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Levy adds Notre Dame athletics to client portfolio

Deal includes general and premium concessions services for all campus athletic facilities, including football stadium and basketball arena.

Mike Buzalka, Executive Features Editor

May 3, 2016

1 Min Read
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Levy Restaurants has signed a deal to operate general and premium concessions services for all campus athletic facilities at the University of Notre Dame, including Notre Dame Stadium, Compton Family Ice Arena and Purcell Pavilion at the Joyce Center. The contract adds to Levy’s growing portfolio of high-profile college athletic programs that also includes Ohio State, Texas A&M, Purdue, Oregon State and Wisconsin.

The deal extends in the next year to Campus Crossroads, Notre Dame’s stadium renovation project that will add 3,000 premium seats for the 2017 college football season. In the new premium clubs, Levy will oversee special game day experience events such as guest celebrity chef programs, seasonal menus, luxury chef tables and a high level of personal service.

"In designing a culinary program for one of the country's cornerstone athletic brands, we are excited to deliver a hospitality experience that builds on instilled traditions and creates memories for the many generations of fans and guests," said Levy President/CEO Andy Lansing in a statement announcing the deal.

Levy has a growing presence in the big-time sports concessions area, with contracts in Major League Baseball, NFL and NBA arenas that include Chase Field in Phoenix, FedEx Field in Washington DC and the Barclays Center in Brooklyn, N.Y.

About the Author

Mike Buzalka

Executive Features Editor, Food Management

Mike Buzalka is executive features editor for Food Management and contributing editor to Restaurant Hospitality, Supermarket News and Nation’s Restaurant News. On Food Management, Mike has lead responsibility for compiling the annual Top 50 Contract Management Companies as well as the K-12, College, Hospital and Senior Dining Power Players listings. He holds bachelor’s and master’s degrees in English Literature from John Carroll University. Before joining Food Management in 1998, he served as for eight years as assistant editor and then editor of Foodservice Distributor magazine. Mike’s personal interests range from local sports such as the Cleveland Indians and Browns to classic and modern literature, history and politics.

Mike Buzalka’s areas of expertise include operations, innovation and technology topics in onsite foodservice industry markets like K-12 Schools, Higher Education, Healthcare and Business & Industry.

Mike Buzalka’s experience:

Executive Features Editor, Food Management magazine (2010-present)

Contributing Editor, Restaurant Hospitality, Supermarket News and Nation’s Restaurant News (2016-present)

Associate Editor, Food Management magazine (1998-2010)

Editor, Foodservice Distributor magazine (1997-1998)

Assistant Editor, Foodservice Distributor magazine (1989-1997)

 

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