Foodservice Equipment & Supplies

FEB 2019

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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108 • FOODSERVICE EQUIPMENT & SUPPLIES • FEBRUARY 2019 facility design p r o j e c t o f t h e m o n t h contains a large walk-in cooler/freezer, mobile tables for prep, electric convenience pendants, bulk ice, a three- compartment sink and hand sinks. In-seat service order fulfillment comes from the concession stands. Only premium seat holders have the in-seat service option, which totals 600 seats in the first 10 rows behind home plate. Currently staff take orders by hand, but Cole is pondering if the facility could enable an online/mobile ordering platform in the future. Sweet offers dispensed soft-serve ice cream in vanilla and chocolate and vanilla/chocolate twist flavors. The conces- sion also offers sundaes such as a souvenir sundae in a small Chicago Dogs batting helmet, root beer floats and ice cream cookie sandwiches. Salsa features three tacos offerings — steak, chicken and carnitas — along with super nachos and cheese and salsa top- pings. Staff prepare tortillas in a steamer at Salsa. A tabletop steam table displays hot toppings while a deli-style rail holds cold ingredients. This concession also offers rice bowls prepared in the main kitchen and brought to the concession for service. The Club and Suite Level The Rivers Stadium Club and suites are open on game days and for outside events. For a set price, customers can eat, drink and watch the game from seats overlooking the field from first base. One party area sits behind home plate and another overlooks third base. The club contains fixed bars. Adjacent to and behind the The private Rivers Stadium Club offers guests a restaurant and bar while they watch the baseball game. Photo by Edward Marshall Buffets draw customers to Rivers Stadium Club.

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