For the last five years Austin’s Food Design Events have been the chosen caterer for the Microsoft TechFest. This year’s interactive food station experience was held at the Viaduct Event Centre for 1750 guests. We worked with Avenues Event Management who are an amazing team and each year Austin’s are overwhelmed by their remarkable talent.
To design fun and interactive food station’s with emphasis on serving the large number as quickly and efficiently as possible while keeping to the ‘Wild West’ theme. Overall, delivering a memorable experience for guests by providing exceptional service, delicious food and great beverage.
Tech Fest is an annual event which Austin’s Food Design Events looks forward to each year. This year being held at The Viaduct Event Centre, created a new challenge for the team which Austin’s successfully achieved.
Each year Austin’s are presented with a different new theme. The team decided that the theme needed to be fully researched.
A Wild West menu was created to fit in with the theme. One had to think, what would cowboys have eaten? From here the menu evolved. Delicious ribs marinated in Hollerin whiskey sauce, Kicking beef steaks, Calamity Jane sliders, Wild West Tex Mex salad and Fudge Alaska Derby!
A hugely successful night, not just for the client and their guests but also the Austin’s team both back and front of house. What will next year bring??!
Client comments: Just wanted say a massive thank you for doing a great job last night - awesome as always. We’ve heard nothing but rave reviews from everyone, so thanks to you and the team for the amazing food and service – you rock!
Rugby World Cup
Austin's Food Design Events were responsible for the setup, operation and delivery of service at the Eden Park Pavilion during Rugby World Cup 2011.
To deliver a world class dining experience with emphasis on showcasing the finest of New Zealand food, beverage and service.
Eden Park Pavilion was the largest VIP hospitality operation in New Zealand during Rugby World Cup 2011, hosting up to three thousand guests per night over eleven matches. Logistics and preparation required several months of forward planning and on site set up commenced three weeks prior to opening night. Operation staff worked around the clock to set up six independently functioning kitchens and restaurants which required up to eighteen truckloads of equipment being dispersed throughout the venue. Guests were offered pre match canapés, a three course sit down dinner and beverages a long with post-match finger food and beverage service, over the duration of the tournament the following are just some of the aspects were required:
- 1,500 Front of House staff
- 35,700 Pieces of glassware
- 61,200 Pieces of cutlery
- 20,000 Linen napkins folded
- 3,000 table cloths
Our prep kitchen operated 24 hours a day to produce 30,000 meals over the duration of the tournament requiring the following:
- 500 Back of house staff
- 9,000 pieces of crockery
- Half a tonne of Puhoi Valley cheese
- Half a tonne of Wakanui beef
- 600 kilograms of Hawkes bay lamb
A hugely successful event gaining not only local but international recognition, efficient coordination and planning allowed us to deliver the ultimate dining experience for every guest.
World Rowing Champs 2010
Austin’s Food Design Events were responsible for the setup, operation and delivery of service for the Athletes’ Catering over the 21 days at the World Rowing Champs in 2010.
To provide highly nutritious, yet varied meals for the athletes’, as well as catering for the general public and accommodating corporate VIP guests with restaurant quality service.
Lake Karapiro, situated 25 minutes out of Cambridge was host to the World Rowing Champs in 2010. Austin’s was charged with catering for over 1,100 athletes’, 250 VIP guests and a varied general public each day, over the 21 day long regatta.
The athletes’ catering consisted of a buffet breakfast and lunch. As there were strict nutritional guidelines, our Executive Chef and Sales team worked hard to put together a healthy menu that reflected the dietary requirements and provided plenty of variation over the 21 days.
VIP catering was a different ball game entirely, 200 – 250 guests would arrive daily and be served from our restaurant style menu. The Prime Minister of New Zealand John Key, was amongst our honorable guests.