About this episode
Field notes
The P-Word goes inside how the team works — and the word on everyone's lips: process. It is the shared discipline that turns a client brief into thousands of consistent plates, from forecasting portions and ordering ingredients to labour planning, logistics and the temporary back-of-house kitchens built beside each event hall.
At this scale, a single carbohydrate can weigh a tonne and every trolley, cold room and hot pass must be in exactly the right place. The same process also extends beyond service, reducing food waste through composting, anaerobic digestion and donations to local charities.
Three observed moments
- 01
Ordering and portion planning at a scale where one menu component can weigh a tonne.
- 02
Temporary kitchens, cold rooms and hot passes recreate a complete back of house beside the event.
- 03
Surplus and food waste are redirected through local donation, composting and anaerobic digestion.
