Congratulations to the 2016 Silver Spoons Award Winners! Their accomplishments will be highlighted in the November issue of Venues Today.
BEST NEW CONCEPT
TEST KITCHEN
Kelly Fortune, General Manager, Aramark, Quicken Loans Arena, Cleveland, OH
Launch Test Kitchen: Aramark’s Launch Test Kitchen is a first of its kind, transformational general concession stand located in Quicken Loans Arena. This is a real-life “test kitchen,” where everything can transform from event to event. The stand features an array of menu items, crafted by popular local chefs, who provide creative spins on their own work and traditional arena fare. Everything from the food preparation equipment to digital signage and menu boards transforms, allowing food and beverage concepts to be rotated throughout the year at the flip of a switch. The stand also features a guest feedback component, to determine which items resonate most with fans. All of this allows us to quickly adopt food trends, introduce local chefs, and gather guest feedback that we can use to shape the food scene at The Q. This past year, the stand transformed for Cleveland Cavaliers games, concerts, hockey and arena football games and the Republican National Convention, just to name a few. We had a rotating roster of local Cleveland chefs including Fabio Salerno, Chris Hodgson, Karen Small and Matt Mytro. Each time, Launch was able to transform and scale to meet the demands of each event's unique demographic. Since its unveiling in October, Launch has helped drive average check and per cap along with guest and client satisfaction.
BEST NEW MENU ITEM
RAMEN LIVE ACTION STATION
Jody Harris, Director of Food and Beverage, SAVOR… at The OnCenter, Syracuse, NY
In 2016, SAVOR… presented a Ramen Live Action Station at a “Savor the Possibilities” open house event for existing and potential clients. The goal of the event was to showcase the food and beverage teams’ abilities with food, presentations and decor. It was SAVOR’s hope to show exciting new ideas and food trends. SAVOR… created the Ramen station to present the ability to take today and tomorrow food trends and apply them to the banquet/catering setting. Customers were blown away with the stations appearance and quality. Many clients commented that visiting the station was like being in a ramen bar in NYC. The station is assembled live just like a Ramen bar in Japan or New York City. It features Tokushima and Shirakawa Ramen and all authentic ingredients and recipes are used. Chashu Pork is a featured ingredient and broths are made over a two-day span. The station can be added to events for $10-$15 a person depending on what protein and style of ramen is chosen.
BEST SUSTAINABILITY INITIATIVE
HUNGER AT HOME
Ewell Sterner, General Manager Convention Center Operations at Team San Jose
Team San Jose is addressing hunger in the local community and reducing waste at the San Jose McEnery Convention Center with their newest initiative, Hunger at Home. Hunger at Home is an affiliated 501c3 nonprofit organization whose mission is to join our partners together to reduce hunger and homelessness in our community. Hunger at Home regularly donates unused Convention Center and Hospitality Industry-prepared meals, fresh food and surplus supplies to soup kitchens and other charities to feed and help the hungry under the Bill Emerson Act. Hunger at Home not only donates, but also host events for charity partners, and donates used amenities such as china, glassware, bed sheets and much more. In addition, Hunger at Home assists our nonprofit partners with job placement and equipment needs. Team San Jose and its managed venues, in partnership with Levi’s Stadium, the San Francisco 49ers, Centerplate, Shoreline Amphitheater in Mountain View, and the San Jose hotel community, has collectively donated 1.9 million meals to date that would otherwise be in landfill. Hunger at Home contributes to a regional effort in Silicon Valley by way of an app called Waste No Food. Eight years ago, Team San Jose’s General Manager Convention Center Operations, Ewell Sterner, identified an opportunity to partner with Waste No Food and donate unused food from the convention center. It has created great pride and loyalty among Team San Jose staff. Employee-to-employee interactions and, in turn, respect and friendships have increased. Team San Jose staff volunteers their free time to this cause.