Roaring Flames
Senior Member
Except they're owned by MTY Group now, which is headquartered in Montreal. And they're closest and only surviving location near Calgary is in Crossiron Mills
- Thread starter Meikkhaell
- Start date
Makarov
New Member
Huh. Seems like there are far fewer locations than there used to be. The GTA is apparently now down to just the Eaton Centre location. That's too bad. I always liked it (especially their weird not-remotely-Korean orange "barbeque" sauce).
Roaring Flames
Senior Member
Yup they used to have mall locations all around the city, but now they're left with just the one in Crossiron
Their corporate office in Calgary also closed too: Koryo Korean BBQ
FCC1982
Active Member
Now for the Building Permit application I guess.
Me too. Used to eat at one of the +15 locations downtown basically weekly.
I agree that you don't see that sauce in other Korean food, but it doesn't seem too far fetched (at least to me) when you have chains like Hankki dumping mayo all over everything.
Makarov
New Member
Oh yeah. I wasn't throwing any shade. I love that stuff. And its not like a fast food place like Koryo is pretending to be authentic Korean barbeque (or authentic Korean cuisine more generally). It is its own thing, and that's just fine.
Tothewest
Active Member
I read an article on local food in stadiums a few years back. Works well on a small scale, but some of the more obvious issues which many dont realize....
- for chains, what items do you offer, and at what price? Does it make sense that the same souvlaki wrap at opa costs $4-$5 more at an arena? Plus every item is custom, so how how do you handle lineups. Hence why you normally see these local offerings at a small cart, with only 2-3 items.
- staffing.....restaurants want quality control on their food with proper training, how do you do that with arena employees?
- most concessions dont have full kitchens behind, just small prep areas (grill, fryer), so do you buy all new custom equipment for a particular type of food.
- for chains, what items do you offer, and at what price? Does it make sense that the same souvlaki wrap at opa costs $4-$5 more at an arena? Plus every item is custom, so how how do you handle lineups. Hence why you normally see these local offerings at a small cart, with only 2-3 items.
- staffing.....restaurants want quality control on their food with proper training, how do you do that with arena employees?
- most concessions dont have full kitchens behind, just small prep areas (grill, fryer), so do you buy all new custom equipment for a particular type of food.
Mountain Man
Senior Member
There was a Spolumbo's in the Dome for a while, but they couldn't make a go of it. I feel like local craft beers are easier to sell, hopefully there is a good selection in the new barn!
DiscoStu
Active Member
Do event centers like this have a central kitchen to cook out of, or is everyone left to their own devices in their little unit?
Tothewest
Active Member
They would pre prep all kinds of custom/unique food for concessions in a central kitchen, why you always see heat racks on wheels behind those carts. But the nachos/pizza/burg/fries/hot dogs ect would likely be prepared in those concessions.
They used to cook most things in the stand at one time, at least they did when I worked there but I'm sure that's changed. The stand I worked in did Hamburgers, Hot Dogs, Fries, Nachos, Chicken Fingers and Kolbassa smokies. The burgers were done on a grill and the dog and smokies on one of those roller grills. Fries, and Fingers in the deep fryer. Nacho cheese sauce came out a can and was kept warm in a crock pot type deal.
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Roaring Flames
Senior Member
There definitely appears to be a small prep/kitchen area behind each of the concessions around the inner ring of the main concourse of Scotia Place, so if there is anything from a chain it'll likely be there.
Tothewest
Active Member
yah i dont see that happening, imo. Certainly on the booze side more opportunity, as @Mountain Man said. Alcohol is very easy to replicate and produce. Food is very hard. Chains likely wont adjust their pricing to give the arena its share....and I cant think of much in the way of local "fast food" that people would flock to? Even Peter's is made to order, that cant happen in an arena
Pizza 73 had a presence at the dome. But I guess they were selling slices, which you can't get from the regular menu, just full 18" pizzas.
Mountain Man
Senior Member
Pizza 73 is still there. It's like $10/slice though.