The money
Revenue is driven by attendance, spend per head and premium packages. Premium hospitality packages can generate high margins and are often sold in advance. Concessions rely on speed of service and limited menus. Labour scales dramatically for each event day. Contracts with caterers often include revenue share arrangements with venues.
Numbers that matter
- Spend per head
- concessions revenue per attendee
- Premium package sell-through
- share of boxes sold
- Queue time
- minutes waiting at concessions
- Event day labour cost
- staffing for each event
- Revenue per event
- total hospitality income
What keeps owners up
- Peak demand and staffing logistics
- Casual workforce reliability
- Fan affordability concerns
- Alcohol restrictions at certain events
- Security and crowd safety
What we talk about
- The matchday shift from kitchen to kiosk
- Premium hospitality: who buys the box
- Feeding 60,000 people in half-time
- Casual workers and fair treatment
- Sports venues as year-round event spaces