Inside the massive operation feeding thousands at the U.S. Open

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At 4 a.m., while Shinnecock Hills is still dark and silent, grills are firing up, eggs are hitting griddles and food-service crews are preparing for another day of feeding the masses at the U.S. Open.

By week’s end, spectators are expected to consume as many as 30,000 hamburgers and 45,000 hot dogs through the tournament’s massive general admission concessions operation.

The numbers behind that effort are staggering.

Food preparation is spread across four kitchens throughout the course, including a main commissary and three satellite kitchens where meals are finished and distributed to concession stands across the grounds.

*The main concessions area at Shinnecock Hills. (Credit: GLI/Nick Esposito)*

“We have a few signature items this week from Pat LaFrieda,” Glenn Richmond, Aramark’s regional executive chef, told Greater Long Island. “We have a sausage that’s braised in beer. It’s served with broccoli rabe, roasted peppers and onions on a fresh-baked roll. It’s fantastic. There’s also an excellent pastrami sandwich with brown mustard and coleslaw on a caraway seed roll.”

While the specialty sandwiches offer an upscale twist on traditional grab-and-go fare, Richmond expects the classics to dominate.

*Pat LaFrieda’s Pastrami Sandwich and Sausage. (Credit: GLI/Nick Esposito)*

“A hot dog and hamburger are going to be our best sellers this week,” he said. “They are always the king.”

Fans will find several styles of Nathan’s hot dogs throughout the course, depending on the concession location.

Some stands offer traditional toppings, while others feature New York- or Chicago-style versions.

*45,000 hot dogs are expected to be consumed at the 2026 U.S. Open. (Credit: GLI/Nick Esposito)*

Supporting the operation are approximately 2,000 food-service workers, along with another 70 managers and chefs responsible for overseeing production.

Richmond said the challenge extends far beyond simply cooking the food.

“Every course has its challenges,” he said. “Look, we are building kitchens from scratch that didn’t exist before. Weather can also be a factor. But we’ve been doing this a long time and have quality staff that knows what they are doing.”

*Fan enjoying a sandwich during Wednesday’s practice round at the U.S. Open. (Credit: GLI/Nick Esposito)*

For John Fitzgibbon, Aramark’s regional vice president, success is measured less by sales figures than by the experience fans take home with them.

“A successful week is smiling fans,” Fitzgibbon said. “Happy fans eating a lot of food. We can’t control what’s going on on the fairways and greens, but we can control the food and make it a great experience for the guests.”