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Ever since the establishment of Oslofjord Convention Center as a commercial player, we have hosted all categories of both large and small events. Although we also have facilities for smaller groups, Oslofjord is probably best known for the large events with many thousands of participants.
It is during these events that we really get the opportunity to shine and show off our best sides. Everything from modern accommodation facilities with large capacity, to exquisite dining experiences and a trained staff that really knows how to handle large-scale logistics.
We will take a closer look at one of the success stories from 2019 when we had 5130 guests for a banquet in Oslofjord Arena. The planning started, slowly at first, six months before the event, but the real work began in the last three months.
“n such large catering events, you have to divide the room into zones so that there are many small groups inside the group. Everything is distributed in advance and down to the smallest detail. All material is marked with which zone it belongs to, and employees are assigned responsibility for their own zone. It is extremely important that the planned is adhered to so that everything flows smoothly during the implementation.” – Hilde Pettersen, Project Manager for F&B
For this event, a three-course dinner was served consisting of:
Appetizer:Lightly smoked duck breast served with couscous salad and red wine ice.
Drink:Oslofjord’s own apple juice from Telemark
Main course:Veal with seaweed flavor, served with pommes fondant and oven-baked root vegetables with garlic, thyme and balsamic glaze.
Optional drink:Oslofjord’s own apple juice or red wine.
Dessert:Chocolate mousse cake served with raspberry coulis and crumble.
Drink:Elderflower juice from Telemark and coffee.
To pull this project off, we had 186 waiters and head waiters on the floor, in addition to 72 food handlers with shift managers, cooks and cleaners. Our skilled waiters served main courses and drinks to all guests in an incredible 32 minutes and 50 seconds!
Naturally, such a service also requires a lot of tableware. Six trucks from our supplier Flyvende Tallerken arrived with tableware – approximately 70,000 units in total. This included:
15 300 glasses
15 300 plates
24 000 pieces of cutlery
10 200 kcups and bowls
770 coffee pots
The food was produced in Oslofjord Arena. Food that needed to be kept cold was stored in refrigerated containers behind the arena, while the hot food was stored in heated cabinets and distributed to the various food preparation stations. The combination of a well-trained staff and careful planning made this event a great success. Our guests were delighted with both the service and the food, and the event ran smoothly.
Are you planning a big event? Are you wondering what options you have and how we can create a fantastic experience for you and your guests? Large events naturally have a longer planning timeline than smaller events, and although there are still strict restrictions on events, we are convinced that things will soon start to ease. Therefore, it will be very useful to get started with the planning as soon as possible.
Please do not hesitate to contact us if you have any questions or need assistance with the process. Contact information can be found here.