Centerplate

How Caterers Keep 800,000 Visitors Fed During NAIAS | Eater Detroit

"The venue’s in-house catering company begins planning the auto show up to a year in advance, developing an annual ‘auto show’ menu and tracking client reactions to new items. A general manager who has overseen catering for eight years describes an emphasis on on-trend offerings and sourcing from local purveyors, while staffing combines locally hired hourly workers with flown-in temporary front- and back-of-house managers. Operations are intense during the event: some staff start as early as 3:30 a.m., others log shifts up to 15 hours, and the team shifts from primarily catering during industry days to retail-focused service during the public run — with recruiting already underway for the next year." - Brenna Houck