November 2, 2012
CEO Newsletter
Te3am,
First of all, our thoughts and prayers go out to all affected by Superstorm Sandy. While many of our team members suffered damages due to the storm, I am happy to report that all are safe and well. At many of our locations our team members stepped up to make sure that client events were held in the best circumstances possible despite the storm conditions and restrictions and we salute their resourcefulness and dedication. It has also been very uplifting to see the outpouring of concern from many of our clients across the country.
Centerplate is on an unbelievable roll. We have strong revenue growth in spite of the economy. Our recent win ratio on new business is at an all time high and the pipeline is stronger than ever. Three years ago Centerplate was seen as just another one of the many commodity players. Today, after a recent study, our efforts have resulted in 40% of the industry seeing Centerplate as differentiated. The even better news is that our win rate on new business has hit an all time high of 60%. We know we are the best; not because we say so but because others do. However, the results also show there is still a long way to go and that we still have to communicate the Centerplate Way message more effectively. We’ll be working on that in the coming weeks. We need you to do your job and deliver on our client promise of providing a one-of-a-kind and locally relevant hospitality experience.
Talent management and talent development is going to play an ever increasing role in our future success. It is with this in mind that I am delighted to announce that Roy Arnold will be taking on the role of Chief Talent Officer for our enterprise. Roy’s previous responsibilities of leading and managing major armed forces and ensuring they were trained, ready and able to defend our country make him an ideal choice to ensure that Centerplate is trained, ready and able to move forward our Event Hospitality agenda. In addition, Roy’s experience as President of Arlington Park Racetrack provides him with the unique ability to understand the needs from our client’s perspective much more intimately. The right people, with the right training and passion for their work is what we need to continue our move forward.
We all know planning and preparation is critical. Sun Tzu’s famous quote underscores the significance of this, “A victorious army wins and then seeks battle, a defeated army first battles and then seeks victory.” We must be ready first and not just wish for success. Please make sure that training and development is part of your daily leadership diet.
Our congratulations to the San Francisco Giants on their victory sweep over the Detroit Tigers! For the second time in recent years we are proud to say we are the partners of the World Series Champions!
E3 of the week … I congratulate all of those who have been promoted during the last quarter. Here’s to you and to celebrating many more in the years ahead. It is our people who make us great and let’s celebrate them here!
- Carl Anderson, Kitchen Lead
- Andrew Okada, Admin Assistant
- Francine Kinoshita, Concessions Supervisor
- Rosemary Olmos, Concession Lead
- Irene Gonzalez, Catering Supervisor
- Gary Kent, Cook
- Rebeca Maldonado, Accounting Manager
- Jason Fausett, Concessions Manager
- Vera Sudduth, Stand Prep
- Daniel Cohen, Operations Manager
- Tyson Threatt, Warehouse Supervisor
- Gwyneth Hinostroza, Concession Lead
- Charles Ballard, Beverage Supervisor
- Rebecca Douglas, Concession Lead
- Cynthia Jones, Concessions Supervisor
- Antonio Herrera, Steward Supervisor
- Jamielynn Leal, Concessions Supervisor
- Roy Whatley, Executive Chef
- Jonathan Zertuche, Concessions Supervisor
- Lashondra Clark, Cashroom Cashier
- Patricia Cuppy, Concessions Cashier
- Darryl Hudson, Jr., Warehouse Supervisor
- Barbara Olsen, Cashroom Supervisor
- Willie Williams, Cook I
- Aimee Horton, Cook
- Bryant Demetrius, Kitchen Prep
- Michael Rivera, Accounting Manager
- Max Bolte, Kitchen Lead
- Gordon Garoutte, Kitchen Lead
- Robert Schultz, Head Brewer
- Gil Kutnowsky, Assistant General Manager
- Donna Hunter, Executive Chef
- Dangelo Hughes, Banquet Captain
- Shawn Travis, Banquet Captain
- Robert Walter, Kitchen Prep
- Beverly Woodring, Assistant General Manager
- Joel Hickman, Executive Sous Chef
- Brandon King, Concessions Supervisor
- Lewis Thompson, Catering Supervisor
- Debora Mosey, Catering Supervisor
- Tina Wiedenhaupt, Catering Supervisor
- Philip Roberts, Concessions Manager
- Diane Cremonni, Catering Attendant
- Onya Bierria, Concessions Supervisor
- Anelise Miller, Executive Chef
- Deloris Roush, Operations Manager
- Kenneth Butts, Steward Supervisor
- William Wood, Cook
- Willie Allen, Catering Supervisor
- Herbert Roulhac III, Concessions Supervisor
- Allen Lee, Cook
- Molly Demers, Sous Chef
- Alejandro Monjeau, Catering Attendant
- Daviyon Andrade, Host/Hostess
- Heather Heffernan, Catering Supervisor
- Brandon Anderson, Busperson
- John Hamor, Waiter/Waitress
- Margaret Harding, Waiter/Waitress
- Khylan Hunt, Waiter/Waitress
- Corey Jennings, Steward
- Nicolas Tate, Busperson
- Karen Rumpler, Bartender 1
- Jeffrey Delp, Jr., Kitchen Lead
- Mark Johnston, Kitchen Lead
- Robert Dowd, Executive Sous Chef
- Micki Wells, Field Accountant
- Robert Allee, Cook
- Abby Carlson, Baker
- Zachariah Carrillo, Steward
- Lucia Deluna, Steward
- Desmond Hill, Cook
- Frederick Roland, Cook
- Jeffrey Rose, Cook
- Matthew Vogelbacher, Cook
- Yordani Botero, Bartender
- Nina Cancel, Restaurant Worker
- Rafael Deleon, Warehouse Supervisor
- Lou Grimaldi, Warehouse Supervisor
- Judy Kozak, Bartender
- Michael Morse, Jr., Catering Attendant
- Taylor Rhule, Barback
- Jasmine Stanley, Concession Lead
- Stephanie Webb, Financial Specialist
- Gina Ortiz, Concessions Cashier
- Marqueal Brown, Cook
- Blanche Hood, Cook
- Willie Smith, Kitchen Lead
- Carolyn Kelley, Beverage Manager
- Rachel Bohling, Concessions Supervisor
- Sara Bonner, Concession Lead
- Keith Germane, Kitchen Supervisor
- KC Navodita, Banquet Captain
- Joshua Munroe, Concessions Supervisor
- Suzanne Agliata, Assistant Catering Manager
- Gregory Demeuse, Catering Manager
- Phillip McGee, Jr., Kitchen Supervisor
- Joshua McDuffie, Concessions Server
- Breon Waddell, Barback
- Brandon Price, Kitchen Supervisor
- Tina Neal, Stand Prep
- Tyrone Martin
Think of it this way, we’re only 40% through our differentiation efforts and the competition already cannot keep up. Let’s push for total differentiation and there will be no competition. Even the pro bono weaklings will be eliminated as their agenda will be deemed irrelevant.
