Close up Boil 970X

In The News

Multi-Year Partnership with Steakhouse Elite

SHE 320X220

International Speedway Corporation (ISC) Announces

Multi-Year Partnership with Steakhouse Elite

Premium Kobe-Crafted and Angus Beef Products Featured at ISC Facilities

 

DAYTONA BEACH, Fla. (Feb. 14, 2019) – International Speedway Corporation (ISC) announced today a multi-year, multi-facility partnership with Steakhouse Elite that will feature its premium beef product at ISC facilities beginning with DAYTONA Speedweeks Presented By AdventHealth. Race fans can enjoy Steakhouse Elite’s premium Kobe-crafted and Angus beef products at Americrown and Levy concessions throughout the NASCAR season. In addition, Americrown will serve Steakhouse Elite products in its catering operations.

 

"Having the opportunity to showcase our brand to motorsports fans throughout the United States is incredible,” said Ty Freeborn, Founder of Steakhouse Elite. "We appreciate the brand loyal fans of NASCAR and believe this relationship with further strengthen the Steakhouse Elite brand.”

 

Through the ISC partnership, Steakhouse Elite will enjoy marketing relationships with select ISC facilities including Daytona International Speedway with use of the DAYTONA 500 mark on packaging nationwide; serve as presenting sponsor of the “Family Camping and All You Can Eat” ticketing promotion at Michigan International Speedway; receive naming rights of the “Front Porch” at Richmond Raceway and benefit from additional consumer promotional assets at Homestead-Miami Speedway, ISM Raceway and Talladega Superspeedway.

 

“We are excited to introduce the premium Steakhouse Elite product to our fans,” said Frank Kelleher, ISC Vice President, Chief Sales Officer. “Our brands share a commitment to creating superior customer experiences and we look forward to growing this relationship.”

 

Steakhouse Elite, based in the Bronx, N.Y., provides superior quality, innovative beef products that are American-raised, responsibly handled and USDA-certified to the highest standard.  Its complete line of fresh and frozen burgers are “tailored to your taste”. 


Food prep for Daytona 500 offers diverse, extensive menu

Chicken Chef

When it comes to re-fueling at Sunday’s Daytona 500, the number of pit stops on the track will be dwarfed by the thousands of concession-stand and buffet runs by the fans.

From hot dogs to foie gras, it’s an orgy of consumption that requires a year’s worth of preparation by Americrown Service Corporation, the catering and food service company incorporated by International Speedway Corporation in 1989 to feed the hungry masses at 10 of the 12 motorsports tracks owned by ISC.

“A lot of things have to come together to happen at a very precise time,” said Mike Pappas, Americrown vice president. “We have a great team. We have a great partnership with Daytona International Speedway and this is our home track.”

With four days to go before Sunday’s big race, Pappas gazes out the expansive picture windows at the Rolex 24 At Daytona Lounge, one of the Speedway’s marquee luxury suites. It’s quiet now, but on race day the massive room will be abuzz with 1,200 race fans, noshing on delicacies from half a dozen buffet lines and bars.

Sunday’s menu at the Rolex Lounge will feature fried shrimp and oysters, herb-crusted prime rib, blackened grouper and grits, capped by custom-made lemon, blueberry and salted caramel pecan gelato, said Mikell Blocker, Americrown’s corporate regional executive chef, who directly supervises the track’s culinary operation.

With its signature design element, an ornate chandelier of intersecting ovals to represent race tracks owned or operated by ISC, the Rolex Lounge is the biggest of dozens of hospitality suites that dominate the Speedway’s second level, upgraded as part of the $400 million Daytona Rising renovation that was completed in early 2016.

Midway suites, inside the stadium, host groups from 40 to 500 guests. High Banks suites, with a view of the track, offer indoor meeting space, a covered patio and grandstand seats for 50 to 75 guests.

By The Numbers -To feed hungry race fans at Sunday’s Daytona 500, tons of diverse food items will be prepared in by Americrown chefs in nine kitchens beneath the grandstand at Daytona International Speedway. Here’s a look, by the numbers, at what the track expects to sell during Speedweeks, as estimated by Speedway officials:

  • 50,000 hamburgers
  • 28,000 feet of hot dogs
  • 84,000 soft drinks
  • 16,000 jumbo pretzels
  • 30,000 bottles of water
  • 25,000 orders of French fries
  • 170 tons of ice
  • 20,000 gallons of beer

 


Great American Taste

Mike and Mikell

 Guests in each suite pay premium prices for amenities that include customized menus, requests that have become increasingly inventive in recent years, Blocker said.

“It’s not like a typical restaurant, where you have a set menu,” he said of race-day items that are generally confirmed 90 days ahead of the event. “We’re constantly trying new stuff. More and more now, I’m getting photos from Pinterest that people send me, asking, ‘Can you do this?’ We will do what they want.”

For instance, Blocker recalls that a suggestion this year resulted in a new dish for one luxury suite: a crispy garlic fried chicken. Along with such special orders, there’s also a sea of hamburgers, hot dogs, French fries and beer to be consumed at concession stands in the grandstand and the infield.

Speedway officials estimate that during Speedweeks the track will sell roughly 50,000 hamburgers, 28,000 feet of hot dogs and 84,000 soft drinks, kept cold by 170 tons of ice. They also expect to sell 16,000 jumbo pretzels, 30,000 bottles of water, 25,000 orders of French fries and 20,000 gallons of beer, according to Speedway spokesman Andrew Booth.

All that food is prepared by an event staff that includes 600 workers in the catering realm and 1,000 workers on the concession side, toiling in nine kitchens tucked beneath the grandstand.

Among those with experience in a Speedway kitchen, is Costa Magoulas, dean of the College of Hospitality and Culinary Management at Daytona State College, who worked the races as a guest chef earlier in his career.

“I walked into the main kitchen and they told me, ‘We need 2,000 pounds of chili and, oh, we need that today,’” Magoulas said. “For them, that was nothing. That would get them through one or two days. The volume of food that they prepare is just phenomenal.”

On Wednesday, dozens of cooks and kitchen workers hauled ingredients into place and started preparing items destined for the next day’s menu. In one room, a cook skillfully flipped dozens of the 6,000 to 8,000 chicken wings expected to be prepared during Speedweeks. Over another stovetop, a chef supervised the progress of dozens of servings of grouper, part of a total of 1,200 pieces to be cooked before the checkered flag falls on Sunday.

In yet another chamber, rows of tortellini salads await under sealed wrappings, among the time-sensitive items that must be prepared and served without delay, Blocker said. Headshots of actor Christopher Walken adorn heavy doors of the main kitchen’s multiple walk-in coolers and refrigerators. (A “Walken” freezer, get it?)

In the parking lot beneath the grandstand, a row of refrigerated 18-wheelers offers additional space for yet more food, a contingency against possible weather disruptions.

“We have a very extensive rain plan,” Pappas said, violating his own informal policy not to mention the “R” word in talking about an event. A rain delay inevitably results in a rush to the concession stands, demand that could deplete food supplies without proper reserves, Pappas said.

“We keep a very specific reserve of extra products, including hot dogs and burgers,” Pappas said. “On the catering side, we also have a list of contingencies.”

Reactions differ for rain delays and weather-related postponements, Pappas said. The latter is trickier because menu items need to be selected to match a new race start time, anything from breakfast fare to dinner entrees.

“Whatever happens, we want the fans to have a great time,” Pappas said, adding that after the race, work will start again on Monday. “Mikell will start working on the new menu for next year.”


New Food Additions