Foodservice Equipment & Supplies

AUG 2017

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

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Page 89 of 104

Chef Wade Gnann, Bridgestone Arena Southern Pride SPX-300 AUGUST 2017 • FOODSERVICE EQUIPMENT & SUPPLIES • 87 bringing in large groups and making the back of the house into a lounge. "We can only get a few hundred people in there, so we hand out a limited amount of tokens for admis- sion," says DiAntonio. "We use the walk-ins to serve cold seafood, like crab legs and oysters, then turn the garde man- ger into a sushi bar with sea bass and tenderloin. Our ovens' rotating shelves become bourbon or tequila bars." Themes prevail at every turn. For example, the Swan's kitchen hallway has been transformed into an alley that would be found outside of a Chinese restaurant, complete with Asian graffiti and kung fu movies playing on the walls. The resort's catering program also holds cooking classes with its chefs at par- ties and provides cocktail-making stations for events, including a food and wine event held in conjunction with Epcot. The setup for its world's largest chef's table event simulates a cooking line, with the addition of fresh herbs on display and supplies like colanders and bamboo cutting board place- mats. The latter can be personalized as a take-home momento with a company logo, or an individual's name if it's a private event. "Today's catering customers are seek- ing more than just a sit-down meal, they want an experience," says DiAntonio. The Ultimate in Diversification What happens when a photographer, flamenco dancer and actress decide to pool their talents? A waitress staffing company emerges, of course. One that has evolved into a successful catering company in the heart of New York City. When Great Performances opened for business more than 35 years ago, it took its current CEO and founder Liz Neumark three years to find its first kitchen in SoHo. Now operating out of a 28,000-square-foot commissary/office space in Hudson Square, the prep spot for 90 percent of its food items, the busi- ness still caters to a staff that's passionate about the arts. "We like to support people in the arts, with catering as their main source of income," says Dean Martinez, president of Great Performances. Great Performances operates as two separate joint venture companies. It handles the Goldman Sacks corporate cafeteria and boasts another partnership with The Plaza Hotel. The unique ar- rangement with The Plaza grants the catering company a 25-year lease on the hotel's ballroom and terrace room, plus Great Performances handles all banquets. As if that wasn't a full plate, Great Performances has 14 exclusive relationships with several New York City venues, including the Apollo Theater and The Museum of Modern IN OUR KITCHEN, PRIDE IS ESSENTIAL G A S S M O K E R S | E L E C T R I C S M O K E R S | M O B I L E S M O K E R S S O U T H E R N - P R I D E . C O M Anheuser-Busch Innovations Chef Vito Racanelli and Corporate Chef Sam Niemann use their culinary creativity to show the versatility of their beer through developing programing for various segments of the food service industry. "When we're going to do something, we need the best things to do so and that is why we choose Southern Pride. We believe it is the best." Hand crafted, highest quality, and family owned since 1976. SPK-500-T Vito Racanelli and Sam Niemann, Anheuser-Busch Southern Pride SPK-500-T

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