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Sustainable Management – From theory to practice Introduction Felan Hennigan Senior Sous Chef AVIVA STADIUM – Rational • To deliver a healthy product to the general admission clients as well as the hospitality clients. Whilst still producing what clients would expect on a visit to a stadium. How? • Engagement with Irish suppliers from a year prior to opening, with continual tasting and feedback held with all parties. • Continual assessment and review of products and procedures post each event. • Review of all feed back on event days both positive and negative. Products • Burgers, 98% pure ground Irish beef, made locally at Robinson's butchers Dublin. All freshly cooked on the day to order in the kitchens. Circa 5000 per event • Hot dog, again a fresh product, Made by Loughnane of Galway. These are generally and ambient product with lots of additives and preservatives. Circa 4000 per event • Oil, rapeseed oil used to cook chips only contains 6.6% saturated fat as compared to 13% in vegetable oil. Products • Chilled chips used instead of frozen to reduce cooking times, also soak up less fat. Selling circa 3 tonnes per event. • Premium level offer of stir fry’s, pork skewers and prawn skewers. • Champagne and seafood offer • Fresh oysters, smoked salmon, crayfish, king prawns Planning and design • Compass heavily involved in design and layout of stadium. • This has led to areas being designed properly to enable fresh cooking of products. • Minimises the need to move products on an event day making the logistics easier. • Staff training is essential to help achieve this. Waste management • All cardboard removed at source on delivery and bailed. • All public products are presented in compostable containers so no need to be split as can go in with food for compostability. • Separation of products in public and premium areas • Continually asses product levels in each area event by event to cut down on the amount of produce going to waste Has it Worked? • Waste management has been a challenge especially in the beginning but has settled down for the last couple of events • Public food products have been continually tweaked with a change of certain offers but the core products have remained the same • Overall a very successful opening with still a lot more learning to be done both logistics and waste Questions?