||Areas on stadium property, both inside and outside, where food and drink are available for fans to purchase and enjoy while they’re at a game or a music event.
||The owner or operator of a concession stand.
||The quality of the fan experience during an event, including the concession experience.
||The various methods stadium owners and managers use to price concessions, including all-you-can-eat seats and discounts for season ticket holders.
||The amount a concessionaire charges for food and drink items.
||The amount a food item costs the concession owner plus the amount paid to workers to prepare and serve the item.
||The total cost of the item (including labor, etc.) subtracted from the price charged.
||The on-hand supplies of food and drink a concession stand has.
||The process by which concessionaires purchase raw materials for their concession stands from food suppliers, often wholesalers.