As two avid Spurs fans, it was only right that Nick and I joined Arena’s latest sell-out ‘Behind the Scenes’ event at Tottenham Hotspur’s world-class stadium – a day that combined thought provoking talks with an insider tour of how elite venues are redefining hospitality.

Jon Davies CEO of Levy UK & Ireland opened with Levy’s story – from a 1978 deli to market-leading stadium hospitality and the four pillars guiding the business: performance, people, planet and partnership. His focus was clear: authentic experiences delivered through strategic partnerships, with sustainability embedded rather than added.

 

Memorable points:

  • ‘People still want to come out. Our job is to provide the best guest experience.’
  • Sustainability isn’t optional: Levy backs partners who put it ‘front and centre’ and is actively shifting menus (e.g. wild venison in place of higher-impact meats) to reduce footprint while supporting farmers.
  • AI as a forecasting tool: from weather and fixture type, to fan mood, AI can help predict volumes, cut waste and improve speed: ‘we’re not there yet, but it’s coming.’
  • Post-Covid, Levy accelerated partnerships (e.g. Peppermint) and built Constellation, Compass’s staffing agency, now with 25,000+ people.

Kateline Porritt of Egg Soldiers unpacked the rise of ‘treat culture’ – people are still spending but want premium escapism they can’t replicate at home. That’s driving demand for opulent experiences (think champagne, caviar, white tablecloths) and smart convenience: taking high-quality moments to fans ‘from kiosk to kick-off’. Wellness is also a currency… expect more nutrient-dense, smaller portions, rather than fad-led choices.

Mark Reynolds, Executive Head Chef at Tottenham Hotspur showcased the stadium as a culinary destination: in-house bakery, on-site brewery and an operation geared to feed 62,000 fans on match days with 265 chefs. The aim: £1–£2.5m per game with a target £9 spend per head – all while keeping sustainability non-negotiable. His message to the next generation, through the Craft Guild of Chefs, was simple: invest in talent to protect the craft.

Why it matters:

  • Customer-first design wins: Premium informal formats are overtaking traditional hospitality.
  • Data reduces waste: AI-assisted planning is the next meaningful leap for operational efficiency and ESG.
  • Purpose pays: Sustainable choices (menu engineering, supply partnerships) now directly shape revenue and reputation.

The day concluded with networking over a superb three-course lunch of seared scallops, free-range chicken ballotine, and a mango & kalamansi delice with yuzu ice cream – a feast that left us both delighted and full. To top it off, £2,390 was raised in support of Springboard and Hospitality Action. I left feeling inspired by how purpose, product, and operations can come together to create experiences fans truly value – and excited by the opportunities to bring that same thinking into our own projects. Never again will I look at a stadium in the same way having seen behind the scenes at what it takes to deliver hospitality at this level.

Well done to the team at Arena and Levy for hosting such an inspiring day. It could only have been better if Van de Ven had been there himself!

Ellie Murrell
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