my profile | my password | search | faq & rules | forum home

» Film-Tech Forum ARCHIVE   » Operations   » Ground Level   » HOT AIR POPPER. (Page 1)

This topic comprises 2 pages: 1  2

Author Topic: HOT AIR POPPER. Jan Hackett Expert Film Handler Posts: 148 From: Albuquerque, NM, USA Registered: Apr 2002 posted 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  |  IP: Logged Brad Miller Administrator Posts: 17775 From: Plano, TX (36.2 miles NW of Rockwall) Registered: May 99 posted 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!  |  IP: Logged John Pytlak Film God Posts: 9987 From: Rochester, NY 14650-1922 Registered: Jan 2000 posted 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  |  IP: Logged Jan Hackett Expert Film Handler Posts: 148 From: Albuquerque, NM, USA Registered: Apr 2002 posted 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  |  IP: Logged Chad Souder Jedi Master Film Handler Posts: 962 From: Waterloo, IA, USA Registered: Feb 2000 posted 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.  |  IP: Logged David Stambaugh Film God Posts: 4021 From: Eugene, Oregon Registered: Jan 2002 posted 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.  |  IP: Logged Gordon McLeod Film God Posts: 9532 From: Toronto Ontario Canada Registered: Jun 99 posted 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  |  IP: Logged Mike Blakesley Film God Posts: 12767 From: Forsyth, Montana Registered: Jun 99 posted 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.  |  IP: Logged Jan Hackett Expert Film Handler Posts: 148 From: Albuquerque, NM, USA Registered: Apr 2002 posted 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  |  IP: Logged Adam Martin I'm not even gonna point out the irony. Posts: 3686 From: Dallas, TX Registered: Nov 2000 posted 06-01-2002 04:24 PM                     Only if the exhaust vent is far enough away (and downwind) of the rooftop air handlers.  |  IP: Logged Paul G. Thompson The Weenie Man Posts: 4718 From: Mount Vernon WA USA Registered: Nov 2000 posted 06-01-2002 06:38 PM                     That stuff tastes like Styrofoam.  |  IP: Logged Jan Hackett Expert Film Handler Posts: 148 From: Albuquerque, NM, USA Registered: Apr 2002 posted 06-01-2002 08:17 PM                     ok thumbs down for the airpopped....what about buying prepopped and warming it?  |  IP: Logged Chad Souder Jedi Master Film Handler Posts: 962 From: Waterloo, IA, USA Registered: Feb 2000 posted 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.  |  IP: Logged John Scott Master Film Handler Posts: 252 From: Oakdale, MN, USA Registered: Jul 2000 posted 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.  |  IP: Logged Gordon McLeod Film God Posts: 9532 From: Toronto Ontario Canada Registered: Jun 99 posted 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  |  IP: Logged

All times are Central (GMT -6:00)

This topic comprises 2 pages: 1  2

Printer-friendly view of this topic

Hop To: Select a Forum: Category: Operations -------------------- Digital Cinema Forum Film Handlers' Forum Large Format Forum Ground Level Feature Info, Trailer Attachments & REAL Credit Offsets Category: Community -------------------- Film-Yak Film Handlers' Movie Reviews The Afterlife Bob Maar's Joke-A-Thon Category: Classified -------------------- Equipment and Supplies Wanted/For Sale Help Wanted/Seeking Employment Category: System -------------------- Software Beta Testing Forum

The Film-Tech Forums are designed for various members related to the cinema industry to express their opinions, viewpoints and testimonials on various products, services and events based upon speculation, personal knowledge and factual information through use, therefore all views represented here allow no liability upon the publishers of this web site and the owners of said views assume no liability for any ill will resulting from these postings. The posts made here are for educational as well as entertainment purposes and as such anyone viewing this portion of the website must accept these views as statements of the author of that opinion and agrees to release the authors from any and all liability.