How Brooklyn’s Barclays Center Serves 18,000 People During an NBA Game — Clocking In

At a sold-out crowd of a Brooklyn Nets home game, the staff at the Barclays Center has the daunting task of serving 18,000 people. Through concessions and the several clubs throughout the arena, the staff serves tomahawk steaks, spicy rigatoni pasta, chicken tenders and sandwiches, birria tacos, and more.

Credits:
Producer: Pelin Keskin
Directors: Pelin Keskin, Murilo Ferreira
Associate Producer: Julia Hess
Camera: Murilo Ferreira, Jay Simms
Editor: Lucy Morales

Executive Producer: Stephen Pelletteri
Development Producer: McGraw Wolfman
Supervising Producer: Stefania Orrù
Associate Director of Audience: Terri Ciccone
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[rachelarnold]

That man is amazing and I'm glad he's getting his 15 minutes of fame, he and his staff deserve it

[sj]

clearly this is the most functional, tight knit team in Barclays.

[cookiesandcreamy]

Nets team could learn a thing about rotations from these guys...

[aaronbuckwalter]

Wow, I was absolutley shocked by the wide array of menu offerings...even in concessions! This is top notch and I really enjoyed this video. Also, you can tell when the bossman is respected and appreciated in these kinds of videos and Chris definitely is.

[librasgirl]

I worked in concessions at a football stadium, that fits 74K people. Our food was so much simpler! To the food here, that's crazy, that a sport stadium offers such tasty food.

[sergios.]

I like how he stayed out of their way during the whole thing, let your crew do their thing and you'll be fine.... trust goes a long long way

[carddealer]

This is New York and the man and his team knows what that means! Hats off to all of them.

[CannonKaylaSam]

Definitely loving this episode, it’s a great look into what happens behind the scenes.

[KingRG]

This could 1000% be a reality show just following the team as they do huge games & concerts. I'd watch every episode.

[thunderstallion]

2:40 a genuine interaction. He seems like an approachable kind and competent manager

[Pheminon]

This is 100% my absolute favorite YT channel. I have always had that itch when I go to a nice restaurant to ask the server, "can I go back and look at the kitchen?" This takes that and multiplies it by 10. Not only do I get to see the process, but the build up, and the tear down.
Y'all never not upload a banger

[andrewlawson]

You guys nailed it with these different web series (Smoke Point, Mise en place, Cloking in, etc.). Great job!!

[leandrofernandes]

It even made my mouth water. Very nice to be recognized by the team. This is the only way to keep the team motivated. Congratulations

[CeeCeeB.]

This gentleman has a true passion for his job, and he is proud of his staff. So respectful and collaborative. Awesome to see!

[KD-xofx]

What a crazy busy job you have Chris... super impressive the madness you balance there.... and you're nice to everyone!!!

[emilwehner]

Chris seems like a cool dude, really like the energy his person and smile brings!

[ArielK]

It's always great to see some behind scenes in the food business. Especially when it comes to sporting events.

[cheftornado]

I’m the pastry and garde manger chef at Baylor’s McLane Stadium. we just had our biggest season in a very long time! Big 12 Champions and Sugar Bowl Champions! We have Baylor Club restaurant working as well as providing endless food for all the suites, big lounges, Founder’s Lounge Suites etc etc etc. It’s…insanity! I’m the ONLY one doing detailed charcuteries, accoutrements, desserts, and with all my fruit carvings I don’t sleep much. But I love it!! I definitely have sympathy for this guy even though he’s got a little higher traffic than we do! Our GM is a lot like this. He brings us breakfast, sodas, energy drinks, and he knows every one of our names. It’s a big family!

[patsytrest]

Incredible operation and this man in charge has stress but shows his smile and thanks all staff for work well done. Enjoyed the video too.

[tralfaz]

Great episode. Chris was great but constantly pumping his crew was great to see. I would love a tour of their commissaries and a couple of the concession stand kitchens.