Alto-Shaam Takes Up Permanent Residence at MGM City Center

The single largest privately funded construction project in the Western hemisphere has Alto-Shaam firmly entrenched in its foodservice operations.

Vice President of Sales and Marketing, Jack Scott, met with the manager of this massive development project located on the Las Vegas Strip six years ago, during initial planning stages, in a construction trailer behind the Mirage Resort.

"We were the first supplier that he met with," Jack recalls. "He knew us from long and successful history with MGM, as well as our reputation up and down The Strip."

Careful consideration was given to manufacturers based upon their ability to provide the equipment needed as well as to support the diverse operations of the project. MGM’s project manager traveled to the Alto-Shaam Culinary Institute in Menomonee Falls, WI for a first hand education and evaluation opportunity.

"He spent a lot of time with our corporate chefs, who showed him all of the things that Alto-Shaam’s equipment can do," Jack says. As a result, Alto-Shaam secured the opportunity to participate in the MGM City Center Project.

In December 2009, the MGM City Center opened for business. Total construction and opening costs exceeded $11 billion. The project spans over 68 acres along the Las Vegas Strip, and it employs over 12,000 people. Alto-Shaam’s equipment asset value exceeds $1.2 million on the project and includes a wide representation of equipment categories and models, including; Combitherm combi ovens, cook & hold ovens, smoker ovens, convection ovens, heated holding and food transportation equipment, blast chillers, and rotisserie ovens.

Prior to the grand opening, MGM City Center chefs were trained both at the Alto-Shaam Culinary Institute and on site at the MGM facility itself. Locally, Alto-Shaam’s representative agency, Rewdco, provides ongoing training for MGM’s culinary team.

"Thinking back to that first meeting in that construction trailer and looking at the facility now, it’s an amazing achievement for both MGM and Alto-Shaam," says Jack.

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In the Unites States, professional football continues to celebrate its rich tradition and history every year through the NFL Hall Of Fame Induction Ceremony. This year, Alto-Shaam traveled to Canton, Ohio to accompany long time friend and customer Charlie the Butcher, who was a special invited guest, to celebrate the induction of Buffalo Bills owner, Ralph Wilson, Jr. into the Hall of Fame.

Todd Griffith, Vice President of Sales and Marketing, and Corporate Executive Chef Andy Mayeshiba, both donned their whites to prepare and cater Charlie the Butcher’s famous “Beef on Weck” sandwiches to Mr. Wilson and 800 of his closest friends and colleagues at the post induction party.

At the age of 91, Mr. Wilson, owner of the Buffalo Billswas inducted into the NFL Hall of Fame for his lifelong contributions to the NFL and the sport of professional football.

"It was a great experience and we were honored to be a part of the ceremony celebrating Mr. Wilson’s lifelong achievements" Griffith said.

Watch it on YouTube here!

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Every year, Foodservice Equipment and Supplies magazine surveys foodservice professionals, including dealers, design consultants, and end users, and awards its coveted Best in Class awards. This year, the Best in Class award from consultants for combi ovens goes to the Alto-Shaam Combitherm.

This award is great news for many reasons. First, consultants are a very prestigious group to be recognized by. Second, this is the first time the Combitherm was awarded such an honor. Alto-Shaam regularly holds training seminars for consultants and supports their efforts with innovative product development, menu development, and on-site training.

All combi ovens were judged on:

• Product quality
• Value
• Design
• Customer Service
• Inventory delivery
• Customer support
• Information availability

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Every business owner knows that wasting energy is the same as throwing money out the window. In these tough times, everyone needs to increase their return on their equipment investments, and saving energy is the easiest way to do it.

Below is a complete list of Alto-Shaam’s ENERGY STAR® rated equipment. The models with the * signify the latest additions to Alto-Shaam’s ENERGY STAR® -rated equipment. Many of these models qualify for rebates through local and regional utility suppliers as well. Be sure to take full advantage of these cost saving programs as you evaluate your equipment needs.

Heated Holding Cabinets
500-S
750-S
1000-S solid door version
1200-S
1000-UP solid door version*
1200-UP

Combitherm® Companion Warmers
12•20MW
20•20MW*

Heated Banquet Carts
1000-BQ2/96
1000-BQ2/128
1000-BQ2/192

Heated Display Cases
500-PH/GD*

Electric Rotisserie Hot Holding Companion
AR-7H

Convection Ovens
ASC-2E
ASC-4E

Fryer
ASF-60G

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Executive Chef Christopher Stieh notes that at the Westin Newport, in Jersey City, New Jersey, his staff utilizes the Alto-Shaam banqueting system "100% of the time, and it works so well. We have it down to a science with searing, cooking product, chilling it and plating cold the day before."

The Westin Newport boasts 33,000 square feet of meeting space, including a nearly 10,000 square foot Grand Ballroom.

"What efficiency we run with during the actual time of an event," Stiegh continues. "Tonight, for both of the weddings (300 people and 125 people), we are retherming a hot plated appetizer and both have choice entrees. The Alto-Shaam system helps us provide superior food quality with a lot less serving time headaches."

"I just wanted to let you know of the success that we have had with Alto-Shaam, and the service they provide is unmatched in my opinion."

Thanks, Chef Stiegh.

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