How Centerplate/Sodexo sports food division is kicking off new safety protocols in NFL comeback at Miami Dolphins’ Hard Rock Stadium

Food service will be less of a contact sport and the game plan includes streamlined menus, mobile ordering, social distancing, pre-packaged food and more.

Tara Fitzpatrick, Senior Editor

September 23, 2020

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Touchdowns in public health and food safety aren’t measured in yards—they’re measured in six feet of social distancing… and a real victory means keeping everyone at the stadium safe.

That’s the game plan at Miami’s Hard Rock Stadium and Indianapolis’ Lucas Oil Stadium, two venues that are among just a handful of football stadiums that will have fans attending games.

Both venues’ foodservice is managed by Centerplate/Sodexo Sports & Leisure North America, and the dining team is making the first plays into a very different season. From parking (no tailgating) to entranceways to lines to ordering food, eating it and finally exiting the stadium, there are new contact-minimizing protocols in place. All that hasn’t dampened the enthusiasm of Steve Pangburn, CEO, Centerplate/Sodexo Sports & Leisure North America.

“Of course I’m excited that football is back!” Pangburn says. “Even though there won’t be as many fans in the stands this season, it’s still going to be fun for me, as a fan of the sport, to watch the action on the field. The fans are excited to return, too, and our goal is to provide the finest fan experience in the safest environment possible.” Read on to see how different the experience will look.

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About the Author

Tara Fitzpatrick

Senior Editor, Informa Restaurant & Food Group

Tara Fitzpatrick is Food Management’s senior editor and a contributor to Restaurant Hospitality and Nation’s Restaurant News, creating editorial content for digital, print and events. Tara holds a bachelor of science degree from the School of Journalism and Mass Communications at Kent State University. Before joining Food Management in 2008, Tara was associate editor at National Association of College Stores in Oberlin, Ohio. Prior to that, Tara worked as a newspaper reporter in her hometown of Lorain, Ohio, where she lives now. Tara is a fan of food history, legends, lore, ghost stories, urban farming and old cookbooks.

Tara Fitzpatrick’s areas of expertise include the onsite foodservice industry (K-12 schools, colleges and universities, healthcare and B&I), menu trends, sustainability in foodservice, senior dining, farm-to-table and innovation.

Tara Fitzpatrick is a frequent webinar and podcast host and has served on the board of directors for IFEC (International Food Editors Consortium).

Tara Fitzpatrick’s experience:

Senior Editor, Food Management (Feb 2008-present)

Associate Editor, National Association of College Stores (2005-2008)

Reporter, The Morning Journal (2002-2005)

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