FOODSERVICE DESIGN AT MAJOR EVENTS COVER STORY
your seat, while at concerts you’re dancing, singing, and standing. A lot of people go out to eat beforehand, and alcohol sales tend to far outweigh food,” says Phillip Landgraf FCSI, executive principal at Ricca Design Studios, which recently renovated the restaurant and bar at Red Rocks Amphitheatre outside Denver, Colorado. Flexibility is essential for
accommodating different types of events within the same venue. “We do what we call white labeling for kiosks, using digital signage and ensuring the equipment has a generic setup, so we can quickly switch the concept and serve different menu items from the same kitchen,” explains James Johnson FCSI, consulting principal at Russell Partnership Collection, a UK-based hospitality consultancywith operations in the UAE and the US. Danny Potter FCSI, director of Invito Design – a consultancy that led the redesign of the General Admission concourse at
Flexibility is essential for accommodating different types of events within the same venue
HOW CAN WE MAXIMIZE THE USE OF THIS HUGE PIECE OF CONCRETE 365 DAYS A YEAR?”
THE QUESTION IS STILL:
Manchester’s AO Arena – explains how equipment can be adapted to suit different audiences. “A bar could just be a slushie bar for Disney on Ice, slushie margaritas for an older demographic, and then iced tea or coffee frappes on a conference day,” he says. Setting up F&B offerings for a concert
in a sports venue often means working with reduced space. “During concert events, some of the stands will close down, so the design needs to be as flexible as possible. It may be necessary to convert a brick-and-mortar food and beverage concession into one that serves beverages only, and supplement the offer with portables,” says Ryan Rongo FCSI, vice president of design at Chicago- based S2O Consultants. Knowing exactly how to adjust the offer
starts with a thorough analysis of audience profiles. “Forecasting numbers for live events is especially important because you
30
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68 |
Page 69 |
Page 70
