Stadium concession management software for large venues
80,000 covers. 90 minutes. +240 service points. In a stadium, there is no margin for a supply failure, and no time to fix one mid-event. tSpoonLab is the operational infrastructure that makes large-venue F&B predictable.
Understand How It WorksStadium F&B fails before the match starts.
The forecasting is wrong. The production order doesn't match the distribution plan. A service point runs out of stock at half-time with no way to replenish in time. And the food cost calculation happens three days after the event, when nothing can be done about it.
Forecasting based on gut feel
Production volumes decided from experience, not data. Over-production is wasted. Under-production means empty concession stands.
Distribution without real-time visibility
240 service points. No centralised stock visibility. A stand runs out and no one knows until the queue disappears.
Food cost calculated after the fact
Event profitability is known days later, when the purchasing, waste and consumption data is finally consolidated manually.
tSpoonLab replaces every one of those failures with a structured operational layer, before, during and after each event.
From event forecast to controlled distribution
Stadium operations depend on precise planning before each event. Production volumes must match expected attendance, service formats and location demand.
tSpoonLab provides the operational structure that connects event planning, central production and controlled distribution across the venue.
Event planning
Each event generates a complete production plan, quantities by recipe, service point and time window. Based on attendance forecast and historical consumption data, not assumptions.
Central production planning
Production is coordinated from a central kitchen and distributed to each service point with full traceability. Every batch tagged, every movement recorded.
Controlled preparation and packaging
Preparation schedules and packaging requirements planned per service point, so the right quantities arrive at the right location at the right time, ready for service.
Labeled distribution to service points
All items are delivered with clear labeling including:
- Product identification
- Production date
- Batch / lot information
- Allergen information
- Destination location
Full traceability and control
Each delivery is tracked from central production to final service location, providing operational visibility and compliance across the entire event.
This structure replaces manual coordination and ensures operational control, food safety and accurate cost visibility for every event.
Operational control at scale
From pre-match production to half-time restocking, every service point tracked in real time. Operations directors see the full venue at once, not stand by stand.
Food safety and traceability
80,000 covers means allergen control and food safety documentation at industrial scale. Every ingredient, every batch, every service point, fully traceable with no manual paperwork.
Enterprise execution reliability
tSpoonLab has been implemented in some of Europe's largest venue operations. The infrastructure is built for the complexity and volume that large-venue F&B demands.
Frequently asked questions
Your next event shouldn't be the test.
We'll review your current event operation, forecasting, production, distribution and cost tracking, and show you exactly how tSpoonLab would work across your venue.
Schedule Discovery Call