With over twenty years of experience in the entertainment, restaurant, and tourism realms, hospitality development professional Brad Burritt has incorporated creative vision and astute business savvy into an illustrious career within the dynamic food and beverage industry.
After studying economics, accounting, business & hospitality management, and culinary management at university, Burritt went on to embark on a successful trajectory as operations director, general manager, and executive sous chef, bringing knowledge and experience to each role he took on.
As part of a restaurant concept group with a primary focus on casinos and airport locations on the East Coast, Burritt implemented service reforms and culinary and management training programs to strengthen employee groups for multi-concept, destination venue, and airport dining—a truly unique market segment.
Joining Dover Downs in 2010 (now called Bally’s Dover Casino Resort), the restaurant impresario headed and held significant roles in the development and design of exciting new ventures for the property. This expansive project included a dynamic casino buffet expansion and five new venue concept developments, including the specification of new food products, construction, and project programs, as well as operation advancements with additional off-property venues and events catering. All this, paired with other joint ventures, highly strengthened Dover Downs’ position within the hospitality community, leaving an impact for years to come.
As a director of research and development, Burritt’s primary objective was to be a champion for the hospitality program, through the conveyance of culinary innovation, operational strategies, deep analysis, and effective compliance. Further experience includes measures of monitoring production and waste cycles, providing quality work in menu and recipe development, the procurement of new products and equipment, staff development, and administration of operations.
Having mastered the restaurant business from various unique perspectives, Burritt is perfectly poised for the launch of the culinary concept Main Deck, coming to Penn Yan, New York this July. Main Deck will offer lakefront dining, family-friendly nightlife, worldly wines, skillful cocktails, and fresh ingredients prepared with fresh ideas that pay tribute to the rich boating heritage of the region.