HauntWorld Home - Forums Home - Live Chat - Find Haunted Houses - Hauntworld Magazine - Haunted House Supplies - America's Best Haunts - Find Vendors
Haunted House News - Haunted Tradeshows - Join Hauntworld Facebook - Hauntworld Twitter - Advertise - Contact Us

Thread: Soda margins

Page 1 of 2 12 LastLast
Results 1 to 10 of 13
  1. Default Soda margins 
    #1
    Join Date
    Jul 2010
    Location
    Hartford CT
    Posts
    771
    Wondering how many sell 20oz bottles versus cups and how much you get the 20oz for and what's your pour rate is for cups?
     

  2. Default  
    #2
    Join Date
    Nov 2007
    Location
    Maggie Valley, North Carolina, United States
    Posts
    183
    me personaly im think about the amount of time it takes to pour a soda vs the time it takes to grab a bottle. if you have a full on snack bar or such then it is by choice only but if not i would even look at vending machines. just ame sure to place that trash can near the entrance and in the queue line to collect all that trash.
     

  3. Default  
    #3
    There's probably less spillage from bottles too. Depending on how busy your haunt can get and if it's dark where people are walking around, people could be spilling everywhere with cups
     

  4. Default  
    #4
    Join Date
    Mar 2010
    Location
    Connecticut
    Posts
    1,271
    Cups sell for $2.....cost is $0.05.....bottles sell for $1.50 and cost $.75 each.....cans sell for $1....cost about $0.30 each (atleast here in CT)......biggest margin=Cups, but it's a larger initial investment because you have to get the machine and run the lines and have all those boxes of syrup....it's a bigger pain in the ass, but if you don't mind the extra work to do it...than go for it, but if you just get cans than you'll have very little initial investment, quick service time, and a halfway decent return.

    I'm looking to expand alot on concessions this year, and I believe that Insane Shane himself is doing a Transworld class on it since he does like $40k in sales just from concessions.

    Personally, I'd love to have a bar/nightclub paired with the haunt, as long as they go to the haunt before they get all liquored up afterwards lol. Soda sells for a lot less than beer, and beer costs only a little bit more but can sell for $6-8/bottle! Now THAT is a nice profit.
     

  5. Default  
    #5
    Join Date
    Apr 2009
    Location
    Near Charlotte NC
    Posts
    1,065
    Quote Originally Posted by screamforadream View Post
    Cups sell for $2.....cost is $0.05.....bottles sell for $1.50 and cost $.75 each.....cans sell for $1....cost about $0.30 each (atleast here in CT)......biggest margin=Cups, but it's a larger initial investment because you have to get the machine and run the lines and have all those boxes of syrup....it's a bigger pain in the ass, but if you don't mind the extra work to do it...than go for it, but if you just get cans than you'll have very little initial investment, quick service time, and a halfway decent return.

    With cans and bottle, if you have a local recycling center, you can collect them in separate containers and get a few bucks back from that as well. Cans are selling for about 53 cents a pound around here...
     

  6. Default  
    #6
    Join Date
    Jul 2010
    Location
    Hartford CT
    Posts
    771
    In Northern CT stores sell bottles for $2. I think machines would be more mess/effort for the increased margin and overhead too. You can also have a machine do the work for you.
     

  7. Default  
    #7
    Join Date
    Aug 2003
    Location
    Las Vegas
    Posts
    901
    Also check into local ordinances. Does the booth have to cover any health regulations? Here in Las Vegas anyone distributing food has to have a valid health card. Also you can not distribute cans out of a tub of ice/water. The heath issue is that people put their hands in the water transmitting contaminates on to the can and the can touches your lips. You can only use bottles in ice/water because the lip of the bottle that touches your mouth is sealed under the cap.

    If you are pouring soda you may have to get a different licence than if you distribute bottles. Check into it first, it may dictate the answer.
    R&J Productions
    Las Vegas, NV
    www.LasVegasHaunts.com
     

  8. Default  
    #8
    Join Date
    Nov 2011
    Location
    Spring Mills, PA
    Posts
    3
    Selling alcohol would be a real nightmare (pun intended). Here in PA anyways, you'd need to purchase a liquor license ($100s of thousand dollars in investment, and doubtful you'd ever make your return). Plus there are very strict laws regarding the sale, service & transportation of alcohol. Then, the training costs for your staff, and the overall liability related to it.

    Sodas by the can would give you the best profit margin with next to nothing as an initial investment. If you work with a vendor like Pepsi, your costs would be pennies to the can, as long as you meet a minimum order size.

    Selling "by the cup" sounds alluring for a few reasons at first...

    If you go with selling soda by the cup (depending on the cup size you sell) you may save some money in soda product by not pouring the entire amount of a can into a cup. For instance... selling an 8oz cup of soda and still having at least 4oz to pour into the next cup of soda sale (depending on how heavy-handed you are with ice). BUT, you would need to purchase the cups and ice - which would not be needed as much (or at all, if you have refrigeration space) if you just sell a can over the counter. ALSO, you will double your trash/waste/storage/labor needed if you sell by the cup - full cans, empty cans, clean cups, used cups, ice, refrigeration, increased wait time for the customer, etc. Those all eat into the final profit, so it ends up in "the wash" with cups.
     

  9. Default  
    #9
    Join Date
    Aug 2010
    Location
    Texas
    Posts
    352
    Bottle water is a prime seller in Texas.
    Joshua
    www.hauntedprints.com
    info?hauntedprints.com

     

  10. Default  
    #10
    Join Date
    Jul 2010
    Location
    Hartford CT
    Posts
    771
    We actually just had a think on the news last night about how dirty the ice is in restaurants. Mold, mildew, employee contact, etc ... For the added labor, need for ice, power, CO2, etc... I'm thinking ordering 20oz bottles is much easier. They should self refrigerate too least up north here. You have less waste to as at the end of the season what do you do with half used soda syrup containers? I imagine they don't keep.
     

Thread Information
Users Browsing this Thread

There are currently 1 users browsing this thread. (0 members and 1 guests)

Posting Permissions
  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •