With the demand for luxury suites and premium seating at stadiums and arenas declining during the economic downturn, sports foodservice providers say they are ratcheting up their culinary offerings to add more value and customization. “As we look out over the next five years, high value must be placed on delivering a unique experience to suite holders,” said Marc Bruno, president of Aramark Sports, Entertainment and Conventions. “There is a shift toward, or at least a focus ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.

Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now.We promise it will only take a few minutes!

Questions about your account or how to access content?

Contact:Desiree TorresDesiree.Torres@penton.com

Already registered? here.