Congratulations to the 2014 Hall of Headlines recipients. Read about their accomplishments in our December issue of Venues Today.
2014 VENUES TODAY HALL OF HEADLINES RECIPIENTS
NEWS
Doug Thornton, Executive VP of SMG
For leading the effort that resulted in the Minnesota Sports Facilities Authority (MSFA) awarding the new Minnesota Vikings Stadium management contract to SMG. The new $1 billion stadium will open in late summer 2016. Rarely does an NFL Stadium seek private management. The process to win the award was extremely competitive and took many months to complete. The MSFA awarded a 10-year contract to SMG, which manages four NFL stadiums and has hosted nine Super Bowls over the years – a critical asset as Minnesota was awarded the bid for the 2018 Super Bowl for the new Stadium.
BOOKINGS
Ben Farrell, Varnell Enterprises
For his successful launch of the Garth Brooks tour in 2014 and beyond, serving as tour promoter. Farrell and his team have successfully created mini-residencies in U.S. cities resulting in multiple performances as well as multiple shows on the same day in arenas, a true rarity in the arena concert world.
MARKETING
Jen Compton, VP Marketing, TD Garden & Boston Bruins, and Jim Delaney, president, Activate Sports & Entertainment
For the development and launch of the TD Garden Business Network (www.tdgardenbiz.com), an industry-first B2B network that digitally connects the arena’s Premium Club members and corporate partners. The network, which extends to senior business leaders in the Greater Boston area, includes a new mobile app that features the industry’s most advanced LinkedIn integration. Network members can now see their LinkedIn contacts and group members in attendance at TD Garden events, as well as become digitally introduced to fellow club members. In-arena meet-ups in the new LinkedIn lounge within the venue’s Premium Club provide members with unique business networking opportunities. In 2014, TD Garden also jumped to third in Venues Today’s Social Media Power 100 rankings.
OPS & TECH
Michael Godoy, SMG – VP of Operations
For developing two specialized tools that enable SMG facilities to achieve higher and consistent
Standards, with the web-based intranet site called O.S.C.A.R and the proprietary computerized preventative maintenance program called “Altum.” Godoy provides corporate oversight of facility operations for over 230 facilities in the SMG network and created a company-wide Best Practices program. These Best Practices were collected and presented on the SMG intranet website focused on providing Operations Support Though Communications and Resources (O.S.C.A.R). Today, O.S.C.A.R. is SMG’s central repository for best practices programs, vendor contracts, procurement documents, operating standards and more. These two new programs have an integral component of SMG’s core management scope of services and have enabled the company to create more value for its municipal clients.
CONCESSIONS
Don Riccardi, Ovations GM, The Mountain Winery, Saratoga, Calif.
For envisioning and opening The Mountain Creperie and Candy Shop at the amphitheater, a concept born from Riccardi’s trip to Manhattan. Riccardi ordered two crepe grills and studied crepe masters to refine his technique; then he trained his staff in the same methods. Executive Chef David Sidoti and executive Sous Chef Joseph Quick got involved, whipping up recipes for sweet and savory crepes. Smoked salmon with chiffonade of romaine, lemon dill cream, fried capers, and red onion was the first savory crepe featured, while cheesecake bites with mixed berries, candied pecans, chocolate sauce and whipped crème has been the stand-out sweet crepe offering. A bulk candy section lets patrons self-scoop dozens of candy varieties into bags and pay by the pound, creating the perfect mix to savor during a concert. Espresso and cappuccino make perfect beverage compliments to tasty crepes and a gelato cart provides guests the option of adding a scoop to their crepes. It is trendy, quick, fun, and affordable, while still being a gourmet treat most people are only marginally familiar with but eager to try. Specialty crepe fillings can be developed keeping in mind excess ingredients from other concepts creating revenue using delicious product that may have otherwise been wasted. The live action format creates a fun attraction for patrons.