Business View Magazine | September 2022

148 BUSINESS VIEW MAGAZINE VOLUME 9, ISSUE 9 sneeze guards,” he reflects. “ However, coming out of that gave us the opportunity to really start from scratch and ended up, in my view, to be a benefit. In a building like ours, when you go to update your menus you keep some items that did really well and replace some that maybe didn’t sell well or were not as popular in the past.” To shake things up and lead the pack when it comes to conference cuisine, Bayfront Landing’s chef turned to offering fresh from scratch menus, rather than relying on frozen or premade options that other conference centers use as menu staples. “Our chefs coming out of the pandemic wanted to stand that ‘premade conference menu’ on its head and our menus are designed to be almost 100% fresh serve items,” Pine notes. “The items come in raw and they are prepared in our building with meat cut often by our kitchen and all vegetables are fresh cut versus frozen. This makes a noticeable difference to the end product.” When looking ahead to what is in store for Bayfront Landing, Pine is full of optimism. With a host of things in the works for people to do when they visit, including a possible ice cream or candy shop and a market house to buy groceries, PREFERRED VENDOR/ PARTNER n Grise Audio Visual Center www.facebook.com/griseav Bayfront Landing is continuing to provide a unique and local experience for its guests. “The next three years is all about Bayfront Landing,” Pine concludes. “In the past, we have sold this as a convention destination under the moniker of Bayfront Convention Center. We now have a substantial brand and we will continue to grow the elements of that brand over the next several years.”