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Culinary Spectacle at Kentucky Derby
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Levy, a seasoned concessionaire, efficiently caters to over 150,000 fans at the Kentucky Derby, emphasizing logistical precision and local sourcing. CEO Andy Lansing orchestrates a team of 5,000 staff and 300 chefs across diverse premium areas, offering iconic drinks like mint juleps.
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How has Levy's local sourcing contributed to the overall culinary experience at the Derby?
In what ways do logistical challenges at events like the Derby influence catering industry standards and practices?
What innovations or adjustments has Levy implemented over its 23 years of catering the event?
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