NYC Hotel’s Kitchen Uses 2,000 Eggs Weekly to Feed Masses, Not Chickens
KEY POINTS
- •Executive Chef Michael King oversees Sungold’s kitchen at Arlo Williamsburg, managing over 2,000 eggs weekly for brunch.
- •The kitchen serves nearly 4,000 hotel guests monthly while supplying food and drinks to five event spaces and three bars.
- •Head bartender Armando Aceredo crafts top-selling cocktails, including the frozen passionfruit margarita, supporting an $8 million beverage operation.
At Arlo Williamsburg’s Sungold restaurant, Executive Chef Michael King orchestrates chaos worthy of a military operation, cracking more than 2,000 eggs each week to churn out colossal piles of brunch pancakes. The kitchen doesn’t sleep—it serves nearly 4,000 hotel guests monthly plus 1,000 more parties across five event spaces and three bars, supported by 800 daily garnishes fueling an $8 million beverage empire. Head bartender Armando Aceredo’s frozen passionfruit margarita probably helps. King insists that despite the volume, quality is sacred, making everything scratch-made. Meanwhile, top-tier sliders appear poolside. So yes, it’s less a hotel kitchen, more a culinary task force in pancake armor.
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(1 of 3)2,000 eggs a week, $8 million booze, and nearly 5,000 people eating nonstop—Arlo Williamsburg's kitchen runs like a small country’s food army, but hey, at least the pancakes are fluffy.
Managing 800 garnishes daily proves even hotel kitchens prepare more meticulously than 99% of our life decisions combined.
Frozen passionfruit margaritas fueling $8 million in booze sales because nothing says 'cocktail capitalism' like batching before breakfast.
Source: Eater | Published: 7/10/2026 | Author: Eater Video
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