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The Ryder Cup at Bethpage Black this week isn’t just a showcase of the world’s best golfers — it’s also one of the biggest food operations Long Island has ever seen.
“The amount of food MetLife Stadium does in 365 days, we will do in 6,” said Eric Babcook, general manager for the Patina Group, which is running food and beverage service across the course.
That breaks down to an expected 153,000 cheeseburgers, 90,000 hot dogs, and 78,000 chicken sandwiches consumed by fans before Sunday’s final putt drops.
And that’s just the beginning.
Patina has built out 16 kitchens on the course and another two compounds offsite.
Nearly everything is prepared fresh each day, Babcook said.
Spectators will find seven concession markets spread throughout the grounds offering sandwiches, salads, sausage and peppers, and more — all included with admission.
For those seeking an elevated experience, hospitality tents like the Captains Club — which serves about 2,000 guests daily — are offering steak, shrimp and rotating menus.
“The menu changes in the hospitality villages every day,” Babcook noted. “This is for people who want a different kind of experience.”
To pull it off, between 1,700 and 2,000 workers are on site daily, from chefs and prep cooks to dishwashers and cleaners.
In all, 340 tractor trailers delivered the food and equipment.
And don’t worry about running out.
“We’ve been planning this for three years,” Babcook said. “It’s quite the operation.”
Spectators will also be staying hydrated.
Organizers expect to hand out 700,000 bottles of Aquafina water, free of charge, by week’s end.
Scroll down for more photos from Andrew Rappaport.
Recap of Day 1
Ryder Cup food
