Marathon Monday at Eastern Standard, By the Numbers
It’s been a full decade of Marathon Mondays for longtime Eastern Standard Kitchen & Drinks general manager, Andrew Holden—and this year was the busiest ever. With its location along the race route, in the shadow of Fenway Park, the Kenmore Square restaurant has been the nexus of Patriots’ Day celebrations since Garrett Harker debuted it in 2005. Yesterday, Eastern Standard had 500 covers on the books before the Red Sox lead off at 11 a.m. For comparison, a typical Monday will see 500-600 guests from open until last call, Holden says.
“The longest, most exhausting [day],” Holden says, “but with how special the day is for the city—we’ve hosted so many fundraisers for people running that are friends of the restaurant, we’ve had staff run, just knowing all the reasons they’re running—having that in the back of your mind throughout the day is extra motivation.”
The morning was the busiest, with people lining up on Commonwealth Ave. for the doors to be unlocked at 7 a.m. By 8:30 a.m., the restaurant was at capacity, Holden says. Breakfast sales alone were $24,000—that’s a lot of eggs.
“Throughout the afternoon, [baseball business] has been built in, but what’s been really special to see over the years is the growth of the dinner crowd,” Holden says. “Runners coming in to eat with their medallions and jackets on, their legs wobbling. I’m from Boston, and I think a lot of us take for granted what a far reach the race has. You truly see people visiting from Japan, Germany, Australia.”
What was also noteworthy this year is that wine sales outpaced beer sales by more than $4,500, he says.
Marathon Monday at Eastern Standard is unlike any other day at any other restaurant—and if he’s being honest, Holden says the day doesn’t even feel like Eastern Standard.
“The music is at full tilt, the windows are all open, and it’s so intense—it’s so crowded out front, but you’re at capacity. It takes everything you can to maintain the composure of the staff, keep everything in control, and make sure people are having just the right amount of fun.”
The general manager, who also owns Branch Line in Watertown, clocked in just after 7 a.m. and left 13 hours later. Here’s a look at what went on behind the scenes.
First room service orders received
First dining room orders
1:30 a.m. (Tuesday)
Last call for food and drinks
Seated guests all day—not counting those crowding around the bar, at tables, or on the patio
Average time between transactions, based on number of guests served
• • •
Orders of jumbo shrimp cocktail
Bacon, egg, and cheese sandwiches
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Magnums of rosé (1.5-liter bottles)
Double magnum (3-liter) bottles of rosé
Total magnums of wine
• • •
Magnums of Gulden Draak Belgian Strong Dark Ale
Each magnum of Gulden Draak Belgian Strong Dark Ale
• • •
Bloody Marys made to order
• • •
First manager, servers, prep cooks, and breakfast chef arrive
Servers all day
Prep cooks and dishwashers
Bussers and food runners
Door people and security
4 a.m. (Tuesday)
Last manager and bartenders leave
• • •
528 Commonwealth Avenue, Boston, 617-532-9100, easternstandardboston.com.