As part of a ground wide review Tricon carried out a business case review study of the existing catering operations with the focus on how best the MCC’s catering team could improve the quality and variety of stand catering to increase uptake and revenue earning potential. This culminated in the recommendation to redevelop the stand’s kitchen infrastructure and identifying new methods of food production and delivery. In turn, this business case review was used to substantiate a significant investment and development project. On approval of the funding a full project team was assembled involving Michael Hopkins & Partners Architects, who as original designer of the stand was aware of the sensitive nature of how to treat the structure. Tricon was employed by the MCC as kitchen designers and worked closely with Hopkins in the detail of the design.
Facilities on site included a VIP box, dining suite production kitchen, a la carte and buffet dining rooms with two champagne bars and a roasted sandwich deli
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