There were well-fed NASCAR fans at the recent triple weekend April 29-May 2 at Dover International Speedway in Dover, as Rehoboth Beach-based SoDel Concepts handled hospitality throughout the period.
Events included the NASCAR Cup Series, NASCAR Xfinity Series and ARCA Menards Series East races, plus an additional day of activities. Due to a rain delay on Sunday, the NASCAR Cup Series race ended on Monday.
It took a village to feed thousands of fans over the three days, which had the best attendance for a NASCAR weekend in recent history, according to Dover Motor Speedway officials.
“The team put together a series of well-planned, well-planned and perfectly executed events with hundreds of moving parts,” said Scott Kammerer, president of SoDel Concepts.
The project was led by Chef Maurice Catlett, Director of Operations Dan Wheeler and Director of Catering Chase Cline. SoDel’s responsibilities included providing food to guests in 35 executive suites, a special chef-led tent outside the stadium, concessions inside the facility, and a special pop-up bowl store on Sundays at outside the doors.
More than 170 SoDel Concepts employees worked on the event, which also included on-site bars and beer carts, and management of external vendors. SoDel Concepts also managed non-profit associations.
For example, Project Green Beret volunteers worked in suite kitchens and concession stands. They also provided helping hands when needed. “They’ve been a huge help to the team,” Catlett said. The Green Beret Project provides mentoring, after-school and weekend programs for at-risk youth.
SoDel Concepts also hosted the Fire & Ice VIP event on April 30 at Bally’s Dover, which was attended by sponsors, media, NASCAR officials, team staff and executives, celebrities and city leaders from around the region.
Catlett said the reception included live action stations, raw bar, Mongolian beef station, pork belly Banh mi station and other chef-led specials.
“We had team members from all of our many restaurants on the run while other teams made sure everything ran smoothly at home,” said Doug Ruley, vice president of culinary operations. “Everyone has come together beautifully to pull this off.”
The proof is in the numbers. Over 2,000 sticky rice bowls were sold; more than 45,000 business transactions took place and more than 170 SoDel Concepts employees worked as part of the catering team.
SoDel Concepts donated food scraps to the Green Beret project.