I enjoyed working on this challenging project, with a complex schedule such as having 3 simultaneous +1k people lunch services each day.
Other services include cocktails, parties, permanent cafés and breaks, vip lounge crafted concepts and crew catering, as well as expo deliveries and show cooking.
To make spaces multifunctional throughout the programme, we had to think out of the box and plan & operate back to back set-up changes. We also had to deal with difficult weather conditions on -site.
Almost 400 crew members composed our global catering team for this event.