A recent 200-person regional field day is a great example of this approach. This wasn’t an event where we could simply arrive, set up a buffet and call everyone over for lunch. Guests were moving through different areas and activities throughout the day, so the catering needed to work around the event schedule.
Leading into the event, communication with the organisers was critical. We worked through timing, distribution, guest movements and how food needed to reach different groups.
The eventual catering format was built around those requirements, including individually packed components and a grab-and-go style of service. Behind that seemingly simple service was considerable planning around production, packaging, refrigeration, transportation, staffing and timing.
The goal was simple: The organiser shouldn’t have to worry about the catering.