Denver Broncos revamp kitchen, cafeteria

The new food lineup resembles a menu in a high-end restaurant.

DENVER — An army marches on its stomach, Napoleon Bonaparte once said.John Elway, the Denver Bronco's general manager and executive vice president of football operations, must feel the same way about a certain orange-clad team.

The dining room at Broncos headquarters at Dove Valley doesn't have white tablecloths, uniformed waiters or fancy wine lists — hey, it's basically a cafeteria.

But the food lineup resembles a menu in a high-end restaurant: Skuna Bay salmon with a lemon-caper reduction, bison bolognese over bucatini pasta, sweet potato gnocchi with sage-infused brown butter and walnuts, grilled asparagus with heirloom tomatoes, Parmesan-crusted potatoes.

And those were just the offerings on a recent Tuesday, when most of the players were taking the day off, save for a few who had wrapped up a weight-room session.

When the Broncos invested $8 million earlier this year to expand their headquarters — the Paul D. Bowlen Memorial Centre — they included a totally reimagined kitchen and dining room. That area, with a combined 6,245 square feet of space, is professional-grade.

It has a culinary team to match, which replaces a catering company the Broncos had long used.

The kitchen crew is headed by Justin Domsch, the executive chef. Bryan Snyder is director of team nutrition. The latter played basketball at the University of Colorado-Colorado Springs before heading to the University of Northern Colorado to study dietetics, the science of nutrition and the regulation of diet.

"Probably only four or five teams in the NFL have a dining facility and nutrition set-up like we have," says Snyder, who during the regular season must keep a 53-man roster and the practice squad happy. "We've had lots of positive feedback, especially among the well-traveled veterans who have been around three or four different teams."

11-month season

The Broncos training table is pretty much a year-round operation.

More From FoodService Director

Sponsored Content
fish tacos

From High Liner Foods.

Younger consumers are driving an increased focus on sustainability, and more consumers overall are demanding a wider variety of seafood on menus. With shifting interest in seafood, operators need to be familiar with the seafood consumer—who they are, what they’re looking for and when they eat it—to more effectively boost interest in seafood dishes.

Understand consumer habits

Technomic’s 2017 Center of the Plate: Seafood & Vegetarian report finds that 65% of consumers eat seafood at least occasionally (once every 90 days or more), either as an...

Industry News & Opinion

The Missouri House of Representatives has initially approved a bill that would enable students with dietary issues to forgo mandatory meal plans at public colleges and universities, U.S. News reports.

Approved Tuesday, the bill would grant students with medical documentation of food sensitivities, food allergies or medical dietary issues the right to opt out of meal plans.

Supporters of the bill say it will allow students to not have to pay for food they can’t safely eat, while opponents say that the bill will negatively impact schools financially. According to legislative...

Industry News & Opinion

A study released by Sodexo indicates that gender-balanced management improves team performance.

The 2018 study is an expansion of a previous Sodexo study that launched in 2014. The expanded study analyzed 50,000 managers in all levels of management from 70 entities around the world over five years.

The study found that teams managed by 40% to 60% women had better employee and client retention, saw fewer workplace accidents and increased their operating margins and employee engagement.

Industry News & Opinion

Rick Farmer, executive chef for St. Jude Children’s Research Hospital in Memphis, Tenn., and Stephanie Powers, executive chef of Spring Harbor, a retirement community in Columbus, Ga., were crowned the winners of MenuDirections’ 2018 Culinary Competition.

Split into teams of two, chefs had 60 minutes to prepare and plate their own entrees using a preselected basket of ingredients such as beans, mushrooms and orange sauce. Each dish was judged on its presentation, taste and creativity.

The winning dish was orange glazed pork with a black bean and wild mushroom cake topped...

FSD Resources