Module · Commercial
F&B / Concessions
Half-time is a retail window. Queues, range and pre-order decide whether it earns like hospitality or like a kiosk.
The module dashboard
Illustrative data
Spend per head is up €0.90 year on year on the back of cashless tills, half-time combos and an earlier pre-match window — capture rate rose seven points without a single headline price increase.
The assessment
Questions that already know your league.
Every question comes with suggested answers per club size, drawn from what small, medium and large clubs actually report. Three of the 25:
The core stadium catering KPI in hospitality revenue management.
Throughput scales with open tills; under-provision caps spend regardless of demand.
Operating model determines who keeps the margin and who controls the experience.
Open to read
Best practices with the evidence attached.
Card/phone-only tills serve faster and lift average spend.
Cashless outlets typically serve faster and lift average transaction value versus cash tills. (Retail/hospitality revenue management practice)
F&B revenue ÷ scanned attendance, reported the Monday after.
Spend per head is the F&B KPI benchmarked across European clubs; tracking it weekly typically surfaces quick menu and staffing wins. (UEFA club benchmarking)
Open every till, add pop-up points, pre-pour drinks before the whistle.
Prevents the revenue leak of walked-away queues — half-time throughput caps the day's F&B revenue. (Retail/hospitality revenue management practice)
22 more best practices for f&b / concessions, with status tracking and euro predictions, live in the workspace.