It is said that "the people take food as the sky", the Beijing 2022 Winter Olympics is about to be held, how will the "Ice Cube" venues do a good job of catering protection for athletes and other groups?
On October 23-30, the 2021 World Wheelchair Curling Championships were held at the National Aquatics Center as part of the Beijing Series of Test Races.
Liu Jia, catering manager of the National Aquatics Center venue team, said that under the background of epidemic prevention and control, the Ice Cube venue has set up 7 catering service points to operate independently, and 5G food delivery robots have been "posted" to reduce unnecessary contact.
In addition, the catering menu is an 8-day cycle, referring to the menus of previous competitions, and fully takes into account the dietary preferences of Chinese and foreign athletes, and sets an appropriate proportion of Chinese and Western food.
Liu Jia also said that the menu design hopes to spread Chinese specialties. He revealed that during the test match, the venue is for the Olympic family (Note: the Olympic family is a collective name for all organizations and individuals participating in the Olympic Games) VIP, international technical officials and World Curling Federation officials prepared dumplings, sugar ears, Sachima and other foods are very popular. "The official event coincides with the Spring Festival, and our menu will also provide dumplings and other foods in combination with the customs of the Spring Festival."
The Ice Cube arena has 7 food service points.
The whole process of catering supervision, large scale and high requirements
According to Liu Jia, catering service guarantee has three characteristics: long supply chain, wide coverage and high service requirements.
According to reports, in order to achieve food supply safety, the central government has set up a food supply safety work coordination group, and Beijing and Hebei have set up a catering service preparation working group to compile a venue catering service operation model. From the selection of the breeding base of the ingredients, to the cutting and processing and the production of dishes, the whole process of supervision is implemented, and finally it is transported to the venue for service.
In addition, the venue catering team provides services to all stakeholders entering the venue, on a large scale and with a large number of people. From the perspective of customer base, The Olympic family of VIPs, accompanying personnel, international technical officials, members of the International Winter Sports Federation, registered media, staff, spectators and sponsoring enterprises are all customers of catering service guarantee.
At the same time, the service requirements are high and meticulous. For example, in order to provide warm food for the customer base working in severe cold weather, the venue fully adopts the Winter Olympic mode, strictly monitors the temperature of the entrance to the scene, and ensures that the central temperature of the food is not less than 70 ° C, and the surface temperature is not less than 60 ° C. The restaurant uses a Buffy stove with thermal insulation and heating function, so that the quality of the dishes is not reduced by the loss of temperature.
The 5G intelligent robot perfectly realizes contactless catering.
7 service points operate independently, and 5G food delivery robots are "on the job"
The catering service of the National Aquatics Center of this test competition involves a total of 7 service points of "inner four outside three", one inside and outside the Olympic family VIP lounge, one inside and outside the media rest area, one inside and outside the staff restaurant, and one lounge serving international technical officials and officials of the World Curling Federation in the closed loop.
Why set these points? It is understood that under the background of epidemic prevention and control, the venue put forward the requirements of no cross-sectional lines, no overlapping of partitions, strict management of interfaces, and no cross-district personnel. During the test match, the seven points operate independently, and the catering staff continues to circulate in an orderly manner in the seven streamlines.
It is worth mentioning that for the Olympic family VIPs, this time also tried to use Unicom 5G intelligent robot, perfectly realized the contactless catering, covered food delivery warehouse to ensure that food from the pantry to the lounge is not polluted by environmental pollution, reducing the direct flow of waiters in the two spaces.
The catering service of the Ice Cube venue was praised by foreign friends.
The menu is a loop for 8 days, and dumplings and sugar ears are popular
According to reports, the catering menu is a cycle of 8 days, which is finally formed after comprehensively analyzing nutritional collocations, crowd tastes, dietary characteristics, and referring to the menus of multiple competitions, and soliciting opinions from all parties.
In terms of the proportion of Chinese and Western food, the menu designed for the customer groups such as large families and international technical officials with foreign friends as the main is mainly Western food, with a ratio of 7:3 to the West to the Middle East; while the staff menu based on national personnel is mainly Based on Chinese food and Supplementary by Western food, and the ratio of Chinese and Western is 7:3.
In addition to the proportion of Chinese and Western food, the menu also takes into account the cultural spread of China and designs specialties.
"The official event coincides with the Spring Festival, so our menu will also combine the customs of the Spring Festival and provide dumplings and other foods. In this test match, dumplings, sugar ears, Sachima and other foods prepared by the venue for the Olympic family vips, international technical officials and officials of the World Curling Federation are very popular. Liu Jia said.
In addition, the Winter Olympics advocate frugality in running the Olympic Games and environmental protection, and catering services also reflect this.
For example, in the production of dishes, steaks are made from whole pieces of beef, and the cut off "tendons and brains" can be made into stews for the next meal through processing; for example, tableware is made of degradable materials; in staff restaurants with a large number of diners, set up a commissioner advocating frugality, tour inspection, prompting a small number of multiple uses; insist on garbage classification, try to use the kitchen waste disposer, reduce pollution.
Nandu reporter Wang Fan sent a picture from the National Aquatics Center venue operation team in Beijing