Chef Morgan Jarrett and the catering staff at STATE Grill and Bar manage food operations for thousands of people inside the Empire State Building.
This large-scale operation ensures that the diverse population of one of the world's most famous landmarks has access to restaurant-quality meals daily. The logistics required to feed a vertical city present unique challenges in procurement and distribution.
The catering team prepares and serves food for the roughly 7,000 to 8,000 [1] people who are inside the building at any given time. These occupants include a mix of office workers, tourists, and attendees of various events hosted within the facility.
To maintain this volume, the operation focuses on high-capacity production. The team feeds approximately 8,000 [2] people per day to meet the demand of the building's population. This requires a coordinated effort between the kitchen staff and the distribution points throughout the skyscraper.
Jarrett leads the culinary efforts to provide consistent service across the site. The operation functions as a critical piece of infrastructure for the building, supporting the daily needs of both the professional workforce and the global visitors who frequent the U.S. site.
“The catering team prepares and serves food for the roughly 7,000 to 8,000 people who are inside the building.”
The scale of the Empire State Building's catering operation reflects the complex logistical needs of high-density urban landmarks. By integrating professional culinary management into the building's infrastructure, the facility can sustain a rotating population of thousands without relying solely on external street-level vendors.
