Titans show off updated, enhanced concessions at LP Field

The Tennessee Titans asked their fans to speak up. And they did.

Now the local NFL franchise hopes those same folks will chow down on the new and updated menu items available at LP Field as part of their gameday experience.

“They’ve said they need to see and they want to see an improvement in the quality of the food service that we provide here at LP Field,” executive vice president Don MacLachlan said. “We’re confident that on every level of LP Field — on the lower level, the club level and also in the upper deck — we wanted to make sure that every level was taken care of in the same way.

“… Quality is something that fans will notice a dramatic difference in. It’s something that was at the top of our list when we got together with Aramark. Quality and variety on all levels of LP Field is critical.”

Under the direction of new CEO Tommy Smith, the franchise signed a 10-year agreement with Aramark to oversee concessions and hospitality at the stadium. Aramark, based in Philadelphia, does the same in 14 other NFL stadiums.

Initial enhancements include an updated menu that features signature burgers and dishes that the company believes fit with Nashville’s culinary profile. Traditional stadium foods such as hot dogs, nachos, etc. also remain available.

Many of the new items were premiered for season ticket holders at an event Tuesday and showcased for the media Wednesday morning.

“The feedback [from suite holders] was very, very good,” MacLachlan said.

Some of the concession stands have been re-branded, others have been added and the number of food service stations has increased.

Fans on the upper and lower levels can visit Nashgrille, which specializes in burgers, Provisions, which offers a specialty meat loaf sandwich, Petro’s Chili and Chips and Logan’s Roadhouse, which now includes a hot chicken sandwich.

The lower levels also will feature the Chicken Coop, which offers items from BoJangles.

All stations will include a digital menu that is designed to be easier to read and updated IT services, all designed to make lines move more quickly.

“Food is certainly something — and hospitality — that is very, very important,” MacLachlan said. “… We are not, by any means, done. We have plans for future years for what we’re going to do when we see the effect and certain things we analyze and take information and figure out how we can continue to do things better.”