How FM RedHawks Transformed their F&B Operations with Toast

It's not a POS. It's Toast.

“We were using another POS provider that didn’t do half of the things they said they were going to do,” recalls Brad Thom, CEO of FM RedHawks. “We tried others that weren’t robust enough for what we needed — some even felt like we were going backwards in technology.”

The team needed a reliable, user-friendly platform that could unify operations and thrive under the fast-paced demands of a stadium environment. After researching options and hearing a strong recommendation from a trusted peer, FM RedHawks chose Toast.

Now? “It’s been fantastic compared to the year prior,” Brad says. “It was amazing — and next year with Toast is going to be even better.”

"I would definitely recommend Toast to other stadiums like ours. It's super easy to use on the backend– everything from changing the menus to adding new employees– it's very user friendly."

Will Thom

Director of Food & Beverage

Tech that helps guests enjoy, and staff thrive

Easy-to-use products helped make the transition to Toast smooth. Many of the bartenders and staff staff even had prior experience with the system, so the learning curve was minimal. With a diverse workforce ranging in ages 14 to 80, an intuitive platform was essential.

On the backend, management can now update menus, products, and pricing across all stands with just a few clicks. “Adding existing menu items across all our stands, rather than updating each one individually, has been a huge time saver,” notes Will Thom, Director of Food & Beverage.

Streamlining suite operations

After implementing Toast Catering & Events, FM RedHawks saw what they describe as a “night and day difference” compared to their previous manual processes. Before Toast, managing suite pre-orders meant emailing spreadsheets back and forth with guests — a time-consuming process prone to errors. With Toast, the team can simply send a link to suite holders, who place their orders directly. The result: significant time savings, fewer mistakes, and a smoother experience for both staff and guests.