Fast Fuel Toolkit Uses Smart Snack Guidelines to Code Calories Are the Amount of Food Items As Green, Yellow Or Red with Green Being the Energy in One Serving

Total Page:16

File Type:pdf, Size:1020Kb

Fast Fuel Toolkit Uses Smart Snack Guidelines to Code Calories Are the Amount of Food Items As Green, Yellow Or Red with Green Being the Energy in One Serving Improving PERFORMANCE FOR STUDENTS PROFIT FOR CONCESSION STANDS VERSION 2019.1 FAST FUEL CONCESSION TOOLKIT Page 1 FAST FUEL CONCESSION TOOLKIT PAGE 2 Table of Contents o Fast Fuel Summary …………………………………………..4 o Food for Thought Planning…………………………………..5 o Product…………………………………………………………7 o Price…………………………………………………………..11 o Promotion…………………………………………………….14 o Placement…………………………………………………….16 o Appendix A: Understanding Fast Fuel Standards…………… 18 B: Menu Creation Kit…………………………………19 C: Fast Fuel Recipe Ideas……………..…………... 20 D: Concession Stand Checklist.............................. 23 E: Inventory Checklist………………………………. 25 F: Common Challenges…………………………….. 26 G: Sample Policy……………………………………..27 FAST FUEL CONCESSION TOOLKIT PAGE 3 Fast Fuel Concession Toolkit GOALS of Fast Fuel o To make concessions healthful and profitable. o To assist in making the process of offering a variety of healthful items easy with at least 50% of products meeting guidelines. o To provide the best “fuel” for athletes, families and fans. o To make it fast and easy for customers to select healthful items. Why is this Important? o Rates of overweight and obesity continue to be a concern for adults and children. The food environment plays a role in shaping eating behaviors and influencing food choices. o Many families attend and participate in events where their only access to food and beverages is from concession stands. o The concession environment has the opportunity to support healthful behaviors by following the 4 P’s, including offering healthful food and beverage items. 4 P’s of Performance and Profit These P’s of marketing are strategic to satisfying customers and will be discussed in detail. o Product o Price o Promotion o Placement Support Fargo Cass Public Health is here to support Fast Fuel success. o www.FargoCassFastFuel.com o 701.241.8195 FAST FUEL CONCESSION TOOLKIT PAGE 4 4 STEPS TO Food for Thought IMPROVE A few questions to consider before getting PERFORMANCE started… AND PROFITS Determining Goals1 1. PRODUCT Why are changes to the concession environment being considered? ______________________________________________ ______________________________________________ Is the health and wellness of youth and community a concern? ______________________________________________ 2. PRICE ______________________________________________ Has there been pressure from the community to make changes? ______________________________________________ ______________________________________________ Does everyone (booster group/concession leaders) feel that healthy changes are necessary and 4 P’s of desirable? 3. PROMOTION ______________________________________________ PERFORMANCE______________________________________________ 4. PLACEMENT Planning your concession stand and choosing the right products is an important part of the process. FAST FUEL CONCESSION TOOLKIT PAGE 5 Making Decisions1 What types of changes would you like to make? ______________________________________________ ______________________________________________ ______________________________________________ ______________________________________________ Are any changes going to be made to existing products? ______________________________________________ ______________________________________________ ______________________________________________ ______________________________________________ Are any products going to be added or discontinued? ______________________________________________ ______________________________________________ ______________________________________________ ______________________________________________ Are there existing products that can be improved? ______________________________________________ ______________________________________________ ______________________________________________ ______________________________________________ Other notes for consideration: ______________________________________________ ______________________________________________ ______________________________________________ ______________________________________________ FAST FUEL CONCESSION TOOLKIT PAGE 6 1. PRODUCT CHOOSING THE RIGHT PRODUCTS WILL BE THE KEY TO SUCCESS. Choosing the Right Products The USDA Smart Snack Guidelines can make choosing products easy (see Appendix A for guideline details) Aim to offer 50% of foods and 50% of beverages Product Tips - from the Green & Yellow categories Purchasing Beverages: o Simplify by limiting your purchases to only the best- Plain Water Powerade Zero selling sodas, candy and Flavored Seltzer G2 Sports Drink chips. Fewer options keeps Water the line moving because it’s Reduced Fat/Fat Free Diet Soda easier for customers to Milk decide. It also reduces the 100% Fruit Juice* Regular Milk (2%) investment in slow-selling Unsweetened Iced Reduced Fat inventory. Tea Chocolate Milk o Purchase through School Food Service for easy Foods: delivery, lower costs and products that meet Smart Fruit – fresh, frozen or Fruit – canned or Snack guidelines. canned in natural juice frozen with added or water with no sugar (syrup) o Coordinate with School added sugar Food Service to be Vegetables – fresh, Baked Chips invoiced for items they frozen or canned prepare for concessions Reduced-fat yogurt** (e.g., banana bread) and Popcorn, unsalted** ala carte items left over at String Cheese, low or the end of the week for reduced fat weekend events (e.g., Nuts & Seeds, plain, sandwiches). unsalted, unroasted/ dry roasted Nut butter Fruit Leather Cereal Cups** Granola Bars** * See Appendix A for serving size recommendations ** See Appendix A for guidelines FAST FUEL CONCESSION TOOLKIT PAGE 7 Should we sell this product? o Look at ingredient list on the nutrition label – avoid foods that include partially hydrogenated oil or high fructose corn syrup. o Appendices A and B have graphics to better understand the nutrition label and Smart Snack Guidelines. o Check it yourself! Visit https://foodplanner.healthiergeneration.org/c alculator/ Product Tips - FAST FUEL MODIFICATIONS Selling Fast Fuel focuses on healthful options, but recognizes traditional concession options, as well. Fast Fuel o Simplify by limiting the modifications for these items include: menu to only the best- selling sodas, candy and o Use ground turkey instead of beef chips. Fewer options keeps o Add more vegetables to chili the line moving because o Offer baked chips instead of fried (aim for <200 it’s easier for customers to calories per bag) decide. It also reduces the o Offer all-beef hot dogs investment in slow-selling o Reduce portion sizes of burgers and hotdogs inventory. o Offer wheat bread and buns only o Fast to Purchase items o Use canola oil for popping popcorn that are easy to prepare or o Let customers season popcorn, if desired quick for customers to o Use salsa for nachos instead of nacho cheese (or grab, like veggie cups with charge more for cheese) hummus, will sell. o Serve pretzels with mustard instead of nacho cheese o Balance the Menu by o Add more veggies to sandwiches and choose lean offering 50% green and meats yellow items that will fuel o Offer small portions of juice, sweetened teas and the athlete, fans and lemonade families. o Offer fruits and veggies (carrots & hummus, apple & peanut butter) as a side option instead of chips or fries FAST FUEL CONCESSION TOOLKIT PAGE 8 Where to Purchase Product School Food Service o Best place to start if you’re running a concession stand at a school o Products purchased directly through food service often meet Smart Snack guidelines already o Better prices 1 o Delivered directly to the school Purchasing Considerations o Who are your buying partners? TIP: Make your order request to the school’s food service team at least 2 weeks in advance ________________________ TIP: Coordinate left over items from A la Carte for _______________________ weekend events (e.g., sandwiches, banana bread) Bulk or Wholesale Stores o Can you work with your school o A good place to buy pre-packaged, single food service? serve items in bulk ________________________ o Buying in bulk drives down the cost per unit, which increases profits ________________________ TIP: Use Inventory Checklist (Appendix E) to make buying Smart Snacks easy o Where can you get the best price? ________________________ ________________________ o Do you need any new equipment? ________________________ ________________________ FAST FUEL CONCESSION TOOLKIT PAGE 9 Proper Food Handling Hand Washing o All workers must wash hands before handling food o Have one person handle money, one person handle food Food Handling o No bare hand contact for ready to eat foods is allowed o Use gloves, tongs, wax paper or barrier to handle ready to eat foods o Change gloves if soiled or come in contact with money Sanitizing Utensils o All food contact equipment & surfaces must be washed, rinsed, sanitized every 4 hours o Bleach is an approved sanitizer o Proper concentration: ½ teaspoon bleach per gallon of water o Proper sequence: wash, rinse, sanitize, air dry utensils Food Temperatures o Use thermometers to monitor temperatures o Cold foods: 41F or below (refrigerated or iced) o Hot foods (pre-cooked): heated and held at 135F o Hot foods: fully cook (165F for poultry, 155F for ground meats) and held at 135F o Frozen foods: 0F or less o No temperature control required: candy, cookies, bars, popcorn Food Preparation o Food should come from approved sources (USDA or FDA approved foods) o Foods should be prepared in licensed kitchens o Food should not be prepared at home FAST FUEL CONCESSION
Recommended publications
  • High School Concession Q&A
    High School Concession Q&A Q: How will the people involved with running the concession stands have access to the school kitchen to prepare food, clean dishes and store food? A: Food service workers and cafeteria managers will be available to work with the concession people for a fee of $25/hour to prepare, clean and store food. The $25/hour fee will cover the employee wages, benefits and costs associated with using the kitchen. Maricopa County Environmental Services (MCES) requires that a Serv Safe Manager be present or available via telephone during food preparation, service and cleaning for each concession event. Each high school cafeteria manager is a Serv Safe Manager. If the manager is not on-site but available via telephone, there will not be a charge for them to be on call. If the Serv Safe Manager is called or required to come to the concession stand, a $25/hour fee will be charged and can be billed in 15 minute increments. Q: The concession stand would like to sell nachos with cheese sauce. There is a commercial nacho cheese machine in the concession stand. Can the nacho chips be boated in the concession stand or does that need to be done in the school kitchen? Does the nacho cheese machine need to be cleaned in the kitchen in the 3 compartment sink? A: The nacho chips need to be boated in the school kitchen, covered with plastic wrap and then brought to the concession stand. Food preparation is to be done in the school kitchen and not the concession stand since the concession stand does not have a fly fan and a 3 compartment sink.
    [Show full text]
  • Concession Stand Manual
    MVSA CONCESSIONS MANUAL CONCESSIONS MANAGER: Debbie Teske Cell: 651-468-9675 HEALTH DEPARTMENT FOOD SAFETY We must follow Ramsey County health department guidelines: • All workers must wash hands • All workers must wear a hat • All workers must wear gloves while handling hot food items or any non-packaged items • Use a thermometer to ensure cooked meat temperatures are safe • Do not bring sold items back into the stand. Once an item leaves the stand, we cannot take it back in. • Keep your cell phones in your pocket or in your purse. Do not use your cell phone when working in the stand. If you must take a call, leave the stand to do so. You must wash your hands when returning to the stand. MEAT PRODUCTS: 155 degrees or above. Hot dogs should be 165 degrees. LOCATION OF ITEMS 1. All utensils are in the grey bins on the shelf on the stainless table- ice and popcorn scoops, apple slicer, ice cream scoop, tongs and other utensils. Foil pans and other stainless pans are on the shelf on the stainless table. 2. Meat thermometer is hanging on the wall by the hotdog roller machine. 3. Buns are in the red crates on the top of the Coke cooler. 4. Meat is either in the fridge or freezer. There is also a freezer in the umpire room. 5. Ladder is up against the wall between the standup freezer and hand sink. 6. Broom and dust pan are in between the stand-up freezer and the wall. 7. Pop and water stock is in the umpire room.
    [Show full text]
  • Restaurant/Fast Food Supplemental Application General Safety/Loss Control Restaurant/Fast Food Operations
    RESTAURANT/FAST FOOD SUPPLEMENTAL APPLICATION Named Insured: Effective Date: Website: Agency/Broker: GENERAL SAFETY/LOSS CONTROL 1. Does the insured have a formal safety program: Yes No 2. Does the insured have a full-time Safety Director on staff with no additional duties? Yes No If yes, individuals Name: Title: 3. Return to Work Program in place: Formal Informal None 4. Insured does pre-hire and post-accident drug testing: Yes No 5. Formal Accident Investigation Program in place: Yes No 6. MVR checks done pre-hire & annually: Yes No No driving exposures 7. Number of employees is: Increasing Decreasing Stable 8. Does the insured have more than 50 employees in a building that is 4 stories or greater? Yes No 9. How many years has the insured had Workers’ Compensation insurance: 10. Health benefits provided: Yes No If yes, % of employee participation: % % of employer’s contribution: % RESTAURANT/FAST FOOD OPERATIONS 1. Select all types of restaurants to be insured: Banquet Hall Brew Pub Cafeteria / Buffet Casual Dining/Family Style Caterer Catering Truck/Gourmet Food Truck/Meals on Wheels Coffee Shop (e.g. Starbuck’s) Concession Stand Diner (IHOP, Denny’s, etc.) Dinner Theatre Doughnut Shop Fast Food Fine Dining (Entrée Price $20 or greater) Gentlemen’s Club Hookah Bar or Lounge Hotel/Resort Restaurant Night Club Pizza Delivery Sandwich Shop Franchise/Independent – Taco Bell, McDonald’s, etc. Taverns/Sports Bar Other: Insurance Company of the West | Explorer Insurance Company | VerTerra Insurance Company www.icwgroup.com | 800.877.1111 RESTAURANT/FAST FOOD SUPPLEMENTAL APPLICATION 2. What is the percentage of off-site catering operations? Set-up only Service only Set-up and Service 3.
    [Show full text]
  • EAT SMART, PLAY HARD CONCESSION STAND TOOLKIT University of Missouri Extension
    EAT SMART, PLAY HARD CONCESSION STAND TOOLKIT University of Missouri Extension A step-by-step guide for making your school’s concession stand better, and better for you. www.MOCAN.org 1 INTRODUCTION TO SMART CONCESSIONS University of Missouri Extension and the Missouri Department of Health and Senior Services work together to help schools and communities make the healthy choice, the easy choice. This toolkit is designed to assist parents and schools with making healthy, tasty and affordable options available in a place where students and their families often eat meals during the school year - the school concession stand. The goal of this toolkit is to help you provide tasty, affordable options for youth in school concession stands to help them eat smart and play hard. We recognize that many school concession operations are organized and staffed by volunteer parents, faculty and/or students with little spare time. So the Eat Smart, Play Hard toolkit applies simplified and easy strategies developed in parks to school concessions, combined with new tools specific for schools. Although adding healthier options to the concession menu may take a little teamwork up front, the rewards are worth it. Not only does it contribute to the health of Missouri children, but you may find it can lead to increased concession profits, too. TABLE OF CONTENTS Why healthy concessions?...................................................................................3 Proven steps to make your smart concessions a success..............................4 What to
    [Show full text]
  • “Food and Food Ingredients”
    “Food and Food Ingredients” State Sales & Use Tax Guide ARKANSAS DEPARTMENT OF FINANCE AND ADMINISTRATION SALES AND USE TAX SECTION P.O. BOX 1272 LITTLE ROCK, AR 72203-1272 Phone: (501) 682 – 7104 Fax: (501) 682 – 7904 Email: [email protected] Website: www.arkansas.gov/dfa Introduction This guide is intended to help businesses, organizations, and individuals understand how state sales and use tax is applied to food and food ingredients, prepared food, and other non-food items. The information contained in this guide is based on the Arkansas Code and Rules in effect on January 1, 2018. Beginning July 1, 2011, the state sales and use tax rate on food and food ingredients will be reduced to 1.5%. Local city and county sales and use taxes will continue to apply to all sales of food and food ingredients and prepared food. “Food and food ingredients” is defined as: “substances, whether in liquid, concentrated, solid, frozen, dried, or dehydrated form, that are sold for ingestion or chewing by humans and are consumed for their taste or nutritional value.” “Food and food ingredients” includes most common grocery type food items and foods packaged by a manufacturer for home consumption. 2 Examples of Common Food Items Purchased at Your Local Grocery and Eligible for the Reduced State Sales and Use Tax Rate Baby food (including baby cereal and formula) Ice (exclude dry ice) Bakery items (unheated, not made by the seller) Ice cream (packaged, not made or served by the Bread (unheated, not made by the seller) seller, including toppings and
    [Show full text]
  • Spring 2016 Elevate Health
    Elevate A quarterly research digest of the President’s Council on Fitness, Sports & Nutrition Series 17, Number 1 Spring 2016 ENT’S CO ID UN ES C R IL HEP ALTH O N N O F I I T IT N R fitness. sports. nutrition. E T S U S, N SPORTS & Healthy Foods and Beverages for Youth in Sports In partnership with ENT’S CO ID UN ES C R IL P O N N Opening Commentary O F I I T IT N R E T S U S, N SPORTS & Misty Copeland, Member President’s Council on President’s Council on Fitness, Sports & Nutrition Fitness, Sports & Nutrition Guest Authors As a ballerina, I have the opportunity Michelle Draxten, MPH, RD to spend long days doing what I love to Lifestyle Medicine Program for Weight Management do—dance. It requires a great deal of University of Minnesota Physicians discipline in order to push my body Toben F. Nelson, ScD further to reach my goals. Along with Division of Epidemiology and Community Health the countless hours of practice and School of Public Health outside physical activity pursuits, fueling University of Minnesota my body with the proper nutrients is Editor-in-Chief an important component of being an Rachel K. Johnson, PhD, MPH, RD, FAHA athlete and ballerina. Robert L. Bickford, Jr. Green and Gold Professor of Nutrition When I was younger, I spent time Professor of Pediatrics participating in various activities as a part University of Vermont of my local Boys & Girls Club. It gave me the Editorial Board chance to be active through play and learn Alexandra Evans, PhD, MPH about healthy food options that would help University of Texas at Austin me as I started to focus more on dance.
    [Show full text]
  • Healhty South Dakota Model Concessions Policy
    HEALTHY SOUTH DAKOTA CONCESSIONS MODEL POLICY HEALTHY SDModel Policy CONCESSIONS Table of Contents INTRODUCTION . 1 Overview of model policy RATIONALE FOR POLICY . 3 Preventing childhood obesity Promoting healthy eating and physical activity HEALTHY FOODS AND BEVERAGES FOR CONCESSIONS . 4 Nutrition Standards “GREEN–YELLOW–RED” Color Coding Concept Referral to Table of GREEN/YELLOW/RED Foods/Beverages TOOLS TO CREATE YOUR Yum. HEALTHY SD CONCESSIONS CLUB . 6 Creating a healthy environment Addressing barriers Strategies for encouraging healthier foods/beverages Garnering local support and promoting healthy concession stands HOW TO GET STARTED . 9 Checklist TABLE OF GREEN/YELLOW/RED FOODS/BEVERAGES . 10 RESOURCES . 13 Healthy SD Concessions Model Policy Article - The Negative Impact of Sugar-Sweetened Beverages on Children’s Health Websites APPENDIX SD DOH Food Service/Preparation and Safety Guidance . 13 REFERENCES . 13 INTRODUCTION THIS DOCUMENT WAS DEVELOPED BY THE HEALTHY SD PROGRAM, www.HealthySD.gov, OF THE SOUTH DAKOTA DEPARTMENT OF HEALTH TO ASSIST LOCAL COMMUNITIES IN IMPROVING THE CONCESSION STAND OR C-STAND ‘NUTRITION ENVIRONMENT’ TO PROMOTE HEALTHY EATING AMONG YOUTH AND FAMILIES. With so many families eating many meals and snacks away from home while enjoying physical activity or supporting youth in sports and other extracurricular activities, improving the concession stand offerings will provide healthier choices for South Dakota families . Too often, the foods and drinks sold at concession stands are high in sugar, fat and calories . However, students will buy and eat healthy foods and drinks when they are tasty, convenient and affordable .2 While adopting nutrition policies is not often a high priority for organizations, policies are helpful in gaining buy-in and commitment to child nutrition and setting a standard for the foods and beverages you offer 1.
    [Show full text]
  • Little League Concessions Guide, Sponsored by Lance .Pdf
    Little League® Concessions Guide Sponsored by Lance® ® Official Snack The concession stand is an important part of local league operations, an integral contributor to fundraising goals, and the hub of most Little League complexes. Concession Manager can be one of the most fun, rewarding volunteer opportunities within your league. Whether it’s your first year in this role or if you’re a veteran volunteer, this guide will support you in navigating through the planning, purchasing, and inventory management that is involved when preparing for your season. From building a thoughtful menu to establishing your financial benchmarks, this guide will provide you with the advice you need to lead your concession stand to success, and hopefully, make your role as a Concession Manager easier. Little League® Concessions Guide Sponsored by Lance® 2 Lineup 01 The Basics Page 4 02 Planning Page 6 03 Purchasing Page 11 04 Inventory Page 16 05 Safety Guidelines Page 18 06 Helpful Resources Page 22 07 Planning for Next Year Page 25 08 FAQ Page 27 09 Menu Templates Page 32 Little League® Concessions Guide Sponsored by Lance® 3 LITTLE LEAGUE® CONCESSIONS GUIDE SPONSORED BY LANCE® 01The Basics Begin Planning MONTHS OR LONGER if you are new to the 22 Concession Manager role. Opening Day Timeline The timeline for concession preparations will vary based on when the Little League season begins. If your league is in a warmer area, the season will commence earlier than those which are in a colder area. You should begin the planning process when you feel you need to, but Little League suggests giving yourself at least two months or longer if you are Concession Manager new to the Concession Manager role.
    [Show full text]
  • Food Related Please Keep in Mind That Each Pizzacmpany Has Different Fundraising Opportunities
    1 The following is a list of possible fundraising ideas for teams to consider.Teams are not required to complete all events. Mixing and matching events are encouraged; as is working together. Ideas can be customised as much as feasibly wanted/needed. There are seasonal ideas for those teams who wish to fundraise year around. If there are ** after an item, teams are REQUIRED to meet with me PRIOR to starting to plan actual event. If there are any questions/issues, I can be reached @ [email protected]. Food related Please keep in mind that each pizzacmpany has different fundraising opportunities. Please consult with the branch manager of the pizza company location you wish to work with. Domino's: Kailua 808­262­9072 Papa John’s: Kailua 808­261­PAPA K­bay (base access restrictions for civilians might be in effect) 808­254­4005 Windward Mall 808­234­7272 Pizza Hut: Haiku 808­233­4850 Kailua 808­254­6699 Panda Express: sign up @: Pandaexpress.com/fundraiser Huli­Huli Chicken Contact info: [email protected] or 808­523­6701 KFC Hawaii Contact [email protected] Jamba Juice kailua 808­263­0975 kaneohe 808­234­5428 2 lanikai juice [email protected] Cookie Corner Email: [email protected] Call 1­808­832­9840 Krispy Kreme call 808­893­0883 School kine cookies Contact 456­8577 Zippy’s­ (P. Bean Soup, Meat Sauce, Frozen Cookie Dough) Email: Fundraising@zippy’s.com other food events Pancake breakfasts Clam bakes Fish frys Spaghetti dinners Hawaiian food Shaved ice Pancake breakfasts Taste of Oahu Bake sales World’s famous
    [Show full text]
  • Major League Baseball (Appendix 1)
    MAJOR LEAGUE BASEBALL {Appendix 1, to Sports Facility Reports, Volume 18} Research completed as of July 19, 2017 Team: Arizona Diamondbacks Principal Owner: Ken Kendrick Year Established: 1998 Team Website Twitter: @Dbacks Most Recent Purchase Price ($/Mil): $238 (2004) Current Value ($/Mil): $1,150 Percent Change From Last Year: +24% Stadium: Chase Field Date Built: 1998 Facility Cost ($/Mil): $354 Percentage of Stadium Publicly Financed: 75% Facility Financing: The Maricopa County Stadium District provided $238 million for the construction through a 0.25% increase in county sales tax from April 1995 to November 1997. In addition, the Stadium District issued $15 million in bonds that are being paid off with stadium- generated revenue. The remainder was paid through private financing, including a naming-rights deal worth $66 million over thirty years and the Diamondbacks’ investment of $85 million. In 2007, the Maricopa County Stadium District paid off the remaining balance of $15 million on its portion of Chase Field. The payment erased the final debt for the stadium nineteen years earlier than expected. Facility Website Twitter: @MariCo_StadDist UPDATE: In January 2017, the Diamondbacks filed suit against the Maricopa County Stadium District claiming the District had failed to make the necessary capital repairs and improvements to the ballpark. An assessment done by the District concluded that $185 million will be needed for repairs and improvements. The D-backs contend that $135 million of that figure are capital repairs © Copyright 2017, National Sports Law Institute of Marquette University Law School Page 1 that the District is responsible for. The team has said in the past that it would take on those costs in exchange for a reduction of license fee payments and the ability to book the stadium for non- baseball use.
    [Show full text]
  • 2021 First Base Menu -- Club Decks Hall of Fame Club Decks 213 & 215
    2021 FIRST BASE MENU -- CLUB DECKS HALL OF FAME CLUB DECKS 213 & 215 Your club deck purchase includes the pre-selected menu and beverage package listed below, provided by our partners at Aramark. No further action is necessary if this menu is sufficient for your needs. A la carte food and beverage additions are available in advance through Aramark. To purchase additional items, and for help with questions or special dietary needs, please contact Aramark Catering Sales Manager Donna White at [email protected] or 267-570-2391. Menu must be finalized at least one week prior to game date. Please note: on game day, most catering items will be delivered to the club deck prior to your arrival. Some items may be individually packaged or wrapped. Ballpark Popcorn Peanuts in the Shell Federal Soft Pretzels with Spicy Mustard 9th Street Italian Hoagies - Imported Meats, Cheese, Tomato, Lettuce, Red Onion, Extra Virgin Olive Oil, Banana Peppers Crispy Chicken Tenders with Honey Mustard Dipping Sauce Hatfield Jumbo All-Beef Hot Dogs with Traditional Condiments Beverage Package (Based on 16 tickets) 3 Six-Packs of Dasani Water 2 Six-Packs of Coca-Cola 2 Six-Packs of Diet Coke 8 Bottles of Gold Peak Iced Tea 2 Six-Packs of Bud Light 2 Six-Packs of Miller Lite 2 Six-Packs of Yuengling Lager NEW! Add Shake Shack Burgers & Shakes Contact your Aramark representative to add Shake Shack items to your menu. ShackBurger: $143 per order of 10 burgers Shake Shack Shakes: $136 per order of 10 shakes Not replenishable. Must be ordered in advance.
    [Show full text]
  • Play Ball! New Roster of Ballpark Eats Set for Opening Day of Baseball
    Play Ball! New Roster Of Ballpark Eats Set For Opening Day Of Baseball March 31, 2015 From Hot Dogs to Gluten Free Burritos, Aramark's MLB Menus Offer Something for Everyone PHILADELPHIA, March 31, 2015 /PRNewswire/ -- When the first pitch is thrown on Opening Day, hungry baseball fans can be sure of one thing, win or lose, their taste buds will be smiling. Aramark (NYSE: ARMK), the award-winning food and beverage partner of nine Major League Baseball stadiums, is unveiling its 2015 ballpark menus, which are chock full of ballpark favorites, stadium exclusives and better for you options. More than 7,000 Aramark associates are eager to welcome fans to the ballpark this year, having spent the off-season doing everything from developing new recipes and designing exclusive souvenirs, to power washing concourses and wiping down counter tops. Because a trip to the ballpark isn't complete without a visit to the concession stand, the Aramark culinary team went back to basics with their menus, perfecting stadium favorites and reimagining the classics, to ensure a great food experience for all ballpark guests. "This off season, we set out with one mission: create authentic menus that offer something for everyone and enhance the game day experience," said Carl Mittleman, President of Aramark's Sports and Entertainment division. "I'm very proud of the Aramark team, and the work they've done to ensure each of our menus offers something new, classic and better for you." With a focus on enhancing the game day experience, Aramark's team of dedicated service stars are ready to deliver another season of innovative offerings and unique game day experiences.
    [Show full text]