Zink Sales – Mike McCrone and Inside Sales – Kimberly Stalter
Dealer: Great Lakes West – President John Moyer, Project Manager Scott Conely, Project Coordinator Mikayla Hicks
Consultant: JRA Foodservice Design, President Jim Riemenschneider
A landmark venue for West Michigan
Acrisure Amphitheater opened on May 15, 2026, at 201 Market Avenue SW along the Grand River. The 85,000 square foot venue seats 12,000 guests, including 5,000 on the lawn. At a $184 million investment, it gives Grand Rapids a stage for national touring acts and regional talent alike. The opening season already lists Dave Matthews Band, Mumford and Sons, and the Grand Rapids Symphony.
Seating runs from lower and upper concourse to suites, a terrace, and a VIP pavilion, each with its own service points. That variety means foodservice has to perform across many stations at once. For one of Michigan’s standout cities, the amphitheater is a marquee anchor for a downtown already known for its food and culture.
Inside the Acrisure Amphitheater kitchens
A venue this size runs on its back of house. Zink Foodservice worked alongside consultant JRA Foodservice Design, who specified our premier brands throughout the project bringing equipment, refrigeration, and ventilation together as one coordinated plan. The work started with ventilation and walk in coolers. Those systems go in first, because the electrical and plumbing trades have to finish before the cooking line can land.
Getting that order right keeps a complex build on schedule and the crews clear of one another. Zink’s installation team managed the cooler and freezer work alongside the kitchen ventilation, so the equipment package and the building came together as one plan. A single point of contact kept the specification, the order, and the install aligned. Kim Stalter, Inside Sales Account Manager at Zink, worked to get the job released on time, lining up the orders and timelines so the equipment reached the site when the trades were ready for it.
Convotherm
Convotherm combi ovens bring steam and convection together in one unit, so the line can roast, bake, steam, and retherm without swapping equipment. For a concourse kitchen turning high volume across a show night, that flexibility keeps output steady and the footprint tight.
Garland and Lincoln
Garland ranges and ovens bring open burner power and even heat, with Detroit, Michigan roots going back to 1864. Lincoln Impinger conveyor ovens push pizza, flatbreads, and sandwiches through forced hot air on a moving belt, fast and consistent, to keep concourse stands turning during a rush.
Frymaster
Frymaster fryers are made for the pace of peak demand, with quick heat recovery that holds oil at temperature batch after batch. Built in filtration extends oil life and cuts downtime, which matters when the rush hits all at once between sets.
Glastender
Glastender back bar coolers and underbar refrigeration keep beer, wine, and mixers cold and within arm’s reach of the bartender. The NSF certified, modular design fits the tight footprints behind a busy bar and holds temperature through a packed house.
Metro
Metro shelving carries the back of house, from dry storage to the walk in coolers. Open wire shelving keeps air moving for sanitation and product visibility, while mobile track shelving compresses high density storage into a smaller footprint and rolls aside when crews need access.
Z-Ventilation Solutions
The hoods and exhaust at Acrisure Amphitheater came from Z-Ventilation Solutions, the Zink ventilation arm that designs, engineers, and installs commercial kitchen ventilation in house. ZVS works above and below the hood, handling site survey, design, permitting, installation, and final test and balancing as one turnkey scope. Licensed to engineer systems to building codes in 49 states, the team carries a project from drawing to inspection with a single point of contact. That is why ventilation led the install, sized to the cooking line before the equipment landed.
Your single source for the whole project
From a single piece of equipment to a full venue build, Zink covers equipment, smallwares, tabletop, furniture, and fixtures across a portfolio of premier brands. One point of contact handles specification, procurement, installation, and support, so operators are not stitching together separate vendors on a deadline. From the first drawing to the day the doors open, the foodservice experts at Zink keep the whole project moving as one plan.