NYC Hotel Kitchen Preps for Thousands of Guests Daily
8 reported
A single-source report from Eater describes how the kitchen at Arlo Williamsburg in New York City prepares for high-volume service. Executive chef Michael King states that the kitchen goes through more than 2,000 eggs per week and serves nearly 4,000 hotel guests each month. The kitchen also supplies five event spaces and three bars, bringing in an additional 1,000 guests each week. King addresses a misconception that hotel restaurant quality suffers at high volume, emphasizing the kitchen’s commitment to ingredients and scratch cooking. Prep is managed by planning ahead for large crowds, including rooftop pool events where dishes are made into party bites. The beverage operation, valued at $8 million, involves batching cocktails and preparing nearly 800 garnishes daily, led by head bartender Armando Aceredo.
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 says there is a misconception that hotel restaurant quality suffers at high volume.
King states the kitchen is committed to ingredients, technique, and cooking from scratch.
Prep involves planning ahead for large crowds, including rooftop pool events.
The beverage operation is valued at $8 million and involves batching cocktails and preparing nearly 800 garnishes daily.
Head bartender Armando Aceredo is the mixologist behind 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 scratch cooking ensures quality.
Key figures
Michael King, executive chef at Arlo Williamsburg
Armando Aceredo, head bartender at Arlo Williamsburg
Sources: eater.com
