Event horizon

Catering for a sporting venue is on a larger scale still. For the recent Grand Prix, Bahrain International Circuit (BIC) had to deal with catering for 34,500 spectators on a daily basis.

“On top of this, we offer catering for the paddock club guests, we cater for 34 corporate lounges and we offer team catering for another 400 people. Lastly there is the staff and volunteer catering which covers another 1500 or so people every day,” says BIC press officer Mohammed Al Awadi.

“The types of catering have evolved over the last five Grand Prix,” he continues. “The public catering is a mixture of fast food, coffees, fresh juices and sandwiches — typical event fare. We also offer the Gulf Air Club where guests can obtain hot food or drinks, then the hospitality catering is high end breakfast, lunch and afternoon tea in the comfort of a hospitality lounge or suite.

“Some items can be prepared in advance and frozen, but the remaining food is prepared on a daily basis and delivered fresh to the customer.”

Event obstacles

No matter how well an event is planned there will be challenges, most of which (unintentionally or otherwise) will be caused by the guests themselves.

Fairmont’s Joseph points out that potential late arrivals must be taken into account: “Service needs to be constant throughout the night to ensure guests arriving later in the evening receive the same levels and accessibility to food and beverage.”

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BIC’s Al Awadi notes that catering for large numbers is always a logistical challenge. “We have to operate out of largely temporary facilities and it is imperative that these are built to the highest standards for hygiene and safety reasons,” he explains.

“As the Grand Prix was later this year [and therefore the weather was hotter], we also had to allow for a increase in the areas where we store water and soft drinks due to the increase in demand.”

Catering for carefully time-tabled events can also raise issues, as The Monarch’s Fasel points out.

“A major challenge can often be that the client’s programme does not match with the flow of the food service sequence — for example, a course being served during a speech or award presentation. Such time constraints are always challenging.”

Dutco’s Harley-Fleming asserts that “it’s the preparation prior to the event which is the most important aspect”.

“Fortunately Jebel Ali Golf Resort and Spa has a large and experienced catering team, which has in the past done events like the Dubai World Cup, events with Dubai Autodrome and the Desert Classic as well. So with their expertise and assistance we’ve been able to prepare well,” he says.

For DWTC’s Oberender, the key to successfully handling numerous different events is flexibility. “The Trade Centre covers thousands of square meters, and with the new hall (currently under development) it will be even more,” he says. “Things change from week to week, so we have to be adaptable.”

Finger on the pulse

Whether an event itself is a regular occurrence or a one-off spectacle, the catering itself has to be right on target — which is why the teams must stay up-to-date with market trends and the preferences of their customer base.

“The key to a successful event like our annual ATM party is to ensure that food and beverages are dispensed as seamlessly as possible,” advises Fairmont’s Joseph.

“Food should be imaginative and uncomplicated and drinks should be refreshing, especially as guests come straight to the hotel from a long day at the exhibition.”

At BIC, Al Awadi notes that customers are moving away from traditional quick-service food. “We are seeing less interest in the typical fast food that used to be popular in the earlier years of the Bahrain Grand Prix, with a move towards healthier foods and local cuisine,” he explains.