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Date: Fri 2nd August 2019

KCCJ Project: the extraordinary scale of the catering operation at Spurs’ new stadium

KCCJ have been working with Tottenham Hotspurs right from the offset on developing and implementing an extensive F+B package to set a new benchmark. Read Mark Reynolds, executive head chef at Tottenham Hotspurs, recent FEJ interview on the extraordinary scale of the catering operation at Spurs’ new stadium.

We’ll go from a team of about 23 up to 230 chefs on match days so it is a big jump. Numbers-wise [on match day], we do about 8,500 hospitality covers, and there are about 54,000 transactions done through retail, so it’s a busy operation. When we first opened we were forecasting to do about £500,000 on a match day, we turn over a £1m now on most match days, so food and beverage has really gone through the roof and been well-received by the new fans.

“But it’s a 24-hour operation, 365 days a year, and there is a lot of banqueting outside of the football. Lots of people question what we do outside the football season, but actually we’re very busy and there are functions going on all the time.”

The 62,000-seater venue is the first stadium to have its own on-site bakery and brewery, and one of only two places in the UK to have a special water jet cutter used for pastry production. It also features its own coffee roasting and pie-making facilities. Pie sales rose from 9,000 to 15,000 at the end of last season as a result.

Mr Reynolds, who was speaking at this year’s Commercial Kitchen show in a panel hosted by FEJ, estimated there are close to 45 separate kitchen areas dotted around the stadium and more than 165 Rational ovens in use.

Read full FEJ article

Full KCCJ case study on our involvement will be available soon. 

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