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SBJ/February 13-19, 2017/People and Pop Culture
Plugged In: Pat Delaney, Professional Sports Catering
Published February 13, 2017, Page 3
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I’m the go-to person to make sure we stay on track and hit our metrics. I enjoy it, especially the ‘putting out the fires’ part. It’s what I’ve done all my life … helping to put it all back together again.”
On the possibility of PSC expanding to other sports: There have been some conversations about it. Levy’s all about continued growth, and I can see PSC looking at other avenues of revenue.
On the dynamics of stadium food pricing: Given what I do for a living, I never complain about prices, but if given a choice of paying $12 for a beer, I would not go to a game. … But our expenses don’t change and the margins get thinner with less profitability. We do a lot of specials at the minor league level and most of them drive a ton of revenue. Thirsty Thursdays in Davenport, Iowa, are often better than Saturdays because it drives traffic.
On “Food Fight,” Minor League Baseball’s wacky food promotion: It’s good for the media but not for us. It gets you followers [on social media] but it’s a pain in the butt and it drags the bottom line. You have to produce a specialty item from perishable foods and it takes a long time to make and reduces turnover rates. But food is fun now and fans love the promotion. Last year, we did Porkzilla, a giant pork tenderloin [in Davenport]. The difference was, when the client came to me, I was able to put something together on a portable cart from stock I already had, turn it around quickly and avoid the long lines. I got lucky last year. One year, we did a bacon-wrapped corn dog and it didn’t sell well. There were less than 100 sold for the season.