Foodservice Equipment & Supplies


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Page 77 of 83

COVER STORY 76 ALI GROUP AROUND THE WORLD Australian Sports Stadium Serves Hungry Fans Australians love their sports like citizens of few other countries do. Whether it's football, cricket, golf or swimming, they're truly rabid sports fans. And the new Optus Stadium, located in the Burswood suburb of Perth, is the ultimate pal- ace of sport in Australia. It opened in January 2018 after nearly three years of construction, and is the third-largest sports stadium in the country. It has a seating capacity of 60,000 for football matches and 65,000 for soccer or rugby. For music concerts, the seating can be reconfigured to hold up to 70,000 attendees. Serving thousands of hungry sports or music fans at one time represents a major undertaking, but the foodservice operation at Optus Stadium is up to the task. The facility features more than 50 foodservice options throughout the stadium, offering food and drink for every taste and budget. In the Locker Room, patrons can watch the teams warming up; the Riverview Room provides spectacular views across the Swan River. The à la carte and buffet restaurants are located on the western side of the stadium, and fast-food vendors are situated around the seating areas. Despite the stadium's size, patrons never have to walk more than 150 feet to find a food vendor. The food served in every outlet at the stadium, whether fast food or fine dining, is largely sourced from locally owned and operated businesses. Moffat supplied equipment for all of the food vendors at the stadium. Michael Lillico is general manager for sales and marketing at Moffat, which has supplied other major global projects like the London and Sydney Olympic Games. Lillico calls the Optus Stadium "an outstanding project, a skyline item in Perth that looks sensational. It will certainly lure more sporting events to the city." But the project presented some unique challenges for foodser- vice, Lillico says. "There's a lot of grab-and-go foodservice, so there needed to be facilities to prepare, regenerate and hot-hold products in the outlets so that they are prepared when the rush comes," he says. And even in a facility this large, equipment size is an important factor to consider. "The reality is that in a stadium, seating must take precedence," Lillico says. "So space is always at a premium. The key factors we had to combine were performance and footprint." Working in conjunction with consulting firm Mike Driscoll & Associates (MDA), Moffat supplied much of the essential equipment for the stadium kitchens, including Moffat Turbofan TM convection ovens and Waldorf ® cooking suites; Metos kettles; Friginox blast chillers; Wexiödisk dishwashers and Washtech warewashers. MDA has also done a number of high-profile foodservice consulting jobs and considers the Moffat team a valued partner in their business. "Lots of things make Moffat a great partner," says MDA President Mike Driscoll. "They are always trying to innovate, always supply first-grade equipment and an exceptional backup service. Clients know that the products are innovative."

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