PROJECT EAGLES EDGE / ORLANDO / FLORIDA
Mixing great foodservice with a popular leisure actvitiy in Orlando, Florida, Spencer Ressa FCSI tells Amelia Levin how he and his team delivered the successful project Eagles Edge at Omni ChampionsGate
E
atertainment, the concept of serving food and drink in the context of entertainment, continues to grow as a segment. According to third-
party research firm Datassential, 52% of consumers reported planning to visit eatertainment venues more often this year. So, it wasn’t surprising to Spencer Ressa FCSI, designer and project manager with JME Design, when longtime client, Omni Orlando Resort at ChampionsGate in Orlando, Florida approached his team looking to expand on the property’s golf simulator bays and supporting foodservice. “Te client wanted something that guests could go to and use for fun at night while staying on the grounds of the golf resort outside of Orlando,” says Ressa. “Tey wanted the eatertainment venue to be golf- related as another reason for customers to book the conference center.” In 2022, JME Design was contracted
to the project, which included the redesign and renovation of an existing kitchen space inside the former Golfzon Leadbetter Golf Academy building, located just down the road from the main resort building. Te kitchen would sit adjacent to and support the new, state-of-the-art golf driving range, with 30 covered hitting bays featuring Toptracer Range technology and seating for groups to congregate and dine while playing. Another portion of the building would
be dedicated to an events space with a capacity for up to 500 people. Te client “wants to become more competitive in the conferences and event market”, says Ressa. Due to space constraints, Ressa’s team
SPENCER RESSA FCSI Designer, JME Design
26
had to work within the existing structure while leveraging the main kitchen at the resort for larger batch production for banquets. His team designed the Eagle’s Edge kitchen to support a la carte dining attached to the golf bays and equipped the event space with plenty of plug-ins, for hot boxes for use during banquet service, and extra refrigeration and prep space. Ressa’s team redesigned the existing
Teeing up for success
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
