Two bowls for the lunch break
Two clearly distinct mains for teams taking staggered lunch breaks.
- Herb chicken on spelt with roasted vegetables
- Chickpeas on millet with carrots and lemon dressing
Outdoor & social / VIENNA & AUSTRIA
Sports catering shaped around the event schedule
Teams, staff, volunteers and spectators rarely eat at the same time. Start with the confirmed programme and the groups actually included in catering. This plan covers food service and organisation; any specific dietary requirements need to be communicated separately.
Plan this occasion
Record groups and breaks separately
Record attendance and meal windows per group. Match finishes, changeovers and awards may need different handovers. One contact keeps the schedule current and shares confirmed changes with organisers, service and the affected groups.
Separate planned meals from open service
Confirm who receives an allocated meal and whether other guests are included. Plan separate quantities and clear serving information. A complete plate and a short break snack serve different purposes and should be ordered accordingly.
Fit service into the actual venue
Confirm access, usable space and operator requirements. Give food and drink points clear positions with open connecting routes. Agree delivery scope, equipment and timing in the quotation, including weather alternatives, tableware returns and volunteers' meals.
Questions about this occasion
Does a sports menu provide specialist sports nutrition?
No. This page concerns event food service. A sport does not establish individual nutrition plans or medical requirements; those need separate clarification.
What if match times change?
The named contact communicates the group, revised time and portions. Confirm feasible changes against the agreed delivery and service plan.
Can spectators and teams share one serving point?
Check overlapping times, space and meal allocation. Sharing a service point does not replace separate quantity planning and clear information.