With the State of Origin Game one seeing the NSW Blues defeated by the Queensland Maroons, Suncorp stadium was filled with thousands of football fanatics. Beyond the game, Morco Fresh work with O’Brien Group to assist in executing a high-quality catering service to events like these.

O’Brien group are a fully integrated company which owns and operates with major Australian and New Zealand stadiums and arenas. The O’Brien Group took over the catering contract at Suncorp Stadium in 2016 where Simon Camp, General Manager and Bevan Campbell, Executive Chef head up the management of all the food and beverages across the stadium.

The State of Origin catering planning commences 30 days out from the event, with preparations commencing 3 days out. Catering 5600 corporate meals for this one event, they also juggled catering 5 major events in just 9 days which included the NRL Magic round. With such large events in such a small period of time, the amazing team at O’Brien group managed to execute over 16000 corporate meals. We caught up with the Executive Chef, Bevan Campbell to discuss key elements in the catering industry and how Morco assist in these processes.

“Anthony and the Morco Fresh team are committed to providing the O’Brien Group in a timely manner, with the correct product quality and specifications. This then takes the pressure off our operations and helps us focus on the import task of producing great food. I would describe their service as personal and very customer focused.”

Bevan Campbell | Executive Chef