Visionary Jeremiah Hamman joins Westfield Restaurant Group at Grand Park Events Center


Westfield Restaurant Group now handles both indoor and outdoor concessions and catering at Grand Park Events Center. With the increased responsibilities, the establishment hired Jeremiah Hamman to add experience to its operation.


Westfield Restaurant Group owner Birch Dalton said Hamman will aid in overseeing operations and that Bob Taylor is still an active manager.

“I made the decision to add Jeremiah based on future growth with the Colts coming in,” Dalton said. “It’s turned into a fairly complex food and beverage operation because we do have to manage both inside and out, and we believe his expertise and the fact he’s developed new concept restaurants, which we are looking to do for the Nest upstairs, was important to the building of the business.”

Hamman calls himself a visionary, and he is a co-owner of Prime 47 and Prodigy Burger in Carmel and CharBlue in downtown Indianapolis. Although outdoor concessions aren’t his specialty, Hamman said he isn’t nervous.

“My history is in concept development and management,” Hamman said. “I am a visionary in that regard where I set up concepts and employ people to manage, and I guide them through the journey, so this is a natural fit for me.”

Westfield Restaurant Group incorporates three concepts – outdoor concessions, indoor cafeteria-style dining and the upstairs Nest, which offers catering. 

“Until this year, the outdoor and indoor concessions were separately owned and operated and competed against each other,” he said. “This year, they’re owned by the same group and we can accentuate each other, synergize with each other and market together as opposed to being opposing forces.”

Hamman said his goal is when teams visit Grand Park for tournaments, they dine at one of Westfield Restaurant Group’s options at least once a day. One way of attracting teams and their families is by establishing team dinner nights in the cafeteria-style dining area.

“Instead of figuring out how to transport the team, (it) can be efficient and economically simple to bring them in here and dine with us,” Hamman said.

Hamman started working with Westfield Restaurant Group Jan. 1. 


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