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Author Topic: Kernel Season's Popcorn Flavoring Aaron Mehocic Jedi Master Film Handler Posts: 804 From: New Castle, PA, USA Registered: Jun 99 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.  |  IP: Logged Mike Pennell Expert Film Handler Posts: 150 From: Tucson, AZ, USA Registered: Apr 2003 posted 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.  |  IP: Logged John Carpenter Film Handler Posts: 96 From: Fort Walton Beach, FL, USA Registered: Nov 2002 posted 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.  |  IP: Logged Mike Pennell Expert Film Handler Posts: 150 From: Tucson, AZ, USA Registered: Apr 2003 posted 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.  |  IP: Logged Christopher Duvall Jedi Master Film Handler Posts: 500 From: Denver, CO Registered: Dec 1999 posted 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...  |  IP: Logged Mike Pennell Expert Film Handler Posts: 150 From: Tucson, AZ, USA Registered: Apr 2003 posted 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.  |  IP: Logged John Carpenter Film Handler Posts: 96 From: Fort Walton Beach, FL, USA Registered: Nov 2002 posted 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!!  |  IP: Logged Richard C. Wolfe Master Film Handler Posts: 250 From: Northampton, PA, USA Registered: Apr 2000 posted 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.  |  IP: Logged Jack Ondracek Film God Posts: 2348 From: Port Orchard, WA, USA Registered: Oct 2002 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!  |  IP: Logged Dino Panagiotopoulos Expert Film Handler Posts: 139 From: Windor, Ontario, Canada Registered: Jan 2003 posted 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.  |  IP: Logged Ron Lacheur Jedi Master Film Handler Posts: 650 From: British Columbia, Canada Registered: Feb 2002 posted 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.  |  IP: Logged Randy Stankey Film God Posts: 6539 From: Erie, Pennsylvania Registered: Jun 99 posted 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!  |  IP: Logged John Scott Master Film Handler Posts: 252 From: Oakdale, MN, USA Registered: Jul 2000 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.)  |  IP: Logged Ron Lacheur Jedi Master Film Handler Posts: 650 From: British Columbia, Canada Registered: Feb 2002 posted 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.  |  IP: Logged Jason Black Phenomenal Film Handler Posts: 1723 From: Myrtle Beach, SC, USA Registered: Nov 2000 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..  |  IP: Logged

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