Eat To The Beat support Coldplay's North America Tour

Eat to the Beat (ETTB) is back on the road with Coldplay and growing its own army of fans thanks to its catering of the 'A Head Full of Dreams' tour which is currently in North America following on from this summer's successful European dates.

ETTB has been feeding up to 300 people a day throughout the tour, which started in Munich in Europe in June. Last week they were in Seattle before moving on to Edmonton and Vancouver, Canada and returning to the United States for four more concerts in October.
The artist, production and crew catering specialists have become familiar with needs and tastes of the Coldplay entourage having catered for the band since the Parachutes Tour in 2000 and being involved with all Coldplay’s tours since then — building a close relationship with the band, managers and crew across the USA and Europe.
Last year ETTB provided backstage catering services for the band’s 19 European concerts which took in eight locations — France, Spain, Germany, The Netherlands, Switzerland, Sweden, Denmark and the UK.
Swedish singer Tove Lo, who has been supporting Coldplay on this year’s European Tour, has been full of praise for the catering provided by ETTB. In an interview she agreed that the tour catering is amazing saying: “Yes! We’ve just been talking about that, coz that is certainly not always the case. It’s been such great food. I’m vegetarian and eat Vegan and there’s always amazing options for that. When we get to the venue, it’s always like ‘Right, we’re here, who wants to eat’…and everyone there is so nice.”
ETTB Crew Leader Susan Power says: “The food we cook for our touring family evolves as we get to know and understand them better. The recipes we put together are often our first step in exploring new dishes, new ingredients and cuisines and, with them, new ways of living.
“We will take into account other factors too, the temperatures at the venues and the levels of tiredness for example, to offer the artists and crew the best experience possible - a tired sweaty crew often crave sugary or fried deliciousness and sleep for example, not necessarily always a fancy menu though we must cater for all tastes. They do like a good steak though, and get not a little obsessive about our crab cakes!”

“Extra little touches we add include trying to keep the design of the room consistent so they feel as if its home at each venue - a safety zone as it were, with no strangers or photos without permission, just comfort and succour,” adds Susan, who headed up ETTB’s team of 17.
“We have made many friends and love looking after them. This has been a very special tour indeed, and we shall miss them once it is over.”

About Global Infusion Group
Originally launched in 1984 as Eat to the Beat – an artist, production and crew catering business specialising in backstage catering services for music, entertainment, film and TV industries – the company has catered many of the biggest names in the entertainment world.Eat to the Beat provides backstage catering support for international tours, major festivals such as Glastonbury and Reading, concert venues and TV and film locations. Additional divisions were added to the Eat to the Beat brand as the business evolved and diversified and now includes a bespoke corporate & private party planning, catering and event design division (GIG…fyi)since 1988; global sport and automotive event catering (GIG SPORT) since 2002 and a logistics and brand support division to promote predominantly food and drink products (e2B Logistics) since 1997. All divisions trade under the umbrella of Global Infusion Group which has its UK headquarters in Chesham, Bucks. The company has catered functions at iconic locations such as Buckingham Palace and 10 Downing Street to the Great Wall of China and the more remote; the Ice Fields of Inner Mongolia. GIG were also on site providing catering at London 2012 and Sochi 2014 Olympic Games.GIG has established international offices in California, United States, Qatar, Middle East and Shanghai, China catering across Asia and the Far East. It is soon to open a branch in Brazil to service the South American market. The group employs around 170 full-time staff world-wide supported by up to 3,000 freelance professional specialists to support the hundreds of global events and functions it works at each year.

For more information, please see:
www.globalinfusiongroup.com

PAUL SMITH ASSOCIATES
28th September 2017