Disney magic spreads across the Atlantic; popular U.S. theme park prepares for opening of Euro Disney Resort near Paris in April '92

Nation's Restaurant News, Oct 28, 1991 by Jack Hayes

Disney magic spreads across the Atlantic

ORLANDO, Fla. - The Walt Disney Co. is putting together the final pieces of a giant food-service organization that will employ about 3,5000 back- and front-of-the-house staffers at the sprawling Euro Disney Resort complex set to open near Paris next spring.

Launching 29 restaurants at its first European theme park - which will be a clone of The Magic Kingdom here - Euro Disney is gearing for daily attendance of 55,000. A separate entertainment site called Disney Festival will house 14 additional dining concepts, and a hotel complex with 5,500 rooms promises six more feeding facilities, all American-themed.

The resort hotel restaurants will be copies of six popular and well-known U.S. concepts: Buck-head Diner and Chops from Atlanta; Palomino in Seattle; Postrio, Los Angeles; The Rainbow Room, New York; and the Rustin Inn, Fort Lauderdale.

The 12,500-acre Euro Disneyland will be able to feed an estimated 14,000 people an hour, which is about equal to The Magic Kingdom's capacity here.

"We've done everything possible to make this turn out right," said Walter Meyer, executive chef for menu development at Euro Disneyland and executive chef of food projects development at Walt Disney World.

During an interview in the test kitchens at Walt Disney World here, Meyer talked about the menu, service and cultural challenges Disney is facing as the theme park giant approaches the opening of the giant European complex.

"Everybody believes French people won't stand in line," Meyer aid. "Maybe so. But if the line moves fast enough, it won't be a problem."

Meyer said Disney hired a panel of European consultants - French, Swiss, British and German - and did a week of brainstorming. The cooking-line issue was one of the items addressed, and, as a result, Disney is looking into a runner system to potentially speed up counter service ordering.

"A few things we did need to change," Meyer added. "But most of the time people kept telling us: |Do your own thing. Do what's American.'"

Disney's popular Main Street concept, which is named Crystal Palace at The Magic Kingdom here, will be called Plaza Gardens at Euro Disney. Built to seat almost 400, the upscale cafeteria will use its kitchen as a showcase with open-flame char-broiling and rotisserie cooking.

"We're estimating higher check averages," Meyer said. "Snack foods won't do as well because Europeans don't eat much between meals, but during the meal they'll eat more."

The foodservice group still hasn't decided on the issue of wine and beer service, Meyer said. While wine and beer are available at EPCOT Center and Disney MGM Studios, The Magic Kingdom serves no alcohol.

Answering one of Europe's most noticeable dining preferences - eating outdoors when the sun shines - Disney is planning more than 2,100 patio seats, which is 30 percent of the total park seating.

Disney also wants to keep in focus nutrition - a decision that grew out of feeding operations at the Disney theme parks here more than a year ago. "We don't want to be extensive with burgers," Meyer said.

Meyer said Disney's food-service planners lent a lot of creativity to the theme park's food carts. The Euro Disneyland cart vendors will offer Japanese pancakes and grilled bratwurst along with traditional items like ice cream and a specially developed yogurt product that is being developed with Nestle.

"We even wanted to do Peking apples," said Meyer, who estimated there will be more than 30 food carts in total.

The Magic Kingdom's top tablecloth restaurant will be called Auberge de Cendrillon, a 330-seat Cinderella fantasy concept complete with a pumpkin coach featuring French holiday meals researched from old provincial recipes.

"We're just going to do it and not say much," Meyer predicted. "The food writers will spread the word."

Francis Metais, who worked five years at EPCOT Center's Chefs du France with the team coached by owners Paul Bocuse and Roger Verge, will be Cendrillon's executive chef.

Less elegant yet expected to become one of the park's main destinations will be a 235-seat concept named Walt's, An American Restaurant. Showcasing an American regional menu, Walt's will feature signature items from celebrated restaurants across the United States.

"We wrote 500 letters to major American restaurants, asking if they would be interested in having their recipes and chefs featured in future years. The recipes are now in a big book," Meyer said.

Another American dining novelty will be Cowboy Cookout Barbecue - a 650-seat counter service concept featuring an exhibition grill for barbecued ribs,

burgers and chicken.

"We're bringing in modern smokers for this kitchen," Meyer said. "We can deliver 800 to 900 portions of chicken an hour." Total hourly service capacity at Cowboy Cookout is 1,500, he said.

Table : EURO DISNEYLAND FEEDING FACTS

Total restaurants             29
Table service concepts         6
Counter service concepts      12
Cafeteria concepts             1
Snack concepts                10
Food carts                    32
Total seating capacity     7,380
Outdoor seating             2180
Hourly feeding capacity   14,000