- By Charles Miller
As the final bars of the closing ceremony of the Paralympics 2024 fade, let’s not forget the logistical triumphs that made the Games possible.
In particular, feeding thousands of elite athletes with specific needs and a requirement for nutrition consistent with their preparation was a Herculean task, offering new perspectives on service at scale.
During London 2012, a staggering 14 million meals were served, including 25,000 loaves of bread, 232 tonnes of potatoes, and over 82 tonnes of seafood.
These numbers underline the importance of meticulous planning and logistics in what is arguably the biggest hospitality event in the world.
Local businesses might not serve millions, but the principle remains: plan, plan, plan.
Just as Olympic caterers start years in advance, local businesses need to model customer numbers, forecast trends, and maintain robust supply chains.
Operating with a mise en place philosophy – having everything in its place – is essential.
And remember, as with every business, your people are your greatest asset.
Investing in staff training and development ensures your team is ready to meet the challenges of a busy service. Olympic athletes are a diverse group.
For Paris 2024, caterers had to accommodate over 15,000 athletes with 40 different meal options daily.
These athletes are finely-tuned machines, requiring food that aligns with their training and nutrition regimes. There’s no room for error at the finish line.
For local service businesses, knowing your customer base is key.
Understanding cultural preferences, dietary restrictions, and food trends can set you apart. Whether offering gluten-free options or catering to vegans, tailoring your menu enhances customer satisfaction. Knowing your customers personally is the secret sauce.
Whether through a great memory, CRM, or loyalty scheme, greeting customers by name, remembering their preferences and celebrating their special days will, without doubt, place you first on the podium.
Sustainability was a major focus for Paris 2024, with a goal to cut the carbon footprint of catering by half and 60 per cent of dishes being meat-free.
Incorporating sustainable practices isn’t just a trend – it’s a necessity.
Reducing food waste, sourcing local ingredients, and recycling are simply good business practices that also keep costs down.
Customers increasingly value environmentally conscious businesses, making sustainability a unique selling point.
So – detailed planning, robust structure, understanding client tastes and needs, and strong personal relationships will always get you across the line. Be observant, stay connected and cook up a storm!
