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Tricon designs F&B for new Everton stadium

Tricon Foodservice Consultants is working on designs for the catering facilities at Everton Football Club’s new 52,888 capacity stadium at Bramley-Moore Dock on the banks of the River Mersey.

Having previously worked alongside the club on plans for the catering facilities at the new stadium, Tricon Foodservice Consultants is now collaborating with contractor Laing O’Rourke to further develop and refine the designs.

The stadium’s F&B facilities will include several hospitality lounges, varied concessions and a ‘home-end’ destination.

As is the trend with many modern stadia, it is intended that the venue will be used to host other non-match day events. With this in mind, the F&B facilities must also be suitable and accessible for concert, conference, exhibition and other secondary post-Covid-19 usage.

The stadium’s waterfront location has strongly influenced the design and planning of the development. The stunning brick, steel and glass stadium design takes its inspiration from the historic maritime and warehouse buildings nearby.

Everton has received widespread support for its plans from local residents, business leaders as well as local and national politicians. The club’s stadium development is expected to have a transformational impact on the Liverpool City Region and the Northern Powerhouse by delivering a £1.3bn boost to the economy, creating more than15,000 jobs, attracting 1.4m visitors annually and generating £237m of societal value.

Tricon’s project director, Jason Farrer who led the design work at Bramley-Moore Dock, is delighted to be working on another World-class stadium development. He said:

We have worked extensively in the stadia sector and are pleased to bring our expertise and unique skill-set to this exciting new project. The Bramley-Moore Dock location, within Liverpool’s UNESCO World Heritage Site, means extreme care and attention to detail has been built into the plans at all levels of the development to meet planning approval. That has included the F&B facilities.

Delivering catering facilities for multiple usage is a concept we’re very familiar with, and together with the Club, contractor and architects, we’re working to deliver something befitting to this unique scheme.