Bennington Banner Newspaper Archives May 18 1963, Page 24

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Bennington Banner (Newspaper) - May 18, 1963, Bennington, Vermont Dining room cafeteria snack counter nationally known firm handles track s food service the single biggest track service contracted out by Green Mountain Park management will be operation of the clubhouse dining room general admission cafeteria and refreshment counters situated in the two lounge will be Able to skip from Point to Point along the service counter. The enclosure however will keep the flow of traffic apart from the seating area. The cafeteria serving area features pass through refrigerators with doors opening on both the Kitchen and the counter areas. Salads and desserts Are prepared in the Kitchen and placed in the coolers where they Are easily obtained without extra handling by counter personnel. Similarly hot beverage preparation vats Are in the Kitchen with service taps run cafeteria counter at the track Kitchen has already been in operation several weeks 10-year contract geannelistoserve2,500in tracks Kitchen a couple Hundred Yards to the Southeast of pm pcs handsome clubhouse dining room a and at too feet less Altitude a stands the track Kitchen. While this gound level Structure wont have the accoutrements and View of the dining room patrons of the track facility stand nonetheless to get Well prepared and diversified meals. While provided primarily for the trainers grooms jockeys and others who work at the track the Kitchen will be open to the Public. An open floor plan divides the 70-by-100 foot Concrete Block building into three main sections. At the right As one enters is the main dining Hall fitted out with wooden benches and tables. A partition running Down part of the Center of the main floor backstops the Long leg of an a shaped Catena serving counter. At the it Side of the partition and towards the Entrance is More seating area. This can serve both the cafeteria As Well As a Short order counter adjoining the area. To the left and rear is the Kitchen and storage area. Separating part of the food preparation area from the Short leg of the cafeteria serving counter is another partition. There is a Gap Between the two partitions through which food and personnel can move with ease. Off to the right rear is a private dining room where track officers can gather informally with those who work directly with the horses. The main dining area is Well lighted and ventilated with Sash windows at close intervals around its circumference. Auxiliary Gas burning heating units line the Walls for Cool summer mornings and fall Days. The floor is poured Concrete. Upstairs Over a portion of the main first floor is a dormitory and showers for Kitchen personnel. Reigning Over this Domain is Richard Geannelis of Bennington who has a 10-year contract with the Taconic racing amp Breeding association to operate the Kitchen on a Concession basis. Geannelis himself has a substantial investment having furnished All the equipment. Among his various appliances Are a steam cooker for stews vegetables and potatoes and pastry equipment. There is a Grille just off the cafeteria counter for off the griddle orders. Geannelis will be serving three meals a Day in the cafeteria breakfast from 5 . To 10 30 . Dinner the Days heavy meal from la . To 1 30 . And supper from 4 30 to 6 30 . The Short order counter will be open All Day and will offer Beer and soft drinks As Well As Light meals. Altogether toe Kitchen manager expects to be serving upwards of 2,500 people in a three meal Day. To do this he will have a staff of about 30. Geannelis already has something of a jump in knowing How to oblige the appetites of horsemen. A Boston Herald article led Geannelis to Harry Harris operator of the track Kitchen at Suffolk Downs for the last to years and from him Geannelis picked up More than one a Trade these he plans to keep to himself but he did pass along a copy of the newspaper feature Story. In it Harris notes among other things that harness Folk have different eating habits from those working with int thoroughbreds. A a lot of these boys in harness racing a he told the Herald a Are liable to pack away a big meal then go right out and have a couple of hot dogs and a Beer or Coke. A an the Spring when the runners Are Here our clientele tend to eat lighter though. They watch their weight especially the Pony boys and jockeys. Harness people done to worry because you get More momentum in a sulky with a heavy Harris also reported that beef and pork Are the two most popular meats. Horsemen Are also big on desserts. Concluded Harris a i imagine the average person figures the horse crowd is rough and uncouth but that a not so. They re Happy go Lucky Good hearted gents who love to Genie str7.esak areas. Holding the franchise is the Harry m. Stevens co. Of new York founded More than 75 years ago. Among sporting centers where it operates Are Aqueduct Saratoga and Charlestown md., racetracks Yankee stadium and the san Francisco giants football stadium. Managing the Pownal operation will be Gen Strzesak along time Veteran with the firm. Strzesak a Domain encompasses some 30,000 Square feet All generally located at the South end of the grandstand building but split up among several floors of the huge Structure. Starting at the top floor and working Down there is the clubhouse dining room which will seat Between 425 and 450. Some 160 diners will be Able to View the action on the track from four tiers which drop Down from the main restaurant floor. The dining room is separated from the clubhouse parimutuel floor and Box seat stadium area by a plate Glass partition. Its Walls Are painted White and Brown the floor is tiled in a two tone Tan pattern chairs Are done in a Brown and Gold Motif the tables will have dark Green table cloths. Adjoining the dining room is Strzesak a main Kitchen flare food for the cafeteria will also be prepared. Fully equipped the meat and vegetable preparation and cooking area is centralized to one Side the salad and dessert preparation Arta to the other. Two pieces of equipment which catch the Eye Are a plate warming storage Cabinet and easy to reach easy to service revolving shelf Beer cooler. A service bar for cocktails is also found in the Kitchen. At the doorway to the dining room waiters will Stop at an inspection stand where food checkers will verify that All items ordered Are being delivered and have been priced correctly. The cafeteria is located on the general admission Mezzanine floor and like the dining room is set off from the parimutuel area by ceiling High plate Glass partition. The seating area with a capacity of about 240, forms an a a la around the serving counter and auxiliary Kitchen area servicing the cafeteria. Cafeteria patrons willbe guided into a a a Corral Type enclosure fronting the service counter. Instead of selecting food items Iii Indian file fashion customers main dishes for the cafeteria Are prepared in the dining room Kitchen. But the cafeteria has supplemental food cooking equipment for special dishes. A direct Telephone line runs to the upstairs Kitchen for rapid ordering of fresh food supplies. Finally out on the parimutuel floors Strzesak will operate five snack bars a three on the main general admission floor and one each on the Mezzanine and clubhouse floors. These will serve frankfurters sandwiches Coffee and similar items. Each snack counter was designed and built by the h. M. Stevens co. As a self contained service unit Complete with hot and cold running water and clean up equipment. The design affords efficient Patron service and each counter is located to blend with the flow of stadium traffic. Service bars dispensing alcoholic beverages have also been set up but Strzesak said License applications to the state liquor control Board Are still pending. All customer service areas Are backs topped by the sizeable secondary facilities located on the ground floor. Track Kitchen. Located acor Kara area serves Public As Well As racial personnel. Trays Are ready to go Ai turnstile Entrance to cafeteria. �?T4-Green Mountain pork May 18, 1963

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