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Food Services & Hospitality

FOOD SERVICES AND HOSPITALITY MANAGEMENT

We offer full-service management of food services and hospitality programs, including day-to-day management of staffing, training, purchasing, alcohol service, marketing, branding, customer service, and financial systems. Our Everything’s Fresh™ philosophy delivers exciting guest experiences and maximum revenue with fresh local menus, relevant brands, engaging customer service, impactful marketing and powerful analytics. We manage the food services and hospitality programs at more than 140 different and unique venues throughout North America, which equips our team with the experience to deliver cutting edge solutions.



MERCHANDISE MANAGEMENT

We offer full-service management of retail merchandise programs including store layout and design, purchasing, staffing, marketing, customer service, and financial systems. We specialize in delivering fresh, exciting retail experiences including on-site custom embroidery and engraving, 3D imaging which allows fans to transform into their favorite players, women’s specialty boutiques, children’s novelties and big and tall outlets offering a variety of sizes and fits. These unique concepts, coupled with engaging customer service, maximizes the overall customer experience and drives revenue.



FACILITY DESIGN

We deliver industry-leading food service and hospitality design that brings our Everything’s Fresh™ philosophy to life. This means creating innovative culinary spaces dedicated to preparing food fresh, with local flavors in front of customers in engaging environments. Design services include everything from feasibility studies and mechanical electrical plumbing (MEP) to equipment purchasing and construction/installation management. Our experience helps to maximize design budgets, while at the same time designing the next generation food service, hospitality and merchandise spaces that encourage socialization and excitement.



MARKETING AND BRANDING

Spectra delivers revenue maximization through creative promotions, themed concepts, targeted marketing efforts, and noteworthy events to fill dark dates. Our in-house marketing team is immersed in the industry, and skilled in the nuances of food services & hospitality. We provide services to clients and our own on-site staff, including marketing plan development, public relations, social media, graphic design, and concept development. We deliver award-winning concepts and engaging promotions that provide our client venues a competitive market advantage.



PURCHASING

Spectra’s clients have access to our national purchasing partnership with Premier, one of North America’s leading buying groups. This guarantees our clients the lowest delivered price through direct contracts and rebate programs with food manufacturers and distributors. Few competitors can match our depth and breadth of competitively priced contract food products. Access to our buying group also affords our clients access to Premier’s powerful analytics programs as well as significant savings on non-food and beverage products and services such as telecommunications, printing, office equipment, and supplies.



CONSULTING AND PRE-OPENING

We provide a full range of consulting services for minor to major renovations, pre-opening and transitions, equipment purchasing, request for proposals processes, marketing, brand development as well as data and analytics. Our professional team can engage at any point during the process to work diligently with architects, contractors, inspectors, consultants, and city officials to ensure key performance indicators are met and operational excellence is achieved.



DATA AND ANALTYICS

Spectra collects, interprets, and shares data with our clients in order to help drive intelligent business decisions. Aggregated, real-time data can be used both operationally to improve food services and hospitality for guests and analytically to engage guests with more intelligence behind initiatives and decisions. Data sources related to food services & hospitality range from purchase behavior and cost analysis to waste analysis and demographic information.



Our Clients

Spectra Food Services & Hospitality serves over 250,000 events and an estimated 40 million guests per year in our more than 140 client venues throughout the United States and Canada. We create memorable customer experiences and drive revenues through fresh and engaging concepts, personal service and attention to detail.

Food Services & Hospitality Markets Served:

  • Amphitheater, Arena, Convention & Exhibition Center, Cultural Facilities, Event & Fairground, Gaming & Hotel, Performing Arts Center & Theater, Racetracks, Specialized Venue, Stadium
See full client list

Contact

If you’re interested in learning more about our Food Services & Hospitality services and all the ways we can help you, contact us today.

Leadership

The growth of your business starts with our senior management team, who brings over a century of experience to the business. They have been responsible for managing events like the Olympics, Super Bowls, World Series, and even catering for the President of the United States. We have the background and experience to successfully manage events of any size or complexity.
Leadership
Ken Young

Ken Young

Executive Chairman, Spectra Venue Management and Food Services & Hospitality

Ken provides the leadership and oversight to the Spectra Food Services & Hospitality team, ensuring focus is placed on freshness, innovation, client relationships and customer satisfaction.

A Philadelphia native, Ken began selling hot dogs as a vendor at the University of Pennsylvania in 1966 and acquired his first managerial position at the Providence Civic Center after college.  Since then he has gone on to hold senior positions with some of the industry’s largest food service companies, before founding Spectra’s Food Services & Hospitality division.

Ken is a graduate of Penn State University, where he earned a degree in Food Service and Housing Administration.  In 2005, Ken was honored with the Penn State Distinguished Alumni Fellow Award, awarded to alumni who are deemed outstanding in their chosen field.

Ken owns five minor league baseball teams, and has been named Minor League’s “Executive of the Year” by Baseball America. His dedication to superb food service earned him the Mickey Warner Award from National Association of Concessionaires in 2009.

Ken resides in Tampa, Florida and enjoys the beaches and water.

Charlie Neary

Charlie Neary

Division Senior Vice President, Spectra Venue Management and Food Services & Hospitality

Charlie Neary oversees Spectra Food Services & Hospitality’s operations in the Western half of North America and coordinates with the Regional Vice Presidents and local management to facilitate best practices.

Previously Neary managed the operations for a food service company owned by concert promoter Bill Graham Presents. From there he founded FanFare Enterprises, a regional food service company that merged with Spectra Food Services & Hospitality in 2001.

A San Francisco native, Neary attended the University of California, Berkeley & San Francisco State University, majoring in Business Administration.

Doug Drewes

Doug Drewes

Division Senior Vice President, Spectra Venue Management and Food Services & Hospitality

Doug Drewes oversees Spectra Food Services & Hospitality’s operations in the Eastern half of North America and coordinates with the Regional Vice President and local management to facilitate best practices.

A native of Farmingdale, NY, Doug began in the food service industry at the age of 20, working at the Jones Beach Amphitheater. He has managed some of the largest, most prominent facilities in the country such as Yankee Stadium, Tampa Stadium, and the New Orleans Superdome, as well as Super Bowls in 1984 and 1991.

Drewes attended SUNY Oswego where he earned his degree in Business Finance.

John LaChance

John LaChance

Regional Vice President, Spectra Venue Management and Food Services & Hospitality

John LaChance provides on-site managers with guidance and support for day-to-day and long range planning; ensuring successful food and beverage operations and financial goals are met.

LaChance joined Spectra’s Venue Management division before joining the Food Services & Hospitality division in 2006. He has helped numerous prominent venues to succeed, including the Tampa Convention Center, Iowa Events Center/Wells Fargo Arena, the Palm Beach County Convention Center, Exhibition Place in Toronto, and The Adrienne Arsht Center for the Performing Arts in Miami, FL.

LaChance studied Sports Management at the University of Massachusetts Amherst.

Jay Satenspiel

Jay Satenspiel

Regional Vice President, Spectra Venue Management and Food Services & Hospitality

Jay Satenspiel provides on-site managers with guidance and support for day-to-day and long range planning; ensuring successful food, beverage and retail operations.

A Brooklyn, NY native, Satenspiel began his food service career helping his grandparents in their butcher shop, where he developed a passion for food and business. Satenspiel has been responsible for managing some large and prominent venues including the PNC Center, Ford Field, Wrigley Field and the Las Vegas Speedway.

Satenspiel is a member of the National Association of Concessionaires (NAC), is a Master TEAM Certified Trainer, and is a ServSafe Certified Instructor.

Mike Frost

Mike Frost

Regional Vice President, Spectra Venue Management and Food Services & Hospitality

Mike Frost provides on-site managers with guidance and support for day-to-day and long range planning; ensuring successful food and beverage operations.

Frost has more than 30 years of industry experience, managing the day-to-day operations at some prominent venues such as the St. Paul Civic Center, Cajun Dome, Orlando Arena, Florida Citrus Bowl, New Orleans Arena and the Louisiana Superdome, before his current position.

Frost hails from Central Iowa, and attended Iowa State University, majoring in agricultural business/finance.

Thomas Anastasia

Thomas Anastasia

Regional Vice President, Spectra Venue Management and Food Services & Hospitality

Thomas Anastasia provides on-site managers with guidance and support for day-to-day and long range planning; ensuring successful food and beverage operations, that financial goals are met and that memorable experiences are created for clients and guests.

Anastasia is quickly approaching 23 years in public venue food and beverage service. This time has been spent with two leading companies, and his experiences have shaped his manner of operation.

Anastasia studied Computer Sciences at Florida College in Jacksonville and also has been fortunate to study the cornerstones of guest service at Disney University.

Pam Plageman

Pam Plageman

Regional Vice President, Spectra Venue Management and Food Services & Hospitality

Pam Plageman provides operational oversight for her on-site managers ensuring strong client relations, exceptional guest experiences, and cohesive management teams.

Plageman began her career in large convention hotels and has enjoyed 29 successful years in the food services industry. Plageman joined Ovations in 2007 as the General Manager at the Duke Energy Convention Center, where she played an integral role in securing business, most notably a contract that impacted the venue by over $9 million dollars in food and beverage revenue.

Plageman earned her degree from Indiana University Southeast.

Tony Hendryx

Tony Hendryx

Regional Vice President, Spectra Food Services & Hospitality

Tony Hendryx provides on-site managers with guidance and support for day-to-day and long range planning; ensuring successful food and beverage operations.

Hendryx’s operational background with the Hilton Corporation, Zoological community & Major league sporting facilities provides him with a broad array of experiences to draw from. Hendryx specializes in operational start-up, business turnaround, client development, and team building.

Hendryx graduated from Linfield College with a Bachelor’s degree in Business and a focus on International Studies.

Mark Stone

Mark Stone

Regional Vice President, Spectra Venue Management and Food Services & Hospitality

Mark Stone provides on-site managers with guidance and support for day-to-day and long range planning; ensuring successful operations and memorable guest experiences.

Stone served as Regional Director of Operations for Sportservice for nine years before departing to lead the successful opening of the Entertainment and Sports Arena in Raleigh NC in 1999. From 2000-2009, Stone served as Senior Vice President for Maloof Sport and Entertainment overseeing Arco Arena in Sacramento, CA.

A native of Buffalo, NY, Stone earned his undergraduate degree from SUNY Buffalo.

Linda Recke

Linda Recke

Regional Vice President, Spectra Venue Management and Food Services & Hospitality

Linda Recke provides on-site managers with guidance and support for day-to-day and long range planning; ensuring successful food and beverage operations as well as working to secure new business and maintaining client relationships.

Prior to joining Spectra, Recke managed operations at prominent venues such as the old Veterans Stadium in Philadelphia, PA and the Philadelphia Zoo. With more than 30 years of experience in the industry, Recke most recently played a key role in the design, build and operation of the new PPL Center in Allentown, PA.

Charles Lawrence

Charles Lawrence

Senior Vice President of Business Development, Spectra Food Services & Hospitality

Charles Lawrence works to continuously seek opportunities that he and his team can translate into success stories for Spectra and our clients.

He has served at some of the world’s most prestigious venues such as Walt Disney World’s Epcot Center and Wide World of Sports, the Georgia World Congress Center and Georgia Dome as well as in a supportive role for many of North America’s notable Sports, Convention Center and Gaming facilities.

A native Ohioan, Lawrence moved to Providence where he earned his Associate’s Degree in Culinary Arts and Bachelor’s Degree in Food Service management from Johnson & Wales University. He recently expanded his education by earning his MBA with a concentration in Marketing from Saint Leo University.

Nick Nicora

Nick Nicora

Vice President of Business Development, Western Region, Spectra Food Services & Hospitality

Nick Nicora is responsible for seeking new business opportunities throughout the Western states as well as for Spectra Food Services & Hospitality’s fair and expo businesses in California.

Nicora began his career as a production manager for Bill Graham Enterprises, one of the largest concert promoters in the country. Along with Charlie Neary, Nicora founded a full-service food and event division for Bill Graham, which then became FanFare Enterprises. Fan Fare became part of Spectra in 2001.

Nicora earned his degree in business from California State University, Chico and is a member of the California Restaurant Food Safety Coalition.

Bob St. Lawrence

Bob St. Lawrence

Eastern Regional Executive Chef, Spectra Food Services & Hospitality

Bob St. Lawrence provides on-site Executive Chefs with support for menu and food concept creation, and ensures best practices among other Spectra chefs. Bob is also responsible for recruiting, training and providing on-site support for large and high profile events. St. Lawrence has served as Executive Chef for four Super Bowls and for the 2001 Microsoft Global Briefing in Miami. Since joining Spectra Food Services & Hospitality in 2007, St. Lawrence has been an integral part of launching the Everything’s Fresh™ program throughout the United States and Canada. St. Lawrence earned an Associate of Science degree from Johnson and Wales University at their Providence Rhode Island campus.

Mike Pulscak

Mike Pulscak

Western Regional Executive Chef, Spectra Food Services & Hospitality

Mike Pulscak provides on-site Executive Chefs with support for menu and food concept creation, and ensures best practices among other Spectra chefs. Pulscak is also responsible for recruiting, training and providing on-site support for large and high profile events.

During his early career, Pulscak worked with some of Washington, DC’s top chefs before relocating to Portland, OR where he served as Chef de Cuisine of the award-winning Oba! Nuevo Latino restaurant. Pulscak went on to serve as the Executive Chef at the Rose Quarter Complex in Portland for 8 years.

Mike earned his degree in Hotel Restaurant Management from James Madison University in Harrisonburg, VA.

Rachael Cagle

Rachael Cagle

Controller, Spectra Food Services & Hospitality

Rachael Cagle is responsible for ​the centralized accounting operations for the company including client reporting, budgeting, forecasting, and consolidating reporting.

Cagle joined Spectra Food Services & Hospitality in 2002 after graduating from the University of South Florida with a degree in Accounting. She is a Certified Management Accountant (CMA) and a ​Gold Level Leader ​member of the Institute of Management Accountants (IMA).

David Specht

David Specht

Vice President of Human Resources, Spectra Food Services & Hospitality

David Specht is responsible for directing all of the people functions for Spectra Food Services & Hospitality including recruiting, training, employee relations, development, risk management, benefit administration, payroll and government agency relations.

Specht, who joined Spectra Food Services & Hospitality in 2012, has more than 35 years of experience in the human resources field, including serving in world-class venues such as Disney World and Disneyland. Specht has even managed personnel for large events such as the Oscars and Emmys.

Specht earned a Bachelor’s Science Business Management degree from University of Phoenix, and is a member of the Society for Human Resource Management.

Kareen Muros

Kareen Muros

Executive Director of Employee & Labor Relations, Spectra Food Services & Hospitality

Kareen Muros works with management to develop and execute human resources strategies to drive performance and help employees achieve critical business results.

Before joining Spectra in 2005, Kareen worked for the NBA Portland Trailblazers at the Rose Garden Arena (Rose Quarter) for 10 years and was a key member of the opening team for Seahawks Stadium in Seattle, WA.

Kareen graduated cum laude with a Bachelor of Arts degree from the University of California at Santa Barbara, and then completed her postgraduate studies in international employment and labor law at Pepperdine University School of Law.