LATimes.com recently did an article on Eric Kopelow, Universal Studios Hollywood’s lead Chef. It’s an interesting read on how the park prepares food on a daily basis.
Kopelow, a graduate of the Culinary Institute of America in New York, developed the kitchen over the last 10 years to better manage the quality and variety of the park’s food.
Kopelow’s kitchen is an example of a nationwide trend among theme parks to boost food sales by upgrading the menu choices to include items such as tuna salad sandwiches with muenster cheese and pickled red onions, and tossed salads with homemade mozzarella.
Food sales generate at least 17% of revenue at theme parks, according to a 2008 estimate by the International Assn. of Amusement Parks and Attractions. But that rate is likely on the rise, said Ken Whiting, a food consultant to the industry.