at kid eye-level
• Keep slushies visible and colorful
• Use chalkboard signs with fun descriptions
• Show popcorn being made—the process sells itself

4. Speed of Service

Fast service = more sales. During peak times:

• Pre-portion items during slow periods
• Have multiple payment stations if possible
• Keep most popular items front and center
• Minimize decision time with clear, simple menus

5. Location Strategy

Your location dramatically impacts sales. Prioritize:

• Sports complexes with multiple fields (captive audience all day)
• Community festivals and fairs (high traffic, limited competition)
• School events (parents spend freely on kids)
• Permanent locations near recreation facilities

Seasonal vs Year-Round Operations

Summer Season Strategy (Peak Revenue)

May through September is prime concession season in Canada. This is when most operators generate 70-80% of annual revenue.

Maximize summer profits by:

• Operating at multiple locations (different days/times)
• Focusing on cold drinks—slushies, water, cold soda
• Extending hours during long daylight periods
• Booking festival circuits in advance

Year-Round Operation Options

If you want consistent income:

Indoor venues work well:

• Hockey arenas (busy September through March)
• Community centers
• Indoor sports facilities
• School gymnasiums

Adjust your menu:

• Add hot chocolate and coffee in winter
• Focus on warm items: pretzels, hot dogs, nachos
• Reduce slushy emphasis (though some kids want them year-round)

Off-Season Planning

Use slow months to:

• Deep clean and maintain all equipment
• Research new locations and book dates
• Negotiate bulk supply contracts
• Update menus and pricing
• Plan marketing strategies

Common Mistakes to Avoid

1. Under-buying supplies: Running out of popular items during peak times costs you serious money. Stock deep on high-demand products.

2. Over-complicating the menu: Too many options slow service and increase waste. Start simple, expand carefully.

3. Ignoring food safety: One food safety violation can shut you down permanently. Follow protocols religiously.

4. Poor cash handling: Implement strict cash management procedures. Losses from poor controls add up quickly.

5. Neglecting equipment maintenance: A broken slushy machine during peak season is a profit disaster. Regular maintenance prevents costly downtime.

6. Inadequate staffing: Trying to do everything yourself leads to burnout. Budget for help during busy periods.

7. Ignoring the numbers: Track what sells and what doesn't. Use data to optimize your menu and ordering.

8. Buying poor-quality supplies: Cheap cups that leak, watery cheese sauce, or weak slushy concentrates create unhappy customers. Quality matters—buy from reliable suppliers like chickenpieces.com.

Real-World Profit Projection

Let's look at realistic numbers for a summer concession operation at a busy youth sports complex (4-5 games simultaneously on weekends):

Weekend Day (8-hour operation)

Sales:

• 100 slushies @ $5 = $500
• 80 popcorn @ $4 = $320
• 60 hot dogs @ $5 = $300
• 75 bottled water @ $2 = $150
• 50 candy/chips @ $2 = $100
• 40 sodas @ $2.50 = $100

Total Daily Revenue: $1,470

Costs:

• Food/beverage costs (15% of sales): $220
• Supplies/disposables (8% of sales): $118
• Labor (2 staff @ $16/hr × 8 hours): $256
• Location fee (10% of sales): $147

Total Costs: $741

Net Profit: $729 per day (50% profit margin)

Season Projection (20 weekend days, May-August)

• Gross Revenue: $29,400
• Net Profit: $14,580

This is just weekend operation at one location. Add weeknight games, tournaments, or multiple locations, and these numbers scale significantly.

Equipment payback: With $729 in daily profit, a $10,000 equipment investment pays for itself in about 14 operating days. Everything after that is profit (minus ongoing supplies and labor).

Getting Started: Your Action Plan

30 Days Before Launch:

1. Secure all necessary permits and licenses
2. Order major equipment (allow time for delivery and setup)
3. Book your first locations/events
4. Complete food safety certification
5. Arrange insurance coverage

2 Weeks Before Launch:

1. Place bulk supply orders (remember: free shipping over $400)
2. Test all equipment thoroughly
3. Create menu boards and signage
4. Set up inventory tracking systems
5. Recruit and train staff if needed

Launch Week:

1. Do a complete equipment checkout
2. Verify all supplies are in stock
3. Confirm location details and setup times
4. Prepare cash float
5. Review food safety protocols

First Month Goals:

• Smooth operations without equipment issues
• Consistent food quality and service speed
• Positive customer feedback
• Detailed sales tracking to identify bestsellers
• Breaking even or achieving profitability

Your Reliable Supply Partner: Chickenpieces.com

Success in the concession business depends heavily on having a reliable supplier who understands your needs and delivers quality products at competitive prices.

Why successful concession operators choose chickenpieces.com:

• Extensive bulk inventory: Everything from premium slushy concentrates to disposable supplies
• Free shipping over $400: Plan your orders strategically to maximize savings
• Food service quality: Commercial-grade products designed for high-volume operations
• Canadian supplier: Fast shipping across Canada, no border delays or currency issues
• Competitive bulk pricing: Lower per-unit costs mean higher profit margins
• Reliable stock: Consistent availability of high-demand items

Starting a concession stand is one of the most accessible and profitable small business opportunities available. With the right equipment, quality supplies, and smart operations, you can build a thriving business that generates substantial income during peak season and provides year-round opportunities.

Ready to get started? Browse the complete selection of concession supplies, bulk food products, and equipment essentials at chickenpieces.com and take the first step toward concession stand success.

Your profitable concession business starts with one simple decision: committing to quality products and smart operations. The rest follows naturally.