IAAPA Webinar: Balancing Food Pricing + Profit in 2026

As an official partner of IAAPA, we’re thrilled to announce that SB Value will be hosting a webinar panel on Tuesday, October 28 at 11am ET!

Topic:

Higher Costs, Smarter Spending: Balancing Food Pricing + Profit in 2026

If there’s one thing operators across the attractions industry can count on, it’s that food and beverage costs are always in motion. As we head into 2026, it’s more important than ever to reevaluate how you’re managing those costs—from menu design to vendor contracts to kitchen operations. In this session, SB Value’s Clint Elkins will moderate a panel of IAAPA members who will share practical strategies to help you stay profitable in an unpredictable economic landscape, whether you’re running a theme park, FEC, or water park.

Takeaways:

• Analyze the latest trends in food pricing and how they impact planning, portioning, and profit margins.

• Discover sustainable purchasing techniques that cut waste and stretch your budget further.

• Examine how labor pressures and external market forces affect pricing decisions.

• Explore what's ahead in food purchasing for 2026—and how to prepare with confidence.

Panelists:

The webinar will be moderated by our own VP of Sales, Clint Elkins. Additionally, we’re excited to share that the below panelists will be joining him:

Matthew Mullen

Matthew Mullen is the founder and creative leader of Empire Adventure Park, a high-energy entertainment destination known for its immersive attractions and playful brand identity. With a career rooted in entrepreneurship and strategic growth, Matthew brings a unique blend of operational savvy and imaginative storytelling to every facet of the park’s experience.

At Empire, he oversees branding, marketing, event planning, and operational excellence—ensuring every detail reflects the park’s signature energy and guest-first philosophy. Whether he’s designing whimsical signage, customizing invoices, or planning large-scale events, Matthew leads with humor, empathy, and a relentless drive to elevate both team culture and customer engagement.

Tim Murphy

Tim Murphy is a proven CEO and strategic advisor with 30+ years of leadership across family entertainment, restaurants, F&B, and retail. He has driven turnarounds and growth across 150+ brands and 10,000+ locations, partnering with private equity leaders such as Cerberus Capital Management and The Carlyle Group to unlock enterprise value and deliver high-return exits.

As CEO of Boomers Parks, Tim led one of the industry's most notable turnarounds, transforming a $10M EBITDA loss into $8M+ profit in one year, resulting in a 6X EBITDA exit in 2024. He currently serves as Board Director for Coney Park & Happy City (100+ Latin American FECs backed by The Carlyle Group) and leads TM Entertainment Consulting, where he advises investors and operators on M&A, franchise scaling, and performance improvement.

Our partnership with IAAPA has truly been instrumental in helping build relationships within the attractions industry, and we’re excited to provide members with the opportunity to save on their food + concessions costs - all while boosting their bottom line.

We hope to see you there!

Seasonal Fall Menu Adjustments to Spice Up Your Offerings

When the air turns crisp and the days get shorter, your guests start craving something different. Those light, summery flavors like fresh berries and grilled veggies take a backseat to cozy, comforting meals filled with warm spices and hearty ingredients.

If you serve food, whether at a campground, skating rink, or family entertainment center, this seasonal shift is both a challenge and an opportunity. A lot of people think updating a menu for fall means a big overhaul or expense, but it doesn’t have to.

Small tweaks using versatile ingredients can refresh your offerings, keep guests excited, and make your kitchen run more smoothly. With a few smart swaps, your menu can feel like fall without straining your resources. Here’s how.

Evaluate your current menu

Before you dive into fall menu updates, take a moment to look at what you’re already offering. Are there dishes that aren’t selling or that feel a little too summery? Those are great places to start with a seasonal refresh. Even your most popular items might just need a quick tweak to feel more fall-friendly.

You don’t need to start from scratch. Look for simple, low-cost swaps that keep the core of your menu intact. For example, that berry-packed summer salad? Try swapping in roasted squash or sliced apples. Lighter proteins can get a fall makeover with warm spices or hearty sides like root veggies.

It’s also a good time to think about how you’re using your ingredients. Can you use the same veggies or proteins in multiple dishes? Doing this not only makes your prep easier but also helps you cut down on waste and save money.

Incorporate fall flavors and ingredients

Nothing says fall like warm flavors. Adding some seasonal ingredients such as pumpkin, squash, apples, pears, or root veggies can give your menu an instant autumn feel. Pair them with spices like cinnamon, nutmeg, or clove, and suddenly, your dishes feel extra comforting.

The best part? A lot of fall ingredients are naturally budget-friendly and versatile. Roasted butternut squash, for example, works great in soups, grain bowls, or even as a simple side. Apples can go sweet or savory, and they show up beautifully in everything from salads to desserts. Even something as easy as offering a warm spiced cider or adding a seasonal garnish can freshen up your menu without spending a lot.

Elevate your presentation

Seasonal adjustments don’t always have to happen in the recipe. Sometimes, it’s the presentation that makes all the difference. A handful of thoughtful touches can transform familiar menu items into fall favorites. Simple garnishes like roasted pumpkin seeds, fresh herb sprigs, or a dusting of cinnamon can add seasonal appeal without skyrocketing food costs.

Even minor upgrades to plating and service can make your offerings feel fresh. Serving soups or chili in rustic bowls, using seasonal cups for hot drinks, or adding a pop of autumn color with napkins or tray liners instantly communicates a fall feel to your guests. These visual cues not only enhance the dining experience but also make your menu more memorable.

Source smart for max savings

One of the easiest ways to make fall menu changes work for your budget is to be smart about where and how you’re buying ingredients. Fall produce is not only in season, but it’s also usually more affordable and full of flavor this time of year. Buying what’s fresh now means better-tasting meals for your guests and lower food costs for you.

And don’t forget to make the most of what you’ve already got. Trimmings, peels, and leftovers can usually be repurposed into soups, stocks, or garnishes instead of going to waste. A little creativity goes a long way in stretching your inventory and saving money.

If you’re an SB Value member, you’ve got another big advantage: group purchasing power. That means better prices on the things you use every day, from ingredients to paper products, and more reliable access to seasonal items during the busy months. It’s a smart way to stock up without overspending.

Keep operations simple

Adding fall flavors to your menu doesn’t mean you have to reinvent everything. Start small. Try featuring a couple of seasonal items instead of revamping the whole lineup. It’s an easy way to keep prep simple and see what guests are excited about before you roll out more changes.

Make sure your team’s set up for success, too. A quick training on any new menu items helps prevent mix-ups and keeps portions consistent. You can also tighten up prep routines and portion control to save time and reduce costs.

Seasonal menu changes don’t have to be a big lift. With a few simple swaps, cozy fall flavors, and smart sourcing, you can keep your offerings fresh without stretching your budget. Small updates can make a big impact for both your guests and your bottom line!

Clint Elkins is the V.P. of Sales for SB Value, a Group Purchasing Organization that helps culinary professionals save an average of 17% on every food order. Membership is 100% free. No hidden fees. No extra work. Just extra profits. See how much you can save on your next food order when you become an SB Value member. Request a quote today.

Should You Have a Contingency Plan for Inflated Food Costs?

Food costs can be unpredictable, and for many businesses, that unpredictability is more than just a budgeting headache. Whether you’re running a catering company, operating a concession stand at a theme park, or managing food service at a campground, fluctuating prices can directly impact your bottom line.

The challenge? Most operators assume food inflation is just part of the game and hope things eventually stabilize. But in today’s market, “waiting it out” can cost you more than you think.

The good news is that you can take proactive steps to guard against inflated food prices (and doing so doesn’t have to be time-consuming or overwhelming). By building a simple contingency plan and exploring alternative sourcing strategies, you can reduce risk and protect your profit margins. Let’s break down why this matters and how to set your business up for success in an increasingly unstable food economy.

Yes, it’s time for a plan

These days, you should absolutely have a plan for inflated food costs. Prices in the foodservice industry have become increasingly volatile, and those cost spikes can hit your margins fast. A contingency plan doesn’t need to be complicated, but it does need to exist. With the right systems in place, you can stay flexible and avoid scrambling every time an ingredient suddenly doubles in price.

Build flexibility into your menu

Food inflation doesn’t hit everything at once. Instead, it targets specific categories at unpredictable times. One month, you’re facing a spike in poultry prices. The next, it’s dairy or fresh produce. Locking yourself into a static menu leaves you vulnerable to sudden price jumps and inconsistent ingredient quality. That’s why menu flexibility is one of your best tools for managing inflation.

Start building contingency into your offerings now. Develop base menus that can adapt depending on what’s affordable and available. Try creating “template-style” dishes (like bowls, flatbreads, or wraps) that work with a variety of proteins and toppings. These formats let you rotate in lower-cost ingredients without having to reinvent your entire menu.

Track costs like a pro

Inflated costs don’t always come with flashing warning signs. Sometimes it’s just a few cents here and there, until those small increases quietly shrink your margins. Operators who aren’t actively monitoring prices may not even notice the damage until profits start disappearing. The first step in building a reliable contingency plan is understanding where your money is going now.

Start by tracking the cost of your most frequently ordered items. Look for trends, seasonal spikes, and unexpected increases. By identifying patterns, you can prepare for fluctuations and make timely changes to your orders or menu offerings.

Use a spreadsheet or digital ordering platform to flag which ingredients are consistently rising. Then replace, reduce, or rotate high-cost items before they hit your bottom line.

Limit waste & stretch ingredients

When food is more expensive, waste becomes even more painful (and costly). Every scrap that ends up in the trash could have been used to increase your yield or add value to another dish. Inflation gives operators a reason to tighten up operations and rethink how every ingredient is prepped and stored.

Small adjustments can lead to major savings. That could mean cross-utilizing ingredients across multiple menu items, improving storage practices to extend shelf life, or teaching staff how to reduce trimming loss during prep. Less waste = more profit, especially when ingredient costs are rising.

Tip: Turn extra bread into croutons or breadcrumbs. Simmer veggie scraps for house-made stock. Rework protein trimmings into daily specials or team meals. Every bit you salvage adds up.

Buy smarter, not just cheaper

In a pinch, finding the lowest price might feel like the smartest move, but short-term savings can lead to long-term problems. Cheaper suppliers might sacrifice reliability or quality, and panic-buying from multiple vendors can create chaos in your kitchen and your accounting. A better plan is to buy strategically.

Look for ways to reduce costs and increase stability. This could mean working with a vendor who offers locked-in pricing, bulk order discounts, or reliable delivery schedules that help you plan better. These arrangements minimize the surprise factor that often comes with price swings.

Join a Group Purchasing Organization (GPO)

Let’s be real: most small to mid-sized operators don’t have time to negotiate with multiple vendors or lock in wholesale deals. That’s where a GPO becomes your biggest advantage. By combining the purchasing power of thousands of businesses, you get access to deeply discounted pricing, no strings attached.

In an unstable market, this kind of built-in protection is a no-brainer. You’ll spend less time managing vendor contracts and more time running your business. And because the best GPOs negotiate directly with suppliers, you benefit from consistent pricing even when the market is anything but predictable.

Prepare for what’s next

The food economy has proven one thing: it can change overnight. That’s why your strategy shouldn’t just focus on what’s happening now but plan for what’s coming next. Regularly revisit your pricing, suppliers, and kitchen operations to make sure your plan still works in today’s market.

You should also pencil in a quarterly review of your food costs, vendor pricing, and supply chain options. Ask: “If my top three ingredients doubled in price tomorrow, what would I do?” If you don’t have a solid answer, now’s the time to build that plan.

Unpredictable food prices don’t have to derail your business. With smart planning, flexible operations, and reliable partners, you can stay ahead of inflation and protect your margins, no matter what the market throws your way.

Clint Elkins is the VP of Sales at SB Value, a group purchasing program designed to reduce catering, kitchen and food-service costs by leveraging the collective buying power of thousands of companies.

Finding the Right GPO for your Attraction

From roller-skating rinks that sling nachos at the snack bar to campgrounds that need cases of s’mores supplies, nearly every attraction has one thing in common: food costs that keep inching up. It’s no secret that ingredients, disposables, and cleaning chemicals can eat into margins just as quickly as a busy Saturday fills your parking lot.

Yet many operators hesitate to join a group purchasing organization (GPO). They worry that contracts will lock them into quotas, or the suppliers on the other end won’t understand their unique menu mix. The good news? The right GPO can eliminate those pain points if you know what to look for.

A supplier network tailored to attractions

Your concession stand doesn’t stock the same SKUs as a fine-dining restaurant. Make sure any GPO you consider partners with broad-line distributors (think names like US Foods) that already carry crowd-pleasers such as fountain-drink syrups, grab-and-go snacks, novelty ice cream, and compostable trays. A robust network lets you consolidate orders instead of juggling half a dozen vendors while tapping into the volume pricing that comes with national buying power.

Transparent savings

It’s easy to hear “savings” and assume they’re buried in fine print or only apply to bulk buyers, but that shouldn’t be the case. A trustworthy GPO makes it clear how and where you’re saving, with no hidden fees or vague percentages. Whether it’s line-item pricing or manufacturer discounts, the value should be visible and easy to understand. You deserve full transparency so you can clearly see how the partnership benefits your bottom line.

Flexible membership terms

Attractions live by the seasons: a waterpark’s summer surge is a skating rink’s slow period. Your purchasing partner should let you order as much (or as little) as you need, with no minimums and no penalty for pausing during the off-season. Avoid any agreement that locks you into volume quotas or multi-year commitments; a truly member-centric GPO earns loyalty through value, not fine print.

Service that feels like an extension of your team

When a delivery is shorted two cases of hot-dog buns on the morning of a holiday weekend, you need a live human (ideally one who already knows your operation) to fix it fast. Best-in-class GPOs assign a dedicated rep who understands local distributor routes, seasonal crowd patterns, and the quirks of concession menus. They also share industry intel: trending snack items or allergy-friendly substitutes pulled from data across thousands of locations.

Easy-to-use technology & reporting

Finally, make sure the back end is as friendly as the front end. Online ordering portals and downloadable spend reports make it simpler to forecast, track shrinkage, and prove ROI to ownership. If a platform feels clunky in the demo, it will feel downright painful on a Friday night rush, so keep looking.

Food and beverage will always be a core revenue driver for attractions, but it doesn’t have to be a cost headache. By zeroing in on a GPO that offers attraction-ready suppliers, flexible terms, and hands-on support, you can redirect dollars from your pantry back to the guest experience.

Clint Elkins is the V.P. of Sales for SB Value, a Group Purchasing Organization that helps culinary professionals save an average of 17% on every food order. Membership is 100% free. No hidden fees. No extra work. Just extra profits. See how much you can save on your next food order when you become an SB Value member. Request a quote today.

Club Leaders Forum Unveils Partnership with SB Value to Undercut Food and Kitchen Costs for Members

WESTLAKE VILLAGE, CALIFORNIA — SB Value is proud to announce a new strategic partnership with Club Leaders Forum, a premier resource for private club leadership and operations. As the exclusive Group Purchasing Organization (GPO) for Club Leaders Forum members, SB Value brings a long-awaited solution to food and kitchen cost savings, helping clubs across the country spend less on everyday products.

With over $10 billion in purchasing power and more than 28,000 foodservice locations already benefiting, SB Value is the largest client of US Foods. This powerful position allows them to offer average savings of 17% on food purchases, without contracts, obligations, or disruptions to existing vendor relationships.

“We’re thrilled to partner with Club Leaders Forum to bring these exclusive benefits to its community,” said Trip Wheeler, President of SB Value. “It’s an opportunity to help club leaders focus more on member experience and less on food margins — especially in light of unstable market prices.”

But the value goes beyond pricing. SB Value also delivers deep industry insight, including menu development support, labor optimization strategies, and access to best practices gained from working with thousands of foodservice professionals nationwide.

Jessica Johnson, Executive Director of Club Leaders Forum & Platinum Clubs, shares: “This partnership reinforces Club Leaders Forum’s commitment to providing meaningful resources. The savings and insights SB Value delivers will have a real impact on not only money saved, but overall momentum and growth for members.” 

To learn more about how SB Value can help your private club save, visit www.wegrowvalue.com.