00:00As executive chef, Ron Abel is at the head of Aramark's 300-person culinary team, 10 chefs, and over 300
00:06cooks and stewards, working in nine kitchens to get food out to 100 concession stands, five restaurants, and two main
00:12club spaces.
00:13At 5 a.m., deliveries arrive at the loading dock, ride a freight elevator up to the warehouse, then get
00:18staged for distribution across the park each morning.
00:21Joe Quinn, who handles the incoming and distribution of all food and beverage throughout the building, uses the previous game's
00:27sales to determine what each stand needs.
00:29Stagers pull the orders, runners move them to their next stop.
00:32Some product heads to the commissary kitchens for more prep or holding.
00:35Premium ingredients go to club kitchens that feed spaces like Dell and Aura.
00:39But a significant amount of high-volume ingredients go directly to concession stands.
00:43With limited space to prep everything on-site, some of the work happens before the ingredients even arrive.
