• Event Company Profile: 16” on Center

     
    FROM THE Winter 2019 ISSUE
     

    The Promontory

  • Event Company Profile: 16” on Center

     
    FROM THE Winter 2019 ISSUE
     

    The Promontory

  • Event Company Profile: 16” on Center

     
    FROM THE Winter 2019 ISSUE
     

    Chef Kristine Antonian-Vilarosa’s chocolate mint donuts

Chicago hospitality collective 16” on Center partners with local businesses to turn everything from bars to theaters into serviceable event venues. Founding partners Bruce Finkelman and Craig Golden have transformed 14 businesses (like Bite Café, Dusek’s Board & Beer, MONEYGUN, The Promontory, Thalia Hall and more) and have provided a single point of contact for event planners interested in utilizing these spaces as venues. 

Each visionary branch of 16” on Center, including the venues and event rental services, is inspired by the real passions of the company’s team. A small, but experienced staff of hospitality experts is on hand to help event planners create a thoughtful, highly personalized function. 

Finkelman, a Chicagoland native, says the inspiration for 16” on Center came from the time he spent working at a live music club in Columbia, Missouri, as a college student. It was there that he first fell in love with intimate music venues and their potential for event functionality. 

“All of the individual concepts and entities presented in our venue options and services are extensions of the unique people here,” Finkelman says. “We feel it’s best to bring ideas to the public that we ourselves like.” 

EVENT RENTAL SPOTLIGHT
In addition to neighborhood event venues, 16” on Center rents unique items to spice up the F&B at any event.

JUICE BOX: Both the mobile beverage container itself and the cocktails it transports are completely customizable.  

ICE CREAM CART: It’s movable and can be filled with whatever flavor of ice cream and toppings clients desire.

PASTRY PROGRAM: At The Promontory, chef Kristine Antonian-Vilarosa uses seasonal ingredients to craft an ever-changing menu of breads, pastries and desserts. 

For these four couples, the events industry proved to be much more than just a career.

 

Beatnik on the River’s best-selling cocktail is healthy-ish.

 

Understanding the dietary needs of your attendees is paramount to creating safe and inclusive food and beverage for events. Consider this your go-to guide.