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United Center initiative to celebrate Chicago cuisine

Concessions operator Levy teams with Bulls and Blackhawks on special menu program.

Mike Buzalka, Executive Features Editor

August 17, 2015

1 Min Read
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Chicago’s United Center arena will unroll a curated a collection of dishes from some of Chicago’s best dining destinations under the banner of Chicago’s Plate this fall with the start of the Chicago Bulls NBA season. The program is a partnership among the Bulls, the NHL’s Chicago Blackhawks, which also plays its home games at the United Center, and United Center concessions company Levy Restaurants.

Part of an ongoing renovation plan for the United Center, the privately financed project will feature reimagined concessions stands and walk-up bars on the main concourse and club level. Eateries being represented include Big Star, Publican Quality Meats, Jake Melnick’s Corner Tap, Leghorn Chicken, Lillie’s Q, LQ Chicken Shack, Frontier, Lottie’s Pub and The Pony. More dining and beverage destinations are scheduled to join Chicago’s Plate in future seasons.

Longtime fan favorite concessions offerings slated to join the new dining options as part of Chicago’s Plate include Highland Baking Company, Sweet Baby Rays, Goose Island, Levy Restaurants, Vienna Beef, and DiGiorno.

Contact Mike Buzalka at [email protected]

About the Author

Mike Buzalka

Executive Features Editor, Food Management

Mike Buzalka is executive features editor for Food Management and contributing editor to Restaurant Hospitality, Supermarket News and Nation’s Restaurant News. On Food Management, Mike has lead responsibility for compiling the annual Top 50 Contract Management Companies as well as the K-12, College, Hospital and Senior Dining Power Players listings. He holds bachelor’s and master’s degrees in English Literature from John Carroll University. Before joining Food Management in 1998, he served as for eight years as assistant editor and then editor of Foodservice Distributor magazine. Mike’s personal interests range from local sports such as the Cleveland Indians and Browns to classic and modern literature, history and politics.

Mike Buzalka’s areas of expertise include operations, innovation and technology topics in onsite foodservice industry markets like K-12 Schools, Higher Education, Healthcare and Business & Industry.

Mike Buzalka’s experience:

Executive Features Editor, Food Management magazine (2010-present)

Contributing Editor, Restaurant Hospitality, Supermarket News and Nation’s Restaurant News (2016-present)

Associate Editor, Food Management magazine (1998-2010)

Editor, Foodservice Distributor magazine (1997-1998)

Assistant Editor, Foodservice Distributor magazine (1989-1997)

 

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