Unveiling the Cavaliers' Dining Strategy: Mitchell Reveals It Attracted Him to Stay, Harden Also Praises Team's All-Around Care

On April 2 Beijing time, Cavaliers reporter Vardon wrote about the team's dining strategy, titled "Why the Cavaliers' Secret to Success Is: Gourmet Meals, Fresh Stir-Fries, and Ice Cream." The following is the relevant content—

In any city with an NBA team outside Cleveland, whenever the Cavaliers are on a road trip, you can almost always find star Donovan Mitchell in the banquet hall of a local high-end hotel, two to three times a day.

With high ceilings and exquisite carpets, he usually wears a hoodie, sweatpants, and slippers. He might sit next to regular starters Evan Mobley and Sam Merrill, or beside the team's video coordinator, local sideline reporter, or even... the team bus driver?

Everyone gathers around tables covered with white cloths, with meals spread out before them and a TV in the corner. Depending on the time, the table might have protein shakes, rich breakfast smoothies, or evening fish, chicken, steak, and vegetables; mornings usually feature SportsCenter or news on TV, evenings show NBA or college basketball games.

For every Cavaliers road trip, including the ongoing one, the team hires a top chef from the five-star hotel they stay at to provide at least two full meals for the entire traveling party, and not just for players.The coaching staff is naturally invited, as are support personnel like trainers and video coordinators. Radio and TV broadcast teams are also included. If players or coaches have family or friends traveling with them, they can join the meals at the hotel.

Not only the Cavaliers provide multiple meals on road trips in the league, but they are likely the only team that extends dining access to so many non-player personnel. Behind this is not just round-the-clock exquisite food, but also a team's attitude of caring for every member without counting costs.

Mitchell stated directly that the Cavaliers' road dining arrangements are unique in the entire league, and many teammates share this feeling. These details played a crucial role when he made the most important career decision in the summer of 2024—signing a maximum contract extension.

The Cavaliers' "dining strategy" is indeed one reason he stayed with the team.

“I usually talk more about basketball matters, but this was also part of why I chose to extend my contract,” Mitchell said in an interview with The Athletic. “And the team doesn't provide just casual food; it's top chefs cooking on-site, gluten-free, dairy-free, all scientifically balanced... A team's emphasis on nutrition is equally important as medical care and on-court training; it reflects a team's vision.”

“That aspect impressed me most. Although the cost is high, this team is willing to invest for its players. I've talked with many players across the league, and I haven't heard of another team doing it like we do.”

Reserve guard Dennis Schröder, who joined after the trade deadline mid-season, has played for 11 NBA teams over 12 years. He noted that some former teams had similar dining arrangements, but the Sacramento Kings, who traded him, did not.

“To aim for the playoffs and achieve big things, you must handle these details,” Schröder said. “Providing all extra support for players, the Cavaliers do exactly that.”

Harden, who also joined at the deadline and has played for 6 teams over a 17-year career, said the Cavaliers “are definitely among the top in the league in all-around player care, which is why they are a top-tier team.”

Head coach Kenny Atkinson, who has coached the Cavaliers and Nets and served as an assistant for the Knicks, Hawks, Clippers, and Warriors, described the Cavaliers' road dining standards as “elite.”

“Our philosophy isn't just about overall support, but about team community,” Atkinson said. “Some teams only allow players to eat; we welcome everyone: social media team, broadcast personnel, friends... We hardly exclude anyone.”

This dining system focuses on nutrition, but also on comfort, convenience, and stability. For example, during this four-night, three-game road trip, the Cavaliers played the Jazz on Tuesday and had to face the Lakers in Los Angeles on Wednesday. After beating the Jazz, the team had to fly to Los Angeles per league rules, leaving no time for a formal dinner.So the Cavaliers directly hired a gourmet chef to set up a cooking station in the visitor locker room, stir-frying dishes on demand.

The Cavaliers typically provide two meals a day on road trips, and three when the schedule is tight, all set up at the team's hotel.

After defeating the Jazz and flying to Los Angeles, breakfast was ready early Wednesday at the Ritz-Carlton. A small anecdote: the MLB Cleveland Guardians were also staying at the same hotel, playing the Dodgers in Los Angeles. Players from both teams frequently met in elevators and the lobby midday Wednesday. Guardians rookie Chase DeLaut even greeted Cavaliers players wearing team jerseys: “I'm from Cleveland too!”

After losing to the Lakers on Wednesday, the Cavaliers took a bus to the airport, flew to San Francisco, and directly checked into their team hotel in Palo Alto. After two consecutive late-night games, players woke up drowsy, with the aroma of fresh breakfast already wafting in the banquet hall.

The Cavaliers' approach also aligns with changes brought by the NBA's new generation of players. Today's young players are less inclined than older stars to host lavish dinners in high-end restaurant kitchens.

For stars like Mitchell, dining out on road trips is never simple: reservations, private bookings, security coordination—even a regular meal becomes a cumbersome process.

“Personally, if I have a choice, I don't want to go anywhere,” Mitchell said. “Just go downstairs to eat, no need to call a car, no hassle, much more convenient. As I said, it's a significant expense, some teams won't do it, but when a team invests, it makes players feel valued, and that shows the team's higher vision.”

The Cavaliers declined to disclose specific costs of their road nutrition program, as it is a team competitive secret.But according to the league's collective bargaining agreement, traveling personnel receive about $120 per day for road meal allowances. Beyond distributing this subsidy, the Cavaliers additionally cover all dining expenses.

“With so many road trips, I just want to stay at the hotel for convenience, eat downstairs and go back to my room,” veteran forward Max Strus said. “I'm a frugal person, but the team's food has always been reliable.”

He added with a smile that Mitchell, with his three-year $150 million contract, comes to team meals for the same reason.

“Mitchell is there every day,” Strus said. “He's also frugal.”

Although menus vary by city, the meal setup remains consistent: nightly offerings usually include a carving station, custom pasta, multiple hot dishes with lighter options; dinner may offer wine, and there is always an ice cream station.

Breakfast includes smoothies, protein shakes, etc., planned by the team nutritionist. Players say the chef also accepts individual orders, cooking as requested. Mitchell used to order fries but has cut them out this season.

“Everyone has different dietary restrictions,” said Larry Nance Jr. Over 11 years with 5 teams, he never hides his need for strict diet control due to Crohn's disease.

“More options, more willingness from management to invest, and players can better maintain their physical condition and perform at full capacity.”

The Cavaliers' dining arrangements haven't completely replaced the NBA tradition of team dinners out; players also go to restaurants themselves. For instance, during this road trip in Salt Lake City, Mitchell went out with his fiancée, actress and R&B singer Coco Jones, and his local friends.

Earlier on a road trip in Chicago, near Strus's hometown, the team booked an Italian restaurant whose owner he knew for a post-game team dinner.

Just the appetizers—veal meatballs, calamari rings, etc.—were enough to fill everyone, including the team bus driver.

“The bus driver also sits and eats with us,” Atkinson said. “He drives us to the restaurant; we don't let him stay alone.”

Atkinson said team dinners are his “favorite nights in the NBA.” “Whether after a tough loss or a big win, everyone gathers at the restaurant,” he said. “It's not mandatory, but participation is about 98%.”

Most nights, the Cavaliers' gathering happens in the banquet hall downstairs at the hotel.

“It creates a family atmosphere,” Strus said. “You can go downstairs to eat with players and staff, everyone knows each other, it reflects our team culture.”

Mitchell enjoys this atmosphere, but he also says the dining area can be a private space for him.

“Everyone knows I sometimes need my own space. I can go downstairs, get a plate of food, sit in a corner, video call my fiancée, or watch games on my phone,” he said. “It can be a place for social dining or for relaxing alone while eating.”

No matter the case, the bill has already been fully covered by the team.