Webinar: COVID-19: Impact on Food and Beverage
11 a.m. - 12:15 p.m. ET
As attractions face a “new normal” once they re-open, both large and small theme parks are preparing to successfully re-open their food and beverage locations. This discussion will cover topics including social distancing as it relates to seating and kitchen areas, points of sale, and serving lines. Explore what effects new changes may have on menus, throughput, transaction times, handling protocols, refill programs, cart operations, employee uniforms, and more. Gain insight into how to overcome expected challenges and possible solutions.
A question and answer session will follow the webinar.
Doug has close to 40 years experience in theme parks beginning at SeaWorld San Diego as a food service attendant and advancing to Director of Culinary Operations. He also spent 2 stints at SeaWorld Ohio with the last being Vice President of Culinary Operations and was on the park opening team for SeaWorld San Antonio. Doug joined Six Flags in 2001 upon the acquisition of SeaWorld Ohio and served as Director of In Park Services and Accommodations at Six Flags Worlds of Adventure where he led the food and beverage merger of the 2 properties. The property also contained a 200-room hotel and a campground.
Doug moved to Six Flags Corporate as Regional Director of Food Service in 2005 after the close of Worlds of Adventure where he managed half of the country and Montreal. He also managed brand operations and relations for the company leading Johnny Rockets, Panda Express and Papa John’s implementations. He then relocated to Six Flags Great America in Gurnee, IL as Director of In Park Services until 2016. In 2017, he relocated to Dallas, Texas as Corporate Director of Culinary Services. Doug has extensive experience in food and beverage operations, concept & menu development, restaurant design, cost analysis, labor efficiency.
Ken Whiting, ICAE
Vice Chair IAAPA Board of Directors
Bernie Campbell, ICAE
Chair, IAAPA Food and Beverage Committee