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The plates are stacking up at Brisbane’s newest convention centre

The Royal International Convention Centre (Royal ICC) has had its busiest week since opening fifteen months ago. Royal ICC chefs’ fed more than 50,000 people last week at events including the prestigious PwC Post Budget Breakfast.

More than 7000 eggs, 3000 rashes of bacon, 3000 Danish pastries and 600 Western Queensland grass fed eye fillets were served to Royal ICC guests attending various events.  

Sue Hocking, General Manager, Venue Sales & Marketing, welcomed the busy period and said she was blown away by the team’s effort.    

“This has been our busiest week yet and it couldn’t have run more smoothly,” Ms Hocking said.  

“I’m thrilled with the way our talented chefs and Royal ICC staff handled these events, it sure was one busy week, but overall a huge success.”  

Royal ICC Executive Chef, Sean Cummings, said it was definitely a big task for his staff but they handled it professionally and were able to ensure all guests were served the best of the best.  

“We served a selection of menus over the week ranging from an upmarket, classic French three course meal for 800 guests; 2200 guests had a delicious breakfast and at one point we were serving dagwood dogs and hot chips to Brisbane Showgrounds visitors.  

“The team couldn’t have done better, we’re looking forward to more and more weeks like this.”  

The state-of-the-art Royal International Convention Centre (Royal ICC) officially opened on 2 March, 2013 and it has been a busy first year of business with back to back events.  

There will be no slowing down for the team who are expecting to host 80,000 people at the upcoming Queensland Caravan, Camping & Touring Holiday Show from 4 – 10 June, as well as running eight RNA catering outlets across the venue. 

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