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Author
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Topic: Heston's Mission Impossible - Cineworld
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Mark Hajducki
Jedi Master Film Handler
Posts: 500
From: Edinburgh, UK
Registered: May 2003
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posted 03-04-2011 07:24 PM
His first attempt (which included the sperm shake) was more along the lines of his Tasting Menu, with aroma and food themed along to a film. Whilst it would be an interesting event to attend, it would not be possible to offer it in a regular cinema setting. The tasting menu costs £160 ($260) in his restaurant, probably with less profit margin than most cinema food.
His attempts to find a replacement for traditional popcorn (serving it as a milkshake or icecream) would potentially make good additions to the product range. They would not, however, act as a suitable alternative to regular popcorn as something to eat whilst watching a film.
The final attempt was basically a high end version of regular cinema food. Some of current offerings, with some items that would be impractical in a cinema setting.
*Multiple popcorn flavours- would probably cause customer confusion, and would add a lot of complications to the serving arrangements. An alternative would be to have multiple toppings to add (I know some of you offer these in the US, but they are unknown in the UK).
*Inside-out hotdog- would probably be an ok seller, non inside out versions would still be required for some customers. I would expect the cost price to be considerably higher than for regular hotdogs.
*Sweets- these were far more fancy than the regular cinema offerings, would be hard to convince customers to pay a lot more for a few "quality" sweets.
*Apple smoked candyfloss (cotton candy)- would require a lot of extra equipment (candyfloss maker and smoke unit) and would probably slow things up at busy times. Fresh candyfloss by itself would probably be a good product to sell (and has a large profit margin).
The final thing I think about is what impact having a better range and quality of food would have on the profits of the cinema. Would customers choose to buy more, or change the cinema they regularly go to based on the food offerings? Would the potential gain off-set the reduced profit margin?
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