Foodservice Equipment & Supplies

JUN 2018

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

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JUNE 2018 • FOODSERVICE EQUIPMENT & SUPPLIES • 89 R ather than catering to a mainly male, sports-obsessed clientele, many sports bars of today continue to evolve: into dinner destinations, family gathering spots and places where girls' night out is just as common as a boys' night. Take Buffalo Wild Wings, for example. Not only do customers gather for playoff games for various sports, these locations often become a destination for local kids' sports teams to celebrate games or a season. The tavern and bar segment generated $19.8 billion in 2017, per the National Restaurant Associaton's 2017 State of the Industry Report. This is a 2.5 percent increase compared to 2016. According to Chicago-based CHD-Expert, there are 1,218 operations classified as sports bars in the U.S. Roughly 230 are small, local establishments with revenues less than $500,000 annually, while only 1 location reported yearly revenues between $2.5 and $5 million. One hundred and sixty sports bar locations report annual revenues between $500,000 and $1 million. The report listed Texas as hav- ing the most sports bars of any state, with 126, followed by Florida with 95 and California with 83. Prevalent Trends In today's competitive foodservice climate, sports bars that stay up to date on audio/visual trends and technology tend to grab consumers' attention. "After all, people go to sports bars for a bigger experi- ence than they can get at home, and that includes a broad choice of beer, food and bigger screens for maximum view- ing," says Douglas DeBoer, CEO at Rebel Design+Group,

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