For the first time, the Wine & Dine’m team were catering front and centre at Byron Falls Festival.
From 31st December 2015 until 3rd January 2016, our team set up a catering camp to serve all festival staff, artists and VIP guests.
Sound like a dream job? We spoke to our Event Manager (AKA Boss Caterer), Tabitha Wilson, who managed our onsite operations, for some ‘behind the scenes’ insight.
How many staff did you have on site?
Overall we had 27 staff working across the ten days. From chefs and supervisors to wait staff and baristas.
How many days were you serving?
Nine full days, from 6.30am to 11.00pm each day.
How many days were you bumping in for?
Three very hot days!
How did you do it?
Our secret weapon was our 40-foot shipping container, which is also a full commercial kitchen.
Combined staff hours working?
We don’t even want to know.
Number of people at the Festival?
Around 16,000 people walked through the doors.
Number of guests you served?
Over 3,500 people.
Tell us about your VIP guests?
We served The Wombats, Hilltop Hoods, Birds of Tokyo, Jarred James, The Maccabees and “Weird Al” Yankovic. Our cheese platters were a staple in all of the artist areas, so you could safely say we rubbed shoulders with most of the bands. A few of us were even lucky enough to have a drink with The Wombats backstage after their show on New Years eve.
Kilos of coffee beans served?
66kgs of coffee! We also heard from a number of sources that we were the best coffee at the festival.
Loaves of bread you used?
1,700 dinner rolls and over 1,000 sandwiches.
Most popular food item?
Most of the classics were a hit. Hot chips, yoghurt cups and bacon & egg rolls. We helped many people recover in the morning after some big nights.
Any rain?
We were super lucky. Throughout the festival we had blue skies, and the rain held off until we had to pack down.
Best act?
Disclosure! Our staff raved about Gang of Youths, Oh Wonder and The Wombats.
Dream job?
Yes! Already looking forward to the next festival!
