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 benchmarks
Peers that already know your league.
Every benchmark carries a peer median per club size, drawn from what small, medium and large clubs actually report. Three from this area:
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.