For many years, the best food you could expect at a sporting occasion, theatre or concert was pre-cooked and warmed up on the day. Today’s consumers expect a little more – quite rightly so!
So how do you provide quality, freshly-cooked food for maybe thousands of people within the very short time-span of an interval? In the past, catering staff willingly reduced sales (and profits) by relying on a majority of customers deciding to abandon all hope of buying food and drink when they saw the length of the queues. For modern caterers, turning away sales is definitely not an option.
We begin with the right equipment. And when we discovered there wasn’t a coffee machine or a beer system to deliver a quality product within such stringent time limits, we worked with equipment manufacturers to develop bespoke systems. Add on our experience of catering procedures and staff ratios and catering for large crowds becomes a revenue earner, rather than a source of irritation to the customers.
