Ancillary Retail

MAY 2018

Ancillary Retail magazine is the retail industry’s resource for ancillary income markets. Ancillary Retail will provide relevant news, best strategies and practical tips to help developers and retailers grow and sustain successful businesses.

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24 Ancillary Retail | May 2018 Navigating the Road to a Successful Food Kiosk Don't be afraid to ask for directions before you get lost. By John Forgit T he dream of owning and oper- ating a food kiosk can quickly become a nightmare if you don't know the right questions to ask and the right professionals to get you the answers you need. Orchestrating such an endeavor re- quires patience, vision and the ability to be flexible. It also will call on your ability to surround yourself with the professionals that you can depend on for accurate and cost-effective direc- tion, creative ideas and answers. Once your decision is made to ac- tually move forward, this process can take upwards of a year. Plan ahead and save yourself frustration and mon- ey. Depending on the location you are interested in, the permitting process of the state and local municipalities, plan- ning boards and health departments as well as the approval process of the mall that you will be located in could make that even longer. An experienced kiosk builder or general contractor can help lessen this timeframe. Whether you are a seasoned food kiosk owner or a complete newcomer to this industry, the tips in this article are meant to help guide you, though rules and regulations are often different from city to city. As a firm that has helped numerous people design, build and install food kiosks throughout the country, we have seen quite an array of ideas and presentations from both veteran own- ers and first-timers: everything from elaborate self-drawn plans to concepts drawn on a napkin. In each instance, the evolution from idea to reality is arduous so we've tried to simplify the process for both food retailers and mall mangers by offering our list of "32 Questions to Make Food Kiosk Fabri- cation & Ownership a (More) Pleasant & Survivable Experience." While each of the 32 questions are of great im- portance in completing the picture of a successful kiosk installation, in this article we'll look at what might be con- sidered the top 10 points from that list. 1. Is the space currently occupied or has it been occupied by a food kiosk? If so, by whom and what size is (or was) the existing kiosk? Are there "as-built" MEPs available? As you begin to evaluate the "ideal location" for your business, it is im- portant to get as much information as possible up front. Is the space, or was it, occupied by a food kiosk? Is their business similar to your vision — food or something completely different, such as jewelry or cell phones? Why is it that they are moving out? Traffic may not be ideal for their type of product; however, it could be perfect for yours. Are "as-built" MEPs (mechanical, elec- trical & plumbing plans) available? If there is an existing kiosk in the space, they would have needed to have ap- proved MEPs to work with. These MEPs will give you a wealth of infor- mation as you enter into conversations with your kiosk designer/builder and general contractor. The MEPs will also greatly assist you in your negotiations with the landlord. 2. If the current space does not have plumbing, who is responsible for bringing those services to the kiosk location? This is extremely important since plumbing (both water and sewer from sinks) can be a huge expense that can make an "ideal" space unaffordable if the kiosk owner is responsible for bringing these services to the location. Never be afraid to ask this question. Aniki Express Shushi kiosk at New Park Mall in Newark, California. John Forgit Wide Angle Marketing

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