This is topic HOT AIR POPPER. in forum Ground Level at Film-Tech Forum ARCHIVE.
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Posted by Jan Hackett (Member # 1231) on 05-31-2002, 11:50 AM:
Wanna sell the stuff. Cannot use oil to cook with in museum.. What is more profitable ..popping off site and warming onsite or hot air popper on site? What does the stuff taste like??------------------
Jan Hackett
Theater Operations Manager
Extreme Screen Dynatheater
NM Museum of Natural History Foundation
Posted by Brad Miller (Member # 2) on 05-31-2002, 12:06 PM:
Have you ever received a package with those lightweight "packing peanuts" as filler? Assuming you have, go chow down on a handful and report back. That's what air popped corn tastes like.Pop off site and warm on site!
Posted by John Pytlak (Member # 331) on 05-31-2002, 12:15 PM:
How about setting up a movable popping cart outdoors, just outside the museum/theatre as people enter? Do you have an outdoor food courtyard? I assume the concern within the museum is oil vapor contamination of the collections?:
http://www.finest1.com/cretors/
http://www.gmpopcorn.com/ ------------------
John P. Pytlak, Senior Technical Specialist
Worldwide Technical Services, Entertainment Imaging
Research Labs, Building 69, Room 7525A
Rochester, New York, 14650-1922 USA
Tel: +1 585 477 5325 Cell: +1 585 781 4036 Fax: +1 585 722 7243
e-mail: john.pytlak@kodak.com
Web site: http://www.kodak.com/go/motion
Posted by Jan Hackett (Member # 1231) on 05-31-2002, 03:08 PM:
Does it really taste that bad. I could pop outside. I guess?------------------
Jan Hackett
Theater Operations Manager
Extreme Screen Dynatheater
NM Museum of Natural History Foundation
Posted by Chad Souder (Member # 343) on 05-31-2002, 09:46 PM:
The key to selling popcorn is the smell. If you pop elsewhere, you gotta figure out a way to make people smell it, for which I cannot make any good suggestions. If you pop by the entrance as people are walking in, maybe. Either way, it's worth the effort to cook it the right way, and the right way isn't with just air.
Posted by David Stambaugh (Member # 1102) on 05-31-2002, 09:58 PM:
Some years ago here, Act III offered air-popped popcorn, sold in foil bags (obviously not popped on-site). I tried it once. Brad's description is about right. I also agree that the smell of freshly-popped product is key to selling it.
Posted by Gordon McLeod (Member # 33) on 05-31-2002, 10:16 PM:
Since you will be in Toronto for GSTA check out how the Ontario Science Center and Cinesphere hav ethe food arranged 
Posted by Mike Blakesley (Member # 26) on 06-01-2002, 11:43 AM:
The most common comment I hear from people as they walk into the theatre is "Wow, it smells good in here" or something to that effect. You'll sell much more popcorn if you pop onsite. The outside idea is good...people will smell it wafting down the street.
Posted by Jan Hackett (Member # 1231) on 06-01-2002, 01:10 PM:
I am wondering if I popped in a storage room with adequate ventalation ...would that keep oil out of exhibits?------------------
Jan Hackett
Theater Operations Manager
Extreme Screen Dynatheater
NM Museum of Natural History Foundation
Posted by Adam Martin (Member # 641) on 06-01-2002, 04:24 PM:
Only if the exhaust vent is far enough away (and downwind) of the rooftop air handlers.
Posted by Paul G. Thompson (Member # 655) on 06-01-2002, 06:38 PM:
That stuff tastes like Styrofoam.
Posted by Jan Hackett (Member # 1231) on 06-01-2002, 08:17 PM:
ok thumbs down for the airpopped....what about buying prepopped and warming it?
Posted by Chad Souder (Member # 343) on 06-01-2002, 09:43 PM:
You'd have to get a screamin' deal on the price of pre-popped to make it worth your while. Museums are not theatres, and thus I would imagine people would expect to pay much cheaper prices for popcorn. If you were to pop ahead of time and warm it there, then you've got the added expense of a warmer, in addition to the popper. If popping outside is not a viable option, then a storage room could work, but like Adam said, the wrong design could suck the exhaust back into the HVAC units (although it would be filtered by them on it's way back in the building, thus cutting down on the airborne oil). Coconut oil exhaust has a knack of getting itself everywhere, and gunking things up, so the museum does have a legitimate concern. It appears as if there's no way to get the smell working for you, so just look at the cheapest option to sell corn cooked in oil.
Posted by John Scott (Member # 520) on 06-01-2002, 09:53 PM:
One thing about getting pre-popped (or even pre-popping large batches yourself and then storing it for later) is that you should verify the taste and smell of the popcorn after its been sitting in a bag. It may just be that I've been in the business and exposed to the popcorn long enough, but at this point I can tell just by the smell if the popcorn has been sitting in the bag. At least to me, the smell of bagged popcorn (even after sitting in a warmer to heat it up) is revolting enough for me not to buy/eat it.
Posted by Gordon McLeod (Member # 33) on 06-01-2002, 10:02 PM:
I gues the bottom line is that museums rules rule
I would compare the expected revenue against the higher cost of cleaning and the equipment for air popping
Posted by Adam Martin (Member # 641) on 06-01-2002, 10:05 PM:
I think I need to invent a popcorn-scented air freshener spray.
Posted by Jerry Chase (Member # 660) on 06-01-2002, 10:35 PM:
John Scott, if you can smell a difference between fresh popped and stored, then the proper bags are not being used for storage. Garbage bags have smelly (often smokey smelling) plasticisers that off-gas. Food grade bags should not impart any smell at all. Popcorn should NEVER be stored in standard garbage bags. EVER.
Posted by John Scott (Member # 520) on 06-02-2002, 02:04 AM:
Actually the bags I'm talking about are certified for food storage and NOT garbage bags. The bags don't smell, but the popcorn still develops a weird scent from being in bags. Its not just our location, other theatres not in our circuit who pre-pop their corn and store it in bags have the same smell as well.
Posted by Jan Hackett (Member # 1231) on 06-02-2002, 10:37 AM:
I like the popcorn scented air freshener 
Thanks for the tip on not using Garbage bags...Hey a lot of you say airpopped tastes like styrofoam. How much styrofoam have you all eaten anyway?????------------------
Jan Hackett
Theater Operations Manager
Extreme Screen Dynatheater
NM Museum of Natural History Foundation
Posted by Jerry Chase (Member # 660) on 06-02-2002, 11:02 AM:
John, somebody needs to discuss the bag problem with the bag manufacturer. Off-gassing that changes the small or flavor should not be happening. Which manufacturer is it and which supplier? Is the corn being put into the bags without being allowed to cool or dry out? Corn out of the kettle still has residual moisture, and overheated plastic will smell.I'm assuming that if you store the corn in a metal tin you can't sense the smell.
Posted by Jan Hackett (Member # 1231) on 06-10-2002, 11:05 AM:
I had a popcorn pop off Friday night with every different kind of popcorn available. Even movietheater coconutoil popcorn. The Hot Air popped seasoned with canola oil and popcorn salt won hands down. However the next day it tasted like styrofoam. I guess the secret is to pop fresh serve fresh. BTW jiffy pop came in second. ------------------
Jan Hackett
Theater Operations Manager
Extreme Screen Dynatheater
NM Museum of Natural History Foundation