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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May 2018 | Ancillary Retail 25 3. What are the total electrical amps currently provided to the space by the mall? You are going to be operating a food kiosk and whether you are cooking on- site or just bringing in pre-prepared food to sell, your electrical needs may be more than what exists in that space currently. Your "startup" amperage number is key here and knowing your equipment will shed a lot of light (no pun intended) on how much power you will need. You should expect your kiosk's designer/builder to be able to help you figure out these needs even before the engineer. 4. Is this a metered space and, if so, does the mall provide the meter? Or is it an electrically estimated space cal- culated by an electrical engineer? Your electrical service is provided in one of two ways. For budgeting your monthly expenses, it is necessary to know if this cost will be included in your lease payments or a separate line item. 5. Is there a T1/data line at the space? This is a question that is often over- looked until you are about to actually sit down and sign the lease. In most cases, T1/data lines are absolutely necessary to run your business and last-minute arrangements for these services are difficult to be made and can cause delays in your open date. 6. Are there any mall-related open building permits or other paperwork that would prevent your kiosk build- er or general contractor from pulling a permit with the municipality? Permits and subsequent inspections for food kiosks are possibly the most common causes for delays in opening your kiosk. Often, a well-orchestrated food kiosk project will have permitting and design happening concurrently to save valuable time. An experienced food kiosk design company can be pre- empt problems with health depart- ments and local ordnances at this stage of the process. 7. If a fryer is included in your equip- ment list, will it need to be connected to the mall fire alarm system? This is one of those questions that many times escape even an experi- enced food kiosk owner. Not asking a question like this can result in add- ed expenses and delay an opening by needing to reschedule electricians and inspections. 8. Is a grease trap required? Your equipment specifications or the mall's engineer will determine this re- quirement. Some food prep does not require a grease trap and sometimes the sewer lines run through the mall's main grease trap. 9. Will your kiosk location require a mop sink? Many times, a mall janitor's closet within close proximity can save you considerable money and valuable space within your kiosk by not being required to install a mop sink and us- ing the janitor's facility. 10. Does the mall require a barricade and, if so, are custom graphics re- quired on the barricade? As you near the installation date, another question that can eliminate a last-minute financial burden is re- quired barricades. Knowing in advance will help you budget. Sometimes your kiosk's builder or general contractor can provide this for you at a lower cost. The real value of professional help is in their wisdom and experience. Be sure to find a company that is willing to hold your hand through this pro- cess. You want to work with a profes- sional who has installed a food kiosk in a mall and has experienced the problems and pitfalls of permitting, li- censing, health departments, and ADA requirements, as well as meeting earth- quake engineering regulations for con- struction if required in your location. Working with the right people can save you thousands of dollars and get you open on time. Knowing the questions to ask will save you time, money and frustration. Keep in mind — this kiosk business is your vision and as you work through this process, surround yourself with people who know the business who can deliver on time, on budget and will know which questions to ask. John Forgit is a mall industry veteran with over 25 years in creative marketing strategy. He is currently the sales and marketing director for Wide Angle Marketing, an international design and fabrication company providing kiosks (food kiosks are a specialty), retail store fixtures and full turnkey project management. Bell the Ice Cream Truck at Garden State Plaza Mall in Paramus, New Jersey.

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