Concession Tips for Little League Baseball

Many Little Leagues use concession stands as a way to raise funds, helping offset operating costs. Profits can pay for things such as equipment, umpires, field maintenance and utility bills. But success requires more than just tossing burgers on the grill. Proper licensing, purchasing food and soliciting volunteers are all key to operating a concession stand.

  1. Food License

    • Many local, county and state governments require a food license to operate concession stands. The license is generally granted to either the Little League operating the stand, or the local Parks and Recreation Department. Contact the state food safety commission and the local Parks and Recreation office for more information.

    Buy Items That Last

    • Purchase packaged items that have a long shelf-life. Chips, cookies, candy, crackers, soda and juice boxes can remain in the concession stand for weeks without spoiling. Drinks such as coffee, hot chocolate and instant soups store well and can be made to order. If a freezer is available, frozen treats such as ice cream, popsicles and juice bars make good choices.

      For items with a short shelf life -- such as hamburgers, hot dogs and buns -- buy only the amount needed for each game day. Store unused items in the freezer until the next game.

    Buy in Bulk

    • Buying items in bulk saves money and allows for lower prices at the concession stand, while still helping maximize profit. Stores such as Costco or Sam's Club offer numerous items in high-volume packaging. Seek out sales and coupons to make the purchases more cost effective.

    Donations

    • Request donations from families of players. A donated package of hot dogs, buns or a case of soda can be sold for pure profit. The more money the concession stand makes, the less money parents pay for registration costs. Place a sign on the concession stand and pass out fliers to teams, denoting what types of donated items are needed.

    Volunteers

    • Ask parents to volunteer in preparing food and operating the stand, rather than paying someone an hourly wage. Create a schedule of shifts, no more than an hour or two each, making it easier for parents to volunteer.