Caterer specializes in golf eventsWritten by Patrick Timmis | | email@example.com
An expected 125,000 mouths are a lot to feed.
As an army of visitors descends on Toledo’s Inverness Club for the U.S. Senior Open, a Minneapolis-based company is stepping in to provide concessions and catering.
Prom Management Group regularly caters 35 golf tournaments across the country, including FedEx Cup events such as The Players Championship and the Tour Championship.
Prom has to prepare an immense amount of food for the event.
Todd Hanson, a vice president at Prom, said the company expects to use about 20,000 hot dogs, the same number of hamburgers and 8,000 chicken breasts. He also anticipates using at least 1,500 cases of water, more than 1,000 cases of beer and about 75 cases of wine.
Food, including turkey club wraps, chicken sandwiches, cheeseburgers and hot dogs, will be available for purchase at nine concession tents dotted around the course.
Concession stands will also sell a full line of Pepsi and Anheuser-Busch products, as well as Woodbridge red and white wine — probably a cabernet savignon and a chardonnay, Hanson said.
A subcontractor — Dansig & Associates of NC Inc. — will have about the same number of venues, selling fresh-squeezed lemonade, ice cream, lemon chill and baked pretzels.
A 60-year-old company, Prom began focusing on sports in 1991 when it catered the U.S. Open just west of Minneapolis.
“That was kind of an eye-opener for the owners of the company as a great potential revenue source and area of growth for the company,” Hanson said.
Today, more than three-fourths of the company’s revenue comes from out-of-state sports catering — primarily golf, but also tennis and IndyCar.
Preparing for an event like this is a lengthy process. Prom visits the site a year in advance to get a general feel for the course and a game plan for concessions. About three months before the event, the company finalizes its plans.
Planning for the event was an even longer process for Inverness Club. Peter Swick, the club’s assistant general manager, said Inverness has spent two years preparing to host the Senior Open.
“I think most of us are excited about it,” he said. “It’s just crunch time.”
The club will provide catering for the players, their families, members of the United States Golf Association and a few businesses.
Jim Decker, championship coordinator for the 2011 U.S. Senior Open, said coordinating food is a critical part of making the event happen. After all, he’s dealing with an expected 125,000 visitors, and he expects a sizeable percentage of them to be hungry.
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