His session at the 12th ESSMA Summit made one thing clear: today’s fans judge stadium food against the food courts, urban eateries and on-demand convenience they use every day. Stadiums that offer thoughtful concepts and smooth tech — from frictionless payments to easy pre-ordering — can bring supporters in earlier, cut down peak-time queues and strengthen long-term loyalty.
He also emphasised the growing importance of technology, from frictionless payments to pre-order systems, as well as the need for clubs to take more ownership of their F&B identity rather than leaving everything to external caterers. Modern hospitality expectations, local partnerships and the strategic development of a clear “Food DNA” were further central themes that captured the attention of the audience.
Cantens’ presentation invited stadium professionals to view food not as a side service, but as a cultural and operational asset with the power to elevate the entire matchday experience.
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ESSMA members can access:
- The full in-depth article with all insights and examples, available exclusively on our Publications page.
- Jim Cantens’ complete presentation, also accessible to members on the Publications page.
