Food Service Matters | Food and Beverage Trends and News
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FSM Weighs In On Grab-and-Go with SBJ

Concessionaires have quickly warmed to the trend of grab-and-go markets and food stands at sports venues.

Grab-and-go concepts give fans fast, self-service access to food and drinks just like they would have at a co
nvenience store. They can take the shape of small markets or simple spaces with walk-up coolers and drink bins. Most have cashiers, yet require fewer of them than traditional concession st
ands. Some have gone the next step and incorporated self-service checkout technology.

“We’ve had a lot of success with them. There’s a lot more coming down the pipeline,” said David Lippman, regional vice president with concessionaire Legends.

Legends has added eight grab-and-go areas at Yankee Stadium over the past two years, expanded their use at Angel Stadium in Anaheim, and installed them at Los Angeles Memorial Coliseum as the stadium goes through a $300 million renovation.

Jaime Faulkner, CEO of E15 (Levy Restaurants’ analytics arm), said the concept has been successful because it speeds up customer service. Levy has incorporated grab-and-go options at multiple sports facilities. It added four additional locations at Ford Field this season after seeing the popularity of the concept following the Lions stadium’s $100 million renovation in 2017. That included adding a second “Kroger Cooler” spot tied to a sponsorship with the grocery store chain. Three beer stands were replaced by grab-and-go areas, with two offering beer, soda and water, and another offering popcorn, pretzels and hot dogs.

“We have consistently observed transactions taking one to two minutes or less during peak periods. A typical concession stand during halftime at many venues can be anywhere from 5 to 12 minutes,” said Mike Plutino, CEO of consulting firm Food Service Mattersof new grab-and-go stands at Nissan Stadium in Nashville. The consulting firm also does work for the Rose Bowl, Chase Center in San Francisco and other venues.READ MORE

FSM Leads Rose Bowl to Dynamic New F&B Partnership

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Best Beverage Catering (BBC) and Levy Partnership to Bring Industry-Leading Hospitality to Rose Bowl Stadium, Brookside Golf Course & Clubhouse, and Arroyo Seco

PASADENA, Calif. (July 9, 2018) – The Rose Bowl Stadium has selected Best Beverage Catering (BBC) and Levy as its hospitality partners for the legendary stadium campus, including the Rose Bowl Stadium’s general concessions, Brookside Golf Course and Clubhouse, and the Arroyo Seco. The partnership brings together Best Beverage Catering, the concessionaire behind festivals and events including Coachella Valley Music and Arts Festival, Stagecoach Festival and Arroyo Seco Weekend, and Levy, acclaimed restaurateurs and leaders of sports and entertainment dining, to craft an innovative food and beverage experience for the entire campus that leverages their collective expertise in gameday dining, events and cutting-edge hospitality.READ MORE

The Robots are Coming

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We’ve seen the rise of robots in the fast-casual space over the last few months and that has us continuing to think about applications for the food service space. The two concepts that have caught our eye are California-based “Flippy” at CaliBurger restaurants and the pizza robot at Zume. READ MORE

Hospitality – The Odds Are Against You

You can learn these things in restaurant school or on the job, like us. A good summary of all the odds stacked against you though. The last two lines of #10 in the article below ring especially true across the board, not just at steakhouses. High priced cocktails, beer and wine are commonly used to make up for low profit margins on food offerings, especially in venues. READ MORE