Footy food has to address its biggest single challenge. You have two fairly short windows to serve 90% of your product. From about 14:30 until just before kick off then again at half time with about 5 minutes either side.
During these times you want your staff passing out food and drinks, taking payment and moving on. Maybe having one adding food options (peas, gravy, onions etc.) and maybe another pouring drinks.
Cooking stuff and messing about with multi options is bad news for vendors and punters alike.
Menu for hot food should be no more than 5 or 6 and only things that can be batch prepared and ready to rock for the 2 peaks. No expensive catering equipment needed to keep things warm and edible for 30 minutes. Soft drinks and beer in plastic bottles. The club are surely missing out on an earner not selling beer while they can.
The few times I have had decent footy food it invariably follows these principles and the vast majority of times has been done in partnership with businesses that know how to do event food.
