FOOD
BASIC CONCEPT:
In the last edition, the concept was based on snacks and main meals that could be ordered during registration and eaten at the venue. While the idea of eating together at the venue without leaving is really nice, in our case, it faces two disadvantageous factors.
One is the size of the venue. The number of guests that could eat had to be limited due to the venue’s layout, and since there is no kitchen, the food had to be brought in from a local restaurant. This caused a huge amount of effort on their part, and as a result (which wasn’t their fault), the food’s price doubled due to the 250-meter transport. The reason for the increase is the logistics, equipment to keep the food warm, dish rentals, and so on.
For that reason, I decided to simplify the concept. Instead of forcing the venue to become a restaurant, I want to allow you to explore local eateries, as Vršovice is a gastro district. I am preparing a gastro guide for you.
To compensate for the lack of main meals, I have decided to enhance the snacks by improving both their quality and variablity.
SNACKS COMPOSITION:
Coffee and Water are obviously for free
The idea of the snacks is to make sure that all dancers
can dance as much as they would like to without loosing their energy.
Therefore the composition is balanced in a way so as to provide the basic nutrition reflecting the individual needs of dancer and to ensure, that there s always something to grab during cortinas.
The food is selected as garlic free, and mostly as easy finger food. With one year ahead, I am going to look more deeply into the solution but so far the concept is:
• Sweet
chocolate, biscuits, small sweets
• Salty
cheese, salami, tortillas, mini burgers, hummus
• Vegetables
cherry tomatoes, carrot, cellery
• Fruits
oranges, lemons, apples and Zulay the juicer 🙂
• Minerals
iont solutions to add minerals
FOOD
BASIC CONCEPT:
In the last edition, the concept was based on snacks and main meals that could be ordered during registration and eaten at the venue. While the idea of eating together at the venue without leaving is really nice, in our case, it faces two disadvantageous factors.
One is the size of the venue. The number of guests that could eat had to be limited due to the venue’s layout, and since there is no kitchen, the food had to be brought in from a local restaurant. This caused a huge amount of effort on their part, and as a result (which wasn’t their fault), the food’s price doubled due to the 250-meter transport. The reason for the increase is the logistics, equipment to keep the food warm, dish rentals, and so on.
For that reason, I decided to simplify the concept. Instead of forcing the venue to become a restaurant, I want to allow you to explore local eateries, as Vršovice is a gastro district. I am preparing a gastro guide for you.
To compensate for the lack of main meals, I have decided to enhance the snacks by improving both their quality and variablity.
SNACKS COMPOSITION:
Coffee and Water are obviously for free
The idea of the snacks is to make sure that all dancers
can dance as much as they would like to without loosing their energy.
Therefore the composition is balanced in a way so as to provide the basic nutrition reflecting the individual needs of dancer and to ensure, that there s always something to grab during cortinas.
The food is selected as garlic free, and mostly as easy finger food. With one year ahead, I am going to look more deeply into the solution but so far the concept is:
• Sweet
chocolate, biscuits, small sweets
• Salty
cheese, salami, tortillas, mini burgers, hummus
• Vegetables
cherry tomatoes, carrot, cellery
• Fruits
oranges, lemons, apples and Zulay the juicer 🙂
• Minerals
iont solutions to add minerals
