One of the things I always look for in the new parks I visit is the way they integrate their local specialties into the concessions menu. It’s always felt very local and organic – the way a certain institution ingratiates itself into the ballpark fare.
That was until I saw this. Now it feels as cold, corporate and calculated as anything else that happens in big business. Anybody know if Harry M Stevens has a similar sheet?
Sometimes, you really don’t want to know how the sausage is made, literally.
