The New Orleans Ernest N. Morial Convention Center formalized its partnership with Centerplate by executing the contract for hospitality services for the Convention Center.
Centerplate was selected following a competitive review process that focused on creativity rather than the financial model as has been the industry standard.
“New Orleans’ culinary brand is very important to our facility as it is for the city,” said Bob Johnson, President and General Manager of the Convention Center.
“Centerplate fully understood that we wanted to change the paradigm of convention centers’ hospitality experience and that is what won them the contract” he continued.
The occasion was commemorated by the two parties signing a cake, topped with a declaration reproduced in icing, using an edible ink pen.
As part of its winning proposal, Centerplate created an innovative hospitality strategy that celebrated the culinary history and rich culture of the city of New Orleans.
“We have been proud to be a member of the New Orleans community for more than a decade, and are thrilled to extend our services to the convention center and play an even greater role in this special city,” said Des Hague, President and CEO of Centerplate. “It provides an opportunity to leverage our vast experience in convention centers to enhance the appeal of the center and contribute to the economic growth of New Orleans."
Melvin Rodrigue, Chairman of the Ernest N. Morial New Orleans Exhibition Hall Authority and General Manager & Chief Operating Officer of Galatoire’s Restaurant said “New Orleans restaurants stand at the forefront of world-class dining and that must be reflected in our a convention center, as well. Centerplate has the ability to deliver that reputation to all of our convention guests.”
The term of the contract begins July 16, 2011 for an initial 7 years but another unique aspect of the relationship is its “evergreen” element. Every year Centerplate meets established performance thresholds, another year is added to the end of the contract.
