Seven Years at the Genesis Scottish Open

Public, Crew & Media Catering across one of Scotland’s leading sporting events

From 2019 to 2025, Streat Events worked with the European Tour to deliver and manage catering for the Genesis Scottish Open at the Renaissance Club in North Berwick.

Our team managed public catering across the championship golf course alongside private catering for crew & media teams.

Over seven consecutive years, we developed a trusted partnership with the tournament team, continually refining the catering operation to improve the visitor experience, support traders and maximise commercial performance.

The Event at a Glance

The Challenge

Delivering catering across a championship golf course presents a very different set of challenges from operating within an indoor venue.

The large outdoor site contained multiple catering locations spread across the course, each experiencing different patterns of demand as spectators moved between holes and key areas of play.

Peaks arrived in waves, requiring the team to anticipate changing customer volumes and maintain consistent service throughout the venue.

Some other operational considerations were:

  • Managing supplier & vehicle movement

  • Long trading days of between 12 and 14 hours

  • Tight build and breakdown schedules

  • Stock movement across a large and active course

  • Food quality, value and variety

  • Managing food tickets, reporting and reimbursements

Our Approach

Streat Events took responsibility for the catering operation from early planning through to live-event management and post-event reporting.

Planning and Curation

Before the tournament, our work included:

  • Caterer sourcing and vendor selection

  • Agreeing and managing trader contracts

  • Selecting reliable local and independent suppliers

  • Pitch allocation and catering-site planning

  • Participation in production meetings

  • Sustainability planning

  • Risk assessments and food-safety compliance

  • Checking supplier licences, insurance and event documentation

  • Crew and media catering planning

  • Preparing traders for power, water and access requirements

  • Planning staff meal tokens and reimbursement processes

While the tournament organisers managed the central event licence and provided the core power and water infrastructure, we ensured every caterer met the relevant requirements and supplied accurate information for the wider production plan.

The Results

The partnership was renewed across seven consecutive years, demonstrating the trust established between Streat Events and the European Tour.

Across the contract period, the operation achieved:

  • Approximately 20% year-on-year revenue growth

  • Revenue exceeding expectations by the final year

  • Improved customer satisfaction year on year

  • A broader and more diverse catering offer

  • Improved queue management

  • A continually expanding and optimised catering footprint

  • Positive feedback from traders

  • Strong collaboration with the tournament team

  • Smoother operational delivery as systems were refined

The European Tour particularly recognised our transparency, vendor selection, problem-solving ability, first-class service and willingness to overcome obstacles.


Live Event Management

Throughout the live event, our team managed:

  • Trader arrival, setup and daily coordination

  • Daily operational briefings

  • Supplier liaison and troubleshooting

  • Queue monitoring and peak-period management

  • Stock oversight and controlled stock movement

  • Customer feedback and complaint resolution

  • Health, safety and food-compliance standards

  • EPOS implementation for public catering

  • Daily financial reporting

  • Post-event reconciliation and evaluation

We remained visible and available throughout the event, supporting both the tournament team and the traders operating across the course.

Developing the Operation

The catering footprint evolved throughout the seven-year partnership.

Each year, we reviewed customer feedback, sales performance, queue patterns, outlet locations and trader results. We retained systems that worked, adjusted those that needed improvement and removed processes that no longer added value.

This allowed us to:

  • Expand the catering footprint in response to demand

  • Improve the range and spread of food available

  • Introduce better queue-management structures

  • Refine vendor selection

  • Improve customer perceptions of value for money

  • Increase dietary choice and cuisine diversity

  • Strengthen financial and reporting systems

  • Improve trader and staff briefing processes

  • Make the live operation increasingly efficient

The aim was never simply to repeat the previous year. It was to learn from each tournament and return with a stronger operation.