January 8, 2018
• 65 percent more points of sale; queue line design to maximize space and minimize wait times; self-service soda; whole-dollar pricing; condiments self-service areas; intelligent menu development; all designed to minimize waits.
• Chef in every stand; 53 percent of stands have cooking capacity as compared to only 27 percent in 2016; menus designed for quicker decision-making; partners operating their own stands to ensure quality of their food and guest service.
• Affordable pricing on food and beverage that is comparable to the pricing at local restaurants or convenient stores; and consistent prices that do not rise for any event, including the Super Bowl, NCAA Final Four, concerts or college football games.
• Holistic design allows for core products, restaurant partners and specialty carts to be accessed on every level; 1,264 beer taps allow for more beer offerings on tap throughout MBS. Stadium engineered end-to-end to eliminate running out of any food products throughout the stadium.