Centerplate, the leading hospitality partner to North America's premier sports, entertainment and convention venues, announced a series of new menu concepts, guest enhancements and service upgrades for the upcoming season at the newly-renovated B.C. Place.
"Our menus have been taken to a whole new level by our new chef, Ryan Stone," said Adrian Dishington, Centerplate's Regional Vice President. "Chef Stone challenged our culinary team to create menus as exciting as the new facility – and they certainly succeeded. We can't wait for fans to enjoy all of the new menu items and service enhancements we've prepared for the enhanced B.C. Place."
Centerplate is also increasing the menu variety in the stadium by celebrating the many flavors of Vancouver with new menu concepts featuring shwarma, fish and chips and the iconic beef on weck. Notable new dishes include:
English Meat Pasty - "exclusively" made for the Stadium by Mark Crest Bakery, a local Vancouver bakery, based on a traditional English recipe, but using braised short rib as a contemporary twist
Centerplate has partnered with local chefs, such as Vikram Vij. The Vij's stand will offer a selection of curries that helped make the restaurant famous. Centerplate will also be adding new video menu boards to each stand. Centerplate will feature a Guest Chef Series; dishes inspired by local Chefs, which incorporate seasonal, local products available in the Suites, Media and main restaurant.
To complement its culinary offerings, the company has also initiated a series of enhancements to its service training and experience assurance initiatives. Centerplate's training program, which has been completely revamped and launched as Centerplate University, is based on a series of training sessions that provides our service team the foundation to succeed. In addition to functional training, the program includes a significant focus on food safety, responsible service of alcohol, and the principles and behaviors of gracious guest service for a better fan experience.
