In Formula One the talk is all about slick tyres and radically revised aerodynamics for the new season, not to mention the KERS energy recovery system
But now BMW Sauber have revealed fascinating facts and figures about what goes on behind the scenes during a typical Grand Prix weekend – of course tyres intelligence, lap times and podium places figure, but they’ve also revealed what fuels the team and its guests:
In 2008 the average consumption per Grand Prix weekend amounted to 140 kilograms of meat, 100 kg of fish, 100 kg of fruit, 90 kg of vegetables, 40 kg of cheese, 1,000 eggs, 1,800 bread rolls plus 2,500 litres of water and soft drinks.
Seven trucks transport the team’s hospitality unit within Europe, four of which form an integral part of its sophisticated construction.
The hospitality unit, which takes twelve men 36 hours to erect, has 37 plasma screens running. 40 kilometres of cables are laid for the power and network supply.
The kitchen staff are kept busy feeding and watering an 80-strong team, which includes the team management and the three drivers, 18 engineers, more than 30 mechanics, one or two logistics staff, hosts for sponsors and the Paddock Club, the press department and the catering staff.
Then there are the guests and VIPs!
By Alex Kapadia, etyres Operations Executive