September 6, 2013
CEO Newsletter
Consistency and excellence are essential ingredients of a great company. Being predictable in delivering both these traits flawlessly separates the most successful from the rest. This is the measure that we at Centerplate aspire to attain. This week with NFL mania at fever pitch we have more than attained the right to be labeled “predictable” as in fact we have been consistent in our delivery of excellence.
Last night’s NFL season opening Broncos versus Ravens game produced new all-time revenue and per caps records at Sports Authority Field at Mile High. Preparation and execution at the highest level by our Broncos team paid off – congratulations to Justin Kizima and all of our Broncos staff! We also had great pre-game press with the attached article noting that Executive Chef Chris DeJohn’s recipes are available on the Broncos website.
In San Diego, if you can believe it, ABC’s local station KGTV’s News This Morning announced our preview tasting for season ticket holders and the clip ran every hour during the broadcast encouraging the fans to come out to the stadium and sample our hospitality offerings. This is a first – a coming attraction for a tasting! Here’s the link.
Local CBS 8 had a reporter at the event speaking with Ron Lee, Senior Executive Chef Sean Kavanaugh and fans.
Steve Trotter and Executive Chef Lenny Martinsen, along with other team members, had a featured spot with New Orleans’ local Fox 8 anchor at the Mercedes-Benz Superdome. The clip goes through delivery of product and preparation then highlights our suite and concession stand offerings with the anchor sampling our dessert. Her comment, “With as much food as they make, it is simply divine and delicious” says it all. The President of the Saints sent me a personal note raving about the segment. Here’s the link.
However, it is not just our sports venues getting media attention. Our Executive Chef at the Nashville Music City Center, Max Knoepfel, had a featured spot on the local Channel 5 Talk of the Town where he demonstrated preparing a summer squash ratatouille, showing off the finished plate with a guitar garnish and inviting everyone to visit and bring their events to the center. The station is interested in doing another segment featuring Chef Max in the MCC kitchen.
These are just a few examples of how the Centerplate Way is being predictable in our consistent excellence of delivering one-of-a-kind locally relevant hospitality programs. As you can see, the concepts featured at our NFL venues are not cookie cutter; even within the same channel each venue is different but the core menu is the same and consistent.
The challenge is for all venues, no matter size or scale, to ensure that we are delivering the version of the Centerplate Way appropriate for your venue. Engage your local press and media to vocalize and showcase our efforts.
Centerplate, San Diego Chargers Bolt Into 2013 With All New Stadium Menu
Centerplate, New Orleans Saints Come Marching Into 2013 With All New Stadium Menu
Centerplate, Indianapolis Colts Pony Up New Stadium Menu For 2013 Season
Susan Fasig September 10, 2013 at 1:36 pm
The worst thing about all those menus is it leaves me wishing I could taste the items! It all sounds so yummy!