At Arlo Williamsburg in Brooklyn, the pace rarely lets up. The hotel’s restaurant, Sungold, draws a steady flow of diners while room service orders keep coming in, and the property’s kitchens also support multiple bars and event spaces throughout the building.
According to the report, executive chef Michael King says the operation serves nearly 4,000 hotel guests each month, along with about 1,000 additional people every week through events and the hotel’s other food and beverage outlets. The kitchen moves through more than 2,000 eggs weekly and turns out a constant run of fluffy pancakes for brunch, underscoring how much volume the team handles on a regular basis.
King says the common assumption that hotel dining loses quality at scale does not reflect the approach at Arlo Williamsburg. He points to a commitment to ingredients, technique, and cooking from scratch across the property. Much of that depends on preparation: managers map out kitchen time in advance so the team can get ahead of large crowds and overlapping service needs.
That planning extends beyond the dining room. Rooftop pool gatherings often feature Sungold dishes adapted into handheld party snacks, such as spicy fried chicken sliders. Behind the bar, cocktail batching and daily prep for nearly 800 garnishes help support an $8 million beverage operation. Head bartender Armando Aceredo is behind some of the hotel’s top-selling drinks, including the frozen passionfruit margarita.
Source: eater.com