The full analysis regarding outsourcing of catering partners, how to pay your catering partners, which type of contracts are used, the average length of the contract and the F&B range can be accessed on the ESSMA Knowledge Platform.
Some insights
Adjustments to stadium catering due to COVID-19
All stadiums in the survey indicated that they will have to make some changes to matchday catering due to the impact of COVID-19. 37% of clubs were able to give some more insights on the upcoming changes in stadium catering after COVID-19:
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F&B products: no more “Grab & Go” products, adjusting food packaging with individual packaging, in closed containers & completely compostable,…
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Payment methods: higher percentage of cashless tills, move towards contactless payment and limiting touchpoints
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Avoid long queuing: digital solution (IPTV & tracking) to avoid queues at concession points, queue busters, signage and markings on the floor to keep fans 1.5 metres apart
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PPE’s and staff protection: developing H&S protocols, PPE for all service and kitchen staff, aryl glass,..
How are catering partners paid?
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They receive a fixed fee and a commission
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They receive a commission (certain %) based on the F&B revenue
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They receive a fixed fee agreed upon in the contract
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The club takes a certain percentage of the F&B revenue
Do you have an Ask ESSMA request?
Members can ask their individual questions towards the ESSMA community experts through our Ask ESSMA-service. The ESSMA staff gathers input from members and provides a tailored report towards the member. In 2019, 91 leagues and clubs used our Ask ESSMA service.
