Managing special diets
“The ever-growing number of lifestyle and medical diets are certainly posing additional challenges,” says Adelaide Convention Centre’s executive chef, Gavin Robertson, noting that 10-15 per cent of meals served at any event have special requirements. To address this, his team has established a dedicated special diets department, headed by a specialist section sous chef, ensuring guests with unique dietary needs receive the attention they deserve.
Supply challenges
Another ongoing challenge Robertson highlights is ensuring regular access to the native Australian ingredients that sourcing locally requires. Adelaide Convention Centre has formed partnerships with local First Nations producers, securing year-round supply of essentials such as Warrigal greens and karkalla. “With the ever-increasing cost of food, smart purchasing and our highly skilled procurement team come into play,” he says.
Staffing challenges
HR is another challenge for large-venue operators. Melbourne Convention and Exhibition Centre has had the challenge of finding and retaining skilled staff post-COVID-19 pandemic. To address this, the venue has cultivated a flexible work environment and invested heavily in training and personal development.
“Earlier this year, 11 of our team members embarked on a culinary journey, participating in a series of masterclasses,” says MCEC executive sous chef Karl Edmonds. Because MCEC’s team feels engaged and gains valuable support in their careers, they’re inspired to put 100 per cent into their work and deliver a standout experience for delegates, he says.
Weather and economic fluctuations
Gold Coast Convention and Exhibition Centre executive chef Garry Kindred says increasing unpredictability of weather is having an impact on catering. “When floods, droughts and other major weather incidents affect our growers and suppliers, we have to adapt menus to suit what we can purchase in bulk,” he says. Economic fluctuations also play a role, influencing the cost of goods and delegate numbers, necessitating flexibility and a focus on minimising food waste.
Pictured at top: A fine buffet selection at Gold Coast Convention and Exhibition Centre.
