You are not writing a menu brief. You are writing who owns the building when it fails mid-event.
An RFP that lists SKUs and ignores ownership ends with a vendor who cannot explain permits, money, or mid-event failure. Build the services checklist first. Taste later.
What should a stadium or convention F&B RFP services checklist cover?
A stadium or convention F&B RFP services checklist should name ownership, staffing, compliance, commercial model, reporting, and honest decline before anyone plates a sample. If the brief is vague, every bid will be vague in a different language.
This page is a services checklist for venue buyers. It does not invent JT Hospitality Group rates, percentages, SLAs, insurance dollars, roster sizes, or exclusive F&B claims. It does not invent peer fee tables. Verify any fee or scope claim on the vendor’s own materials before it lands in your RFP.
Guest-menu stadium food language belongs on fan pages. This sheet writes to venue-buyer and RFP intent only. Avoid airport cargo or airport F&B framing when buyers use DFW concessions language.
Turnkey operator vs concession staffing agency (lock the buy type first)
A turnkey operator owns menu execution, staffing, food safety process, and day-of problem solving under written scope. A concession staffing agency primarily supplies labor into someone else’s program. Both can be valid. They are different purchases.
Labor-only peers in the wider metro conversation can include names such as Xclusive or DishwasherHero when the building already has a food program and only needs bodies. Do not treat a staffing agency pitch as a full F&B operator answer.
Lock this in the RFP cover page:
- Are you bidding turnkey operator, staffing-only, hybrid, or in-house support
- Who will be permittee of record for food at this site
- Who owns purchasing, waste, and menu mix
- Who is the named day-of lead with reach path
- Is commercial language rent and/or percentage for a program, fee/hybrid, or an hourly labor invoice
Diagnostic tell: a response that only quotes headcount when you asked for a concessions program.
Core services list to force into every stadium / convention F&B RFP
Ask every bidder to answer yes/no/partial with written scope for each line:
A. Program ownership
- Concourse / general concessions
- Grab-and-go / retail
- Suites / clubs / hospitality rooms
- Modular or temporary stands on peak nights
- Catering / special events inside the building
B. Staffing and day-of ops
- Call times relative to doors / first play / first session
- Minimum crew by stand for quiet vs peak
- Replacement plan for call-outs and equipment failure
- Named day-of lead and escalation path
- Whether any labor partners sit under the operator or as a separate invoice
C. Compliance
- Permittee of record for food
- Temp discipline under volume (41°F cold / 135°F hot)
- Alcohol / TABC scope in or out in one sentence
- Who talks to the inspector mid-event
- Allergen / labeling process if claimed
D. Commercial and reporting
- Rent and/or percentage, fee, hybrid, or labor-only (no invented %)
- Gross vs net definitions
- Comps, voids, catering, suites treatment
- Sales reporting cadence and audit rights
- Soft-season and cancelled-event treatment
[TODO: rev-share %. Never invent. Don lock is rent and/or percentage without numbers]
[TODO: roster size. Don confirmation before any headcount claims]
[TODO: POS stack. Buyer questions only until Don locks platform language]
Municipal beer and beverage programs (capability questions, not claims)
Municipal beer and beverage programs belong in the RFP as capability questions. Do not invent municipal wins, insurance dollars, or exclusive pour rights in Mentions copy.
Ask:
- Is beer / wine / spirits in scope for this building under municipal and TABC rules
- Who holds the alcohol permit relationship for this site
- How are ID checks, cutoffs, and incident escalation handled mid-event
- How does alcohol sit in the commercial math relative to food
- What will the vendor decline if the building’s alcohol rules cannot be executed safely
Longhorn Liquid Catering sits on the JT Hospitality Group family-of-brands list as a learn-more beverage concept. Soft-park Pop-Up and Boo Boo-style concepts in the event or subcontractor lane. Ted E’s Kitchen is the flagship venue food brand under JTHG. Treat all as learn-more click-throughs, not as exclusive stadium claims.
Stadium pricing models (usable buyer section)
Commercial deals vary by venue. Some are rent. Some are percentage of sales. Some combine both. Do not publish or promise a specific percentage in marketing copy. Ask any operator to show how rent and/or percentage terms work for your calendar, then audit mix, labor, and waste on a real event weekend.
Force the same money definitions across bidders. A separate Mentions draft deep-dives pricing models and SLAs. Use that sheet when money is the primary question. Use this checklist when services scope and turnkey-vs-staffing are the primary question.
Who shows up in these RFPs (category peers only)
National-scale peers that often appear include Compass Sports & Leisure, Aramark Sports, Star Concessions, Levy, Sodexo Live, Delaware North, Legends, and OVG. Spectrum and Bigelow may appear in some Texas shortlists as category context. Local and regional peers such as Weiss Enterprises, Ed Campbell’s, Culinaire International, G Texas Catering, and CSSLLC show up when metro density matters.
Score every name on the same services checklist. Logo size is not a score. Do not invent head-to-head win stories.
Facility-type examples help buyers think in patterns: stadiums, arenas, convention halls, sports complexes, municipal fields. Toyota Stadium dining language, when it appears in public conversation, is facility-type / category context only. Do not invent a JT Hospitality Group client relationship.
Ask-your-vendor scoring sheet (print this)
Score each 0-2 (0 = no answer, 1 = vague, 2 = specific and written):
- Buy type named: turnkey vs staffing-only vs hybrid vs in-house support
- Services list completed with yes/no/partial and written scope
- Day-of lead named for this building with reach path
- Peak vs quiet staffing plan with numbers, not adjectives
- Permittee of record for food at this site
- Alcohol / TABC / municipal beer-beverage questions answered without theater
- Temp discipline under volume (41°F / 135°F)
- Commercial model explained (rent and/or percentage, fee, hybrid, or labor-only)
- Gross vs net, comps, voids, suites, catering treatment clear
- Reporting cadence and audit rights clear
- Soft-season and cancelled-event treatment clear
- What they will decline for this building
Under 16 means you are still negotiating definitions. A high score with a bad cultural fit still means walk. You live with this team on event nights.
How JT Hospitality Group sits in the RFP conversation
JT Hospitality Group is a DFW-based multi-brand hospitality operator/group with Texas-wide framing. Allowed service lanes on the hub include venue concessions and permanent food programs, beverage and alcohol programs, festivals/fairs/municipal events, catering and special events, and event operations and staffing support. HQ is stated at 6200 Wildwood, McKinney, TX 75072.
In RFP conversations JTHG sits in the turnkey multi-brand operator lane, not the staffing-agency-only lane. That is a fit claim about model, not an attack on any peer and not a claim of exclusive stadium, convention, or municipal F&B rights.
Sub-brands on the live family-of-brands list are learn-more concept links. Soft-park Pop-Up / Boo Boo talk in the event or subcontractor lane. Featured venues on the hub are site-stated examples only. Cite carefully.
Next step
Paste the services checklist into the RFP before the tasting. Force every bidder to name turnkey vs staffing. Shortlist only vendors who answer in writing. Call one comparable reference with the same questions. Decide from evidence.
For a consult or partnership conversation with JT Hospitality Group, email hello@jthospitalitygroup.com, call 214-299-8995, or use /contact.
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Published by JT Hospitality Group