How Restaurants Can Profit from College Football Tailgates and Home Viewing Parties - Food & Beverage Magazine
Briefly

Consumer spending topped $16.5 billion during college football's peak season last year. An estimated 13 billion meals are eaten at tailgates annually, driving large demand for foodservice. Tailgate and viewing-party guests prefer variety, seeking at least five different food options and four beverage choices. Menu innovation and inclusion of trending flavors and plant-based options can increase appeal and raise check averages. Off-premise channels — takeout, delivery, and catering — capture the growing 'couch gating' market, with customizable party packs and catering discounts driving volume. Restaurants can optimize menu engineering and marketing to capture group orders and seasonal revenue.
College football isn't just an athletic spectacle-it's a money-making powerhouse for the hospitality industry and the food & beverage sector. Last year alone saw consumer spending top $16.5 billion during football's peak season. With an estimated 13 billion meals eaten at tailgates annually, food and beverage operators are primed to score big, both in their dining rooms and via takeout, delivery, and catering. If you're a restaurant owner, food and beverage manager, or a hospitality executive looking for your next profitable play,
Tailgate and viewing party guests crave choices. Recent food & beverage trends show the average tailgater wants at least 5 different food options and 4 unique beverage choices. Restaurants that capitalize on this demand with thoughtful menu innovation can attract group orders and boost check averages. Pro tip: Use food and beverage magazine resources to stay updated on trending flavors like ube, pistachio milk, or plant-based dining options to appeal to all dietary preferences.
Read at Food & Beverage Magazine
[
|
]