spectra
JOHN WENTZELL
President
RICHARD SCHNEIDER
Chief Operating Officer and Senior Vice President, Food Services and Hospitality
CHARLIE NEARY
Senior Vice President, Western Division
JAY SATENSPIEL
Senior Vice President, Central Region
Wentzell and Schneider have led efforts to create a company Culinary Institute and Culinary Innovation Summit where Spectra chefs bring new ideas and recipes and share best practices. They also have expanded chef training programs and focused on promoting the culinary experiences and food at venues as being from teams and facilities rather than the concessions company. Philadelphia-based Spectra also has partnered with Drexel University’s Food Lab on recipe development including a proprietary blended burger recipe made up of 65 percent grass-fed beef and 35 percent mushrooms. Neary and Satenspiel oversee and manage many of Spectra’s 93 concessions accounts at sports venues including MLS stadiums in Chicago, San Jose, Orlando and Philadelphia, as well as the University of Central Florida, the University of Illinois and Villanova University.
