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This topic comprises 2 pages: 1 2
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Author
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Topic: Kernel Season's Popcorn Flavoring
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Aaron Mehocic
Jedi Master Film Handler
Posts: 804
From: New Castle, PA, USA
Registered: Jun 99
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posted 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.
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Jack Ondracek
Film God
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Posts: 2348
From: Port Orchard, WA, USA
Registered: Oct 2002
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posted 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!
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John Scott
Master Film Handler
Posts: 252
From: Oakdale, MN, USA
Registered: Jul 2000
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posted 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.)
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Jason Black
Phenomenal Film Handler
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Posts: 1723
From: Myrtle Beach, SC, USA
Registered: Nov 2000
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posted 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.
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..
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