The warm-up

EDP Norfolk - - County Life -

Nor­wich’s match day plan­ning starts as soon as the com­ing year’s fix­ture list is re­vealed. Menus will start to be planned once the old sea­son has fin­ished and new pack­ages cre­ated for the com­ing sea­son. There are 12 main menus to writ­ten per match, which are then ap­proved, tested and emailed out to cus­tomers two weeks be­fore each match. A fort­night prior to the game, menu packs are cre­ated with recipes. The food is or­dered in three or four days be­fore the match, and the menus are pre­pared in the two days lead­ing up to the game, leav­ing just the fi­nal bits of cook­ing and as­sem­bling to do on the match day. Fi­nal num­bers and di­etary re­quire­ments are col­lated the week of the match and fed back to the kitchens, so the finer de­tails can be catered for.

Staffing is the next step in the plan­ning of a match day. There are 16 full-time chefs, but on a match day 50 chefs and kitchen as­sis­tants are needed to run all nine kitchens. and serve more than 1500 guests in a three hour win­dow run­ning up to the kick-off.

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