FLIGHT CENTRE BALL CASE STUDY

1,455 guests were hosted at the ASB Showgrounds with a set menu of an entré, mains and dessert.

Carefully planned event management was key, as catering had to be flexible to fit around a carefully organised entertainment programme.

The operation began four days before the ball, back at SKYCITY's home base, as around 25 chefs started meticulously preparing the meat. Equipment pack-in started on the day before the event, with another 25 staff unloading chairs, tables, ovens and other gear from seven trucks that made repeat trips throughout the 12 hour day. That gear included 20 foot container chillers, and SKYCITY's own generator setup.

Event day saw the full strength of SKYCITY on show. At 5am, with military precision, 160 floor staff, 20 overseers and 60 chefs filed into the showgrounds. The chefs manned the many long rows of catering ovens, as the overseers put the floor staff through their paces, including a full length rehearsal of the banquet at midday in conjunction with all other event departments.

The event began at 7pm, with guests being greeted by friendly front of house staff with nibbles and cocktails. As planned, the event went like clockwork. The three courses rolled out on time and to the minute. The food hot, the dessert cold and the service was great.

The last of the happy diners left at 2am. SKYCITY's efficient pack down saw them out of the venue by 5.30am with another successful catering extravaganza complete.