This is topic Kernel Season's Popcorn Flavoring in forum Ground Level at Film-Tech Forum ARCHIVE.
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Posted by Aaron Mehocic (Member # 15) on 09-06-2003, 03:25 PM:
Does anybody out there use this stuff? If so, which flavors tend to be the most popular in your area? Currently the concession staff is charged with sampling some nine flavors among the customers. We have apple cinnemon, barbecue, cajun, chocolate marshmellow, nacho cheddar, parmesan & garlic, ranch, sour cream & onion, and white cheddar. Personally, I like the ranch and apple cinnemon the most; while chocolate marshmellow just plain sucks. IMHO, the website is below-average with dead links. Check it out: www.nomorenakedpopcorn.com As of last night most of the customers sample liked the nacho cheddar.
Posted by Mike Pennell (Member # 1692) on 09-06-2003, 05:17 PM:
the flavors that do well at our theatre are: ranch, parmesan and garlic, white cheddar,cajun, barbecue and sour cream and onion. the marshmallow even does ok. ![[beer]](graemlins/beer.gif)
Posted by John Carpenter (Member # 1488) on 09-06-2003, 06:52 PM:
We have them here too - and after sampling them about a year ago - we settled with the most popular 4 or so:
1. White Cheddar (by far the most selected)
2. Southwest Cheddar (Salsa)
3. Parmasean & Garlic
4. Chocolate Marshmallow (this isnt all that bad if the popcorn isnt too salty and there is lots of butter)
We havent noticed any increase in popcorn sales though - even after more than a year.
Posted by Mike Pennell (Member # 1692) on 09-07-2003, 04:06 AM:
We also havent noticed an increase in sales either. Its more of an added perk for the guest, something the other theatres dont offer.
Posted by Christopher Duvall (Member # 284) on 09-07-2003, 04:15 AM:
IS this stuff set out like salt to sprinkle on after it is made or do the concessionist pop the corn with it in the kettle? Just curious. Some of it looks pretty damn tasty...
Posted by Mike Pennell (Member # 1692) on 09-07-2003, 04:20 AM:
Its set out in its own display for the customer to apply to their tastes, which brings up another problem with the stuff. Ive seen people pour out half the jar on the popcorn, so much youd like to ask if theyd like some popcorn with their flavored dust.
Posted by John Carpenter (Member # 1488) on 09-07-2003, 10:53 AM:
And on the counter where the customers put this stuff on... what a mess it can be. When we are busy you almost have to have someone staff the thing - you clean it up and come back even 5 minutes later and you find colored powder everwhere!! ![[Mad]](mad.gif)
Posted by Richard C. Wolfe (Member # 431) on 09-07-2003, 11:50 AM:
We also use this seasoning. The company said that it can be put out as an extra free item or that the theatre can charge extra for it. They have advertising material for either way. We have it setting out for free, but as others have said, while it is popular with the patrons, it is taken advantage of and does create quite a mess. It is also expensive for something that you give away free. I, like the others have seen no increase in pop corn sales over the past year while we have had the seasoning available.
Being a single screen, it is going to take some time to exhaust the current supply as I bought it by the case rather then by the container. When it does get close to running out, I'm going to have to give it some serious thought as to whether or not I will continue with it.
Posted by Jack Ondracek (Member # 1466) on 09-07-2003, 01:18 PM:
I'm pretty much of the same mind on this one. We have two of their displays... 5 or 6 flavors. After some time, making cheddar available at the counter (just one shaker jar), we thought this might be a nice touch for the customers. Instead, it's turned out to be a sore spot between the staff and me. It seems that just about every time I walk into the lobby, somebody's just dumped half a jar of colored powder on the carpet. I know the staff tries to keep up with it, there's a vacuum nearby, but Murphy's law kicks in bigtime here.
I haven't noticed any increase in sales or any particular enhancement in customer satisfaction. Right now, I'd have to say that we're looking at going back to the cheddar shaker.
Cost and "hassle factor" notwithstanding, the stuff's pretty good. I've grown rather fond of the ranch flavor!
Posted by Dino Panagiotopoulos (Member # 1579) on 09-07-2003, 02:09 PM:
Here in Canada, we've had had popcorn seasonings around for at least a good 7 or 8 years now. I was pretty surprised when I visited a few U.S theaters and found that they have never heard of shake on seasoning for popcorn. The company I work for now sells our packaged seasonings which customers can purchase at the bar. My popcorn is always naked without Sour Cream and Onion seasoning.
Posted by Ron Lacheur (Member # 1126) on 09-07-2003, 04:24 PM:
I agree with John,
Popcorn shakers is the biggest pain in the ass in the lobby. You will have to assign someone the duty of cleaning that thing ALL NIGHT long. Any busy night it will be a disaster.
Posted by Randy Stankey (Member # 64) on 09-07-2003, 08:26 PM:
In my opinion, we have a packaging issue here. Although I am not a fan of portion control packaging (like ketchup and sugar packets) I think this is called for.
Paper/foil packets are what's needed here. They can be put out on the counter in racks or holders. The customers take or buy a packet and shake it on at their leisure. This way, not only do you take care of a big mess, you also remove some of the congestion at the counter while people fuss around... putting away their money, stacking their drink cups, getting napkins and salting/seasoning their popcorn.
Even if people leave partially consumed packets lying on the floor of the theater, I think it will still be much less messy than letting them dump it on the floor!
Posted by John Scott (Member # 520) on 09-07-2003, 10:42 PM:
I've tested these seasonings at a theatre I worked for in the past, and while they did go over well, in 2 days some flavors were empty or stolen. Furthermore they were a huge mess with powder everywhere. Even though I admit it tastes great, for the cost involved this doesn't seem to be a good product with respect to creating additional sales.
As for portion packets, we've tried those as well, at a cost of a quarter a packet (packet was large enough to coat a large popcorn). People wouldn't pay for it and it was months before we could get rid of our test supply.
It seems to me, if you are going to go with these seasonings, go in with the perspective of this solely being a "guest service" as opposed to a driver of sales, and decide if the cost of the product is worth it. But be warned, once you start it will be tough to eliminate without upseting some guests. (Years down the road I hear people still ask for the seasonings at that theatre.)
Posted by Ron Lacheur (Member # 1126) on 09-08-2003, 08:59 AM:
The infamous " White Cheddar " flavor seems to be the most popular and you will be re-filling the container every hour on a busy tuesday night.
Coming from someone that had to clean up the filthy mess every tuesday night ( when I wasn't in booth ), it was the #1 frustration on floor. Washrooms were #2.
We also had problems with the shakers being stolen, most of the time it was recovered in one of the auditoriums.
Save your employees the frustration and skip the idea.
Posted by Jason Black (Member # 684) on 09-08-2003, 12:03 PM:
Our theatre put these floavorings out for about 6 months. After running out of all flavors, I opted not to buy any more. I've not heard one upset customer talking about why I dont' carry it anymore. I use this as justification when asked by my staff why I don't carry it any more.
It's a little on the costly side, but when you look at the fact that they provide you with FREE advertising materials, and FREE displays, you know hwy the cost of the actaul product is a little expensive (for a free giveaway). You're also absorbing the cost of the FREE materials you receive. At least I think this way about it.
That said, the most popular flavor around here were;
1) White Cheddar (my second fav)
2) Ranch (plain out nasty)
3) Apple Cinammon (my personal fav.)
4) Chocolate Marshmallow (tasted like Cocoa Puffs)
I banned my booth guys from eating the Ranch becuase it got to th epoint I had to talk with them over the radio rather than face to face. ![[Eek!]](eek.gif)
All in all, this stuff is a good idea, if you charged .10 extra for it. At least you would help recoup *some* of the cost. Granted, I'd wager that as much hit the counter(s)/floor(s) as did the popcorn itself..
Posted by Charles Everett (Member # 889) on 09-08-2003, 06:07 PM:
Landmark Theatres does this at the Sunshine Cinema in lower Manhattan. The flavors are set out in shakers at a table near the concession stand. I tried one of the flavors (can't remember which) when I saw Kandahar at the Sunshine in early 2002.
Cost and tidiness are probably why the big national chains don't offer these flavors. Regal/UA could try it in theaters that play arty product (Regal Warrington Crossing, UA Union Square, etc.). AMC could try it in Manhattan at the Empire (at least on the "Top of the Empire" floor).
Posted by Dino Panagiotopoulos (Member # 1579) on 09-08-2003, 06:31 PM:
Personally I think that if exhibitors in Canada were to pull these off the condiment stands, there would be a huge uproar because people love this stuff so much and probably because they're used to it for such a long time. A little extra something for customers does go a long way, especially when its free (in their eyes).
Its really not that big of an inconvenience for floor staff to have this stuff out. It will take them an extra minute to clean this off while they clean off a condiment stand or if youre passing by it, give it a dust off with a paint brush or whatever you would use.
Posted by Thomas Procyk (Member # 1170) on 09-08-2003, 11:47 PM:
A few theaters here carried this stuff, along with one I worked at. The problem here is that there's always at least 85% humidity in the air no matter where you go. After a while, the seasonings would "cake up" in the shakers and start to look really nasty, not to mention clog the holes. Then it would cake up around the cap, etc.
I always thought the apple cinnamon would taste good on some toast with a little butter. Never tried it though.
=TMP=
Posted by Jason Black (Member # 684) on 09-13-2003, 08:29 AM:
TWP,
Are you no longer working at the theatre? If so, are you still working for us?
Posted by Jannette McQueen (Member # 1885) on 09-14-2003, 12:33 PM:
[Edited out some stuff]
Anyway, from the other cinemas in town, I can tell that the most popular ones tend to be the same flavors you see in crisps: salt and vinegar, dill pickle .... uh .... ketchup? (blah!) . and I can't remember the rest because I don't take them. But there's usually 4 flavors, and I'm sure I've heard of some more.
[ 10-26-2003, 01:59 AM: Message edited by: Jannette McQueen ]
Posted by Thomas Procyk (Member # 1170) on 09-17-2003, 01:41 PM:
Jason -- No. I no longer work for Carmike. ![[Smile]](smile.gif)
=TMP=
Posted by Jim Alexander (Member # 226) on 09-17-2003, 02:21 PM:
We've used the Popcorn Flavours now, for over five years. Like everyone, there are many issues that need control; excess usage (Popcorn with the salt), stolen shakers, REALLY MESSY! We've tried many different solutions to try and address each problem from chain and padlocks on the shakers to dedicated areas of use to removing completely. Unfortunately, nothing seems to have worked very well. Main problem; customers really like them and did not re-act well when we tried to remove them.
Recently we found plastic 2oz clear cups and lids and now we individually portion the salts. So far it has worked out great. Customers receive one, free, with their popcorn and if they want any more we charge 25 cents. Initially there were some customers that didn't like the idea, but they got over it and now they accept it very well. It is a little more work for the staff, but they would sooner do this than clean up after a absent minded teen who wants some of every flavour on their popcorn.
Consumption of the salts fell to about 50% of what it was and we even make a few dollars back on the product... in the end, customers are happy, staff is happy, it now costs less per quarter, and now there is a return.
Here in Nova Scotia, Canada, Dill Pickel is most polular followed by Salt and vinegar, white cheddar, BBQ. Stay away from Ketchup and Orange Cheddar (Both clump up badly). And if you want to have some fun, ask new staff to smell the Salt and Vinegar to see if it is still "fresh" and watch the reaction (it's like having a wire brush forced up through your sinus and pulled out rapidly!)
Posted by Jason Black (Member # 684) on 09-18-2003, 12:19 AM:
TWP,
Very likely to have been a wise decision! ![[eyes]](graemlins/eyes.gif)
Posted by Andrew McCrea (Member # 674) on 09-18-2003, 10:22 PM:
I'm not good with search engines.. so can anyone provide links to companies that make the packets?
Do you think this idea would work? Provide one packet for every popcorn purchased, on request, and charge .25 for every additional.. Additional would be when someone just comes up to the counter, or when they come up a little later for more.
Posted by Thomas Procyk (Member # 1170) on 09-20-2003, 10:00 AM:
Jason -- Stop changing my initial to a W instead of an M. ![[Wink]](wink.gif)
=TMP=
Posted by Jason Black (Member # 684) on 09-20-2003, 04:34 PM:
TWP,
OK.. lol..
Sorry...
My supervisors initials are TW, so it's natural for me to type it that way...
Over.
Posted by System Notices (Member # 2357) on 11-08-2004, 10:03 AM:
It has been 414 days since the last post.
Posted by Phil Blake (Member # 2012) on 11-08-2004, 10:03 AM:
we seem to be behind the times in Australia , or we don't like change !
Popcorn just seems to be cooked with Popcorn salt and served as is , and thats it. should we offer flavors or jsut keep it simple ? the way we are. do the consumers buy more if it is flavoured ?
Posted by Paul Trimboli (Member # 1509) on 11-09-2004, 04:59 AM:
Phil, I don't think the flavours would do well here in Australia. I know a couple of cinema tried caramel popcorn, which sells not bad. We sold it where I worked and it did pretty well. As you say we are behind the times in Australia, but I love the way popcorn comes here and I think most people do!
Posted by Mike Olpin (Member # 1115) on 11-09-2004, 08:07 PM:
First I ask the concesionist to fill the bag half full (Yaeh, I'm mean to them like that).
Then I ad some butter and the Southwest flavoring. Then I have them top it off, and I add a little more butter and White Cheder to the top. That way, the flavor changes hust as you're getting tired of it.