A Recipe for the Fans
July 27, 2012
Take tater tots.
Cover them with nacho cheese, sour cream, and bacon bits.
Then add the new item to the concessions menu at Coors Field. Who could possibly be the mastermind behind such a mouthwatering concept? Why, a Loyola graduate, of course.
Will Driscoll, ’06, recently moved from creating loaded tater tots and naming concession stands at the ballpark to his role as operations manager for the Portland Center for Performing Arts in Portland, Ore.
The culture and atmosphere may be different, but the history major finds his role in concessions management for Aramark hasn’t changed.
Whether customers are seeking a hot dog before the first pitch or a glass of wine before the ballet, Driscoll, who came to Loyola from upstate New York, enjoys trying to offer local flavors and products that work well for his clientele.
“People want to make sure that they’re getting the best-quality product, and they’d like it as fast as possible so they can get back to the show or the baseball game.”