GFSS was responsible for the conceptual planning and implementation of the food service program for the Presidential Inaugural including the organization of the food service for nine different celebratory balls simultaneously for over 65,000 attendees.
Don served as an IOC Technical Advisor to the Organizing Committee. His thorough review of operating plans and consultancy for ATHOC as well as the USOC, provided a reduced learning curve for both organizations which improved overall competencies in their final planning documents.
GFSS was responsible for the conceptual planning and implementation of the food service plan for the G8 Countries as well as the Middle East and African nation dignitaries. GFSS orchestrated the food service for the international press security and the operations team which was in excess of 10,0000 meals for five days under heightened security conditions.
Don Pritchard served as the Director of Food Service for the Salt Lake City Organizing Committee. He was the first Director to coordinate all food and beverage operations for an Olympic and Paralympic Game. These games obtained unmatched historical winter numbers. This included a daily spectator attendance of over 165,000 at the events and 125,000 attendees at the nightly awards in Medals Plaza. Salt Lake has since served as the role model and template for all Olympic Winter Games Food Service planning. His vision of creating great food programs for world-class sporting events has yet to be matched in any subsequent Olympic Games. This was the first time that positive financial results were obtained for any Olympic Games Food Service Plan to date. It was immediately following the games that Don formed Global Food Service Solutions, LLC.
Don facilitated the catering programs for the two separate IOC hospitality locations for 20 consecutive days during the much-acclaimed Sydney Olympics. The food service was a "western theme" setting the stage for the Olympic Winter Games to take place in Salt Lake City, Utah - USA.
Don was responsible for the coordination of all concessions, hospitality and special events for up to 35,000 daily attendees of the PGA Tournament. He was a pioneer in the initial development of pairing great culinary programs with national and international sporting events.