What have Twycross Zoo, the Hendon RAF Museum and Sunderland FC’s Stadium of Light got in common? They are all venues at which Staffordshire-based event catering specialist Centerplate is either managing the food offering or has transformed the facilities — sometimes both. The company has a proven track record in delivering excellent customer service and great fresh food at stadiums, arenas, racecourses, visitor attractions and theatres — and one of the reasons for that is its undoubted commitment to working with the best kit.

“Centerplate is involved in the foodservice design of all kitchen spaces in new builds and renovations, and the purchase and brand specification of all equipment used in our client’s venues,” says hospitality group projects director Steve Lelittka. “Every client, venue and situation is different; sometimes we have to work within the confines of a particular space and budget and select equipment to meet those needs, and sometimes we can create best-in-class kitchen spaces that are designed to deliver a flexible range of menu options.”

Centerplate’s purchasing power and relationships with equipment manufacturers make it well-placed to procure and purchase on behalf of clients that want them to manage that side of the process. Steve and his team keep an incredibly close eye on trends in kitchen design and equipment innovation, “being mindful of the difference between short-term fads and thoughtful innovation”. They regularly meet with suppliers and attend global shows such as NRA and NAFEM in the US, and HOST in Italy, to ensure they remain at the sharp-end of developments. Steve adds: “Recently we have had great deal of success with the Electrolux High Speed Panini Grill and have expanded cooking capability in spaces with no ventilation by using ventless Turbo Chef ovens with combination microwave and convection cooking technology. We have also been working with MKN and their new FlexiChef, which has been a success.”


“Sometimes we can create best-in-class kitchen spaces that are designed to deliver a flexible range of menu options”

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