ABSTRACT
Attractive and efficient catering facilities will increase customer satisfaction and can also make a vital contribution to stadium profitability and spectator safety.
More people attending an event now expect to buy a reasonable quality and range of food and drink on the premises, and their expectations are constantly rising as a result of the great improvement in catering standards generally. The challenge to stadium owners and managers is therefore to provide the widest possible range of eating and drinking facilities, from quick-serve outlets at one extreme to luxurious private dining rooms at the other. If they can get right the scales of provision, the locations, the quality of service and the price levels for all their customer types they stand to earn valuable additional revenue.
