World class catering areas throughout the main public, hospitality and function suites across the redeveloped East Stand. This can be one large area serving over a thousand guests or divided into smaller areas depending on the occasion.
We installed a large production kitchen on the third floor level in the new stand, where pre-match and function food is prepared, cooked and rapidly chilled. A roll-in blast chiller and two Rational 20 grid combination ovens were used.
A second kitchen was created at the other end of the stand to service the hospitality boxes, which can function as a stand-alone kitchen when required.
The stadium now serves 3,000 meals in banqueting and 1,500 plated banqueting.
Francis did an amazing job, organizing work in such a way to minimize disruption to guests and staff.