Ways to Save Money in Your Amusement Park's Kitchen

Running a profitable food operation inside an amusement park isn’t just about serving up crowd-pleasing bites. It’s also about keeping a close eye on your bottom line. Between rising ingredient costs, unpredictable attendance, and the high expectations of hungry guests, staying profitable can be a tough balancing act.

Whether you’re managing a full-service dining facility or multiple quick-service stands, finding smart ways to reduce costs is key. And no, that doesn’t mean sacrificing quality or raising prices to uncomfortable levels. With the right strategies in place, you can preserve your margins and keep guests coming back for more.

Here are proven ways to cut costs and boost profitability across your park.

Reevaluate your pricing structure

Theme park guests expect to pay a premium for convenience and experience, but that doesn’t mean you can set prices blindly. Start by calculating your cost of goods sold (COGS) for each menu item, including ingredients, packaging, and operational costs like labor and utilities.

You can then use this data to establish a healthy markup that keeps your prices competitive while still returning a profit. As a benchmark, aim for margins of at least 10%, but ensure each price point reflects the perceived value.

If you're charging more for a meal, the quality and presentation should deliver on that expectation. When done right, strategic pricing can elevate your brand and bottom line.

Focus on your star ingredients

In high-volume environments like amusement parks, efficiency matters. That begins with building menus around a few core, standout ingredients rather than a wide array of specialty items. If your signature dish is a smoked turkey leg or gourmet burger, make that your centerpiece. Then, let simpler, cost-effective sides play a supporting role.

Don’t think you have to sacrifice flavor or creativity, though. Instead, spend your budget where it counts. Guests will remember the bold flavors and high quality of the main item, not whether you used microgreens or imported sauces.

Buy smarter, not harder

Purchasing is one of the easiest ways to overspend, but also one of the easiest places to improve. Avoid sourcing exotic or out-of-season ingredients that come with added transportation and storage costs. Instead, lean into local and seasonal options when possible. Not only will you save money, but you’ll likely serve fresher food that resonates better with guests.

Using shared ingredients across multiple menu items can also unlock savings. For example, if fries are served as a side at multiple stands or locations, bulk purchasing can significantly cut your COGS. Inventory overlap also streamlines prep and service, two critical wins during peak park hours.

Streamline your menu

Offering dozens of items might seem like a good way to appeal to every taste. Unfortunately, too many choices can drive up labor, waste, and overhead. A lean, well-curated menu is not only easier to manage but often performs better in high-traffic settings like amusement parks.

Analyze sales data to find your top performers and consider trimming items that don’t move as quickly. This helps reduce inventory bloat and allows your team to focus on perfecting a few great options rather than juggling a long list of dishes.

Train your staff accordingly

The people behind the counter play a huge role in your foodservice profitability. Beyond preparing and serving food, your staff should be trained to spot waste, handle ingredients efficiently, and understand the value of what they’re working with.

Simple habits—like proper portioning, rotating inventory, and avoiding over-prepping—can save thousands over the course of a season. Consider incorporating basic cost-awareness into onboarding and regular training. Empowered employees make smarter decisions, which directly supports your profit margins.

Unlock real savings with a GPO

One of the easiest and most impactful ways to reduce kitchen costs (without changing a single item on your menu) is to join a Group Purchasing Organization (GPO). For amusement parks with large-scale food operations, a GPO can be a game-changer. By pooling the purchasing power of multiple businesses, GPOs negotiate better prices on everything from fryer oil and condiments to napkins and cleaning supplies.

With a volatile economy and unpredictable guest volumes, joining a GPO gives you the flexibility to adapt while protecting your margins. If reducing expenses is on your radar this season, this is one of the smartest, simplest places to start.

These days, running a successful kitchen in an amusement park takes more than just great food. Try implementing these practical strategies so your park can serve up memorable meals without draining your budget, keeping both your guests and profit margins happy all season long!

Clint Elkins is the V.P. of Sales forSB Value, a Group Purchasing Organization that helps culinary professionals save an average of 16% 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.

Experiencing Shortages? Here are Alternatives to Add to Your Rotation

If you’ve been in the food business lately—whether you’re running a concession stand at an entertainment center, managing a campground kitchen, or catering big events—you’ve probably hit that familiar wall: “Out of stock.”

From chicken to cheese to condiments, supply chain hiccups can throw a wrench into your plans faster than you can say “backorder.” And when your operation depends on consistency and customer satisfaction, that can be a real headache.

But here’s the good news: Shortages don’t have to stop you in your tracks. With a little creativity and some strategic swaps, you can keep your menu fresh, your costs under control, and your service running smoothly.

Below, we’ll walk you through simple, effective ways to pivot when ingredients are hard to find. Let’s dive in.

Understand the source of shortages

At this point, “supply chain issues” probably feels like a broken record. But when your regular order of chicken doesn’t show up or prices spike overnight, it’s more than just a buzzword—it’s your bottom line.

Shortages can come from just about anywhere: weather, labor issues, shipping delays, or global events. The reasons vary, but the result is the same: your go-to ingredients become harder to get or more expensive.

While you can’t fix the supply chain, you can plan around it. Understanding the “why” behind shortages helps you stay flexible and find smart alternatives that keep your kitchen running smoothly.

Swap ingredients across menus

When something’s out of stock, a smart swap can save the day (and your budget). No matter who you serve, having a few go-to alternatives can keep things moving without sacrificing flavor.

Here are a few easy swaps to consider:

• Chicken → Try pork, seafood, or even plant-based options. Pulled pork sliders or crispy tofu bites can be just as crowd-pleasing.

• Fresh produce → Don’t overlook frozen or canned. They’re cost-effective, shelf-stable, and often just as nutritious. Plus, they cut down on waste.

• Dairy → Can’t get your usual milk or cheese? Shelf-stable or non-dairy versions (like oat milk or plant-based cheeses) can work in a pinch and open up allergy-friendly options, too.

The key is to focus on versatility. Ingredients that work in multiple dishes mean fewer headaches, less waste, and more consistency across your menu—even when your usual suppliers come up short.

Reduce your menu & increase efficiencies

If a shortage comes seemingly out of nowhere, having a massive menu can actually work against you. The more items you offer, the more ingredients you need, and the more chances something won’t be available.

Instead, consider tightening things up. A smaller, more focused menu lets you create dishes you know you can source consistently. Think about ingredients that can pull double (or triple) duty across different meals. For example, one protein or sauce used creatively can stretch across sandwiches, salads, and bowls.

Not only does this approach make life easier in the kitchen, it helps reduce waste, streamline prep, and even lower your food costs. Bonus: A well-edited menu can still feel fresh and exciting—especially if you rotate in seasonal specials or “limited time” options based on what’s readily available. Less really can be more.

Experiment with new items

Shortages might feel like a setback, but they can also be a golden opportunity to experiment. When prices are high or certain ingredients are hard to find, it’s the perfect time to get creative with new menu items.

Can’t get your usual meat options? Try out a few veggie-forward dishes or spotlight seafood instead. Hosting large groups? Put together DIY snack kits or customizable meals using ingredients that are easy to source in bulk.

And here’s the best part: Customers often expect some changes when things are in flux, so it’s a low-risk time to test the waters. You might just stumble upon a new bestseller.

Take full advantage of your GPO membership

Rising costs and limited supply? This is when it helps to have someone in your corner—and that’s exactly what your SB Value membership is for.

As a GPO, we leverage the collective buying power of our members to unlock discounts you wouldn’t get on your own. That means better pricing, more supplier options, and quicker access to alternatives when your usual go-to is out of stock.

Not sure what to sub in for a missing ingredient? Need a more cost-effective option for a high-volume item? Your Member Success Manager is here to help. We stay on top of market trends and availability so you don’t have to scramble.

Bottom line: Don’t wait until you’re in a bind. We’re here to keep your kitchen stocked and your costs in check.

Shortages happen, but you’ve got options

Ingredient shortages are part of today’s reality, but they don’t have to throw your whole operation off track. With a few smart adjustments, you can keep things running smoothly without compromising on quality or customer experience.

Staying adaptable is key. The more creative and proactive you are, the easier it is to ride out supply chain hiccups and uncover new opportunities in the process. Stay flexible, stay prepared, and keep delivering meals that work, no matter what’s in stock!

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.

Navigating the Outdoor Pests + Temps with Food Offerings for Your Campground

Summer months are officially on the horizon, and if the last couple of years are any indication, they’ll likely have some unreasonably high temps in tow. While there are a few mild locales, most campground hotspots will find themselves fighting against humidity and all of the pests that come along with the summer heat.

So, when it comes to your campground’s food quality and offerings, it’s never too early to start prepping for the comfort of your guests.

Evaluate your campground layout 

Depending on the size and terrain of your park, it’s important to anticipate your guests’ needs well before they even happen. For example, if you have sites that are quite far from your main storefront or market, it’s not a bad idea to consider arranging another setup to sell quick food & beverages that they might need. Consider campsite deliveries or beverage cart shifts that can help alleviate some of the back-and-forth treks for guests staying out in the heat.

Additionally, it’s crucial to have a plan for proper food disposal so you don’t attract any large animals!

Hosting events? Have a backup plan

If you have an event calendar in mind to keep families entertained, the first thing you’ll want to do is to lock in a backup plan. Ideally, you’ll have an indoor space to host the majority of your activities, especially if food is involved. But if you’re hoping for an outdoor event, it’s always best to use a pavilion or some kind of shade whenever possible. Triple-digit temperatures and rain are always a possibility, so bear in mind that you’ll want backup options for food service so that you can keep things cool, safe, and presentable.

Craft menus to keep everyone cool

While the majority of guests will typically bring their own food for a camping stay, if your resort has a restaurant or offers quick meals, it’s a good idea to switch up the menu for summer. Try to avoid dishes that are creamy and too rich — think seasonal veggies, salads, sandwiches, and light proteins. Beyond that, you’ll want to ensure that your meals are either served exclusively indoors or can withstand the heat. The last thing you want is to get your guests sick or attract bugs!

Don’t forget about your team

Staffing for the busy season shouldn’t be overlooked, and their safety should be a top priority! Whether you have employees working events, doing campsite checks, or just out and about for maintenance, you need to ensure that everyone is fed and hydrated. Hiring additional help also allows more time for team members to take breaks from the heat and humidity. Encourage them to dress for the heat and set up an employees-only beverage station indoors that they can access all day.

Don’t let your guests (or your team) become victims of a scorching summer! Having everyone’s basic needs in mind will help you avoid any health scares or discomfort, and it’ll make the season much more enjoyable!

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. 

Catersource 2025 is Over, What Now?

Catersource + The Special Event has come and gone, so you’re surely now asking yourself- how can I make sure I’ve maximized my investment?

If you’re officially unpacked and looking for the next steps, then you’ve come to the right place. 

As a long time Catersource partner, we’d suggest you focus on these three post-conference buckets to ensure your time in Fort Lauderdale was time well spent.

But first-

It’s imperative that you’ve set aside the time to revisit your post-Catersource to-dos. The fact is, the busy catering season is right around the corner (if not already in many parts of the US!) so block off time ASAP on your calendar and set an appointment yourself to revisit these three things. 

First Bucket: the Quick and Easy Post Mortem

Have only a few minutes to spare in the next week or so? Then, simply sit down and outline the top things you’d consider doing differently for 2026. You think you’ll remember these small details in the coming months, but I promise you, you probably won’t. 

Would you, for example, come in earlier or stay later? Would you adjust your hotel accommodations based on new criteria? Would you have blocked off more time prior to the conference to prepare? Are there people that you wished you had reached out to ahead of time to schedule a sit-down? What would you have done differently with your booth if you had been an exhibitor? If you spoke, are there any audio-visual must-knows you want on the list for next year?

Keep an easy checklist of things to cover and move it to a date in early Q4 2025 when you’ll be revisiting your Catersource 2026 plans.  

Next Bucket: the Exhibitors

Catersource + The Special Event is equal parts great education and a robust tradeshow, so let’s start with the latter. Time is of the essence if you want to explore new partnerships, implement programs, and/or adjust aspects of your business operations.  

Hopefully, you kept a log of the exhibitors you’d like to revisit; if not, this handy list will refresh your memory regarding the 2025 Catersource + Special Events exhibitors. List who you’d like to connect with and organize them by:

• Urgent- reach out immediately 

• Serious interest- but reach out at a quieter time in the season

• Possible interest but not a priority 

Schedule a time this week to reach out to those deemed urgent, and for those marked as “later,” either schedule time to reach out later in the year or create a living document where you can keep the list handy and revisit as it makes sense. 

While we have you, you can always schedule an easy 15 minute call with Clint to discuss saving you your food and kitchen supplies.   

Final Bucket: Implementing Education 

Last but certainly not least, let’s talk about education. Hopefully, you had a chance to sit in on some classes and took ample notes (the 2025 schedule is still live if you need a refresher). Now is the time to sit down with your notes and come up with a list of action items related to what you learned. Ask yourself:

• Which action items should be prioritized from what I learned and what are the first steps to implement?

• What takeaways should I consider presenting to my team at home?

• What resources (such as books, podcasts, articles, and follow-up training) could help me dive deeper into the topics covered in the sessions I attended?

• How will I measure the success of what I learned?

And remember- if you’re short on time- focus on what will be most impactful for now and build out time as you’re able to implement the rest.

Menu Seasonality In-Between Seasons

Menu seasonality is a hallmark of successful catering companies, as it draws in clients seeking fresh, high-quality ingredients from local sources. While some ingredients are inextricably linked to certain seasons (like watermelon in the summer), you might wonder how to bridge the gap between distinct seasons.

Shoulder seasons—as these transitional periods are known—can present challenges for menu design. Weather patterns and shifts in harvest timing can disrupt even the best-laid plans, especially when trying to source from local suppliers.

Fortunately, a bit of creativity and flexibility allows you to develop menus that meet clients’ expectations and feel appropriate for the time of year. Here are a few actionable strategies to help you navigate shoulder seasons with confidence.

Rely on versatile ingredients

Plenty of foods are available and “in season” all year round, like grains, poultry, and legumes. Use these as a base for your dishes to create consistency, adding seasonal touches with sauces and garnishes. Think about how you can freshen up a dish while maintaining its core ingredients. For example, the same kale and farro salad can easily transition from winter to spring by swapping sweet potatoes for apples or trading rosemary for mint.

Blend seasonal flavors

When you’re stuck between two seasons, you might as well make the most of both! Develop hybrid offerings that combine ingredients, like a cobbler that mixes late-season berries with warm spices for a tasty summer-to-fall dessert. Or incorporate fresh spring greens into a hearty dish of roasted root vegetables for an easy shift between winter and spring. Enjoy the best of both worlds during these unique shoulder seasons!

Incorporate preserved foods

Embracing preservation techniques is a great way to carry ingredients over to the next season. Plus, it’s a great way to reduce kitchen waste and maximize your cost of goods! Pickling, fermenting, and canning seasonal ingredients makes them versatile throughout the year, extending their usable shelf life. For instance, tomatoes canned in the fall adds color and flavor to a spring dish while pickled summer cucumbers can bring freshness to a heavier fall salad.

Collaborate with local suppliers

Nobody knows seasonal availability better than those who grow and supply food! Partner with local farms, markets, growers, butchers, and fisheries who specialize in seasonal food sourcing. They can alert you to any market shifts and offer suggestions for navigating shoulder seasons with fresh ingredients. If you are a member of a group purchasing organization (GPO) like SB Value, you can also consult with a local representative who is familiar with your market’s availability.

With the right approach, you don’t have to survive shoulder season — you can thrive through the transition! Treat it as an opportunity to showcase your team’s creativity and resourcefulness by embracing local produce and developing menus that bridge the gap between seasons. Don’t be afraid to experiment and explore unexpected flavor profiles!

Clint Elkins is the V.P. of Sales for SB Value, a Group Purchasing Organization that helps culinary professionals save an average of 16% 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.