Case Studies / Sydney Football Stadium & SCG
Merivale • 2022 - 2023
Reimagining stadium dining at an unprecedented scale.
When Merivale took on the F&B for Sydney’s most iconic sporting venues — Allianz Stadium and the SCG — the task was immense: to integrate their portfolio of restaurants and bars into a high-pressure, high-volume environment that serves tens of thousands of guests on match day.
The challenge was not just about speed and scale, but about delivering brand integrity in a setting where hospitality has traditionally been treated as secondary.
Approach
As Consultant Culinary Director, I led the re-engineering of over 60 outlets, reshaping both front and back of house.
I designed modular concepts to suit Merivale’s diverse brands, created new ergonomics and operational systems to optimise flow, and developed models for consistency under pressure.
This was about combining culinary creativity with logistical precision, ensuring that quality, speed, and brand identity could coexist.
Outcome
The project set a new benchmark for stadium dining in Australia, proving that large-scale venues can deliver more than generic fast food.
Today, Allianz Stadium and the SCG stand as examples of how brand-led, high-quality hospitality can thrive in even the most demanding environments — influencing the way stadia across the country now approach food and beverage.