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.