- Level
- Anyone can do it
- Time
- ~2–3 hours · arrive 60 min before the first whistle
- Arrive
- 60 min early to prep
- Busiest
- Halftime — staff up
- Cash
- Count in & count out
- Keep
- Hot hot, cold cold
Quick start
- 1
Open: turn on equipment and count the starting cash
Fire up the grill, warmer, and popcorn machine first (they need time). Count the cash box with one other person and write down the starting amount — this is how the night's total is tracked.
- 2
Set up the window for speed
Menu and prices facing out and easy to read. Group the fast-movers (water, candy, popcorn) within arm's reach. Have a card reader ready if you take cards.
- 3
Work the rush at halftime
The line will triple at halftime. Pre-bag popcorn and pre-pour drinks late in the second quarter so you can just hand them over. One person takes money, one person fills orders — never the same person doing both when it's busy.
- 4
Close: count out, clean down, and lock up
Count the cash box with a second person, subtract the starting amount, and hand the total to the lead. Turn off and clean equipment, bag the trash, wipe surfaces, and lock the door.
Watch first
Concession Stand Tutorial
A ~12-minute volunteer onboarding: equipment, food prep, register/pricing, and open/close duties.
Concessions Training Video
Training for booster groups that staff a stadium stand as a fundraiser — food handling, register, and stand procedures.
The money rhythm
- Start
- Count the box, record the opening float
- During
- All cash goes in the box, nothing in pockets
- Big bills
- Slide $50s/$100s under the tray
- End
- Re-count with a second person, hand off the total
Stand-open checklist
- Equipment on and warming (grill, warmer, popcorn, coffee).
- Cash box counted and recorded with a witness.
- Menu posted, prices visible, change ready in small bills.
- Gloves, napkins, bags, cups, condiments stocked at the window.
- Trash cans lined and within reach; hand-sanitizer out.
More resources
Sources: USDA Food Safety & Inspection Service