Case Studies
& Testimonials
El Paso Chihuahuas
• 2021, first operation year with PSC, per cap increased 35% from 2019
• Sold 27k souvenir dog nacho bowls in 2021
Kannapolis Cannonballers
• Held weekly Project Opening Team sessions to strategize, plan, and facilitate all elements of the food and beverage experience
• Turned concessions venues into ‘Boomer’s Bistro’, open daily to the public when Covid hit
• Leveraged culinary and ops resources in the Charlotte market to efficiently flex up for special events
“It is evident that PSC is devoted to building successful long-term partnerships with each of their clients. Through a combination of strategic vision, core philosophies, and experience, PSC has guided the Cannon Ballers to new heights!”
- Matt Millward, General Manager
Las Vegas Aviators
• Named Triple-A Ballpark of the Year by fan vote
• 26% increase in concessions per cap over F&B consultant’s projections
• Major League-level experience in a MiLB ballpark
• In-house mixology program
St. Paul Saints
• Hired PSC when opened new ballpark in 2015, and extended contract in 2018
• Food and beverage program blends best-in-class fan experience with strong financial returns to the Team
• PSC has delivered an 86% per cap increase since the last year at the old ballpark
“Since opening CHS Field in 2015, PSC has operated in lockstep with us, working to develop new ways to meet our fan’s expectations. When I look back and try to imagine doing this all on our own, I truly appreciate the impact our partnership has had”
- Derek Sharrer, EVP/GM
Salt Lake Bees
• Larry Miller Sports & Entertainment hired PSC in 2017
• 24% YoY per cap increase
• 6,000 guests served at a single picnic — the largest group hosted by an MiLB club
“I couldn’t be happier that we have partnered with PSC. I can’t imagine anyone being better at what they do and more cooperative in the way they do it.”
- Marc Amicone, President
Worcester Red Sox
• Standard Cognition Frictionless Market:
• Fully autonomous store
• Convenience powered by technology, offers more variety and virtually eliminates wait time
• 4.5% labor cost
• 5% of concessions revenue
