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Q2 Stadium tempts Austin FC soccer fans with local menu favorites

A group of Austin-inspired and minority-owned vendors offer up a diverse foodservice experience. A group of Austin-inspired and minority-owned vendors offer up a diverse foodservice experience at the new Q2 Stadium.

Patricia Cobe, Senior Editor

April 8, 2021

1 Min Read
Q2 Stadium
Photo courtesy of Q2 Stadium

Pro soccer team Austin FC partnered with foodservice provider Levy to launch 512 Food Co. as the hospitality lead at the new Q2 Stadium in North Austin, Texas, which will begin hosting games in June.

The 512 Food team is curating the food and beverage experience at all of the stadium’s concessions, suites, clubs and catering venues. The initial lineup of restaurants and vendors, several of which are minority-owned, reflects Austin’s diverse culinary community. 

Among the 12 choices are Bao’d Up, a local Asian dumpling chain; Mmmpanadas; Slovacek’s, serving Czech-style sausages; T-Loc’s Sonoran Hot dogs; and Easy Tiger, a restaurant concept known for its house-baked breads, pastries and Bavarian-style pretzels. Austin’s vibrant Mexican restaurant scene is represented by Taco Flats, Casa Chapala, Tamale Addiction and Valentina’s Tex Mex BBQ, along with other taco concepts.

512 Food Co. is also launching the Austin Table as a dining destination at the stadium. The concept, in partnership with the Auguste Escoffier School of Culinary Arts, is focused on minority-owned food businesses and will provide on-the-job training for Escoffier students.

“We’ve been incredibly proud to collaborate with Austin FC over the past year to imagine the food, beverage and retail experience at Q2 Stadium from the ground up,” Andy Lansing, president and CEO of Levy, said in a statement. “We share the same vision for hospitality that celebrates and continuously supports the Austin community, and 512 Food Co. brings that vision to life. We can’t wait to welcome passionate Austin fans with an experience that blends the city’s reputation for diverse cultural flavors, creativity and innovation.”

 

About the Author

Patricia Cobe

Senior Editor

Pat plans and executes the menu sections of Restaurant Business and FoodService Director, covering food and beverage trends, Menu R&D, profiles of chefs and restaurateurs and Technomic research. She also contributes to the digital content of both RB and FSD and is editor of two weekly e-newsletters, Recipe Report and On the Menu. Pat’s weekly podcast, MenuFeed, covers a wide range of menu topics through interviews with chefs and operators.

Pat came to Winsight from Hearst, where she was an executive editor. She is the co-author of the Mompreneurs series of books as well as two cookbooks. She graduated from Cornell University and earned a Masters in Journalism from Boston University. She is active in several professional organizations, including Les Dames d’Escoffier and the International Foodservice Editorial Council (IFEC), and serves as a judge for the James Beard Media Awards.

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