In the Fair Industry, and in most aspects of life, all generations are communicating. Communication is imperative for a successful event and work environment, no matter what generation. Being a young professional can encompass adversity when trying to illustrate your message to an individual from a different generation, and vice versa. Therefore, it is important for everyone to stay in tune with how their communication styles differ from their peers, and how to appropriately interact with the challenges faced.
At our most recent IAFE Annual Convention, Jeremy Parsons (Clay County Fair) and Jessica Underberg (Erie County Fair), developed a comprehensive PowerPoint focusing on Gerational Differences. Get plugged into communication, and gain insightful knowledge about how these differences affect us.
- To view their presentation, CLICK HERE.
Fair-licious Food
Many of our guests
visit our Fairs each year for delicious Fair Food. This month’s Industry Highlight explores how
concessionaires develop their new tasty concepts that keep the public coming back for
more, year after year.
Taking a journey
through Destination Deep-Fried can be intriguing, two concessionaires from the the
Minnesota State Fair shared insight on how they come up with their delectable
delights. The two concessionaires interviewed included, Tim “Giggles” Weiss, owner of Giggle’s Campfire Grill and Stephanie Olson, owner of Blue Moon Dine-In Theater. Each vendor
had a very different approach, however they
both go for more of a delicious factor than a shock factor. Most of the time when you think about new and
unique foods, one may think of a more crazy item, such as chocolate
covered grasshoppers. These successful concessionaires both have one thing in common, they develop more savory products, keeping their taste buds poised to want more
all year long. When asked how they come
up with their ideas, Olsen stated, “we travel a lot, and we typically go for
something that sounds good and is in line with the global trends.” Whereas Giggles said that his
inspiration is sparked mid-event during the Minnesota State Fair; resulting in a solid idea for the next year.
From a business standpoint, the food industry can have a
lean profit margin. When our concessionaires were asked if this played a role
in the development of their product, Giggles said his focus was on people enjoying
a great product at a value. Olsen stated
she has developed a measurement, which equates to the product cost and
production being no more than 30% of the total cost.
So how do our concessionaires market their most popular
products, Olsen’s Sweet Corn Ice Cream and Giggle’s Walleye Cakes to their
customers? They each have a very
different marketing approach. Giggles utilizes a more structured solution with
traditional components, such as billboards, radio and print advertising. Olsen takes more of an old school approach
with word of mouth and capitalizing on any opportunity that is free.
One thing is for sure, both of these concessionaires truly
enjoy what they are doing. Their passion for food and excellent customer service has
resulted in successful businesses for over 30 years. Developing new products can be tricky, but we
all enjoy the Fair-licious Food that our concessionaires develop, while
increasing profits and creating tasty memories.
- For more food inspiration, visit the Minnesota State Fair's New Food Page, CLICK HERE.
Looking to Get Involved?
The YPI Steering Committee is seeking new members from Zones 1, 3, 5 and 7. If you are under 40 years old and from an IAFE member fair in one of these Zones, we encourage you to apply to serve on the YPI Steering Committee. All applications must be submitted by May 31, 2013.
- For more information and how to apply, CLICK HERE.
YPI VIP Highlight
Sara Renee Hallman
Event Coordinator
Benton Franklin Fair
Kennewick, Washington
Sara Renee Hallman is a small town girl born and raised in Pasco, Washington. She is a mother of two very energetic boys, and decided to raise her children in her hometown. At the age of 23, she was new to the fair industry when she joined the Benton Franklin Fair & Rodeo in Kennewick, Wash., as a temporary employee inputting entry data. Even though she didn’t have a background in fairs or a knowledge of livestock terminology, she proved to be a quick learner and was soon hired as a full-time permanent employee.
In Ms. Hallman’s seven years at the Benton Franklin Fair, her role has evolved and she now manages contracts, vendors, exhibitors and volunteers. Her job responsibilities do not stop there. Ms. Hallman has been a fill-in for one of the rodeo specialty acts when things went awry, an experience she will never forget. Ms. Hallman is very grateful to have been introduced into the fair industry and enjoys coming to work each and every day. She looks forward to seeing a younger generation be more involved with what this industry has to offer.
Mentor Spotlight
Adam Heffron
Wisconsin State Fair Park
West Allis, Wisconsin
How long have you been in the Fair Industry?
All but six years of my career when I worked for a convention and visitors bureau.
What's the best lesson you have learned in the industry / or the hardest?
There are so many lessons that I have learned the hard way, but one that comes to mind is from early on in my career when I lent my back stage pass to a trusted fair-time employee, and she proceeded to make an embarrassment of herself and of the fair while wearing my credential. The lesson I learned is: don't accept a backstage pass if you have no business being there; and if you have one, keep it around your own neck.
West Allis, Wisconsin
How long have you been in the Fair Industry?
All but six years of my career when I worked for a convention and visitors bureau.
What's the best lesson you have learned in the industry / or the hardest?
There are so many lessons that I have learned the hard way, but one that comes to mind is from early on in my career when I lent my back stage pass to a trusted fair-time employee, and she proceeded to make an embarrassment of herself and of the fair while wearing my credential. The lesson I learned is: don't accept a backstage pass if you have no business being there; and if you have one, keep it around your own neck.
What's your favorite fair food?
Since I have had the fortune of working and visting many good fairs throughout North America I would say it depends on the fair and region.
Since I have had the fortune of working and visting many good fairs throughout North America I would say it depends on the fair and region.
- Washington State, I love a Walla Walla Onion Burger
- California fairs, I would choose a Fish Taco
- Canadian fairs serve a mean ice cream Fiddlestick
- Western New York fairs bake a killer piece of pizza
- Minnesota State Fair, where do I begin ...
- Wisconsin State Fair, it's Cream Puffs and Beer (off the clock of course)
What do you feel is the biggest change / challenge you have faced?
Nearing graduation from college and trying to land a fair job was a challenge for me. I was blessed to have two very special people present me with a unique opportunity to gain fair managment experience. Norb Bartosik from the Orange County Fair and Joan Weil from the San Diego County Fair pulled together to hire and train me at both of their fairs.
A more recent challenge has been my experience with directing a new department at Wisconsin State Fair Park. Building a staff, creating operating policies and procedures, gaining rapport with hundreds of clients, managing such a diverse inventory of venues while maintaining a high ROI brings about daily opportunities and challenges.
What question would you ask a mentor?How did we get so lucky to create such a large fair-going audience willing to stand in lines to spend money for admittance, a toilet stall without a door, deep fried foods, nauseating rides, concerts seats, a look at the biggest boar, cash machines, and last but not least, a long parade of vehicles to get off the grounds after the fireworks? We have to love fairgoers.
If you could give one piece of advice what would that be?
Always strive to improve our product, making it diverse, exciting, innovative, eye appealing, comfortable and representative of our community; yet, don't forget to understand what got us here - agriculture, entertainment and education.
What’s the one thing during the fair you can’t live without?
A really good staff.
What's your advice on handling failure?
A great leader, friend, and trusted mentor in our business frequently advised me that, "If you want to make an omelette you have to break some eggs." I make mistakes daily, but in doing so, learn from them and eat a lot of scrambled eggs.
What’s your favorite quote?
“Enthusiasm is one of the most powerful engines of success. When you do a thing, do it with all your might. Put your whole soul into it. Stamp it with your own personality. Be active, be energetic, be enthusiastic and faithful, and you will accomplish your object. Nothing great was ever achieved without enthusiasm.” -Ralph Waldo Emerson
Who is your role model / mentor?
My father, Mike Heffron.
YPI Updates
- Food from Fairs will feed the Hungry through the Dream Big Food Drive in 2013. For more information and how to get involved, CLICK HERE.
- Join the YPI Facebook Discussion Group to connect with other YPI members, CLICK HERE.
- Tell us what you want to see featured in the YPI Newsletter, CLICK HERE.
