GM holding house?

[LX23]

Our theatre always opens late, also returns from intermission late, because the GM holds the doors for the few people left in the lobby buying their beer and such when the rest of the house has been seated for like 10 or even 20 mins!
He says he'll always hold the doors for any amount of time so that he doesn't miss out on money from drinks! even if it's just a few drinks! It's very annoying!
And our theatre is getting a bad rep for it! now people purposly show up late because they know we wont start on time!

Anyone else have this problem? or similar?

[avkid]

How late are we talking, 3 minutes or 20?

[LX23]

we usually hold 10 minutes. so our "15 minute" intermissions are normally 25! it's rather frustrating! and not for just the techs, the performers too!

[theatretechguy]

Kind of depends on the situation with concessions. If they are selling concessions and there's a long line, the people at the end of the line should be given SOME amount of time to consume their drinks and such before being asked to throw them away upon entering the theater. If its not the case and everyone has been served and people are going back for "seconds", then there's a problem. The snackbar/concession area should close up about 2/3 of the way thru intermission in an ideal situation. Continuing to sell and holding the house for people who had ample time to get something at concessions is just tacky.

[lieperjp]

If it takes to long to get food (If you have a 15 minute long line for a 15 minute intermission) your problem lies with that and not your GM. Find a way to expand your Concession Stand - a simple way to do this is to set up tables and get some refrigerators and sell your two or three top selling items there. (Beer, Water, cookies or something like that) This shifts some of the bulk to an "express" lane.

Also, something to do that is common is to have only a few "lines" open with a dedicated person as cashier on each line. This cashier should do nothing but take orders and give change. The other people should be getting the food. I don't know how elaborate your concession stand is, but one food person for every two cashiers is ideal. Or have "stations" and have two people handling all beer, two handling non-alcoholic drinks, and others on food. This is more efficient and also more sanitary, as germs from the money are less likely to spread to the food.

If you're worried about losing profit, raise prices. Less people will purchase food but you will make more money off it.

[LX23]

thanks for the tips. I like the closing the concession 2/3 way through, but the GM and "powers that be" would never go for that. also, the audience is allowed drinks in the theatre, the GM feels this sells more because people won't feel rushed to finish. He has a strange way of looking at things.
anyway, I think the idea of having "runners" to get the items and dedicated cashiers is a good one! I'm sure i'll have a chance to mention that. maybe next time the techs need to go behind the bar to help get the line through faster! (insert head hitting wall here).

[lieperjp]

Originally Posted by LX23

anyway, I think the idea of having "runners" to get the items and dedicated cashiers is a good one!

Yup, after running a successful high school concession stand for four years you figure out what works the best during rush times...

[theatretechguy]

I'm just checking, but make sure anyone serving alcohol is 18 years of age or older. Anyone actually "pouring" alcohol needs to be 21+ (laws may vary in your state, however).

[avkid]

Originally Posted by theatretechguy

I'm just checking, but make sure anyone serving alcohol is 18 years of age or older. Anyone actually "pouring" alcohol needs to be 21+ (laws may vary in your state, however).

While we are on the subject, also check out TIPS.
TIPS for Concessions

[LX23]

well, I live in Canada. so they don't need to be 21, but yes they are all over 18, most of them have been bar tenders for 5 or more years at various bars/night clubs.