During his tenure at UCF, he helped develop a 10,000-square-foot club section that featured a deck within the stadium bowl that debuted in 2015. The cabana-styled area, located between the 30-yard lines, has a bar, lounge area and catered barbecue. At Oregon State, it was a similar feature, a 13,000-square-foot end-zone terrace that offered food and drink selections from local breweries, wineries and restaurants. It opened in the 2016 season.
“Both of those were the result of trying to find ways to enhance the fan experience,” Stansbury said. “Looking at Bobby Dodd, that is definitely something that we’ll look to do.”