Spice

Large-scale catering
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Logistics
One of the biggest challenges for food and
beverage teams is managing the logistical
challenges that come with large-scale venues. At
Luna Park Sydney, multiple kitchens are located
throughout the park, which Gavin Berrecloth says
can be a hindrance if they’re not utilised well.
Where chefs previously worked in one kitchen and
transported food around the venue, Berrecloth is
now looking to maximise the kitchen facilities for a
more effective approach.
“I’d rather be using all those spaces day to day and
build a big network of chefs around the whole park,”
he says. “Rather than having 30 people in a kitchen
that was built for 20 people, spread them out and
give them a more pleasurable day and a bit of fun.”
Giving chefs the opportunity to work across
different kitchens also helps them become more
efficient in their work, says Berrecloth.
“Chefs are really good at making themselves work
harder and not smarter,” he says.
“When they’re being inefficient it’s very easy to
add another five or 10 hours on to a week. My next
big task is to get them to look at how they plan their
days and being clever and efficient with their time.”
BEST.
FOOD.
EVER.
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that nowhere does events quite like the
Brisbane Convention & Exhibition Centre.
Breakfast, lunch, gala dinner or anything
in between, you’ll enjoy world-class cuisine
from award-winning chefs.
Book your next event with the best
in the business.
bcec.com.au 07 3308 3063