Archive for Food Service News

Top Tips for Feeding Hungry Guests

September 1, 2011 No Comments

Maintain proper staffing levels. “That is probably the biggest problem that food service operators have,” said Al Zehnder, CEO of Zehnder’s Splash Village in Frankenmuth, Mich. “It’s important to maintain adequate staffing levels, and have a menu design that meets the time expectations of the guests.” Limit menu options. Diana Rodriguez of Calypso Bay Waterpark […]

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Fast Food Fever
Guests Still Want Classic Park Foods

September 1, 2011 No Comments

As concessions manager at Pirate’s Cove Family Fun Aquatic Center in Englewood, Colo., Leslie Boersma has endured some teasing for packing her lunch every day. “People have made fun of me for that,” said Boersma. “But it’s so hard to find something healthy to eat at an amusement park.” After a while, the powers that […]

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Food at Arenas, Stadiums, and Performing Arts Spaces: Catering Operations that Cater to Individual Tastes

Food at Arenas, Stadiums, and Performing Arts Spaces: Catering Operations that Cater to Individual Tastes

August 1, 2011 No Comments

It used to be that feeding a large crowd was as easy as peanuts, crackerjacks, a hotdog and a soda. It still is in many stadiums and arenas, said Chuck Kovach, director of food and beverages for Mohegan Sun Arena at Casey Plaza in Wilkes Barre, Pa., where the old favorites are still top sellers. […]

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Launching Good Eats:
Introducing New Menu Items at Waterparks

August 1, 2011 No Comments

Spending the day swimming and splashing at a waterpark can really whet the appetite.  To keep hungry customers satisfied, waterpark concession stands offer an array of meals and drinks to stave off hunger and provide patrons with that extra boost of energy to enjoy the park all day long.   When arranging a menu, those […]

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Food and Fun: The Eater-Tainment Dimension

June 1, 2011 No Comments

How much the association of entertainment methodology with established services such as retail, leisure and hospitality, is shaping new development in the “stay-cation” arena is never better illustrated by the growth of entertainment in the food sector. Interactive amusement is touching the very heart of what is represented by the Hospitality sector (covering hotel, restaurants, […]

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Waterpark Food: Offering Quality Quickly

Waterpark Food: Offering Quality Quickly

June 1, 2011 No Comments

Sooner or later, waterpark guests take a break from the slides and inner tubes and head for the food stands.  Food service managers know they have to follow a simple principle in feeding waterpark guests: Make the food good and make the food quickly. At the Massanutten Mountain Resort in Harrisonburg, Va., guests can enjoy […]

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Ovens and Fryers: Putting the Sizzle in Major League Baseball Parks

June 1, 2011 No Comments

Feeding thousands of people daily requires not only organization and skill, but the right tools, too.  Integral to any large food operation are fryers and ovens, two of the hardest working and most important investments in a commercial kitchen.  They are indispensable and offer a strong potential return on investment.  “We serve thousands of fans […]

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Food Service Equipment for Hits, and How to Avoid Misses

April 1, 2011 No Comments

Whether you are stocking a snack bar, concession stand or café, you must find food equipment that works best for your business needs. Consider space, time and cost before jumping into a new product. Here are a six quick tips courtesy of John Evans, senior vice president, Gold Medal Products, Co. To ensure you make […]

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The Main Course Toward Perfect Parties: <br />Making the Food Fit the Special Event at Destination Locations

The Main Course Toward Perfect Parties:
Making the Food Fit the Special Event at Destination Locations

April 1, 2011 No Comments

Food is an essential ingredient in throwing a successful party, especially one hosted at a venue. Whether a client knows exactly what they want or not, it’s up to the staff to guide the choices so the menu will be sure to please the client and the guests. And at the Pennsylvania Renaissance Faire, on […]

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A Chef’s Take on Barbecue

April 1, 2011 No Comments

Aaron Banks, director of food service for Carowinds Park in Charlotte, N.C., dishes on pulled pork, the southern tradition and why barbecue is so popular at theme parks today: Tourist Attractions & Parks magazine: What type of barbecued foods do you offer? Aaron Banks: Carowinds offers a wide variety of barbecued foods, including hand-pulled pork, […]

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