Ridgewells Catering Prepares for 2025 U.S. Open Feast

Allegheny, Pennsylvania – As the final putt at the U.S. Open is made, Susan Lacz, CEO of Ridgewells Catering, turns her attention to next year’s tournament.

Ridgewells has partnered with the U.S. Golf Association (USGA) as the official caterer for over three decades. Lacz plays a key role in ensuring that thousands of hungry fans have plenty of food options to choose from.

“How do we feed the estimated guests at the Open? It’s a complex operation,” Lacz said. Ridgewells focuses on higher-end offerings in VIP areas, while Aramark, based in Philadelphia, covers food for gallery ticket holders and the Trophy Club. Both companies collaborate with local businesses to provide a diverse menu.

Most fans will have access to on-course concession stands operated by Aramark and local partners, including Caliente Pizza & Draft House. Caliente will serve Sicilian-style pizza and Pennsylvania Dutch ice cream, a recipe from owner Nick Bogacz’s grandmother.

“We’ve done events at golf courses before, so we know what to expect,” Bogacz said. Other local favorites include Mancini’s Bakery, which will offer kielbasa sandwiches and more across the course.

“We’ll have a Ridgewells production kitchen on-site with 17 semi-trucks to manage receiving and food production,” Lacz explained. Once prepared, food will be transported to various locations on the course.

Ridgewells aims to tailor their menu to local tastes. “We’re using regional favorites along with crowd-pleasers,” Lacz said. Their extensive menu includes over 150 items, pending approval from the USGA.

VIP ticket holders in the Champions Pavilion can indulge in specialty items like jalapeno shrimp and Philly cheesesteak sliders. Meanwhile, the exclusive 1895 Club features a menu that changes daily, offering items like tri-tip steak and shrimp cocktails.

About 100 core staff accompany Ridgewells to USGA events, and they will also hire 750 local residents for food preparation and service. “This year, we’re taking over the clubhouse at Oakmont, which is usually managed by the club,” said Lacz. Many of the local hires come from Oakmont Country Club.

Despite the detailed planning, Lacz acknowledged that the weather presents a challenge. A recent storm significantly damaged tents being set up for the event. “However, we’re prepared,” she said. “We aim to incorporate local flavors, especially Polish dishes.”

“Visitors can expect to enjoy some really good food,” Lacz added, as preparations for the U.S. Open continue.