SPRING2021
11
F&B PROFITS
(40% + cost of goods), we have to sell too many to
cover the cost of labor and goods. If it takes too long
to produce and it holds up the line, throughput is
terrible when you're busy!
2 Location, Location, Location!
Think about your guests' entire experience of
when and where they will want to eat. Would your
player's parents want to cross an entire facility to
get a bite while they are out on the field? Probably
not. By taking into consideration where we are
offering our food and beverages, we can significantly
influence their buying pattern. Compared to a
street front restaurant, we are providing an
amenity not a necessity, and the concession
location is key.
3 You Need Different Menu Items for Different
Times of the Day
What a guest will order from 10AM-2PM is different
than what they would order from 2PM-5PM. Offer a
traditional "meal menu" for lunch and a snack and/or
treat menu. Keep in mind that guests are not going to
dine with us for their moderation meal; offering items
such as kettle corn or a signature milkshake will boost
sales and appeal to their appetites.
4 Branding + Signature Items = Increase in Profits
When a guest visits your facility, every moment
of their time with you builds the memory of their
experience, including F&B. Branding each concept
and serving a unique signature item they can't get
