NYC Hotel Kitchen Preps for Thousands of Guests Daily
8 reported
A video episode of Large Format from Eater examines the kitchen operations at Arlo Williamsburg in New York City, where the onsite restaurant Sungold serves hundreds of diners while also handling room service orders. Executive chef Michael King states that the kitchen uses more than 2,000 eggs each week and produces large, fluffy pancakes for brunch. The kitchen serves nearly 4,000 hotel guests per month and supplies five event spaces and three bars, bringing in an additional 1,000 guests each week. King addresses a misconception that hotel restaurants sacrifice ingredient quality at high volume, asserting the kitchen’s commitment to cooking from scratch. Prep is managed by planning ahead for large crowds, including rooftop pool events where Sungold dishes are turned into party bites like spicy fried chicken sliders. The kitchen also supports an $8 million beverage operation through cocktail batching and daily prep for nearly 800 garnishes, with head bartender Armando Aceredo creating top-selling cocktails such as the frozen passionfruit margarita.
What’s reported
The video is from Eater’s Large Format series, focusing on Arlo Williamsburg hotel in NYC.
Executive chef Michael King says the kitchen uses over 2,000 eggs per week.
The kitchen serves nearly 4,000 hotel guests each month.
The kitchen supplies five event spaces and three bars, bringing in another 1,000 guests weekly.
King states there is a misconception that hotel restaurants sacrifice ingredient quality at volume.
Prep involves planning ahead for large crowds, including rooftop pool events.
The beverage operation is valued at $8 million, with daily prep for nearly 800 garnishes.
Head bartender Armando Aceredo creates top-selling cocktails, including the frozen passionfruit margarita.
Misconceptions
The article addresses a misconception that in a hotel restaurant, the quality of ingredients and execution suffers at high volume. Chef King states the kitchen’s commitment to ingredients and cooking from scratch.
Key figures
Michael King, executive chef at Arlo Williamsburg
Armando Aceredo, head bartender at Arlo Williamsburg
Sources: eater.com
