Author Archives: Quinn Pochekailo

Guest Services, Inc. and Sonny’s Pizza Bring Bar Americano to the National Mall

A Team Effort Driving Success

The success of Bar Americano wouldn’t have been possible without the dedication of Paulette Lassiter, District Manager, and her operations team. “Paulette and her team have been extraordinary,” Bloyer emphasized. “They embraced these new concepts and overcame every challenge to make this project a reality. Their hard work has transformed the kiosk into one of our top performers, frequently ranking #1 or #2 on weekends.”

The partnership with Sonny’s Pizza marks a strategic move, as it allows Guest Services to partner with a beloved local brand and leverage prime National Mall real estate. “This collaboration gives us the chance to showcase a unique menu that complements the area,” Bloyer explained. Featuring offerings like craft beer, wine, and Italian-style sandwiches, the kiosk has quickly become a hit with both locals and tourists.

On the Horizon for The National Mall

The success of Bar Americano is just the beginning. “We’re exploring other creative ways to reimagine our kiosks,” Bloyer shared. “Whether that means new partnerships or fresh menu items, the goal is always to elevate the experience.” As nearby food trucks and attractions increase competition, Guest Services is committed to staying ahead through innovation and quality.

Discussions are already underway with potential future partners, ranging from national brands to regional restaurant groups, signaling an exciting path forward. “Our approach is to continuously adapt and provide offerings that resonate with the community,” Bloyer added.

Bar Americano has redefined what a food kiosk on the National Mall can be, and we’re excited for what comes next. “Creativity and collaboration are key,” Bloyer concluded. “It’s about turning challenges into opportunities and making a lasting impact.”

Guest Services, Inc. Shines at the Capital Food Fight with Culinary Creativity and Community Engagement

The Pineapple Recipe Contest

Months before the Capital Food Fight, we launched a company-wide recipe contest to highlight pineapple as a key ingredient. “We wanted to create excitement and engage our chefs across the country,” Baratz explained. This initiative sparked a wave of creativity, with ten unique entries submitted, ranging from spicy shrimp with pineapple to a refreshing pineapple sorbet served in its own shell.

Robert Bates, District Executive Chef and creator of the winning dish, Tostadas Locos, spoke about the motivation behind his creation. “Russell really drove this contest forward,” Bates shared. “It was about inspiring creativity and showcasing our chefs’ skills. Contests like this are crucial for getting everyone engaged and thinking outside the box.” Bates credited the collaborative atmosphere at Guest Services for the contest’s success, emphasizing the support he received from colleagues like Brian Yelverton.

“We looked at how visually appealing the dish was and how well the flavors worked together, but also how manageable it would be to produce at scale. It had to be something that could work for all our units.”

Setting Guest Services Apart

The Capital Food Fight provided a perfect stage to showcase the unique Guest Services culinary culture, which empowers chefs rather than adhering to rigid corporate templates. “GSI is different,” Bates explained. “We hire chefs who bring local expertise and creativity. We don’t hand down cookie-cutter menus; we encourage our chefs to develop dishes that reflect the communities they serve.” This philosophy not only drives innovation but also fosters a deep sense of ownership and pride among the culinary teams.

Baratz echoed this sentiment, pointing out that participating in events like the Capital Food Fight helps elevate the company’s reputation. “It’s about more than exposure; it’s a celebration of the incredible talent within our team,” he said. “And for us to present Chef Rob’s Tostadas Locos to over 3,000 guests at The Anthem was a huge win.”

“These contests and events aren’t just about the competition; they’re about pushing our teams to be more creative and engaged. It’s a way to keep evolving and keep the energy alive in our kitchens.”

Engagement and Innovation: Building a Culinary Community

Both Baratz and Bates emphasized the value of Guest Services’ Culinary Forum, a collaborative platform where chefs share ideas, recipes, and successes. “Complacency is the enemy in our field,” Bates remarked. “The Culinary Forum is there to keep our chefs motivated and continually evolving. It’s about creating meals that aren’t just good but exceptional.” The forum and contests like the pineapple challenge encourage chefs to take risks, refine their craft, and learn from each other.

The energy from the Capital Food Fight resonated beyond the event itself. Baratz mentioned plans to leverage the experience for future marketing content and community initiatives, underscoring the strategic benefits of their involvement. “Being part of something like this raises the bar for everyone at Guest Services,” he said. “It’s a reminder of the impact we can make, both in our communities and within our company.”

“When you push boundaries and try something new, you raise the entire team’s game. That’s what makes our operations shine, and it’s a core part of who we are at Guest Services.”

Savoring What’s Ahead

As we look ahead, both Baratz and Bates hope to continue participating in the Capital Food Fight and similar events. “This is just the beginning,” Baratz concluded. “We’re always open to new ideas that highlight our chefs and strengthen our community ties.”

For now, Tostadas Locos will hold a special place on menus across Guest Services locations, representing the spirit of innovation and excellence our company strives for every day. As Bates put it, “This isn’t just a winning dish; it’s a symbol of what we can achieve when we work together and push our creative boundaries.”