Eat to the Beat specialises in artist catering for the music, entertainment, sport and film & TV industries. From locations and worldwide music and production tours to one off shows and providing dressing room riders, our clients are rock stars, actors, bands and athletes who have all been enticed by our delicious food, friendly and professional approach and ultra-efficient logistics.
Reaching 40 years in business is a huge milestone for any company, to know that we’ve achieved it by delivering amazing food and service levels to some of the world’s largest artists, bands and sports people is pretty humbling. Relationships are everything in our industry and our longevity and success is testament to our wonderful team and crew both onsite and back in the office who all work together to ensure that we’re the very best in our field.
Whether that’s our fantastic, friendly freelancers who you meet onsite, our slick operations team that meticulously plans the details of your event(s), or the warehouse staff who ensure every single item we need to deliver your event arrives on time and in the right place, each and every person is dedicated to making your event a success.
As a business we are committed to delivering sustainable catering. It’s engrained in everything that we do, and the entire team is encouraged to think creatively and take responsibility in reducing our environmental impact. We encourage clients to provide accurate headcounts as this is essential to minimising waste and we’re working with them to source local suppliers and eliminate single use plastics.
We’ve adopted ‘Sustain-ABLE’ – ‘Ability, Brave, Leader, Ethical’ as an in-house strategy and we use several tactics to promote sustainable food choices. These include:
- ‘Nudging’ with menu design – research shows that where a menu consists of over 75% vegetarian options, a meat-eater will be more likely to choose a vegetarian option.
- ‘Sustainable Swaps’ – replacing 50g of meat protein with 50g of plant-based proteins reduces carbon emissions by 25%!
- Visual appeal – using menu design, signage and food presentation in a way that makes sustainable options the most appealing.
- Love food, hate waste – GIG use up excess products or roll over ingredients to the following menu days to minimise waste e.g., croutons in salads, vegetables in soup.
Throughout all planning and operations, we source and utilise sustainable produce:
- Local, and seasonal produce
- Sustainable fish and seafood
- Organic
- Avoiding the ‘Dirty Fifteen’
We’re well versed in how to prepare food for very specific taste and diets. Working all over the world with athletes and artists who are at the top of their field ensures that we’re ready to deal with literally everything and anything. We’ve cooked food for people who are committed to super strict diets to those who don’t like furry fruits!
