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Congratulations 2015 Silver Spoon Award recipients!

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Thank you to all who nominated. Venues Today is honoring the
changemakers in concessions who make the fan experience memorable
with our annual award.  Congratulations to the 2015 Silver Spoon
Award recipients!

We are publishing a special Silver Spoon Awards spotlight in our
October issue, detailing the accomplishments of our award winners and
those who received honorable mention. You can be a part of that
spotlight congratulating the winners and promoting your own food and
drink initiatives. Contact your Account Executive to reserve a
congratulatory ad!

Rich DiGiacomo, Northeast and Western U.S., International
310.429.3678  rich@venuestoday.com

Jim McNeil, Texas, Southeastern and Midwest U.S.
207.699.3343  jim@venuestoday.com

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Congratulations Venues Today 2015 Silver Spoon Award Winners!

BEST SUSTAINABILITY INITIATIVE FOR 2015

Tampa Bay Lightning and Amalie Arena, Tampa, Fla.

Hydroponic garden: With no space available at the facility, Amalie
Arena decided to go vertical and build a deck over the cooling pipes
on the east side of their arena, which is located in downtown Tampa.
The 14x80-foot deck was completed during the summer of 2014 and now
produces the equivalent of an acre of fresh vegetables and plants due
to 125 towers of stacked planting pots. There are more than 3,000
growing spaces among the 125 towers of planting pots. The hydroponic
garden, which cost approximately $30,000, was built with PVC pipes
designed to deliver and then recollect water not used by the plants.
The closed system captures the unused water and nutrients at the
bottom of the tower and drains back into the 900-gallon tank below
the deck. This method makes the garden 90% more water efficient
compared to an open water system, requiring the tanks to only be
refilled every 10 days. The initiative was inspired by Mary Milne,
the Lightning's Vice President of Guest Experience, and then executed
as an overall organizational effort to find a more efficient way to
use fresh produce. In the gardens early stages, Amalie Arena sought
help from a local hydroponic farm, Urban Oasis, to help grow the
finest produce. The garden now grows butter leaf lettuce, red leaf
lettuce, romaine lettuce, tomatoes, micro green mix, arugula,
spinach, turnips, eggplant, basil, strawberries, cilantro, lemon
balm, dill and rosemary. The produce that the garden grows is
currently served as player meals, and also helps serve the culinary
needs in the Club restaurant at Amalie Arena, as well as in suites
and other premium areas. In the future, the hope is to produce enough
to have the hydroponic garden help supply the needs of main concourse
concessions as well.

BEST NEW CONCEPT IN FOOD AND DRINK FOR 2015

Shaun Beard, Senior Vice President, SMG Savor, The University of
Nebraska Omaha (UNO) Athletics

Nineteen | 08: The University of Nebraska Omaha (UNO) Athletics
selected Savor to provide food and beverage service in the Baxter
Arena, the new on-campus home of the UNO hockey, basketball and
volleyball opening this summer. A new concept premiering at the
Baxter Arena will provide fans and guests a taste they can customize
to their own cravings. Permanent locations include "Nineteen | 08"
named for the year that UNO was founded and the menu includes
Nebraska favorites such as country fried steak sandwiches with
house-made gravy, angus burgers and the state fair corndog.  In
Omaha's 67th Street Kitchen, the dÉcor is full of the university
core colors and the stand features fried favorites such as fried
pickles, onions rings and various spud selections. "The Crease"
celebrates the Mavs' Hockey program and their recent appearance in
the NCAA Frozen Four with the all-beef hot dog, chicken tender & fry
basket, Arena nachos, peanuts in the shell, frozen cocktails, and
fresh popped popcorn. The "Blue Line Bar" is named after Blue Liners,
booster club members who have supported the hockey team since
inception and offers a blue margarita, local and craft brews, and
specialty cocktails.  Portable kiosks include"Bulls & Brews" with the
"The Maverick" beef sandwich; "Popped" gourmet corn; and "Gotcho
Nacho" with tortilla chips customized the way guests want to have
them topped.

BEST NEW MENU ITEM FOR 2015

Affonso Jefferson, Spectra Food Services & Hospitality General
Manager at Pensacola (Fla.) Bayfront Stadium

Cracker Jack Chicken and Waffles: Spectra Food Services & Hospitality
at Pensacola Bayfront Stadium has created a new home stand special
called, "The Cracker Jack Chicken & Waffles" for games against the
Mississippi Braves. This unique dish is a delicious blend of sweet
and savory. Chicken tenderloins are crusted in Cracker Jacks and
fried to golden perfection, then served over vanilla butter brushed
waffles and topped with maple honey mustard syrup. The Portside
Grille stand serves this decadent dish for $10 and it is worth every
penny.


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