STADIUM FOODSERVICE COVER STORY O
MEET THE EXPERTS ARMANDO RICARDO PUCCI FCSI, owner, Pucci & Associados; KRISTIN SEDEJ FCSI, principal and owner, S20 Consultants; DANNY POTTER FCSI, director, Invito Design; SCOTT HEIM, president, Middleby Ventless Solutions; OTTO MEILE, national sales manager foodservice, Moffat
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n 12 July in Paris, the world’s largest restaurant will open ‒ a 3,500-seater facility designed to serve 15,000 athletes across 208 nationalities at any time of the day or night throughout the entirety of the Olympic
and Paralympic Games. In total, across the two 15-day periods of competition, Paris 2024 expects to serve over 13 million meals: five million snacks for spectators; 3.5 million meals for staff and volunteers; 2.2 million for competitors; 1.8 million for the media; 350,000 hospitality meals, and 150,000 for the Olympic and Paralympic community. What’s more, on top of the sheer
volume of food to be distributed, the organizers have also committed to halving the carbon footprint of previous editions of the Games. When it comes to catering services, this means reducing animal proteins and offering more fruit, vegetables and plant-based proteins; limiting food waste; reducing the use of single-use plastics; and focusing on local and seasonal products to limit transport emissions. And Paris 2024 is just one of many
sporting extravaganzas that will make up an action-packed summer of sport. Euro 2024 will place Germany’s football stadia
in the spotlight, while the Cricket World Cup is held in the US for the first time. Te mainstays on the global sporting circuit ‒ from Formula One to the World Series to Wimbledon to the Kentucky Derby – will all be returning to cater for thousands of hungry spectators, from the millionaires in the most expensive boxes all the way to the cheap seats. And expectations are soaring. “Expectations of sports catering used
to be right in the basement,” says Scott Heim, president of Ventless Solutions at foodservice cooking equipment manufacturer Middleby. “But not anymore. Gen Zs and Millennials are increasingly expecting the experience to be not just a spectacle of sport, they also want an elevated culinary experience. Tey don’t just want a hot dog; they want to come in and get sushi or a personal pizza or an Asian bowl, and those culinary demands are just going up.” For the biggest and most high-profile
events, like Paris 2024, variety is a must, according to Brazil-based consultant Armando Ricardo Pucci FCSI of Pucci & Associados. “Of course, it’s important to offer local dishes and local products, but when attendance is international, it’s crucial that people find their home reflected there. Organizers must start with the information about where the big delegations are coming
A well-thought through stadium catering concept, focusing on quality and convenience will improve the guest experience and increase revenue
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