Mobile tickets are adding to a “frictionless experience,” Pangburn says. Foodservice will be cashless to make sure there’s no crowding on concourses. “We need our fans to understand that this is not only a new environment for them, but for our staff as well.”

In Miami, fans can order food and drinks via the team app and then pick up their food at one of 15 stands that have been converted into express pick-up spots.

Like so many other foodservice operations, the stadiums are turning to more packaged grab-and-go items from a streamlined selection in order to serve safely. “We’ve optimized menus to mainly feature the most popular gameday favorites this season, making it quicker for fans to make a selection and quicker for our team to prepare and serve the items.”

Fans in suites will be served by in-suite attendants and no communal dishes will be featured this season.

A football favorite—layered dip and tortilla chips—has transformed into an individual, grab-and-go version.

To make safety a priority, “we’ve leaned immensely on our global network of Sodexo experts to implement new safety protocols,” Pangborn says. “I keep in close contact with my colleagues overseas, like at Tour de France (which allowed a small percentage of viewers to attend in person) and it’s very helpful to have this level of in-house support to help guide our decision making.”

Signage communicates the ratios of fans to points of sale in the stadium.

To make sure there’s no crowding at the end of games, fans must wait until their section is called to leave.