VOL 27 ISSUE 28, July 20, 2026
Main caption: Truist Park Executive Chef Jaco Dreyer has been busy with major media hits the spring and summer, including taking Food & Wine and the “CBS Saturday Morning” crew behind-the-scenes of how Sportservice creates unique and delicious menu items across the ballpark, including through the preparation of a tomahawk steak.
For the second consecutive year, Sportservice’s Major League Baseball hospitality operations were featured on a national CBS morning program – showcasing the creativity, scale and collaboration behind the food and beverage experiences the company delivers for millions of fans each season.
Crews from “CBS Saturday Morning,” including reporter Kris Van Cleave, visited the Atlanta Braves’ Truist Park earlier this spring for a segment highlighting some of Delaware North’s most popular ballpark offerings.
While the segment was filmed in Atlanta, it reflected the collective efforts of teams across Delaware North’s MLB portfolio. To help tell the broader story of ballpark food around the country, each of Delaware North’s other nine MLB locations contributed recipes, ingredients, photos and team-branded props that helped ensure multiple clients and culinary teams were represented.
At left: Sportservice leaders traveled to Atlanta to support Truist Park and the team featured in the “CBS Saturday Morning” segment, including Regional Executive Chef Cris Vazquez (left), who helped prepare special menu items from Sportservice’s MLB operations throughout the country, and Casey Rapp (center) and Shawn Mattox (right), both vice presidents of operations for Sportservice. Vazquez worked closely with Bennett Hollberg (not pictured), director of quality control for Sportservice at Truist Park, who coordinated the delivery of all necessary ingredients.
At right: Rapp showcases menu items to Kris Van Cleave, CBS reporter.
“When CBS expressed interest in the pitch, teams across our MLB portfolio rolled up their sleeves to make sure we made the most of the moment,” said Charlie Roberts, senior director of public relations. “From sharing recipes and ingredients to sourcing props and visuals, people from all 10 of our ballparks pitched in to help tell a bigger story about the food, hospitality and creativity that define the fan experience at Delaware North. It was a true team effort, and one that we’re incredibly proud to see recognized on a national stage.”
Watch the segment – which includes interviews with Truist Park Executive Chef Jaco Dreyer and Sportservice Vice President of Operations Casey Rapp – below: