Tost by Tostitos® SBLVIII
Las Vegas, NV | 2024
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About the project
Tost by Tostitos® is a casual dining experience that fuels togetherness by offering guests a culinary experience centered around the versatility of Tostitos products. This unique on-site experience is tailored to fit different locations and occasions, pairing culinary creations and discovery with the nuances and themes of each place.
Following the success of the first-ever Tost by Tostitos® experience in Phoenix, AZ, in 2023, I joined the New Creatures team again to make magic only possible in Las Vegas, NV. We took over a three-story venue and turned it into a restaurant and lounge experience for 3000 people during the three days leading up to the Super Bowl in 2024. This marketing activation encourages people to imagine Tostitos® products as ingredients as we incorporate them into each dish and drink.
We offered guests three unique, complementary experiences:
The Chef's Table — one six-person table, two eight-person tables, four chefs, and twelve seatings daily
Tasting Menu — ten bar seats, eighteen tables
Rooftop Lounge — six reservable tables, 160 guest capacity, passed canapes and hors d'oeuvres
All photography by Aaron Rogosin
My role on Tost by Tostitos® SBLVIII
Serving as the General Manager, I worked with our Executive Chef, Bar Manager, and Maitre D' to ensure each of our guests felt the warmth and hospitality they deserved. We provided continuous service daily, with the first seating at noon and the last at 8:15 pm.
I collaborated with members of our New Creatures team, FritoLay/Tostitos design and marketing teams, MGM F&B leadership, and various partners to support or direct:
menu design
recipe development
dining room layout and design
kitchen layout and supplies
hiring service staff members + managers
staff training and development materials and execution plan
table and service wares selection
service style and execution
technology sourcing (reservations management, POS)
reservations and table management setup
daily operations planning and experience development
Kirk Cousins was a “Sous Chef” for one of the Chef’s Table seatings and Justin Jefferson sat as a surprise to the winner of a sweepstakes giveaway.
