We were kind of on the forefront of that because we had a relatively new stadium … we had Super Bowl that year and we had a lot of folks from all over the country come in for Super Bowl … and we had a lot of high-profile events. The biggest thing that's changed for us is localization of the menus and by that I mean we not only brought in local flavors into the stadium that are signature things of Michigan or the Detroit area, but most significantly we brought in Detroit brands (and other chefs) such as Slows, Bigalora (Wood Fired Pizza), Russell Street Deli, Zingerman's Creamery, Mercury Burger Bar. As the Detroit food scene has evolved quickly the last 10 years, I've tried to match that step by step.įoodable: Was the localization push your initiative or Levy Restaurants’? Sugar House craft cocktails, Michigan craft beers. JN: It’s a partnership with Levy and the Lions and a lot of the relationships were relationships I had in the industry, and we kind of mapped out what we want to do.
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