NYC Hotel Kitchen Preps for Thousands of Guests Daily
6 reported
A video episode of Large Format examines the dining 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 discusses how the kitchen uses more than 2,000 eggs per week and produces large batches of pancakes for brunch. The kitchen serves nearly 4,000 hotel guests each month, along with five event spaces and three bars that bring in an additional 1,000 guests each week. King addresses a misconception that ingredient quality suffers at high volume, stating the team’s commitment to cooking from scratch applies to every plate. 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 beverage operation, valued at $8 million, involves cocktail batching and daily prep for nearly 800 garnishes, overseen by head bartender Armando Aceredo, who created top-selling cocktails such as the frozen passionfruit margarita.
What’s reported
The kitchen at Arlo Williamsburg goes through more than 2,000 eggs per week.
The kitchen serves nearly 4,000 hotel guests each month.
The kitchen also supplies five event spaces and three bars, bringing in another 1,000 guests each week.
Executive chef Michael King stated there is a misconception that ingredient quality suffers at high volume.
The beverage operation is valued at $8 million and involves daily prep for nearly 800 garnishes.
Head bartender Armando Aceredo created top-selling cocktails including the frozen passionfruit margarita.
Misconceptions
The article addresses the misconception that in a hotel restaurant, the quality of ingredients and execution suffers at high volume.
Key figures
Michael King, executive chef at Arlo Williamsburg
Armando Aceredo, head bartender at Arlo Williamsburg
Sources: eater.com
