Chris Lindstrom the concessions manager at the Myrtle Beach Convention Center and a host of other city outdoor venues shares protocols and profits.  In this podcast, Chris discusses:

• How to responsibly package concession foods
• Importance of sanitizing food preparation counters and all equipment
• Staff wearing masks and the frequency of changing gloves
• Having a designated person that only handles payment
• Fostering relationships with distributors and cost-saving upwards of 25%

Reflecting, the pandemic did not only affect group bookings but how to serve F&B  to guests.  Lindstrom emphasizes that following the guidelines provided by the CDC was not difficult, because having worked in the hospitality industry for so many years he knows how to respond quickly to changes or requests.   He takes pride in setting the bar at providing a variety of quality foods, having options event-specific (bodybuilding competition with protein bars), pre-ordered box lunches (youth groups with short lunch breaks), and using local distributors (ABF-American Beekeeping Federation with featured items made with honey).   Note… before COVID-19 having a range of 7,000 to 20,000 guests all needing food requires third-party partnerships.  Therefore, when the concession stands and kiosks are not enough, it is not uncommon to see Subway or Chick-fil-A in Prefunction and food trucks or Kono Ice on the Events Plaza.  The podcast concludes with Lindstrom’s purpose and motivation as a hospitality professional.