Centerplate

The catering team at the San Diego Convention Center prepares 3,500 daily meals for temporary residents.

New program uses visual learning and a fun kickoff event to instruct Centerplate team on which items can and cannot be composted, part of an effort to reduce food waste at the employee cafeteria.

Unit that can turn out up to 300 pies an hour was beta tested in the T-Mobile Park suites in Seattle last month.

A system that uses a finger tap on a sensor to validate the age of a customer looking to buy beer recently went online at Seattle’s Safeco Field.

Hockey fans have flocked to “Whiteout” gatherings around Winnipeg’s ice arena, and concessionaire Centerplate has set up food and beverage stands to accommodate them.

This is part of Food Management’s annual Top 50 report, a proprietary ranking of the largest noncommercial contract management companies.