The NEC has launched a new street food offering as the business’s live events calendar gears up for a busy stretch of Autumn events.
Delivered by events caterer Amadeus, the team has unveiled StrEAT Kitchen in Hall 3 at the Birmingham venue.
Management says the new StrEAT Kitchen is designed to build on the success of previous installations in the NEC’s Piazza, as well as mobile units at the venue.
Since StrEAT’s launch in 2019, Amadeus says it has seen increased demand for street food, with its themed stalls proving a hit with eventgoers.
Kane Bridgman, Amadeus NEC general manager said: “Our latest StrEAT Kitchen at the NEC is an ambitious step where we are amalgamating street and festival cuisines into a comprehensive outlet.
“The concept allows us to change and adapt our menus to cater for the diverse customer profiles we see attending shows at the NEC. The flexibility in its menu and concept ensures a continuous flow of novel offerings, driven by trends and consumer demands.”
Amadeus delivers catering solutions to over four million visitors per year at NEC Group venues including the NEC, ICC, Vox Conference Venue and Birmingham’s two live music arenas, Utilita Arena Birmingham and Resorts World Arena.
Linda Ritchie, general manager at the NEC, added: “The new StrEAT Kitchen is another example of how we’re continually innovating to provide the best possible offerings for our customers.
“Amadeus has done a fantastic job in bringing the concept to life in a vibrant and exciting way, and we know our customers will really value the increased creativity, choice and flexibility as we look to continually innovate with our venue’s F&B offering.”
The new StrEAT Kitchen launched at the Fleet and Mobility Show Live 2023. Katie Gordon-Hill, event manager at the show, said: “Visitors can grab bowl food on the go and not have to worry about allocating time from their already busy schedules to sit down and eat in a restaurant setting.
“The StrEAT Kitchen is a great move for the team and we look forward to seeing its popularity continue to grow with guests and visitors.”
