What we’ve done in Event Safety

Fiestaval, Temple Bar, August 2015

We worked with a number of local food & restaurant businesses in the Temple Bar area to put on the first ever Fiestaval food festival in Meeting House Square in the Summer of 2015.

Fiestaval was a great two-day food festival run by a number of food and restaurant businesses in the Temple Bar area. They wanted a platform to showcase what they do and to highlight the fact that they were there.

The people involved are genuinely good people and run good businesses. Working with them was a pleasure and we're all looking to the future to run similar events. 


What we did

We worked closely with the organisers to ensure that them delivering their food in an outdoor setting, with all the safety implications and imperatives that come with that, was as effective as possible. 

We worked with them on dressing the venue and including a large kids' area to contribute to the overall family vibe to the event. 

  • Event Planning & Management
    • Production of Event Management Plan
    • Production of site maps
    • Staff briefings & oversight
  • Event Safety
    • Provision of Event Controller
    • Provision of Safety Officer
    • Regular site visits in advance of event
  • Vendors
    • Compilation of vendor paperwork file
    • Advice on all aspects of safe outdoor food delivery
    • Liaison with vendors and venue management

The general gist of it

  • 9 local food businesses
  • 1 fun-filled kids area
  • some amazing food
  • thousands of visitors
  • good weather
  • 1 great DJ
  • hundreds of Jenga blocks
  • 1 fascinating moustache

Why we loved this one

The organisers of this one are genuinely good people and we enjoyed helping put this together with them. 

We frequent some of their restaurants so we know how good the food is and the types of businesses they run.

Being able to help them gain some exposure while providing free family fun for thousands of people was really rewarding. 

Some of the challenges

There weren't too many challenges to this one, in fairness, beyond us ensuring that restaurant operators that weren't really used to operating outdoors were guided to do so safely and effectively.

That wasn't too challenging and we enjoyed helping.