The Super Bowl is one of the most exciting events of the year, not just for football fans but for foodies as well. And just like the fans chant “defense, defense” on the field, the food team for the Super Bowl LIV chants “preparation, preparation” behind the scenes to create an unforgettable dining experience for those attending the event. In this article, we will take you behind the scenes to learn how 215,000 meals were made for Super Bowl LIV.

Step 1: Planning and Budgeting

The Super Bowl food team starts planning the menu and budget months in advance. They also consider the location of the event, the number of people attending, and the types of food that will be served.

Step 2: Sourcing Ingredients

Once the menu is set, sourcing the ingredients is the next step. All the ingredients must be fresh, high-quality, and able to withstand transportation and preparation. It’s estimated that over 50,000 pounds of protein were used for Super Bowl LIV.

Step 3: Preparing the Food

The food team must be knowledgeable in various types of cuisine and have the necessary equipment and facilities needed to prepare the food. The food is prepared in large batches, and the team must ensure that each dish is consistent in taste and quality.

Step 4: Transportation

Once the food is prepared, it is transported to the site of the event. The transportation process includes a series of inspections to ensure that the food remains at a safe temperature.

Step 5: Serving the Food

The final step is serving the food to the attendees. The food team must be efficient, organized, and knowledgeable about the dishes they are serving. They must also be able to accommodate any dietary restrictions or preferences.

Summary:

– The Super Bowl food team plans the menu and budget months in advance.
– Over 50,000 pounds of protein were used for Super Bowl LIV.
– The food team must be knowledgeable in various types of cuisine and have the necessary equipment and facilities needed to prepare the food.
– The transportation process includes a series of inspections to ensure that the food remains at a safe temperature.
– The food team must be efficient, organized, and knowledgeable about the dishes they are serving.