CulinArt kicks Playland concessions into high gear - CulinArt Group

Culinart News

CulinArt kicks Playland concessions into high gear

RYE, N.Y., July 8, 2022— CulinArt has debuted a handful of new concessions at Playland Park, in Rye, N.Y., as the nearly century-old National Historic Landmark enters a new era of providing fun and entertainment to its local community.

All existing food stands got a facelift—some minor, others more intense—as the whole park undergoes an extensive renovation and upgrade (rides included). New food options for 2022 include:

Kickin’ Chickin, which was originally piloted and introduced at Stony Brook University and replaces Popeye’s Louisiana Kitchen.

Smash ’n Shake, a grill concept that replaced Nathan’s Famous near the park’s main entrance. CulinArt has also purchased a food truck adorned with the Smash ’n Shake graphics that will be positioned where needed.

Hot Diggity Dogs food trailer, also to be used where needed.

Cocina Fresca, an adaptation of a long-time CulinArt micro concept, which resides in a former popcorn stand.

Famous for its Boardwalk, appearance in movies such as “Big” starring Tom Hanks, family-oriented experiences, and beachside atmosphere, Playland Park is also a major catering and special event destination venue within the CulinArt portfolio.

CulinArt has been the exclusive provider of concessions and catering at Playland since 1999 and has guided the park’s hospitality offerings through trends that have come and gone, weather events (such as hurricanes) that have impacted attendance, and public discussion of the park’s future as a county government–owned facility.

Through it all, CulinArt has supported generations of park-goers with the foods they love as well as businesses and organizations staging company events and celebrations—not to mention numerous weddings, bar/bat mitzvahs, and other events celebrating life’s achievements and milestones.

For more than 20 years, CulinArt has served a variety of foods at Playland including popular snacks such as popcorn, cotton candy, nachos, burritos, hot pretzels, funnel cake, and slushes; branded concepts such as Carvel Ice Cream, Dippin’ Dots, Nathan’s Hot Dogs, and Popeye’s Louisiana Kitchen; the Pizza Village, which added calzones this year; and beer and soft drinks.

Quick-serve brands were part of the offering when CulinArt first operated at Playland more than 20 years ago, and today’s move away from them reflects consumer demand. “Food is part of the experience,” says Lou Vogt, vice president of leisure and logistics for CulinArt, who has overseen the Playland operations all along. “Customers are more educated about food and want a better experience and product, which is the industry trend.”

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  • July 8, 2022
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What our clients are saying

“What a wonderful dinner we had tonight for our international families. The food was delicious and well presented as well.”

“Thank you for including me today in the food waste demonstration/[chef competition] and flattering me with the role of “judge.” I will proudly don the [Stop Food Waste Day] apron the next time I plan an “event” in our own kitchen. I think this is a very worthwhile cause and the statistics you read off are staggering. They, alone, can intimidate a home chef, let alone be the “driver’ for a professional one.”

“Thank you and your staff for all the care and thought you give CSW adults and students. You approach events with such care and elegance- I don’t know how you do it! Especially day after day. Please thank all your staff for their wonderful work and kind manner with all of us. Here is to a great year!”

“Many, and I do mean many, thanks for a great Parents Weekend.  I heard from so many happy parents and you all work very hard to make it happen.  In gratitude and kindness…”

“We are so thankful and so impressed by your immediate attention to our power outage. It was such a relief to see all the equipment and workers coming in within a few hours of the outage. Thank you for serving dinner to all [the] students in a very difficult circumstance. Please extend our thanks to your workers who braved cold weather to grill hamburgers and hotdogs.”

“With all the prep work from Winterim ramping up and classes continuing as usual, it's a busy time to be a Forman teacher. Imagine my delight, tired as I was, when I delved into the upscale-restaurant-quality chicken parmesan our dining hall served last night. Forman is all about support, and providing our students with a dinner of that quality is just as important a measure of support as anything that happens in a classroom.”

“I can’t thank your entire team enough for the outstanding service, food, displays, everything!  You are a master at detail, and because of that Adam and I were able to focus on the parents.  I know what a sacrifice pulling off a weekend like this means, we are so appreciative and grateful to you all for your talent and generosity.”

“I ALWAYS feel spoiled by the meal offerings at CSW (The Cambridge School of Weston) and am entirely grateful for it. As I eat today's delicious and lavish lunch (and think about yesterday's as well), I can't tell you how much I feel so well cared for here, both with the food and by the dining hall staff. CSW cares for us in so many ways, both big and small.”

“Thank You! Chef Budd [and team], you overcame a new online ordering system (and hundreds of labels daily!), provided creative and healthy menus, continued to connect with local farmers to incorporate locally sourced ingredients, and worked tirelessly to serve the school community on three campuses.  While it feels like you are all a little like the Wizard of Oz right now, working behind a curtain in a kitchen far away, we sense your smiles and your passion to deliver the best possible service during these trying times. We are all so grateful!”

“I will say that CulinArt has always been a very collaborative partner to T. Rowe Price, listening to our current needs and future goals and suggesting realistic and achievable strategies to meet those goals.  2020 was obviously no exception.  CulinArt also altered other areas of our OCS and pantry programs to create safer environments for all our associates. We can only thank you for your continued flexibility and innovative ideas through these difficult times.”

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