Concessions for All-Day Hoops and Hockey
January weekends often mean back-to-back games, packed bleachers, and a steady stream of families moving through your stand. A simple plan can turn that traffic into reliable profit without adding stress. Use this guide to schedule crews, stage product, and build a menu that holds up for an entire tournament day.
Build the Day in Blocks
Think in three blocks: morning open, mid-day surge, late-session close.
Morning is about caffeine and warm snacks for early arrivals.
Mid-day leans on speed and volume.
Late-session focuses on sell-down, so you leave with clean shelves.
Set a short timeline for each block:
- Open 75 to 90 minutes before the first tip or puck drop. Brew coffee, heat pretzels, front-load pre-bagged popcorn, and post a simple combo board.
- Switch to replenishment cycles during the heaviest game times. Keep one person counting and staging behind the line while the rest pour and hand off.
- In the final hour, move a sell-down card to the counter so leftovers convert to cash.
A Tournament Menu That Can Move
Keep the board tight and predictable. Feature New England or Eight O’Clock Coffee, hot cocoa and cappuccino, soft pretzels, and popcorn as your anchors. Add one premium popcorn, like caramel or kettle, for families who want something special. For indoor rinks with younger crowds, Mini Melts work well. Slush Puppie can still sell at warm indoor venues, especially during mid-day or post-game, when kids want something fun to quench their thirst.
Bundle a few simple values:
- Coffee or cocoa with a breakfast item at a round price. Families will love having the choice of something substantial like a slice of breakfast pizza from a local pizza shop or pastries from a local bakery.
- Family deal with a large kettle corn and two drinks.
- Pair soft pretzels, nachos, pizza slices, or hot dogs with a soda for a quick lunch.
Post the three combos at the top of the board. List a short set of à la carte prices below. Fewer choices speed up the line.
Staging And Holding That Preserve Quality
Pre-bag most popcorn in barrier bags the day before or early morning, then keep a warmer running for aroma and quick top-offs. Stage pretzels in a pretzel merchandiser and replenish in small batches to keep them soft. Refresh coffee on a schedule. Prepare cocoa to spec and hold hot. Keep lids, sleeves, and napkins off the main counter on a small side table so the pass window stays clear.
Crew Roles For An All-Day Run
Three people can handle steady volume. A cashier who controls the script and the combos. A hot station lead who manages airpots, cocoa, and the pretzel warmer. A popcorn and snacks lead who hands off pre-bagged product and restocks the front rack. If you expect a large bracket, add a runner to swap cases, count ahead, and keep the front line supplied.
Give the cashier a ten-word script that never changes: “Best value is drink plus pretzel. Whipped cream on your cocoa?” Predictable language moves guests forward.
Inventory And Par Levels For Tournaments
Count products by game block rather than by day. Stage sealed cases in the back with one open case per item at the line. Keep a small tally sheet at the prep table. When a case is opened, mark it. When a case is finished, mark it again. These simple habits keep you from opening duplicates and speed your reorder call on Monday.
A Quick Plan For Rushes
When teams switch between games, lines can double in under a minute. Pre-stage cups with sleeves, keep three drinks poured and lidded at the hot station, and allow a second person to step in to lid and hand off. If your board shows only three to five items and two or three combos, you will see the line shorten on its own.
How Allen Associates Can Help
Allen Associates can kit a tournament-ready setup with coffee, cocoa, cappuccino, pretzel warmers and soft pretzels, popcorn supplies, cotton candy equipment, Mini Melts and freezers, and Slush Puppie equipment for indoor venues. We are ready to stock your tournament concessions with fun foods and equipment to make selling run smoothly.