For Anthony Scarato, the restaurant he opened with his brother in 2004 — Anthonino’s Taverna — is something more than just a place for food and drink.
“It’s an extension of our family,” he said. “It’s like coming to dinner at our house.”
What was once just a small neighborhood place is now a somewhat bigger place, with seating for about 200 guests “if we really pack them in,” Scarato said. Part of what keeps a neighborhood place like Anthonino’s Taverna successful for so long is a commitment to quality, paying attention to small things like the quality of the flour used and choosing more-expensive cheeses for the flavors the owners know they need.
But can all that magic travel outside the walls to a concession stand at a stadium? For Scarato the answer is “yes,” mainly because of the owners’ commitment to quality and the stadium’s support in making that happen.
“We look at it [being at CityPark] like a catering event,” Scarato said. “When we do those events, there are certain menu items we won’t take, because they won’t travel well.”
With a well-trained staff Scarato said his people know how to bring the Anthonino’s flavor on the road — if they are allowed to.
“Some other places might not let the restaurant operators run the stand,” Scarato said. At CityPark, not only does the Anthonino’s lead chef preside over every game day, the stadium also provided all the infrastructure.
“The stadium spent a lot to make sure we have the equipment we need,” Scarato said.
And even though the restaurant is already somewhat of a local and even nationally known quantity, Scarato said that more exposure is never a bad thing. In fact, though he said the stadium stand makes money, he sees even more value in the visbility gained by being in front of sellout crowds every home game.
“We wanted more visibility, and we are ‘the ravioli boys,’ ” Scarato said. “We see new people who come to games from out of town, plus our regulars, who are happy to see us there.”
Embracing the challenge of a checkout-free stand
A recent change in location at the stadium also worked in Anthonino’s favor: When the original stand on the second concourse level had to be moved (Scarato said the fire marshal didn’t like having a deep fryer on the second level), the team gave Anthonino’s Taverna the opportunity to take over one of the Zippin-powered checkout-free stands, where people scan a credit card at the gate, select items, and then leave, with payment taking place later online. The new location is directly behind the most-fervent fan location, the supporters’ section.
“It’s great for the guests, and super easy,” Scarato said. “I love the tech.”
Scarato also liked the fact that the new stand had more kitchen space, allowing Anthonino’s to offer a chicken sandwich alongside its gyro sandwich and its legendary toasted raviolis.
“We sell a ton of everything, probably the raviolis the most,” said Scarato. “It’s great to bring our namesake items to the supporters’ section.”
Though the supporters’ section stands see perhaps the fans who really want to get back to the action quickly, Scarato said his team can handle the pressure.
“We have the skill set to perform and execute,” Scarato said. “Our team now knows the rhythm. Before the game and at halftime, they’re ready for the pushes.”
As a longtime part of the St. Louis restaurant community, Scarato is happy for the stadium food program’s developing success.
“So many stadiums just have watered-down hot dogs and nachos where nobody puts any thought into it. Fans just go there and eat the same old thing. Here, this is the coolest thing ever. It’s the talk of the town, and it’s really working. It’s successful, and all us operators are happy to show it off.”
Next: Part 7: How does it all work?
Editor’s note: This post is one part of our seven-part report on the concessions operations at St. Louis City SC’s CityPark. To go to the start of the report, click this link. You can also download a PDF of the full report, with more photos.
