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Aramark and Tampa Bay Buccaneers unveil USD$7m concessions renovation

The NFL Tampa Bay Buccaneers and Aramark, the team’s food and beverage and retail services partner, have unveiled a brand new food and beverage experience at Raymond James Stadium.

 

The result of a USD$7m comprehensive off-season improvement project designed by Walker Murray Architects, the renovations include an overhaul of 14 main concourse concessions locations and construction of four additional Swashbuckler beverage stands at the four corners.

 

Buccaneers Chief Operating Officer Brian Ford said:

The Glazer family has always placed a premium on making the game day experience at Raymond James Stadium one of the best in sports. These beautiful new concessions locations allow Aramark to provide faster and more efficient service while offering our fans a much broader variety and higher quality menu.

We have worked closely with Aramark to devise menu offerings that appeal to our diverse fan base in the Tampa Bay area and we look forward to continuing to find ways of making the in-game experience the best in the league.

 

Fans can now enjoy the state-of-the-art concession locations with a fresh, new look and menus designed to reflect Tampa Bay’s diverse culinary scene. The food and beverage locations are larger and better equipped than the original stands and have been re-branded with a Tampa-area theme. In addition, new digital menu boards make it easier to order, points of sale have been increased for faster service and all-new food preparation equipment has been installed.

 

Carl Mittleman, President of Aramark’s Sports & Entertainment division, added:

These upgrades are part of our ongoing commitment to working with the Buccaneers to transform Raymond James Stadium’s hospitality program and elevate the dining experience for fans. I’m confident these enhancements provide fans with a wide array of food and beverage options that enrich their overall game day experience.

Aramark Executive Chef, Kevin Smiley, detailed what’s new:

Both the east and west main concourses feature the following food locations: Taste of Tampa, Desoto Deli, Bay Burger, Red Sail Spice, Galley, Chicken Coup, and Pizza Plank. In addition, there are four newly-constructed beverage stations, tabbed as the Swashbuckler Bar, in each corner of the stadium. They offer more than 30 beers including about 15 craft brews, wines and fresh-made iced drinks.

 

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Along with the all-new look, each concession location features new menu items, as well as some traditional local favourites with refreshed recipes, all conceived by Smiley and his staff, as follows:

 

Taste of Tampa features Raymond James Stadium’s popular Cuban sandwich as well as fried chicken tortas, gyros and sweet potato fries

 

Desoto Deli serves up fresh deli favourites such as hot pastrami, a Spanish-style ham and manchego cheese bocadillo, and a new Desoto Deli Dog that is topped with pastrami, spicy mustard and a Swiss cheese sauce

 

Bay Burger offers a variety of freshly prepared hamburgers

 

Red Sail Spice is the place for all things spicy. Featured offerings include the new, signature Red Sail Dog with Sriracha mustard, pickled cabbage and scallion curls, a smoked bacon BLT with a house-made spicy bacon mayonnaise, and an Andouille sausage with trinity relish and creole mustard

 

Galley is home to traditional fan favourites, such as nachos, pretzels, brats and hot dogs

 

Chicken Coup provides fans with chicken tenders, wings and grilled chicken sandwiches

 

Pizza Plank offerings include gourmet pizza by the slice as well as a variety of fresh salads

 

As Aramark’s Executive Chef at Raymond James Stadium since March 2013, Riley manages all aspects of the stadium’s culinary program. He has extensive experience in the world of culinary arts, including such top-ranked restaurants and resorts as the five diamond-ranked Aujourd’hui restaurant at the Four Seasons Hotel Boston, Las Vegas’ celebrated Bellagio at celebrity chef Todd English’s OLiVES restaurant, and The Venetian’s Aquaknox restaurant, voted best seafood restaurant in Las Vegas. He then was asked to oversee the culinary operation planning and implementation for the opening of the Aquaknox at The Westin Hotel in Tampa, FL, USA.

 

 

 Author’s credits: Steve Traiman has been a longstanding feature-writer, first with PanStadia and now with PanStadia & Arena Management.