Dodgers President Reveals Why They Can’t Lower Concession Prices
Los Angeles Times writer Bill Shaikin has recently been analyzing the Dodgers and their business model as it pertains to cost throughout the stadium.
One of his more recent articles spoke about concession prices at Chavez Ravine and how they compare to those at other ballparks throughout Major League Baseball.
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As an example, a Dodger Dog costs $7.99. If one were to go watch an Arizona Diamondbacks game in Phoenix, a hot dog can be procured for $2.99. The discrepancy in price is not only substantial, but it’s also somewhat shocking.
The article speculated whether the Dodgers would offer somewhat of a value menu to fans in attendance. Higher prices surely correlate with the team’s payroll, and the ownership group has invested plenty of money in making fan experiences more modernized and also more enjoyable.
When Shaikin asked team president Stan Kasten whether a value menu could be introduced, he revealed why it wouldn’t be feasible.
“We will increase the number of transactions if we have lower prices. They say they make more money that way. I hate to say this. It’s a terrible thing to say. I wish it wasn’t true. We can’t physically handle more transactions,” Kasten said.
This sentiment might befuddle the fans until further context is revealed and more thoroughly explained. As per the report, concession lines at Dodger Stadium are already notoriously long due to a lack of tangible space. The stadium is built into the side of a hill — and for that reason space is quite limited.
The thought of adding more options, or transactions as Kasten refers to them as, would in theory make lines even longer — thus hindering the fan experience at the ballpark. Space got so precious that seats had to be removed 12 years ago to account for concession stands to be added.
In other words, for those going to games, either expect to pay premium prices, or take advantage of the Dodgers policy where you’re allowed to bring your own food into the ballpark.
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Photo credit: Kirby Lee/USA TODAY Sports
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