food production at scale and could handle our central production model to ensure consistency and efficiency.”


A collaboration game The food and beverage operation needed to be both robust and flexible, capable of serving large public crowds and premium guests simultaneously. This required the design of multiple concourses, a variety of kitchen types, and integrated bar facilities throughout the venue. “With many different vendors, it was important to design kitchens to support very different food styles within a stadium footprint,” says Harvie-Teare. “We worked with Moffat and Wildfire to design custom kitchens, ensuring the unique needs of each vendor were supported.” Wildfire Commercial Kitchens & Bars was tasked with designing and developing the stadium’s foodservice infrastructure, balancing a dual focus on community engagement and the demands of international-level


entertainment. That balance shaped a foodservice strategy centered on menu diversity and operational versatility. “The collaboration between Wildfire Commercial Kitchens & Bars and suppliers — especially Moffat, Stoddart, Just Heat Pumps & Refrigeration, DispenseWorx — and Besix Watpac ensured that the kitchens and bar facilities were delivered in alignment with the broader stadium build program,” says Craig Cunningham, managing director of Wildfire Commercial Kitchens & Bars. “The final outcome reflects both architectural ambition and operational practicality. We all finished, on time, on budget.” Operational efficiency became a critical consideration, influencing kitchen design to minimize staff congestion, streamline workflows, and maintain food safety standards under time pressure. The goal was to create long-term infrastructure capable of withstanding extreme peak demand while ensuring quality, consistency and guest satisfaction were never compromised.


Main image: One NZ Stadium is “an incredibly important piece of infrastructure” for Ōtautahi, Christchurch


Aliworld 45


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