Good Food – Good Vibes!

How long have you been with evenTZ by foodaffairs?

I’ve been working at the Bregenzer Festspiele every summer since 2003. During winters, I gained experience at Arlberg and MotoGP events. In 2011, I transitioned to a year-round role at Festspielhaus Bregenz.

What are your key responsibilities?

I oversee operations and act as the main contact person for event organisers. My responsibilities include preparing customised proposals, coordinating event setup and execution, and managing staff assignments and training.

Festspielhaus Bregenz hosts over 350 events annually, from conferences and congresses to gala evenings and cultural highlights like the Bregenzer Festspiele. How do you meet such diverse demands?

Conferences often demand efficient, no-fuss catering solutions. Gala evenings and corporate anniversaries, however, call for a more exclusive experience. Precision timing is critical, especially when multiple events overlap. Effective workflow coordination and the dedication of our team ensure everything runs without a hitch.

What catering trends are currently in vogue?

Healthy, on-the-go options like food trucks serving bowls or falafel are particularly popular. At the Tomorrow Mind Festival (formerly Health and Mind Festival), we showcased this trend with fresh, wholesome offerings that were highly appreciated. Live cooking stations, where guests can engage with the chefs, add an interactive dimension to the experience and are always a hit.

Where do you draw inspiration for your catering concepts?

I find inspiration through travel, whether it’s dining at Michelin-starred restaurants or observing large-scale international events. City breaks, especially to Scandinavia or the UK, reveal innovative culinary trends that we adapt to our offerings.

Catering often forms the heart of an event. How do you ensure a memorable experience?

We aim to make catering a key part of the overall event experience. Meeting client expectations is a top priority, even when sponsor requirements limit certain choices. Our goal is to provide expert guidance and curate menus that align with our clients’ visions while offering variety to satisfy every preference.

How do you accommodate dietary needs for international guests?

We provide a diverse range of options, including vegan dishes and organic, biodynamic wines. Even seemingly simple items like soups are thoughtfully prepared to be inclusive. For instance, pork is seldom on the menu to cater to broader cultural preferences.

How adaptable are you when it comes to budgeting?

We pride ourselves on our flexibility, crafting creative solutions for all budgets. Open communication with clients is key to ensuring effective planning, even for cost-sensitive projects.

EvenTZ by foodaffairs is certified as a Green Caterer with the Austrian Eco-label. How does this shape your menu design?

This certification requires us to focus on seasonal, regional ingredients. Increasingly, guests value healthy, organic options. We prioritise sourcing products locally, such as wines and fruits from the Lake Constance region. For us, culinary delight goes hand in hand with sustainability.

The Festspielhaus Bregenz renovations include a state-of-the-art kitchen. How will this affect your operations?

The modernised kitchen is a game-changer. Having everything on a single level enhances hygiene and streamlines workflows. The new delivery area simplifies logistics, and the overall upgrades will significantly boost efficiency once completed.

What’s most important to you when organising an event?

My priority is ensuring satisfaction across the board – from guests to clients and our team. Feedback is invaluable for continuous improvement. My ultimate aim is for everyone to leave with a smile.

(uk) / 26.11.2024