EARL Canteen, operated by Delaware North Australia at Adelaide Airport, was named a finalist last week for best in food and beverage in the airport’s Retailer of the Year Awards.
This category recognizes top-performing food and beverage operators focused on exceptional quality and service. EARL Canteen is known for its chef-crafted sandwiches, fresh local ingredients, and commitment to real, honest food, offering travelers a high-quality dining option before they fly.
Pictured during the award presentation are Angela Seneca, retail marketing associate, Adelaide Airport; Ritesh Shrestha, food and beverage manager, Delaware North; Heather Mansfield, operations manager, Delaware North; Lucky Logothetis, general manager, Delaware North; and Ilona Rosa, head of retail, Adelaide Airport.
Excitement continues to build for the pending launch of Artemis II, the historic first crewed mission to orbit the moon in 50 years, at Kennedy Space Center, scheduled for no earlier than April 1. Kennedy Space Center Visitor Complex, which Delaware North operates for NASA, last week announced limited remaining launch viewing packages and new Artemis II experiences that opened March 28 as guests continue to view the massive rocket at Launch Complex 39-B during the KSC Bus Tour.
In addition, Delaware North’s Courtyard by Marriott Titusville – Kennedy Space Center hotel and its rooftop The Space Bar restaurant were featured in a story by Spectrum News 13 Orlando that included an interview of General Manager Wayne Soard.
Delaware North Sportservice team members from Great American Ball Park in Cincinnati posed for a group photo before Opening Day on March 26. The team is prepared for an exciting season and fresh food and beverage options for Cincinnati Reds fans.
Camelback Ranch in Glendale, Ariz., the spring training home of Major League Baseball’s Chicago White Sox and Los Angeles Dodgers, embraced the St. Patrick’s Day spirit during the March 17 game between the White Sox and the Las Vegas A’s by offering green beer; a corned beef sandwich developed by Jonny Ramon, sous chef, served on a fresh rosemary hoagie with spicy mustard and a side of potato hash and cabbage; and a giant green Rice Krispies treat created by Elyssia Carbajal, cook.