Golden State Warriors - Chase Center

A first-of-its-kind in San Francisco, Chase Center will serve as a world-class sports and entertainment destination; one that is home to a championship team, a tremendous culinary scene, engaging retail, and some of the world’s most innovative companies.

Challenge
The culinary program will focus on a visual experience from preparation to service. The idea of transparency with open kitchens for public viewing sends a clear message that the food is razor focused on of quality, farm freshness, and presentation. 

Located in the heart of San Francisco, the arena will have access to the plethora of ingredients, food products and farming of northern California which will be an intimate part of the overall concept and programming.

Objective
Gigachef’s scope of work included establishing a basic framework of the F&B program. This required a detail analysis of market composites, questions and ideas for exploration, facilitating ownership input, and decision-making framework. Additionally, the scope included creating lines of business (general concessions, premium areas, suites catering, back-of-house, catering), budget and financial modeling, back-of-house design (receiving, distribution, preparation, cooking locations, equipment requirements, MEP requirements, storage) and key business drivers (speed, quality, efficiency)

Key Features

• High quality: GSW wants only the best for its fans with exceptional product exceeding guest experience. 
• Flexibility: Embracing change that extends to our food. Designing an infrastructure in our F&B program that can change over time.
• Daring: The F&B program will be a laboratory for innovative thinking, exploring “limited edition” items embracing the notion of scarcity.
• Technology-enabled, service-oriented: The F&B program will be equipped given the proximity to Silicon Valley to optimize use of the latest technologies in preparation, order placement, fulfillment and delivery.
• High quality: GSW wants only the best for its fans with exceptional product exceeding guest experience. 

Services

• Theoretical menu concepts
• Created F&B programming in GA & premium
• Identified equipment requirements
• Developed ventilation/black iron requirements
• Created POS ratios concessions and carts
• Develop F&B brand identity 
• Design F&B spaces to support program 
• Created outline for F&B budget, FF&E items, portables, FOH displays premium and general