Feeding 20,000 People in Three Hours: Why Sports Arenas Are the Big Leagues of Foodservice
Running a busy restaurant is difficult. Running foodservice inside a major sports arena takes that challenge to an entirely different level. On a sold-out night, an arena may welcome 15,000 to 20,000 fans, with much of the food and beverage demand concentrated into just a few hours. Even more challenging, thousands of customers may want to be served at
almost exactly the same time—before the game and during breaks in the action. That's why arena foodservice is one of the most demanding operations in hospitality. Long before fans arrive, deliveries are being received, kitchens are preparing food, concessions are being stocked and premium suites and clubs are getting ready for guests. Behind the scenes are executive chefs, cooks, warehouse teams, bartenders, servers, concession workers, dishwashers, managers and equipment technicians. And today's arena menu isn't limited to hot dogs, nachos and beer. Sports venues have increasingly become showcases for food. Local restaurants may operate branded concepts, executive chefs create specialty menus, and premium clubs and suites can offer restaurant-quality dining. Fans are also looking for healthier choices, regional foods, craft beverages and options that accommodate different dietary needs. The logistics are enormous. Operators must forecast how much food will be needed without creating unnecessary waste. They need enough employees in the right locations. Refrigeration, cooking equipment and beverage systems must operate reliably. When something breaks during a sold-out event, there may be only minutes—not hours—to solve the problem. Technology is becoming increasingly important. Mobile ordering, self-checkout, cashless payment and data-driven forecasting can help move thousands of customers through the building faster. continued on next page
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