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Tag: Centerplate
San Diego Symphony Details F&B Program
The San Diego Symphony announced partnerships for The Shell Provisions culinary program before its season-opening performance at its new home Friday. Continue Reading San Diego Symphony Details F&B Program
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SDCC Reopens for Conventions
The San Diego Convention Center, which for the past 15 months has housed the homeless and sheltered unaccompanied migrant children, reopened for its intended purposes this week.
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Momentous deal: SodexoMagic teams with Centerplate at new ballpark
CaroMont Health Park’s food service has a high-profile partner in SodexoMagic, co-owned by NBA Hall of Famer Earvin “Magic” Johnson. Continue Reading Momentous deal: SodexoMagic teams with Centerplate at new ballpark
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MLB Concessionaires Ramp Up Their Hiring
Major League Baseball is back, bringing much-needed financial relier for concessionaires and their workers.
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MLB Concessionaires Ramp Up Hiring
Differing capacity limits at MLB ballparks have have food vendors ramping up in phases as they recall hourly workers who spent last year on the bench. Continue Reading MLB Concessionaires Ramp Up Hiring
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Centerplate Names New GM at T-Mobile Park
Fan-friendly pricing, new mobile ordering tech and more local flavors are part of the game plan for Meagan Murray at T-Mobile Park. Continue Reading Centerplate Names New GM at T-Mobile Park
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Getting their hands on touchless for concessions
PACKAGE PLUS: At Hard Rock Stadium, Centerplate has shifted to ready-made items packaged to go in suites. (Courtesy Centerplate) “Touchless” is a familiar word in venues’ plans to make patrons more comfortable as they return to shows and games. Often it centers on entrances and restrooms, but it extends to food service as well. Limiting the touches on fans’ food is a key part of changes at Hard Rock Stadium in Miami Gardens, Fla., said Kevin Mitchell, vice president and general manager for Centerplate. Reduced crowds are allowed for football games. When the University of Miami played its opener there Sept. 10, the stadium’s first game since the Super Bowl in February, food packaging was among the biggest changes for Centerplate, and they’ll be in place when the Miami Dolphins play their first home game of the season Sept 20. At concessions stands, open containers have been replaced by boxes… Continue Reading Getting their hands on touchless for concessions
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Venue Concessionaires Donate Tons of Food
Delaware North knows of at least 13,000 pounds of goods donated to food pantries and food banks. (Courtesy Delaware North) ‘We were stocked up. … We had the ability to respond quickly.’ Over 3 tons of vegetables, fruits and dairy products went from the Delaware North Sportservice kitchens of Detroit’s Little Caesars Arena into the donation stream of the local community. Just a little less than that left Portland’s Moda Center, while more than 3 tons was spread across Los Angeles from Levy kitchens at Staples Center and a whopping 6 tons from State Farm Arena in Atlanta. As venues shuttered in response to changes forced by COVID-19, many chefs and concessions companies were left with stockpiles of food brought in to handle planned events. “We were stocked up and ready for the spring opener for baseball to hockey, basketball and other events,” said Deb Friedel, director of sustainability for… Continue Reading Venue Concessionaires Donate Tons of Food
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Centerplate Names New Chef in Baltimore
TASTE OF CHARM CITY: Gregory Pittman will oversee food and beverage at the Baltimore Convention Center. (Courtesy Centerplate) Gregory Pittman new executive chef for convention center Centerplate recently announced Gregory Pittman as the executive chef at the Baltimore Convention Center. Pittman comes from Chicago, where he spent three years. While there he oversaw two university food and beverage programs where he led teams of 40-75 employees, and he has more than 10 years of experience leading culinary teams as an executive chef. Pittman is originally from Memphis, Tenn., where he worked with family-owned restaurants from the age of 7. He has an associate’s degree in culinary arts from LeCole Culinaire in Memphis. Centerplate has had the Baltimore Convention Center account since 2009. The complex has 300,000 square feet of exhibition space and 85,000 square feet of meeting space and plays host to more than 140 events a year.
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Continue Reading Centerplate Names New Chef in Baltimore
Read MoreOpening Number: Super Bowl Food
Miami’s Hard Rock Stadium is hosting the Super Bowl on Feb. 2, and concessionaire Centerplate is preparing to feed 65,326 hungry fans over 4 hours as the Kansas City Chiefs battle the San Francisco 49ers for the Vince Lombardi Trophy. Here are some more numbers to snack on, provided by Centerplate. 2,500 Hospitality staff that will be on hand 25 Centerplate chefs being flown to Miami to help prepare the F&B. 10 Kitchens in use — 7 existing kitchens plus 3 mobile kitchens being brought in for the game. 2,700 Lobster tails to be brought in from Maine. 8,000 Short ribs being prepared for game day. 10,000 Hot dogs expected to be sold. $7 million-plus Total local purchasing Centerplate does in Miami-Dade County each year.
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Super Bowl’s First Female Executive Chef: Bring It On
FOOD QB: Dayanny De la Cruz will preside over F&B at the Super Bowl. (Matthew Noel / Centerplate) Centerplate’s Dayanny De la Cruz has been preparing for this moment since she was 6 The Kansas City Chiefs are going to the Super Bowl for the third time this year; it will be the seventh appearance for the San Francisco 49ers. Beating them both is concessionaire Centerplate, which will be providing food and beverage at the biggest game of the year for the 15th time. Besides the new creations being cooked up for this year’s game, there’s something else new on the menu, according to Centerplate officials: the first female Super Bowl head chef. Super Bowl LIV will take place Feb. 2 at Hard Rock Stadium near Miami. Centerplate, owned since 2017 by Sodexo, has been providing hospitality services at the venue, the home of the NFL’s Miami Dolphins, since 2001… Continue Reading Super Bowl’s First Female Executive Chef: Bring It On
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