As stadia caterers prepare for a busy calendar of sports events and concerts in the coming months, Gary Foakes, head of culinary development at Delaware North, discusses how the contract caterer for major stadiums including Wembley is investing in sustainability and vertical farm technology, utilising efficient kitchen equipment, and running training schemes with local colleges to help nurture future chefs.
What are some of the latest catering equipment and technology moves that Delaware North has made to enhance the overall business?
The key thing for us is the whole customer journey. All of the new technology – the frictionless walk-in, walk-out operation (certainly from a concessions standpoint), self-pouring beer walls, apps and digital journeys – they all play a role in creating a quick and seamless guest experience. The logistics of a matchday means our opportunity window is very small: a few hours before kick-off and then fifteen minutes at half-time. In the last 12 months, we have really invested in new service styles to enhance guest experiences. There's also considerations to be made in terms of stadia. For example, Wembley doesn't host 'regular' club matches per say, so the FA Cup Final would be a completely different day out for a football spectator who may be visiting Arsenal week in, week out. As such, we need to make sure we're showcasing something unique to enhance that experience.
That said, we are fortunate enough to work in venues with diverse content. London Stadium hosts standout events aside from the expected weekly football fixtures – such as the Major League Baseball London Series and the London Athletics Meet, both huge occasions for fans. From a guest experience standpoint, we utilise HACCP recording and make allergen information accessible through tailored online platforms, which are also integrated with suppliers. We're currently investigating vertical farm technology to transform our culinary operations, and in the past, we have trialled methods like anaerobic digesters to reduce food waste. When it comes to adopting various technologies, we need to find out what works for us – we're different from any other provider in the sense that our offering is unique to the needs of each client. There is no cookie-cutter approach.
Source: Food Service Equipment