Despite dropping 4% during 2009, sports and entertainment foodservice sales have now surpassed pre-recession levels, thanks to sales growth in the last two years.
Facing stagnating seating capacity, attendance challenges, and a difficult ticket pricing environment, the U.S. sports and entertainment industry has increased per capita guest spending by enhancing amenities and improving suite and club seat programs. In both cases, foodservice plays a central role.
Borrowing from the restaurant industry—and with significant input from foodservice contractors—
According to David Sprinkle, publisher of Packaged Facts, improved concessions and higher-end foodservice programs are designed to transform the guest experience—and transform major venues into food destinations in the process.
To fully leverage sports and entertainment foodservice operations, industry participants should understand how generational shifts in venue attendance shape the kinds of food and drink patrons expect, and keep abreast of restaurant trends that reshape consumer expectations about how and what they eat when they eat out.
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